Effect of germination on fatty acid profile, amino acid profile and minerals of amaranth (Amaranthus spp.) grain

The aim of this study was to optimize the germination condition for amaranth grains (VL-44) to maximize their nutritional value. The results showed that the optimized germinated amaranth flour exhibited higher protein, antioxidants, dietary fiber and lesser content of phytic acid and tannins as compared to raw amaranth flour. The effect of independent variables (germination temperature and germination time) on responses (protein, total dietary fiber (TDF), antioxidant activity (AOA), phytic acid and tannins), were analysed by central composite rotatable design (CCRD) analysis using Response Surface Methodology (RSM) technique, a well-defined statistical tool. Statistical analysis revealed that germination time and germination temperature significantly (p < 0.05) influenced all the responses. An increase in germination time and temperature resulted in a significant increase in protein, AOA, and TDF and reduction in phytic acid and tannins. The quantitative analysis of amino acids of raw and optimized germinated amaranth flour by HPLC revealed germination of amaranth flour enhanced all essential amino acids except methionine, tryptophan and valine. The GC-MS data showed that germination enhanced oleic acid and linoleic acid from 1.84 to 1.99% and 1.94 to 2.30% respectively, while decreased the palmitic acid from 1.06 to 1.00%.