TY - JOUR
T1 - Effects of Germination and Popping on the Anti-Nutritional Compounds and the Digestibility of Amaranthus hypochondriacus Seeds
AU - Valadez-Vega, Carmen
AU - Lugo-Magaña, Olivia
AU - Figueroa-Hernández, Claudia
AU - Bautista, Mirandeli
AU - Betanzos-Cabrera, Gabriel
AU - Bernardino-Nicanor, Aurea
AU - González-Amaro, Rosa María
AU - Alonso-Villegas, Rodrigo
AU - Morales-González, José A.
AU - González-Cruz, Leopoldo
N1 - Publisher Copyright:
© 2022 by the authors.
PY - 2022/7
Y1 - 2022/7
N2 - Amaranth seeds, although a valuable food in Mexico, contain anti-nutritional compounds that can affect food quality. As a part of this work, the proximate composition, fatty acid profile, protein digestibility, and the effect of germination and popping of Amaranthus hypochondriacus seeds was analyzed with the aim of eliminating anti-nutritional compounds. Untreated seeds comprised of 11.35–18.8% protein and 0.27–13.39% lipids, including omega 3, 6, and 9 fatty acids such as oleic, linoleic, linolenic, and arachidonic acid. The main minerals detected were Ca+2, K+1, and Mg+2. Nevertheless in vitro studies indicate that germination significantly improved digestibility, whereby treatments aimed at reducing anti-nutritional compounds decreased lectin concentration, while significantly increasing tannins and completely eliminating trypsins and saponins.
AB - Amaranth seeds, although a valuable food in Mexico, contain anti-nutritional compounds that can affect food quality. As a part of this work, the proximate composition, fatty acid profile, protein digestibility, and the effect of germination and popping of Amaranthus hypochondriacus seeds was analyzed with the aim of eliminating anti-nutritional compounds. Untreated seeds comprised of 11.35–18.8% protein and 0.27–13.39% lipids, including omega 3, 6, and 9 fatty acids such as oleic, linoleic, linolenic, and arachidonic acid. The main minerals detected were Ca+2, K+1, and Mg+2. Nevertheless in vitro studies indicate that germination significantly improved digestibility, whereby treatments aimed at reducing anti-nutritional compounds decreased lectin concentration, while significantly increasing tannins and completely eliminating trypsins and saponins.
KW - Amaranthus hypochondriacus
KW - anti-nutritional
KW - germination
KW - in vitro digestibility
KW - lectins
KW - popping
KW - tannins
UR - http://www.scopus.com/inward/record.url?scp=85136169965&partnerID=8YFLogxK
U2 - 10.3390/foods11142075
DO - 10.3390/foods11142075
M3 - Artículo
C2 - 35885318
AN - SCOPUS:85136169965
SN - 2304-8158
VL - 11
JO - Foods
JF - Foods
IS - 14
M1 - 2075
ER -