This study aimed to evaluate the influence of germination on the content of protein, lipids, fiber, ashes, tryptophan, vitamin C, total phenolic and total flavonoid compounds, as well as on the protein digestibility and antioxidant activity of chia seeds germinated for 1, 2, 3, and 4 days. The results showed that germination for 2 days augmented the protein content of chia seeds by 13% while fiber, tryptophan, total phenolic and flavonoid contents increased by 46%, 93%, 300%, and 197%, respectively, after 4 days of germination. Vitamin C was not detected in dry seeds but increased up to 2.33 mg/100 g at fourth day of germination. The antioxidant capacity increased approximately 100% but protein digestibility decreased by 14% at day 4 of germination. Germination can be a good method to increase the nutritional and nutraceutical potential of chia seed for its use in the design of functional foods.

本研究旨在评估发芽对奇亚籽发芽后蛋白质、脂质、纤维、灰分、色氨酸、维生素C、总酚和总黄酮化合物含量以及蛋白质消化率和抗氧化活性的影响1， 2、3 和 4 天。结果显示，发芽2天奇亚籽的蛋白质含量增加了13%，而发芽4天后纤维、色氨酸、总酚和类黄酮含量分别增加了46%、93%、300%和197% 。干燥种子中未检测到维生素 C，但在发芽第四天时含量增加至 2.33 毫克/100 克。发芽第 4 天，抗氧化能力增加约 100%，但蛋白质消化率下降 14%。发芽是增加奇亚籽在功能性食品设计中的营养和保健潜力的好方法。