Sprouted Andean grains: an alternative for the development of nutritious and functional products

De-La-Cruz-Yoshiura S.; Vidaurre-Ruiz J.; Alcázar-Alay S.; Encina-Zelada C.R.; Cabezas D.M.; Correa M.J.; Repo-Carrasco-Valencia R. · Food Reviews International (2023) · DOI: 10.1080/87559129.2022.2083158

Resumen

The Andean grains such as quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus), kañiwa (Chenopodium pallidicaule), and tarwi (Lupinus mutabilis) are known for their exceptional nutritional properties. However, germination appears as an economical option to modify and even improve the nutritional qualities of grains. This work presents a literature review about the impact of germination on the content of nutrients, bioactive compounds, and antinutrients of Andean grains and their homologues. In addition, the use of sprouted Andean grains to develop cereal-based healthy products is described. Thus, this work provides an updated reference framework of this growing area of study.

Instituciones: Universidad Nacional Agraria La Molina