Description
Incan quinoa fermentation is a mixed lactic‑acid bacterial and yeast process that acidifies cooked quinoa, reducing antinutrients and enhancing protein digestibility.
Technical
During fermentation, lactic acid bacteria convert sugars to lactic acid, lowering the pH to 3.8‑4.2 and hydrolyzing saponins and phytic acid. Yeasts concurrently produce trace ethanol and CO₂, contributing to a mildly effervescent texture. The resulting acidification improves protein availability by up to 30 % while preserving the grain’s nutritional profile.
Science
Primary Reaction
lactic acid fermentation (mixed culture of lactic acid bacteria and yeasts)
Sensory Profile
Aroma ()
earthynuttysourmildly effervescentsubtlefermented grain
Origin & History
Civilization
Inca