Application of emerging non-thermal pre-germination technologies to optimise the germination of Andean pseudocereals and their use in gluten-free baked products

Abstract

This review examines three Andean pseudocereals: quinoa (Chenopodium quinoa Willd.), kañiwa (Chenopodium pallidicaule Aellen), and kiwicha (Amaranthus caudatus L.). The focus is on the changes achieved through germination, enhanced by the use of emerging technologies applied as a pre-treatment. These grains are characterized by high-quality proteins with a complete essential amino acid profile, significant dietary fiber content, and diverse bioactive compounds with antioxidant, antihypertensive, and antidiabetic properties. This review covers conventional germination methods and parameters and explores emerging non-thermal technologies used as a pre-germination step. Although substantial research has investigated these technologies in quinoa, studies on kañiwa and kiwicha remain limited. Current evidence indicates that technologies such as ultrasound, high hydrostatic pressure, cold plasma, and magnetic fields can optimize enzymatic activity, reduce antinutrient content, and promote the synthesis of functional compounds. Gluten-free baked products made from germinated flour demonstrate improvements in rheological, textural, and sensory properties. However, challenges persist in defining industrial-scale parameters and addressing the high manufacturing costs of gluten-free products. A bibliometric analysis shows an increasing global interest in gluten-free products, creating commercial opportunities for these Andean pseudocereals. Kañiwa is identified as particularly promising due to its climatic resilience and nutritional value. The conclusion emphasizes the need for further research to optimize processing protocols and validate scaling approaches, thereby enhancing the contribution of pseudocereals to global food security and sustainable development.