Skip to content
Research Article Open access CC BY 4.0

Effect of Soaking and Germination on Antinutritional Factors of Quinoa (Chenopodium quinoa)

Mounika Patiballa, Usha Ravindra, Benherlal P. S., C. T Subbarayappa, N Shivakumar, Mamatha H. S., K. G Vijayalaxmi

International Journal of Plant & Soil Science · pp. 120–130 · Published 16 Jan 2024

10.9734/ijpss/2024/v36i14337

Abstract

Quinoa is a nutritional powerhouse, packed with protein, fiber, vitamins and minerals. However, it also contains certain compounds that impact nutrient availability. To address this, processing methods like soaking and germination have emerged as effective traditional treatments. They not only enhance the nutritional and bioactive potential but also diminish the anti-nutritional components in these grains, elevating their overall quality. This study examines the effect of soaking and germination treatments on anti-nutritional characteristics of quinoa. The result shows that an increase in germination percentages increases with longer germination times. Notably, seeds soaked in lukewarm water containing 2% salt for 24 hours showed the highest germination percentage (82.89%), while the number of non-germinated (16.27%) and abnormally germinated (0.32%) seeds decreased and greatest radical length (10.25 mm) when compared to seeds soaked in normal water. However, as the germination period extended, quinoa exhibited increased levels of vitamin C, notably more pronounced in lukewarm water with a 2% salt concentration. Additionally, germinated quinoa presents reduced levels of phytic acid (68.22 mg/100 g), tannin (0.36 mg/100 g), saponin (75.13 mg/100 g), and oxalates (42.55 mg/100 g) in comparison to raw quinoa. Hence, soaking and germination emerge as effective methods for reducing antinutritional components and enhancing the nutritional and bioactive potential of quinoa.

Quinoa germination properties antinutritional content Vitamin C

References (20)

  1. 1 Handbook of analysis and quality control for fruit and vegetable products
  2. 2 A Potential Natural Treatment for Attention-Deficit/Hyperactivity Disorder: Evidence From a National Study [DOI]
  3. 3 Traditional Food-Processing and Preparation Practices to Enhance the Bioavailability of Micronutrients in Plant-Based Diets1 [DOI]
  4. 4 Salt tolerance mechanisms in quinoa (Chenopodium quinoa Willd.) [DOI]
  5. 5 Effect of saline water on seed germination and early seedling growth of the halophyte quinoa [DOI]
  6. 6 Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components [DOI]
  7. 7 Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan [DOI]
  8. 8 Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate [DOI]
  9. 9 Surface chemistry and germination improvement of Quinoa seeds subjected to plasma activation [DOI]
  10. 10 Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds [DOI]
  11. 11 Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review [DOI]
  12. 12 Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd) [DOI]
  13. 13 Effect of germination on total phenolic, tannin and phytic acid contents in soy bean and peanut.
  14. 14 Effect of Different Soaking Time and Boiling on the Proximate Composition and Functional Properties of Sprouted Sesame Seed Flour [DOI]
  15. 15 Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.) [DOI]
  16. 16 Amylolytic activities and starch reserve mobilization during the germination of quinoa [DOI]
  17. 17 Seed Germination and Initial Growth of Quinoa Seedlings Under Water and Salt Stress [DOI]
  18. 18 Sensory Quality Characteristics of Gluten-Free Products Prepared with Germinated Quinoa (Chenopodium quinoa Wild) [DOI]
  19. 19 Quinoa (Chenopodium quinoa) Grains Processing and its Value Added Products [DOI]
  20. 20 International Food Research Journal [DOI]

Cited by 4

Pseudocereals in gastronomy

Kalmee Pramoda Kariyawasam, Lahiruka Ayeshmanthi Wickramaarachchi, Geeshani Somaratne · Dietary, Sensory and Gastronomic Applications · 2026

Laboratory Safety Evaluation and Weed Control Potential of Pre- and Post-Emergence Herbicides for Quinoa

Haojun Xiong, Cheng Li, Mujeeba Fida · Sustainability · 2024

Showing 2 of 4 known citations — external sources report more than can currently be individually listed.

Related research

Article metrics

Real usage data collected on this platform.

0

Page views

0

PDF downloads

0

Outbound clicks

4

Citations

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

No views recorded yet.

Traffic sources

Referring site, by host.

No traffic recorded yet.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.