Effect of Germination on Nutritional, Antinutritional and Rheological Characteristics of Quinoa (Chenopodium quinoa)

Ananthan Padmashree; Neha Negi; Sheetal Handu; Mohammed Ayub Khan; Anil Dutt Semwal; Gopal Kumar Sharma

doi:10.14429/dlsj.4.12202

Ananthan Padmashree DRDO Defence Food Research Laboratory
Neha Negi DRDO Defence Food Research Laboratory
Sheetal Handu DRDO Defence Food Research Laboratory
Mohammed Ayub Khan DRDO Defence Food Research Laboratory
Anil Dutt Semwal DRDO Defence Food Research Laboratory
Gopal Kumar Sharma DRDO Defence Food Research Laboratory

DOI: https://doi.org/10.14429/dlsj.4.12202

Keywords: Quinoa, Variety, Germination, Nutritional, Antinutritonal, Rheology

Abstract

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.

Author Biographies

Ananthan Padmashree, DRDO Defence Food Research Laboratory

Padmashree, obtained MSc degree in mathematics and food science from the University of Mysore. Currently working as a
Technical Officer ‘B’ in DRDO-DFRL, Mysore, and has been working on the development of various ready to eat, energy rich products and newer techniques in food processing based
on cereals and pulses

Neha Negi, DRDO Defence Food Research Laboratory

Neha Negi, obtained her BSc in food science and technology from Delhi University. Presently working as a Senior Technical Assistant ‘B’ in DRDO-DFRL, Mysore

Sheetal Handu, DRDO Defence Food Research Laboratory

Sheetal Handu, worked as a project assistant in DRDO-DFRL, Mysore.

Mohammed Ayub Khan, DRDO Defence Food Research Laboratory

MA Khan, obtained MSc degree in Food Science from the University of Mysore. Currently working as a Scientist ‘D’ in DRDO-DFRL, Mysore. Significantly contributed in the improvement of texture and extension of shelf life of chapaties as well as extrusion technology.

Anil Dutt Semwal, DRDO Defence Food Research Laboratory

Dr Anil Dutt Semwal did his PhD in Food Chemistry from University of Mysore, Karnataka.He is currently working as Director of Defence Food Research Laboratory (DFRL) , Mysuru.He has significantly contributed in the development of convenience foods, extruded technology and extensively worked on the factors affecting the stability of various precooked dehydrated foods. He also actively engaged in the commercialisation of DFRL product and technologies and transferred more than 250 technologies to Industries. He has more than 110 research papers and 20 patents to his credit.

Gopal Kumar Sharma, DRDO Defence Food Research Laboratory

GK Sharma, Scientist ‘G’ obtained PhD in Chemistry from Lucknow University. Currently he is an Associate Director DRDO-DFRL, Mysore. He has significantly contributed in
separation and identification of various flavour and off flavour compounds in processed foods, development of convenience foods and indigenisation of low cost processing equipments

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