Resumo

CHAPARRO ROJAS, D.C. et al. EFFECT OF THE GERMINATION ON THE PROTEIN CONTENT AND DIGESTIBILITY IN AMARANTH, QUINUA, SOY BEAN AND GUANDUL SEEDS. Rev.Bio.Agro [online]. 2010, vol.8, n.1, pp.35-42. ISSN 1692-3561.

The changes in protein concentration and digestibility were evaluated during the germination in seeds of amaranth Amaranthus sp), quinua (Chenopodium quinoa w), soy bean (Glycinemax) and guandul (Cajanus cajan). The seeds used were supplied by Cauca department farmers, assuring the degree one quality and germination percentage over 90%. The method for the obtaining of germinated seeds, was standardized by defining variables such as using or not using disinfectant, substratum type, germination time and temperature. There was applied a complete blocks design at random with three replies for germination day, for the zeros, one, two and three days. There was used Kjeldhal for protein quantification and digestibility in pepsin for digestibility in-vitro. The flndings concluded that germination induces changes in protein concentration and digestibility in a particular way in each type of seeds; in amaranth and soy bean germination generated a significant increase in protein content from the second day of germination and in guandul from the first day; In quinua, it generated a decrease in protein content on the second day, being statistically equal on zero, one and three germination days. The germination improved the digestibility of protein in quinoa seeds, guandul and soybeans; it did not genérate changes in amaranth seeds.

Palavras-chave : Seeds; germination; protein; digestibility; Andean grains.

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