Andean grains germination: Changes in the nutritional profile, physico features and sensory characteristics

JIMÉNEZ M.D.; SALINAS ALCÓN C.E.; LOBO M.O; SAMMAN N.C.

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2023

0308-8146

Andean crops quinoa, amaranth, cañihua, beans, maize, and tarwi have high proteincontent with a good balance of essential amino acids, minerals, vitamins, dietary fiber,and antioxidant compounds. Germination is frequently used to improve proteindigestibility, but it also induces numerous changes in the composition and chemicalstructure of other macronutrients that modify the technological and sensory properties,which must be considered when germinated grains are used as ingredients of newfoods, such as the reduction of hardness, consistency and viscosity; and in somecases, it improves or worsens the flavor. Furthermore, in some cases, new bioactivecompounds can be formed through the activation of secondary metabolic pathways.On the other hand, during germination, some anti-nutritional factors can be reduced.This review summarizes recent research findings on the nutritional, technological,functional, and sensory changes that occur during the germination of Andean grains,and analyzes their potential uses in many foods. - ARTÍCULO EN REVISIÓN -