# Effects of Germination on the Fatty Acid, Folate, and Mineral Levels in Quinoa

## TL;DR

Germinating quinoa boosts nutrients like folate and minerals, making it beneficial for early brain development.

## Contribution

The study shows that germination enhances quinoa's folate, protein, and mineral content without genetic modification.

## Key findings

- Germination changes fatty acid composition and increases folate to 349.63 mg/100 g after 72 h.
- Iron, zinc, and copper contents increase significantly after 48 h of germination.
- Germination improves quinoa's nutritional value for brain health without fortification.

## Abstract

This study investigated the nutritional changes in germinated quinoa and its relevance to early brain health. The contents of fatty acid (FA), folate, protein, and minerals in quinoa under different germination times were determined. Firstly, GC–MS results showed that germination significantly changed the composition and content of FAs. Additionally, the HPLC results showed that the folate content increased to 349.63 mg/100 g after 72 h, which is sufficient to meet the needs of early brain development in babies. More importantly, the iron, zinc, and copper contents increased by 75.90%, 6.38%, and 13.58% respectively after 48 h of germination. The higher mineral contents can adequately fulfill the daily requirements for early brain health. In summary, this study proves that germination is an effective way to regulate the nutrient levels of quinoa. Furthermore, this study is valuable for improving other grains and shows significant promise for the future development of functional foods.

This study analyzed the change of the key nutrients in quinoa during its short‐term germination process. The results showed that germination significantly increases the content of folate, protein, and trace minerals, thereby maximizing its nutritional properties for promoting neural development. This study demonstrated that 48 h of germination is a prospective method to transform quinoa into a special food for protecting brain health without genetic modification or fortification.