Abstract Quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) are nutritious pseudocereals that originate from the Andean region. The aim of this research was to study the effect of germination and the subsequent kilning on the phenolic compounds and proximate composition in selected Peruvian varieties of quinoa (“Chullpi”) and kiwicha (“Oscar Blanco”). The germination process was carried out for 24, 48 and 72 h at 22 °C, and the kilning was performed with samples germinated for 72 h by drying the seeds at 90 °C for 5 min. Both processes increased the protein content of the samples. However, lipid content was reduced during germination. On the other hand, germination and kilning clearly increased the concentration of total phenolic compounds in both quinoa and kiwicha. Germination for 72 h either with or without kilning process resulted in a significant (p

中文翻译：

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发芽和烘干对藜（Chenopodium quinoa）和猕猴桃（Amaranthus caudatus）酚类化合物和营养特性的影响

摘要 藜麦 (Chenopodium quinoa) 和猕猴桃 (Amaranthus caudatus) 是源自安第斯地区的营养丰富的假谷物。本研究的目的是研究发芽和随后的窑炉对选定的秘鲁藜（“Chullpi”）和 kiwicha（“Oscar Blanco”）品种中酚类化合物和近似成分的影响。发芽过程在 22 ℃下进行 24、48 和 72 小时，通过在 90 ℃下干燥种子 5 分钟，对发芽 72 小时的样品进行烘干。这两个过程都增加了样品的蛋白质含量。然而，在发芽期间脂质含量降低。另一方面，发芽和烘干明显增加了藜麦和猕猴桃中总酚类化合物的浓度。