ArticleFoods (Basel, Switzerland)2023
Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed, 67 citations in OpenAlex.
- From Germinated Pseudocereals to Functionalized Bread: The Role of the Food Matrix in Protein and Phenolic Bioaccessibility.Foods (Basel, Switzerland) · 2026Article
- Preparation and Identification of Antioxidant Peptides in Quinoa.Foods (Basel, Switzerland) · 2026Article
- Tri-frequency ultrasonication priming enhances germination, nutritional quality and techno-functional properties of tartary buckwheat.Ultrasonics sonochemistry · 2026Article
- Preventive and Ameliorative Effects of Se- and Zn-Biofortified Chickpeas on MAFLD-Related Metabolic Disturbances.Foods (Basel, Switzerland) · 2026Article
- Germination as a Bioprocess: Unraveling Its Impact on the Nutritional and Flavor Profile in Four Quinoa Beer Varieties.Foods (Basel, Switzerland) · 2026Article
- Probiotic Lactic Acid Bacteria Fermentation Modulates the Bioactive Properties of Sprouted and Unsprouted Amaranth Seed.Microorganisms · 2026Article
- Germination as a Sustainable Green Pre-Treatment for the Recovery and Enhancement of High-Value Compounds in Broccoli and Kale.Molecules (Basel, Switzerland) · 2026Article
- Tempeh-type fermentation kinetics of tarwi (Frontiers in nutrition · 2026Article
- Effects of Germination on the Fatty Acid, Folate, and Mineral Levels in Quinoa.Food science & nutrition · 2025Article
- Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts.Molecules (Basel, Switzerland) · 2025Article
- Exploring Germination to Unlock the Nutritional Potential of Sorghum (Molecules (Basel, Switzerland) · 2025Article
- Dietary Intakes and Exposures to Minerals and Trace Elements from Cereal-Based Mixtures: Potential Health Benefits and Risks for Adults.Nutrients · 2025Article
- Study of the Physical-Chemical, Thermal, Structural, and Rheological Properties of Four High Andean Varieties of GerminatedPolymers · 2025Article
- Can quinoa (Frontiers in plant science · 2025Review
- Characterization of fermented foods: bone health.Frontiers in nutrition · 2025Review
- Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Food chemistry: X · 2024Article
- Fermented Quinoa and Canihua in Plant-Based Diets Increase Iron and Zinc Bioavailability in Growing Rats.Food science & nutrition · 2024Article
- Effect of Sprouting, Fermentation and Cooking on Antioxidant Content and Total Antioxidant Activity in Quinoa and Amaranth.International journal of molecular sciences · 2024Article
- Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion.Antioxidants (Basel, Switzerland) · 2024Review
- Zinc Toxicity: Understanding the Limits.Molecules (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
Abstract
The aim of this study is to evaluate the effect of desaponification, soaking, germination, and refrigerated storage on the phytase activity, phytic acid content, and nutritional properties of three varieties of quinoa: white, red, and black. Desaponification and soaking reduced the number of minerals and the nutritional content. Germination of the seeds was carried out in the desaponified samples. The nutritional values, phytase activity, and phytic acid content of quinoa were measured after 6 h of soaking and then at 4 and 7 days during germination plus 7 days of refrigerated storage (4 °C). Germination increased the fibre and protein content as well as the iron, zinc, and calcium content. Germination significantly increased the phytase activity in all varieties and decreased the phytic acid content. The phytic acid content decreased during germination from 32 to 74%. Refrigerated storage had no significant effect on most of the factors studied. Germination boosts nutritional content and phytase activity while decreasing phytic acid content. Germination can be a simple method to reduce phytic acid in quinoa and may also improve the nutritional quality of this pseudocereal with the potential for use in functional foods and vegetarian diets.
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Registered trials
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