Cereal Chem 65:508-509   |  VIEW ARTICLE

Note: Germinated Quinoa Flour to Reduce the Viscosity of Starchy Foods.

W. A. Atwell, R. G. Hyldon, P. D. Godfrey, E. L. Galle, W. H. Sperber, D. C. Pedersen, W. D. Evans, and G. O. Rabe. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Quinoa (Chenopodium quinoa Willd.) from northern Bolivian highlands was germinated under laboratory conditions. Shoots were apparent after 6 hr; alpha-amylase activity rose about fourfold after 12 hr. Whole flour from quinoa germinated for 12 hr lowered amylograph peak viscosity of hard red spring flour suspensions Time-dependent data collected on protein and fat are also reported.