The influences of soaking and sprouting on primary nutrient contents of quinoa seed

The quinoa seed was as thematerial which was cultivate by Tiaoshan of Gansu agriculture and forestry research institute.Through 45 ℃ hot water soaked for 30 min,25 ℃ warm water soak 25 min,drain water placed in25 ℃ after cultivation in the 30 min of the emergence,protein,crude fat,starch,carbohydrates,amino acids,vitamins,flavonoids,dietary fiber,SOD etc of quinoa seeds before and after the testing were analysised. The change of the nutrient.Research showed that after the emergence,macromolecular material such as fat and starch content were decreased in quinoa seed due to the hydrolysis reaction,some vitamin( VC,VEand folic acid) was reduced with the increase of water content relative content. And free amino acids,VB1,VB2,dietary fiber and flavonoid compounds were higher,the active ingredient contents of the quinoa were more balanced and reasonable nutrition,nutritional quality was improved.