Owing to the low starch content in these samples (Fig. 4a), the glucose found would be derived, in the majority, from xyloglucans; however, xylose was present in a low amount in quinoa. According to the monosaccharide composition of these SDF samples, the glucan polymer from quinoa appeared to have a much lower degree of branching (Xyl/Glc = 0.11 QUSDF) than its IDF fraction, that was not the case for amaranth (Xyl/Glc = 0.71 AMSDF).