Revista de Investigaciones Altoandinas - Journal of High Andean Research

Vol. 26 No. 2 (2024)
Review article

Food application of germinated quinua and enhancement of its nutritional, biological and functional properties: A systematic review

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  • Joselin Paucarchuco Soto,
  • Jamir Ever Vilchez De la Cruz
Joselin Paucarchuco Soto
Universidad Nacional Autónoma Altoandina de Tarma. Escuela profesional de Ingeniería Agroindustrial. Huancucro N° 2092, Tarma, Junín, Perú
Jamir Ever Vilchez De la Cruz
Universidad Nacional Autónoma Altoandina de Tarma. Escuela profesional de Ingeniería Agroindustrial. Huancucro N° 2092, Tarma, Junín, Perú

Published 2024-05-02

Keywords

  • Chenopodium quinoa Willd,
  • germination,
  • bioactive compounds,
  • functional food,
  • antioxidant

Copyright (c) 2024 Joselin Paucarchuco Soto, Jamir Ever Vilchez De la Cruz

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Paucarchuco Soto, J., & Vilchez De la Cruz, J. E. (2024). Food application of germinated quinua and enhancement of its nutritional, biological and functional properties: A systematic review. Revista De Investigaciones Altoandinas - Journal of High Andean Research, 26(2), 105-118. https://doi.org/10.18271/ria.2024.599

Abstract

The germination of quinua improves the content of polyphenols, flavonoids, amino acids, dietary fiber, vitamin E, antioxidants and other bioactive compounds, making this pseudocereal a nutritious and healthy source for the preparation of functional foods. The aim of this work was to assess the effect of the germination of quinua on the nutritional, biological and functional properties, in turn to be able to analyze the potential that this golden grain has in the food industry. For the systematic review, the databases (Scopus, Scielo and Science Direct) were used, following the PRISMA guideline and the PIO strategy (Population, Intervention, Outputs), which helped to formulate the search equations and to identify the most relevant articles of the last 5 years. The results of the bibliometric analysis showed that the germination of quinua improves the nutritional properties and the content of secondary metabolites, also represents a potential source for the development of food products with functional and nutraceutical properties. A recent study confirms that after 4 days of germination the total phenolic content of various types of quinua ranges between 39.29 and 782.15 mg/100 g, indicating a powerful ability to eliminate free radicals, turning this pseudocereal into a raw material with the ability to be applied in the formulation of various food products such as bread, cookies, pizzas, beverages, yogurt, cheeses, etc.

pdf (Spanish)

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