ArticleFood science & nutrition2025
Effects of Germination on the Fatty Acid, Folate, and Mineral Levels in Quinoa.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Effects of Germination on the Fatty Acid, Folate, and Mineral Levels in Quinoa.Food science & nutrition · 2025Article
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6 authors.
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Abstract
This study investigated the nutritional changes in germinated quinoa and its relevance to early brain health. The contents of fatty acid (FA), folate, protein, and minerals in quinoa under different germination times were determined. Firstly, GC-MS results showed that germination significantly changed the composition and content of FAs. Additionally, the HPLC results showed that the folate content increased to 349.63 mg/100 g after 72 h, which is sufficient to meet the needs of early brain development in babies. More importantly, the iron, zinc, and copper contents increased by 75.90%, 6.38%, and 13.58% respectively after 48 h of germination. The higher mineral contents can adequately fulfill the daily requirements for early brain health. In summary, this study proves that germination is an effective way to regulate the nutrient levels of quinoa. Furthermore, this study is valuable for improving other grains and shows significant promise for the future development of functional foods.
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