Effects of Germination Process on Pseudocereals

Celiac disease, is one of the most common food allergies in the world, causes malnutrition of vitamin B, iron, calcium and fiber below the recommended amounts in patients, thus causing complications due to nutrient deficiency. In addition to enrichment, the usage of pseudocereals such as quinoa (Chenopodium quinoa Willd), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum sp.) has an increasing trend in the improvement of new food formulations with high nutritional value for celiac patients. Germination is seen as a simple process that improves the nutritional quality of edible seeds. Therefore, another approach to increase the nutritional value of gluten-free foods is to apply the germination process to pseudocereals that can be used in the formulation. In this study, studies researching the changes in nutrient content with the germination of quinoa, amaranth and buckwheat from pseudocereals were compiled.