Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours
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DOI: 10.1007/s13197-020-04420-7
Abstract: In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 and 30%) with wheat semolina in… read more here.
Keywords: germinated quinoa; properties pasta; anti nutritional; raw germinated ... See more keywords
Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds.
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DOI: 10.1111/1750-3841.16099
Abstract: Lipid contents of lentil seeds were determined between 1.02% (germinated) and 1.23% (boiled). Total phenolic and flavonoid amounts of processed lentils were detected between 45.32 mgGAE/100 g (germinated) and 68.02 mgGAE/100 g (control) to 70.95 mgQE/100 g (germinated) and 199.52 mgQE/100 g (control),… read more here.
Keywords: boiled lentil; antioxidant activity; raw germinated; germinated boiled ... See more keywords
Antioxidant and Chemopreventive Activity of Protein Hydrolysates from Raw and Germinated Flour of Legumes with Commercial Interest in Colorectal Cancer
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DOI: 10.3390/antiox11122421
Abstract: Legumes are a highly nutritious source of plant protein, fiber, minerals and vitamins. However, they also contain several bioactive compounds with significant potential benefits for human health. The objectives of this study were to evaluate… read more here.
Keywords: raw germinated; commercial interest; activity; chemopreventive activity ... See more keywords