Title
Sprouted Andean grains: an alternative for the development of nutritious and functional products
Date Issued
01 January 2022
Access level
metadata only access
Resource Type
review
Author(s)
Publisher(s)
Taylor and Francis Ltd.
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.
Language
English
OCDE Knowledge area
Alimentos y bebidas
Tecnologías de bioprocesamiento, Biocatálisis, Fermentación
Subjects
Scopus EID
2-s2.0-85134558314
Source
Food Reviews International
ISSN of the container
87559129
Sponsor(s)
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).
Sources of information:
Directorio de Producción Científica
Scopus