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

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.