Changes in the Chemical Composition and Bioactive Compounds of Quinoa Seeds by Germination

This research aimed to evaluate the changes that occur in the composition of macronutrients and soluble compounds of quinoa grains at different germination times. The seeds were soaked in water, drained, and then germinated in monolayers inside closed containers for 12, 24, 48, and 72 h and the germination was stopped by drying. Proteins, amino acids, fatty acids and antioxidant activity in flours were measured. A gradual reduction of carbohydrates is verified during the germination time with a concomitant increase in protein and lipid contents, while total minerals did not show modifications. The concentration effect due to metabolized carbohydrates seems responsible for the 33% rise in protein content 72 h after sprouting, but it is not enough to explain the almost 100% lipid increase for the same period. In general, amino acids and unsaturated fatty acids increase during germination, constituting a good resource for food and food ingredients intended for the general public, celiac patients, children, athletes, and elderly people.