Effect of Germination on Nutritional, Antinutritional and Rheological Characteristics of Quinoa (chenopodium Quinoa)

White and red varieties of quinoa were germinated and studied for the changes in nutritional, anti-nutritional and rheological characteristics. Germination has significantly (p≤0.05) enhanced protein and crude fibre with the significant (p≤0.05) reduction in carbohydrate contents in both the varieties. Anti-nutritional factor like phytic acid was decreased by 8.56 and 18.80 units in white and red varieties respectively. Total phenols, total flavonoids enhanced significantly (p≤0.05) in both the varieties, showing more in red variety exhibiting comparatively higher antioxidant activity. After 48 hr of germination, vitamin ‘C’ in both the varieties enhanced between the range of 10.56 and 13.23 mg/100g. Linoleic acid was the major fatty acid identified in both the varieties constituting more than 50 per cent of total fatty acids. Germination has reduced linoleic, linolenic and palmitic acids with the increase in stearic and oleic acids. Germination also caused significant (p≤0.05) decrement in breakdown, set back and final viscosities in both the varieties without much affecting their pasting temperature.