Description
Incan quinoa processing removes bitter saponins, de‑hulls, dries, and toasts the grain to produce a non‑bitter, shelf‑stable protein source.
Technical
Cold‑water soaking leaches saponin glycosides from the seed coat, while mechanical abrasion separates the pericarp without damaging the embryo. Subsequent sun‑drying reduces moisture to 10–12 % to inhibit microbial growth, and low‑heat toasting at 150 °C inactivates lipoxygenase enzymes and further reduces residual saponins, preserving essential amino acids.
Science
Primary Reaction
Aqueous leaching of saponin glycosides
Sensory Profile
Origin & History
Civilization
Inca
Era
Pre‑Columbian (ca. 1200–1532 CE)
Region
Andes, Peru