Description
Traditional Inca quinoa processing uses soaking, heated washing, and toasting to remove antinutrients and enhance flavor and digestibility.
Technical
Soaking activates endogenous amylases and proteases that hydrolyze starches to sugars and proteins to peptides, reducing antinutrient content. Heated washing at 40‑45 °C removes saponins, while toasting at 150‑180 °C denatures lipoxygenase and drives off moisture, preventing rancidity. Controlled temperatures and times limit Maillard browning, preserving protein digestibility and flavor.
Science
Primary Reaction
enzymatic hydrolysis of starch and protein, saponin removal, thermal denaturation of lipoxygenase, controlled Maillard reaction
Sensory Profile
Aroma ()
nuttytoastedearthyslightly sweetmildwarm grainhint of malt