Imbibition and germination to improve the quality of a seed

The quinchoncho is among the legumes that play an important role in human nutrition, because they are a source of protein, fiber, certain minerals and vitamins. However, the consumption of quinchoncho is limited by the presence of anti-nutritional components. Therefore, the purpose of this research was to evaluate the effect of imbibing and germination time on the chemical composition, polyphenols and phytic acid in chinchoncho seed flour. The combined effect of soaking for 0, 12 and 24 hours and germination for 4 days was determined. The combination of soaking and germination was effective in reducing total protein and polyphenol content (P