Resumo

HUARACA APARCO, Rosa; TAPIA TADEO, Fidelia; KARI FERRO, Aydee  e  ALVAREZ ARIAS, Celinda. Mineral and protein content in quinoa sprouts (Chenopodium quinoa Willd). Rev. Inv. Cs. Agro. y Vet. [online]. 2021, vol.5, n.15, pp.133-139. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v5i15.134.

The consumption of sprouted cereals has a potential importance in the diet due to its great contribution of nutrients, vitamins, minerals, proteins, carbohydrates, fatty acids and enzymes are more available. Sprouts are a food alternative that contribute to the reduction of malnutrition in children, pregnant and lactating mothers. The objective of the research was to determine the content of protein, iron, and calcium in three varieties of germinated quinoa (white Junín, black ccollana and pasakalla) grown in the province of Andahuaylas. An analysis of protein, iron and calcium content was performed using the AOAC method. the data were analyzed by ANOVA to compare the varieties of germinated quinoa. The germinated quinoa grains analyzed present 12.19% protein (range 11.86 - 12.48%) with an average of 5.79mg of iron / 100g (range 5.54 - 6.16), and 66.56 mg of calcium / 100g. The pasakalla variety showed a higher iron content compared to the black ccollana and white junin varieties (p <0.05). All varieties have a considerable protein and calcium content. The results show relevant information for the purpose of obtaining nutritional formulations for children.

Palavras-chave : Germination; Iron; Calcium; Quinoa.

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