Properties and Effect of Quinoa (Chenopodium quinoa Willd) Seed Germination on its Soluble Protein Content, Reducing Sugar, and the Preparation of a Porridge

Huanca K.E.T.; Morales L.V.C.; Vera E.P.; Alca J.; Diaz-Valencia Y.K.; Iquira M.A.G.; Gálvez S.J.Z. · Journal of Food Chemistry and Nanotechnology (2025) · DOI: 10.17756/jfcn.2025-205

Resumen

This study assessed the characteristics of seeds from six varieties of Peruvian quinoa: INIA 415 Pasankalla (RPQ), INIA 420 Negra Collana (BNQ), Illpa INIA (WIQ), INIA 431 Altiplano (WAQ), INIA Salcedo (WSQ), and Kancolla (WKQ) during germination and prepared porridge from germinated seed flour. The seeds exhibited high germination capacity (≥95%), with notable radicle growth of WAQ and WSQ at 20ºC, while at 35ºC, there was no significant difference between cultivars, and growth was lower. The glutelin content of WKQ decreased over time, remaining stable for the other cultivars. The content of reducing sugars increased for all cultivars at both temperatures. At 20ºC, RPQ reached its highest level of reducing sugars first. Acidity increased over time, while pH decreased. WAQ and BNQ had the highest acidity levels after 84 h, while WAQ had the lowest pH value. Porridges prepared from spray-dried germinated quinoa seed porridge (GQP) of RPQ, as well as non-germinated quinoa seed porridge (NQP), showed no growth of pathogenic microorganisms. Both porridges had a similar proximate composition, although GQP had slightly higher protein content. Sensory evaluation did not indicate a significant difference, suggesting that the germination process did not affect the quality of this product.

Instituciones: Universidad Nacional de San Agustín de Arequipa