Effect of germination on the nutritional profile of white and red quinoa seed flours

GUARDIANELLI L.M.; SALINAS M.V.; PUPPO M.C.

La Plata - Jujuy

Simposio; IV CONFERENCIA INTERNACIONAL DEL GRUPO IA VALSE FOOD CYTED Y VII SIMPOSIO CHIA LINK; 2022

CYTED

Quinoa (Chenopodium quinoa) is an Andean crop, which has excellent nutritional attributes: high protein content with a very good balance of essential amino acids, large amounts of unsaturated fatty acids, considerable amounts of calcium, iron, zinc and magnesium. Controlled germination is currently used in order to obtain grains and seeds with better nutritional characteristics. As a result of germination, substantial changes are produced in the biochemical composition of the grains: amylases remove starch reserves; proteins are hydrolyzed to oligopeptides and free amino acids, and the amino acid composition also changes. Triglycerides are hydrolyzed and the proportion of saturated/unsaturated fatty acids is modified; among other processes. Therefore, the objective of this work was to evaluate the changes in chemical components due to germination (0, 18, 24 and 48 h at 20ºC) of quinoa seeds from two varieties: red (RQ) and white (WQ). Centesimal composition, fatty acid profile (GC), minerals (ICP), aminoacids (HPLC) and structure of proteins (FTIR, SDS-PAGE) were studied. The results obtained suggest that the white quinoa flour germinated for 48 h is an interesting ingredient for using in wheat breads since it has more protein content than the other germinated ones and more lipids and dietary fiber than the non-germinated one. In the case of red quinoa, flour from seeds germinated for 24 h would be appropriate since it presented higher lipid content with a better lipid profile.