https://orcid.org/0000-0002-8759-677X
![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
ABSTRACT
The Andean grains such as quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus), kañiwa (Chenopodium pallidicaule), and tarwi (Lupinus mutabilis) are known for their exceptional nutritional properties. However, germination appears as an economical option to modify and even improve the nutritional qualities of grains. This work presents a literature review about the impact of germination on the content of nutrients, bioactive compounds, and antinutrients of Andean grains and their homologues. In addition, the use of sprouted Andean grains to develop cereal-based healthy products is described. Thus, this work provides an updated reference framework of this growing area of study.
Acknowledgments
The authors acknowledge the financial support of CONCYTEC - World Bank project “Improvement and expansion of services of the National System of Science, Technology and Innovation” AP-BIRF 8682-PE, through its executive unit PROCIENCIA (Contract No 050-2019-FONDECYT-BM-INC.INV).
Disclosure statement
No potential conflict of interest was reported by the author(s).