Chemical and thermal properties of flours from germinated amaranthseeds

摘要

Modification of the chemical composition of amaranth flours from Amaranth caudatus L. seeds with germination was studied.Seeds were sprouted at 30 °C for 0, 18, 24, and 48 h. Proximal composition, total phenolic content and antioxidant activitywere evaluated. Further, changes in fatty acid and protein profiles and in amino acid composition due to germination wereanalyzed. In addition, modification in thermal properties of starch and proteins of amaranth flours were studied. Germinationprocess increased protein, ash, water soluble carbohydrates, phenols contents and antioxidant activity, while reduced theamount of lipids. Proportion of P-globulins and 11S (62 kDa) decreased while the A-11S polypeptide (34 kDa) increasedwith germination. After 18 h of germination, respect to the control flour, lysine and aromatic amino acids and essential fattyacids content of flour significantly increased. Therefore, germination improved nutritional characteristics of amaranth flourturning it into a high nutritional food ingredient.