Effect of Germination on Nutritional, Antinutritional and Rheological Characteristics of Quinoa (Chenopodium quinoa)
| Autor: | Anil Dutt Semwal, M. A. Khan, Gopal Kumar Sharma, Ananthan Padmashree, Sheetal Handu, Neha Negi |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Vitamin
chemistry.chemical_classification Phytic acid Antioxidant medicine.medical_treatment Linoleic acid Fatty acid 04 agricultural and veterinary sciences 040401 food science Chenopodium quinoa General Biochemistry Genetics and Molecular Biology Palmitic acid chemistry.chemical_compound 0404 agricultural biotechnology chemistry Germination medicine Food science General Pharmacology Toxicology and Pharmaceutics General Agricultural and Biological Sciences |
| Zdroj: | Defence Life Science Journal. 4:55-60 |
| ISSN: | 2456-0537 2456-379X |
| DOI: | 10.14429/dlsj.4.12202 |
| Popis: | White and red varieties of quinoa were germinated and studied for the changes in nutritional, anti-nutritional and rheological characteristics. Germination has significantly (p≤0.05) enhanced protein and crude fibre with the significant (p≤0.05) reduction in carbohydrate contents in both the varieties. Anti-nutritional factor like phytic acid was decreased by 8.56 and 18.80 units in white and red varieties respectively. Total phenols, total flavonoids enhanced significantly (p≤0.05) in both the varieties, showing more in red variety exhibiting comparatively higher antioxidant activity. After 48 hr of germination, vitamin ‘C’ in both the varieties enhanced between the range of 10.56 and 13.23 mg/100g. Linoleic acid was the major fatty acid identified in both the varieties constituting more than 50 per cent of total fatty acids. Germination has reduced linoleic, linolenic and palmitic acids with the increase in stearic and oleic acids. Germination also caused significant (p≤0.05) decrement in breakdown, set back and final viscosities in both the varieties without much affecting their pasting temperature. |
| Databáze: | OpenAIRE |
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