## 3 Results and Discussion
#### 3.2.3 QP and QQ Macro and Microelements Content  
During SP fermentation a significant increase of minerals was recorded (Table 4). Potassium content increased by 161.43 mg/100 g, magnesium content reached a maximum value of 294.59 mg/100 g, representing 1.5 times higher than the maximum value of the spontaneous fermented sourdough. Similar trends were recorded for Ca, Fe, and Mn contents for both SP 24 h and OR 24 h with ratios SP 24 h/OR 24 h between 1.5 and 1.6. Quinoa contains about 1% phytic acid which reduces the bioavailability of magnesium, zinc, iron, and calcium due to the strong connection between phytate and these multivalent metal ions, acting as an excellent chelator of cations. As reported by the literature, phytate chel \begin{table}
\begin{tabular}{l l l l l l l l} \hline
**Samples** & **Ca** & **Mg** & **K** & **Fe** & **Cu** & **Zn** & **Mn** \\ \hline OR 0 h & 8.06 \(\pm\) 0.13\({}^{\text{A}a}\) & 156.09 \(\pm\) 0.34\({}^{\text{A}a}\) & 330.9 \(\pm\) 0.89\({}^{\text{A}a}\) & 0.61 \(\pm\) 0.02\({}^{\text{A}a}\) & 0.11 \(\pm\) 0.01\({}^{\text{A}a}\) & 0.46 \(\pm\) 0.02\({}^{\text{A}a}\) & 0.55 \(\pm\) 0.02\({}^{\text{A}a}\) \\ SP 0 h & 8.12 \(\pm\) 0.11\({}^{\text{A}a}\) & 151.00 \(\pm\) 0.23\({}^{\text{A}a}\) & 325.01 \(\pm\) 0.99\({}^{\text{A}a}\) & 0.63 \(\pm\) 0.03\({}^{\text{A}a}\) & 0.12 \(\pm\) 0.02\({}^{\text{A}a}\) & 0.49 \(\pm\) 0.01\({}^{\text{A}a}\) & 0.59 \(\pm\) 0.06\({}^{\text{A}a}\) \\ OR 4 h & 8.25 \(\pm\) 0.17\({}^{\text{A}a}\) & 199.03 \(\pm\) 0.03\({}^{\text{A}a}\) & 34.03 \(\pm\) 0.77\({}^{\text{A}a}\) & 0.69 \(\pm\) 0.05\({}^{\text{A}a}\) & 0.13 \(\pm\) 0.04\({}^{\text{A}a}\) & 0.50 \(\pm\) 0.03\({}^{\text{A}a}\) & 0.57 \(\pm\) 0.05\({}^{\text{A}a}\) \\ SP 4 h & 8.55 \(\pm\) 0.33\({}^{\text{A}a}\) & 163.09 \(\pm\) 0.03\({}^{\text{A}a}\) & 337.08 \(\pm\) 0.88\({}^{\text{B}a}\) & 0.75 \(\pm\) 0.34\({}^{\text{A}a}\) & 0.17 \(\pm\) 0.01\({}^{\text{A}a}\) & 0.53 \(\pm\) 0.04\({}^{\text{A}a}\) & 0.65 \(\pm\) 0.07\({}^{\text{A}a}\) \\ OR 8 h & 8.9 \(\pm\) 0.22\({}^{\text{A}a}\) & 172.04 \(\pm\) 0.23\({}^{\text{A}a}\) & 353.56 \(\pm\) 0.89\({}^{\text{A}a}\) & 0.71 \(\pm\) 0.11\({}^{\text{A}a}\) & 0.23 \(\pm\) 0.01\({}^{\text{A}a}\) & 0.60 \(\pm\) 0.01\({}^{\text{A}a}\) & 0.60 \(\pm\) 0.06\({}^{\text{A}a}\) \\ SP 8 h & 9.6 \(\pm\) 0.34\({}^{\text{B}a}\) & 176.89 \(\pm\) 0.56\({}^{\text{A}a}\) & 456.07 \(\pm\) 0.67\({}^{\text{B}a}\) & 0.89 \(\pm\) 0.33\({}^{\text{B}a}\) & 0.29 \(\pm\) 0.02\({}^{\text{A}a}\) & 0.72 \(\pm\) 0.03\({}^{\text{A}a}\) & 0.72 \(\pm\) 0.08\({}^{\text{A}a}\) \\ OR 12 h & 9.53 \(\pm\) 0.11\({}^{\text{A}a}\) & 172.32 \(\pm\) 0.45\({}^{\text{A}a}\) & 386.4 \(\pm\) 0.69\({}^{\text{A}a}\) & 0.77 \(\pm\) 0.11\({}^{\text{A}a}\) & 0.16 \(\pm\) 0.03\({}^{\text{A}a}\) & 0.63 \(\pm\) 0.02\({}^{\text{A}a}\) & 0.58 \(\pm\) 0.06\({}^{\text{A}a}\) \\ SP 12 h & 11.67 \(\pm\) 0.22\({}^{\text{A}a}\) & 189.98 \(\pm\) 0.64\({}^{\text{A}a}\) & 407.61 \(\pm\) 0.88\({}^{\text{B}a}\) & 1.11 \(\pm\) 0.02\({}^{\text{B}a}\) & 0.51 \(\pm\) 0.02\({}^{\text{B}a}\) & 0.59 \(\pm\) 0.01\({}^{\text{B}a}\) & 0.89 \(\pm\) 0.05\({}^{\text{A}a}\) \\ OR 24 h & 10.86 \(\pm\) 0.45\({}^{\text{A}a}\) & 189.21 \(\pm\) 0.59\({}^{\text{A}a}\) & 427.53 \(\pm\) 0.79\({}^{\text{A}a}\) & 0.87 \(\pm\) 0.02\({}^{\text{A}a}\) & 0.21 \(\pm\) 0.04\({}^{\text{A}a}\) & 0.62 \(\pm\) 0.02\({}^{\text{A}a}\) & 0.78 \(\pm\) 0.03\({}^{\text{A}a}\) \\ SP 24 h & 17.06 \(\pm\) 0.32\({}^{\text{B}a}\) & 294.59 \(\pm\) 0.89\({}^{\text{B}a}\) & 486.44 \(\pm\) 0.98\({}^{\text{B}a}\) & 1.42 \(\pm\) 0.04\({}^{\text{B}a}\) & 0.79 \(\pm\) 0.05\({}^{\text{B}a}\) & 1.68 \(\pm\) 0.00\({}^{\text{B}a}\) & 1.23 \(\pm\) 0.07\({}^{\text{B}a}\) \\ \hline \end{tabular}  
* The results are expressed in mg/100 g fresh weight. Small letters in common indicate no significant differences between OR and SP samples withdrawn at different moments; Big different letters indicate significant differences between SP and OR samples withdrawn at the same moment.  
\end{table} 
Table 4: Mineral content of OR and SP sourdoughs at different fermentation times.