Germination of Andean grains: a review of the impacts on nutritional composition, bioactive compounds, functional properties and food applications

Yata-Franco L.E.; Tocto-Yajahuanca L. · Food Science and Biotechnology (2026) · DOI: 10.1007/s10068-026-02325-3

Resumen

This review analyzes and synthesizes recent evidence (2020–2025) on the germination of Andean grains, including quinoa, cañihua/kañihua, kiwicha/amaranth, and tarwi/lupine, highlighting their effects on nutritional composition, bioactive compounds, antioxidant activity, techno-functional properties, and antinutritional factors, as well as the underlying mechanisms and food applications. Germination at 20–25 °C for 24–72 h is associated with increases in protein, γ-aminobutyric acid (GABA), bioactive compounds, and antioxidant activity, along with reductions in carbohydrates, lipids, and antinutrients. It also improves digestibility, nutrient bioavailability, and techno-functional properties, facilitating the incorporation of germinated grains into pasta, baked goods, snacks, and beverages with enhanced nutritional and functional value. Despite the progress made, gaps in research remain, particularly regarding the optimization of the germination process, comparative studies on less-studied grains, and the application of emerging technologies such as ultrasound, cold plasma, high pressure, and ozone to advance this field of research. © The Korean Society of Food Science and Technology 2026.

Instituciones: Universidad Nacional Autónoma Altoandina de Tarma