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ORIGINAL ARTICLE
Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of Chenopodium quinoa Wild. Seeds Cultivated in Eastern Morocco
1
Department of Biology, Multidisciplinary Faculty of Nador, Mohamed 1st University, B.P. 300, Selouane 60700, Morocco
2
Laboratory of Plant Ecology, National Institute of Agronomic Research, CRRA Oujda, 10 Bd Mohamed VI, B.P. 428, Oujda 60000, Morocco
3
Department of Agricultural Development, CIRAD, UMR SENS, 34398 Montpellier, France
4
SENS, CIRAD, IRD, Université de Paul Valéry Montpellier 3, 34090 Montpellier, France
5
Departement of Biology, Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, University Mohammed First, Box 717, Oujda 60000, Morocco, Morocco
6
Hassan II Institute of Agronomy and Veterinary Medicine, Rabat 10112, Morocco, Morocco
Submission date: 2024-12-28
Acceptance date: 2025-03-25
Corresponding author
Abderrahmane Nazih
Laboratory of Food Technology, National Institute of Agronomic Research, CRRA Oujda, 10 Bd Mohamed VI, B.P. 428, Oujda 60000, Morocco, Morocco
Laboratory of Food Technology, National Institute of Agronomic Research, CRRA Oujda, 10 Bd Mohamed VI, B.P. 428, Oujda 60000, Morocco, Morocco
KEYWORDS
TOPICS
Liquid chromatographyEffects on food qualityFunctional foodsDiets and healthFood bioactivesCereals and GrainsCarbohydratesDietary fiberMineralsSaponins
ABSTRACT
Germination can be considered an important process for modifying quinoa seeds’ nutritional and bioactive compounds. Understanding how germination modifies seed composition is essential to optimize their use in different food preparations and to meet the current trend for a healthy and balanced diet. The present study focuses on the effect of prolonged germination on the composition of quinoa seeds collected from a farm in the eastern Morocco. Seeds were germinated in a growth chamber with a controlled environment for different times (24, 48, 72, 96, and 120 h). At the end of each germination period, the seeds were dried and powdered, and their composition was analyzed. Powder obtained from ungerminated seeds was used as control. The results showed that germination led to a significant enhancement in the content of protein, fiber, total phenolics, and total flavonoids, with the highest increases observed at 96 h by 6.09 g/100 g dry matter (DM), 0.89 g/100 g DM, 50.27 mg/100 g DM, and 73.49 mg/100 g DM, respectively, compared to the control. Tocopherols (α, β, and δ) increased by 1.63, 1.21, and 2.67 µg/g of oil at 24 h, 72 h, and 120 h, respectively, compared to the control. Conversely, carbohydrate, energy, and saponin content decreased significantly relative to the control by 9.43–10.11 g/100 g DM (seeds sprouted for 72–96 h), 20.35 kcal/100 g DM (seeds sprouted for 72 h), and 0.58 g/100 g DM (seeds sprouted for 48 h and 72 h). This suggests that powder from germinated C. quinoa seeds subjected to prolonged germination (96 h) could be used as functional ingredients in food formulations, offering high levels of macronutrients, minerals, and bioactive compounds with a reduced saponin content.
ACKNOWLEDGEMENTS
The authors would like to thank the entire laboratory team at the National Institute of Agronomic Research of Berkane and the Laboratory of the Marchica Lagoon of Nador for Bio-Geo-Physical and Environmental Sciences (OLMAN-BGPE).
FUNDING
The author(s) received no financial support for the research, writing, and/or publication of this article.
CONFLICT OF INTEREST
The authors declare that they have no conflict of interest.
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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