Effects of sprouted and fermented quinoa (Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet

  • Cristiane de Oliveira Lopes
  • Maria de Fátima Píccolo Barcelos
  • Cíntia Nayara de Goes Vieira
  • Wilson César de Abreu
  • Eric Batista Ferreira
  • Rafaela Corrêa Pereira
  • Michel Cardoso de Angelis-Pereira
Original Article


Sprouted and fermented foods have shown hypoglycemic effects on humans and animals, by reducing concentrations of soluble carbohydrates, and increasing dietary fiber and resistant starch content. In this study, diets with high levels of simple carbohydrates supplemented with toasted quinoa flour, sprouted and toasted quinoa flour, fermented and toasted quinoa flour or sprouted/fermented and toasted quinoa flour were given to Wistar rats. During the experiment, the glycemic index (GI) of the diets were measure and, at the end of 47 days of feeding, the effects of the diets on physical and biochemical parameters of the animals were evaluated. Results indicated that the processes of sprouting and/or fermentation potentiate the ability of quinoa to reduce GI of diets with high levels of simple carbohydrates. Moreover, food intake, blood glucose and lipid levels, and accumulation of epididymal adipose tissue were reduced in rats fed diets supplemented with quinoa. These effects may be due to the nutritional composition of the supplemented diets, besides the chemical changes promoted by processing quinoa. These results are particularly relevant once sprouted and fermented quinoa could be an alimentary source of interest, especially for disease risk prevention such as diabetes, obesity and dyslipidemias.


Adipose tissue Blood glucose Cholesterol Glycated hemoglobin Glycemic index 



The authors thank the Federal University of Lavras (Universidade Federal de Lavras, UFLA), Lavras/Minas Gerais (MG) and the Minas Gerais Research Foundation (Fundação de Amparo a Pesquisa de Minas Gerais, FAPEMIG) for the support for the development of this study.


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Cristiane de Oliveira Lopes
    • 1
  • Maria de Fátima Píccolo Barcelos
    • 1
  • Cíntia Nayara de Goes Vieira
    • 2
  • Wilson César de Abreu
    • 2
  • Eric Batista Ferreira
    • 3
  • Rafaela Corrêa Pereira
    • 2
  • Michel Cardoso de Angelis-Pereira
    • 2
  1. 1.Department of Food ScienceFederal University of Lavras (UFLA)LavrasBrazil
  2. 2.Department of NutritionFederal University of Lavras (UFLA)LavrasBrazil
  3. 3.Institute of Exact SciencesFederal University of AlfenasAlfenasBrazil

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