Fermented and extruded quinoa (Chenopodium quinoa): Physicochemical properties and in vitro mineral accessibility
Quinoa is an Andean grain with high nutritional potential. This study evaluated the synergistic impact of a sequential, two-step fermentation followed by-on quinoa flour (QF) properties, with a primary focus on enhancing in vitro mineral accessibility and characterizing associated physicochemical changes. QF, and -QF fermented with Lactobacillus plantarum were extruded at 14 % and 16 % feed moi
