Summary
The present study was performed to study the simulated fermented matrix of quinoa, chia and teff with caseinate. Fermentation was carried out at a pH of 4.6, and complexes obtained upon 0, 2, 5 and 9 hours along with the final complex (pH 4.6) were analysed for total phenolic and flavonoid contents and antioxidant activities. The highest values were obtained for chia‐caseinate complex (TPC—21 mg GAE/g, TFC—37 mg QE/g, DPPH—27 mM TE/g, ABTS—13 mM TE/g, FRAP—25 mM TE/g and reducing power—13 mg AAE/g). Structural characterisation via FTIR analysis revealed the formation of a stable complex held mainly by hydrogen bonding and hydrophobic interactions. Moreover, it also suggested destabilisation of β‐sheet structures and enhanced gelation property. The appearance of the unsaturated lipid peak (1744 cm‐1; 2924–2926 cm‐1) in the chia‐caseinate complex implied superior nutritional functionality. The thermal analysis confirmed the denaturation of proteins and degradation of starch crystallites in matrices and also suggested the formation of bioactive peptides. Thus, it was concluded that these simulated fermented matrices may be used as a base for designing functional foods to achieve techno‐biofunctionality.