Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review

Yongli Lan; Wengang Zhang; Fuguo Liu; Lei Wang; Xijuan Yang; Shaobo Ma; Yutang Wang; Xuebo Liu

doi:10.1016/j.foodchem.2023.136390

Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review

Food Chem. 2023 Nov 15:426:136390. doi: 10.1016/j.foodchem.2023.136390. Epub 2023 May 15.

Authors

Yongli Lan¹, Wengang Zhang², Fuguo Liu¹, Lei Wang¹, Xijuan Yang³, Shaobo Ma¹, Yutang Wang⁴, Xuebo Liu⁵

Affiliations

¹ College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
² College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China; Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China; Academy of Agriculture and Forestry Sciences, Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Xining 810016, China.
³ Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China; Academy of Agriculture and Forestry Sciences, Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Xining 810016, China.
⁴ College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China. Electronic address: wyt991023@nwsuaf.edu.cn.
⁵ College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China. Electronic address: xueboliu@nwsuaf.edu.cn.

PMID: 37307740
DOI: 10.1016/j.foodchem.2023.136390

Abstract

The production and consumption of functional foods has become an essential food industry trend. Due to its high nutritional content, quinoa is regarded as a super pseudocereal for the development of nutritious foods. However, the presence of antinutritional factors and quinoa's distinctive grassy flavor limit its food applications. Due to its benefits in enhancing the nutritional bioavailability and organoleptic quality of quinoa, germination has garnered significant interest. To date, there is no systematic review of quinoa germination and the health benefits of germinated quinoa. This review details the nutritional components and bioactivities of germinated quinoa, as well as the potential mechanisms for the accumulation of bioactive compounds during the germination process. Additionally, evidence supporting the health benefits of germinated quinoa, the current status of related product development, and perspectives for future research are presented. Thus, our research is likely to provide theoretical support for the use of germinated quinoa resources.

Keywords: Functional components; Germination; Health benefits; Quinoa.

Publication types

Review

MeSH terms

Chenopodium quinoa* / chemistry
Food Handling
Functional Food / analysis
Nutritive Value
Seeds / chemistry