Effect of germination on ascorbic acid, sodium, tannin and fatty acid profile of quinoa seeds cultivated in eastern Morocco

Abstract

Seed germination is a simple and effective method for producing germinated seeds with high nutritional quality. These seeds can be incorporated into various foods, providing a healthy alternative to meet the growing demand for nutritious products. This study investigates the effect of germination on ascorbic acid, sodium, condensed tannins and fatty acids in quinoa seeds grown in eastern Morocco. Seeds were germinated under controlled conditions (25 °C, 70 % relative humidity, 16 hr light/8 hr dark) for 24, 48, 72 and 96 hr, then dried, crushed and analysed. Ungerminated seeds served as the control (0 hr). Analyses were performed in triplicate and data were statistically evaluated using one-way ANOVA followed by Tukey’s test. Compared to the control, significant variations occurred during germination. Ascorbic acid was enhanced at 72 hr and 96 hr (+5.03 and +4.57 mg/100 g DW, p < 0.05). Monounsaturated fatty acids also showed significant improvement at 24 hr and 96 hr (p < 0.01), while sodium and condensed tannins showed significant reduction at 96 hr (p < 0.01). At 72 hr, a marked decline in saturated fatty acids (p < 0.05) was accompanied by a significant improvement of polyunsaturated fatty acids (p < 0.01). These findings demonstrate that prolonged germination (>72 hr) improves quinoa powder’s nutritional quality by enhancing ascorbic acid and unsaturated fatty acids while reducing condensed tannins, sodium and saturated fats. Therefore, germinated quinoa powder (>72 hr) produced in eastern Morocco represents a novel functional ingredient for nutritionally fortified food products, supporting germination as an effective natural method to enhance quinoa’s nutritional value and reduce antinutritional compounds.