2.2. Quinoa Saponification Process

The saponification process of the quinoa seeds prior to elaborating the flour was carried out by applying a moist method, which consisted in manually washing with cold water and water at boiling temperature for 60 min. Thereafter, the seeds were placed in aluminum trays at 50°C in a forced air convection oven (Binder, FD-115) for 24 h [13]. After the heat treatment, the seeds were ground in a knife mill (GRINDOMIX GM 200, Retsch) with a 0.5 mm stainless steel sieve to obtain the flour. Finally, the dry flour was kept in a sealed polyethylene bag and stored at room temperature (25°C) [14].