Efecto del proceso de germinación de granos de Cajanuscajan en la composición nutricional, ácidos grasos, antioxidantes y bioaccesibilidad mineral

Abstract

Germination is a process that involves changes in the en-zymatic activity of grains and macromolecule breakdown, which decreases anti-nutritional factors and increases the synthesis of other constituents. Germinated grains are thus of higher sensory, nutritional and functional value. In this research, pigeon pea (Cajanus cajan) grains were germinated for 96 hours at 20ºC in the dark. Variations in proximal composition, fatty acids composition, antioxidant ability and mineral bioaccessibility were determined. The results obtained showed that because of the germination process, protein content decreased, while ash, fat and carbohydrate content increased. Fatty acid profile was determined and six fatty acids were identified, with the greatest amount of linoleic acid. The fatty acid content changed with the applied process. The polyphenolic content and antioxidant ability also increased as a result of the germination process. The values obtained for the mineral bioaccessibility varied from 16 to 31% for magnesium and potassium, respectively. It was concluded that pigeon pea grains represent a food of high nutritional value, which, as a result of germination, can create positive nutritional changes. Thus, consumption of this food should be promoted.