Chemical and thermal properties of flours from germinated amaranth seeds

  • Luciano M. Guardianelli
  • María V. Salinas
  • María C. PuppoEmail author
Original Paper


Modification of the chemical composition of amaranth flours from Amaranth caudatus L. seeds with germination was studied. Seeds were sprouted at 30 °C for 0, 18, 24, and 48 h. Proximal composition, total phenolic content and antioxidant activity were evaluated. Further, changes in fatty acid and protein profiles and in amino acid composition due to germination were analyzed. In addition, modification in thermal properties of starch and proteins of amaranth flours were studied. Germination process increased protein, ash, water soluble carbohydrates, phenols contents and antioxidant activity, while reduced the amount of lipids. Proportion of P-globulins and 11S (62 kDa) decreased while the A-11S polypeptide (34 kDa) increased with germination. After 18 h of germination, respect to the control flour, lysine and aromatic amino acids and essential fatty acids content of flour significantly increased. Therefore, germination improved nutritional characteristics of amaranth flour turning it into a high nutritional food ingredient.


Amaranth flour Seed germination Protein fractions Amino acid profile Essential fatty acids 



The authors want to thank MINCYT, CONICET, and UNLP for the financial support, also to Claudio Reyes for the HPLC assistance and Mariana Pennisi for the technical support in GC assays.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.CIDCA (CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata)La PlataArgentina
  2. 2.Facultad de Ciencias Agrarias y Forestales-Universidad Nacional de La PlataLa PlataArgentina

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