Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains

The effects of five processing forms on the content of phenolic compounds, antioxidant capacity, and saponin content in quinoa grains were evaluated. The processes included washing, washing followed by hydration, cooking (with or without pressure), and toasting. The highest content of phenolic compounds was obtained after cooking under pressure; however, these compounds also increased with grain washing. The toasting process caused the greatest...