Comparison of Grain Processing Techniques on Saponin Content and Nutritional Value of Quinoa (Chenopodium quinoa Cv. Yellow Pang-da) Grain

Ranu Tumpaung, Pitipong Thobunluepop, Pasajee Kongsil, Damrongvudhi Onwimol, Sukumarn Lertmongkol, Ed Sarobol, Wilasinee Chitbanchong and Elke Pawelzik

Background and Objective: Quinoa grain contained saponin in pericarp, which causes bitter flavor. After harvesting, quinoa grain is required to remove saponin before being consumed. Thus, this study aimed to study post harvest management of grain processing on the saponin and nutrition value of quinoa grain. Materials and Methods: The experiment was arranged in a Completely Randomized Design (CRD) with three replications and saponin removal technique with milling process (T₁-T₂) and reagent washing (T₃-T₈) were used as experimental treatments comparing with non-process grains as a control (T₉). Nutrition analysis was an indication of quality in post-process quinoa grain. Results: The experiment found that T₁, T₃, T₄, T₅, T₆ and T₇ could reduce saponin content significantly different from T₉, while T₂ and T₈ still show high saponin content when compared with T₉. T₂ and T₄ techniques could maintain most of the nutritional value of quinoa grain when compared with control (T₉). Conclusion: Finally, this experiment could be concluded that quinoa was washed by alkaline solution (pH 8) for 8 min by three times (T₄) could be an optimum of saponin removal technique. This technique not only removed saponin but could also maintain quinoa grain qualities. Meanwhile, it potentially reduced for 66.03 percent of saponins content when compared with control treatment, which did not change in protein content, flavonoid content, moisture content, starch content, phenolic content and color (L*) of quinoa grain.

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