The Effect of Thermal Treatments on the Anti-Nutritional Factors of Quinoa Flour for Use in Children’s Food
Keywords:
Quinoa flour, Anti-nutritional factors, Thermal processing, Children's nutrition, Phytate reductionAbstract
This study aims to evaluate the effect of heat treatments (boiling and roasting) on the anti-nutritional components (phytates and tannins) in quinoa flour intended for infant food. Quinoa samples were divided into three groups: untreated, a group treated with boiling (100°C for 20 minutes), and a group treated with roasting (150-160°C for 15 minutes). Phytate and tannin concentrations were evaluated using spectrophotometric techniques, and the results were analyzed using analysis of variance (ANOVA) and Tukey's multiple comparison test. The results indicated significant differences between the groups (p < 0.05), meaning a decrease in phytate and tannin concentrations after heat treatments. Phytate concentration decreased from 5240 mg/kg in untreated samples to 4835 mg/kg after boiling, a percentage of (7.7%), and to 4325 mg/kg after roasting, a percentage of (17.5%). Tannin concentrations decreased from 794.8 mg/kg to 720.8 mg/kg after boiling, a percentage of (9.3%), and to 519.6 mg/kg after roasting, a percentage of (34.7%). Roasting proved more effective than boiling in reducing these molecules, indicating that dry heat breaks stable chemical bonds more efficiently. The study finds that heat treatments, especially roasting, improve the nutritional quality of quinoa flour by reducing anti-nutritional components, which may enhance mineral absorption and sensory properties in infant food. Adopting roasting as an optimal method for treating quinoa before incorporating it into infant food is recommended, with future research suggested to explore the balance between reducing anti-nutrients and preserving heat-sensitive nutrients.
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