Author(s): Preeti Sharma and Neelam Chaturvedi

Abstract:
Quinoa and lupine are considered complete foods because of their nutritional makeup and their nutritional elements have been extensively studied. Malting quinoa and lupine grains have increased nutritional and functional features, allowing for the manufacture of an amylase-rich product for food and beverage manufacturing in households and enterprises. The purpose of this study was to see the effect of malting on enzyme activity of quinoa and lupine seed. Quinoa and lupine seeds were malted by steeping for 6 h and 5 h in distilled water germinating for 24 and 48 h at 28±2 °C, and kilning dry for 4 h at 55 °C under mechanical convection. The results showed that 48 h malted lupine and quinoa extract have significantly (p≤ 0.05) high level of α-amylase; 33.4% & 16.8% and β-amylase; 37.4% & 26.9%, respectively. Protease content was also observed significantly high in 48 h malted quinoa and lupine extract 178.5% &108.2% respectively as compared to their un-malted extract. When comparing malted seeds to un-malted seeds extract, amylase and protease activity was shown to be higher in both lupine and quinoa malted extract. Malting causes partial digestion of carbohydrates and proteins by increasing the activity of hydrolytic enzymes in seeds. As a result, both seeds may have the potential to produce higher amylase and protease activities, which can be employed to make gluten-free bakery products with superior quality with greater shelf life.