NDLI: Efecto del proceso de germinación de granos de Cajanuscajan en la composición nutricional, ácidos grasos, antioxidantes y bioaccesibilidad mineral

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Efecto del proceso de germinación de granos de Cajanuscajan en la composición nutricional, ácidos grasos, antioxidantes y bioaccesibilidad mineral

Content Provider	Semantic Scholar
Author	Torres, Alexia Cova, Anthony Valera, Danny
Copyright Year	2018
Abstract	Germination is a process that involves changes in the enzymatic activity of grains and macromolecule breakdown, which decreases anti-nutritional factors and increases the synthesis of other constituents. Germinated grains are thus of higher sensory, nutritional and functional value. In this research, pigeon pea (Cajanus cajan) grains were germinated for 96 hours at 20oC in the dark. Variations in proximal composition, fatty acids composition, antioxidant ability and mineral bioaccessibility were determined. The results obtained showed that because of the germination process, protein content decreased, while ash, fat and carbohydrate content increased. Fatty acid profile was determined and six fatty acids were identified, with the greatest amount of linoleic acid. The fatty acid content changed with the applied process. The polyphenolic content and antioxidant ability also increased as a result of the germination process. The values obtained for the mineral bioaccessibility varied from 16 to 31% for magnesium and potassium, respectively. It was concluded that pigeon pea grains represent a food of high nutritional value, which, as a result of germination, can create positive nutritional changes. Thus, consumption of this food should be promoted.
Starting Page	323
Ending Page	330
Page Count	8
File Format	PDF HTM / HTML
DOI	10.4067/S0717-75182018000500323
Volume Number	45
Alternate Webpage(s)	https://scielo.conicyt.cl/pdf/rchnut/v45n4/0717-7518-rchnut-45-04-0323.pdf
Alternate Webpage(s)	https://doi.org/10.4067/S0717-75182018000500323
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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