Abstract
The aim of this study was the evaluation of the effect of desaponification, soaking, germination and refrigerated storage on the phytase activity, phytic acid content, and nutritional properties of three varieties of quinoa: white, red and black. Desaponification and soaking reduced the amount of minerals and the nutritional content. Germination of the seeds was carried out in desaponified samples. Quinoa nutritional values, phytase activity and phytic acid content were measured during the first 7 days of germination, plus 7 days on refrigerated storage. Germination increased fibre and protein content as well as mineral contents. Germination significantly increased the phytase activity of all varieties and reduced the phytic acid content. The phytic acid content decreased during germination to between 32 and 74%. Refrigerated storage had no significant effect on most of the factors studied. Germination boosted nutritional content and phytase activity while decreasing phytic acid content. Germination can be a simple method to reduce phytic acid in quinoa and may also improve the nutritional quality of this pseudo-cereal, with potential for use in functional foods and vegetarian diets.
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