Fermented Quinoa and Canihua in Plant-Based Diets Increase Iron and Zinc Bioavailability in Growing Rats

Area of Science:

• Nutritional Science
• Food Science
• Animal Nutrition

Background:

• Pseudocereals such as quinoa and canihua are valuable food sources.
• Phytates in pseudocereals can inhibit mineral absorption.
• Fermentation is a traditional processing method that may alter nutrient bioavailability.

Purpose of the Study:

• To evaluate the impact of fermented and non-fermented quinoa and canihua flours on iron and zinc bioavailability.
• To compare the effects of different dietary concentrations of fermented and non-fermented pseudocereals.
• To assess the influence of phytate content on mineral absorption.

Main Methods:

• Wistar rats were fed diets containing varying levels of fermented or non-fermented quinoa and canihua.
• Body weight, feed efficiency ratio, and mineral (iron and zinc) absorption, retention, and bioavailability were measured.
• Mineral concentrations in liver and femur were analyzed as indicators of bioavailability.
• Phytate content and its correlation with mineral absorption were statistically analyzed.

Main Results:

• Diets with fermented pseudocereals showed consistently higher iron and zinc absorption and bioavailability compared to non-fermented diets.
• Fermented quinoa (92%) and canihua (79.5%) diets led to significantly higher iron concentrations in rat livers.
• Zinc bioavailability in rats fed fermented quinoa was comparable to a phytate-free reference diet and significantly higher than non-fermented quinoa.
• Phytate content strongly influenced zinc bioavailability (R²=0.665), while iron content impacted iron absorption (R²=0.828).

Conclusions:

• Fermentation of pseudocereals like quinoa and canihua enhances iron and zinc bioavailability in Wistar rats.
• Reduced phytate levels due to fermentation are likely responsible for improved mineral absorption.
• These findings support the inclusion of fermented pseudocereals in diets to combat mineral deficiencies.