Effect of Germination on Vitamin C Content and Amylolytic Activity of Quinoa (Chenopodium quinoa Willd)

Abstract

Aims: To study the parameters for recording speed of germination, vitamin C and amylolytic changes in quinoa over a period of 72 h. Sample: Whole (HGQ) quinoa grain (Chenopodium quinoa Willd) was procured from Department of Agronomy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyderabad and commercially processed quinoa seed (CGQ) was purchased from local market was studied for the germination capacity after dehulling. Study Design: Analyzing the germination speed parameters and vitamin C, amylolytic changes over 72 h of time period. Place and Duration of Study: Analysis was conducted in PGRC Laboratory, PJTSAU, Rajendranagar, Hyderabad. Results: Quinoa has strong germination capacity. The result indicates that higher FGP was seen at 20°C (83%) followed by 15°C (81%) and 25°C (80%). The radicals protruded after 4hrs of imbibition and reached to maximum length at 68hrs for 15°C and 25°C, where as it continued up to 72hrs for 20°C. Box plot diagram showed the median values at 20°C temperature ranged between 0.95 to 36.95 where as at 15°C it was 0.41 to 29.1 and 0.69 to 33.55 in 25°C indicating maximum viability of the grain at 20°C temperature. The mean scores of vitamin C content was high at 20°C temperature at all stages when compared to other two temperatures i.e. 15°C and 25°C. It showed that α- amylase activity was developed in germinated samples and rapidly increased up to 32hrs of imbibition and slightly decreased after 48hrs of germination. Conclusion: Quinoa has high germinated capacity as it started from 4hrs upon germination.