The purpose of this study was to assess the effect of soaking and germination on nutritional composition, anti-nutritional factor, mineral content of quinoa grains. During the soaking and germination period increased the protein and fibre content from 14.3±0.02 to 17.4±0.02 % and 4.69±0.02 to 5.02±0.06 %, respectively. Reduced the tannin, phytic acid, and saponin content from 0.048 % to 0.024%, 1.15 % to 0.65% and 0.84% to 0.42% respectively. The anti-nutritional factors reduced during washing and soaking quinoa grains. Germinated quinoa grains produced rich protein and fibre content. Germination is a simple way for reducing phytic acid in quinoa and may also improve its nutritional quality, making it suitable for use in functional foods, bakery items, infant food, and vegetarian diets. This study shows that within which soaking and germination time period quinoa grains sprouts early and can be used quickly.

Soaking, germination, pseudocereal, nutritional, antinutritional properties, mineral content

The present investigation was planned with the study effect of soaking and germination period increased protein and fibre content but it decreased the antinutritional properties (saponnin, tannin and phytic acid) and improved nutritional value also bioavailability of minerals (Ca and zinc) and protein digestibility.

Wanole P.D., Pawar V.S. and Dhadke S.G. (2022). Effect of Malting on Nutritional and Anti-nutritional Properties of Quinoa (Chenopodium quinoa). Biological Forum – An International Journal, 14(4a): 104-108.