Table 1.
Chemical composition (expressed as dry weight, dw) of cañihua, kiwicha, and quinoa flours from wholegrains and sprouted grains.
| Parameters | WF | CF | SCF | KF | SKF | QF | SQF |
|---|---|---|---|---|---|---|---|
| Starch (g/100 g dw) | 75.07 ± 0.97 f | 46.66 ± 0.45 d | 41.21 ± 1.47 c | 48.33 ± 0.93 d | 32.45 ± 0.85 b | 40.98 ± 0.88 c | 16.97± 0.85 a |
| Protein (g/100 g dw) | 12.26 ± 0.06 a | 20.61 ± 0.26 g | 19.11 ± 0.27 f | 16.05 ± 0.14 d | 15.38 ± 0.11 c | 16.87 ± 0.13 e | 13.52 ± 0.26 b |
| Fat (g/100 g dw) | 0.61 ± 0.04 a | 6.18 ± 0.04 d | 6.23 ± 0.25 d | 5.10 ± 0.08 b | 5.86 ± 0.38 cd | 5.21 ± 0.07 bc | 6.55 ± 0.11 e |
| Ash (g/100 g dw) | 0.55 ± 0.05 a | 2.76 ± 0.13 c | 2.68 ± 0.05 c | 2.66 ± 0.19 bc | 2.85 ± 0.08 c | 2.48 ± 0.17 bc | 2.29 ± 0.08 b |
| PA (g/100 g dw) | 0.09 ± 0.01 a | 1.17 ± 0.02 b | 0.88 ± 0.01 b | 1.23 ± 0.02 c | 1.24 ± 0.02 c | 0.90 ± 0.02 b | 0.93 ± 0.02 b |
| GABA (mg/100 g dw) | 12.96 ± 0.35 a | 24.34 ± 4.83 b | 217.98 ± 1.48 d | 37.38 ± 1.58 b | 100.00 ± 22.45 c | 32.98 ± 4.42 b | 202.54 ± 32.05 d |
| TSPC (mg GAE/100 g) | 44.27 ± 2.43 a | 314.39 ± 22.38 d | 386.12 ± 27.83 e | 149.27 ± 1.80 b | 244.72 ± 2.09 c | 525.5 ± 38.14 f | 612.81 ± 13.25 g |
| ORAC (μmol TE/g) | 20.64 ± 2.71 b | 48.74 ± 5.98 b | 114.92 ± 14.17 c | 10.23 ± 2.16 a | 35.44 ± 4.55 d | 46.62 ± 3.53 b | 45.30 ± 3.96 d |
Data are mean ± standard deviation of three replicates. Different letters denote statistical differences among samples (ANOVA, Bonferroni post hoc test, p ≤ 0.05). Abbreviations: CF, cañihua flour; dw, dry weight; GABA, γ-aminobutyric acid; GAE, gallic acid equivalents; KF, kiwicha flour; ORAC, oxygen radical absorbance capacity; PA, phytic acid; QF, quinoa flour; SCF: sprouted cañihua flour; SKF, sprouted kiwicha flour; SQF, sprouted quinoa flour; TSPC, total soluble phenolic compounds; TE: Trolox equivalents; WF: refined wheat flour.