Effect of pearling and altitude on quinoa grain composition and protein digestibility
Abstract
This study examined how pearling intensity and cultivation altitude jointly influence the nutritional composition, in vitro protein digestibility, and saponin content of quinoa ( Chenopodium quinoa Willd.) produced at 2000, 2500, and 3000 m a.s.l. in Colombia. Grains were subjected to four abrasion levels (0%, 10%, 30%, and 50%), and their proximate composition, amino acid profile, vitamin content, saponin concentration, and protein digestibility were determined. The antimicrobial activity of pearling residues was also assessed. Pearling at ≥30% decreased saponin content to
Fields of Study & Subjects
Seed and Plant Biochemistry
Food composition and properties
Celiac Disease Research and Management
Publication details
- Journal / source
- Journal of Food Composition and Analysis
- Publisher
- Elsevier BV
- Volume
- 151
- Pages
- 108931–108931
- Publication date
- 23 January 2026
- Language
- EN