Post by mayz on Nov 8, 2012 4:00:17 GMT -5
I look for a grain easy to handle and to grow. Quinoa seems great but there's still the problem of saponins. Some varieties are "sweet" (without saponins) but are they common? and are they adapted to european growing conditions?
It's the best grain I can grow over here, nutritious, grows easily, gives a good crop, is easy to tresh, and so on...Thus, that sounds and is great!
However, there's one problem with quinoa, the seeds contain saponins which are toxic and it's a very hard to remove these saponins...I've tried rinsing, boiling, soaking, nothing removes these completely (they give a very bitter taste). I'm still trying, the next step is to boil these and throw away the water, and repeat this a few times until (I hope) they are clean.
Apparently saponins removing is not so easy?!
Orflo, Do you use hard water for your process?
As the main aglycon of quinoa is a carboxylic acid the presence of calcium ions and magnesium ones could dramatically reduce the solubility of the saponins. And in Belgium water contains often high concentration of these ions.
Other experiences with saponins and quinoa?
However, there's one problem with quinoa, the seeds contain saponins which are toxic and it's a very hard to remove these saponins...I've tried rinsing, boiling, soaking, nothing removes these completely (they give a very bitter taste). I'm still trying, the next step is to boil these and throw away the water, and repeat this a few times until (I hope) they are clean.
Apparently saponins removing is not so easy?!
Orflo, Do you use hard water for your process?
As the main aglycon of quinoa is a carboxylic acid the presence of calcium ions and magnesium ones could dramatically reduce the solubility of the saponins. And in Belgium water contains often high concentration of these ions.
Other experiences with saponins and quinoa?