Effect of germination time on nutritional and functional components of quinoa sprouts
To develop other processing methods of quinoa and improve its nutritional value,this experiment adopted hydroponics to cultivate quinoa sprouts.The effects of germination time on nutritional and functional components of quinoa sprouts were studied by compa-ring the difference of components in quinoa sprouts under different harvesting time,and the appropriate harvesting time was determined.Quinoa was used as raw material to grow quinoa sprouts by hydroponics.Samples were collected at 0,12,24,36,48,60,72,84,and 96 h from germination to detect the content of nutritional and functional components.Compared with quinoa seeds,the contents of nutrition and functional components of quinoa sprouts after germination were changed.The lignin was reduced by enzymatic hydrolysis to relax cell wall structure and promote germination,and the contents of lipids and starch as energy supply were decreased.The contents of other com-ponents(reducing sugar,protein,ascorbic acid,polyphenols,flavonoids,saponins,γ-aminobutyric acid,protopectin,and cellulose)were increased,compared with quinoa seeds.During the germination,quinoa sprouts germinated for 36 h could accumulate higher contents of nutritional components.The content of fat,starch and protein was 7.08,47.5,and 14.75 g/100 g after 36 h of germination.After 84 h of germination,functional components with higher content could be accumulated,and the content of ascorbic acid was 0.134 mg/g,poly-phenol content was 2.90 mg/g,flavonoid content was 3.33 mg/g,saponin content was 31.9 mg/g,and γ-aminobutyric acid content was 0.896 mg/g.In food industry,the germination time could be controlled according to production needs to obtain quinoa sprouts with expec-ted quality.
万方数据
维普
