Influência da germina？？o e do processamento térmico na digestibilidade proteica e atividade de inibi？？o de tripsina de gr？os de quinoa

due its versatility and indications concerning its high nutritive value, quinoa has attracted growing interest from food and nutrition researchers, as also from consumers who seek healthier or alternative food products. these foods are of particular relevance for people with specific needs such as those suffering from celiac disease. in this study changes occurring in some of the nutritional characteristics of the quinoa seed proteins, such as protease inhibition and in vitro protein digestibility, were evaluated during the germination process (2, 4 and 6 days) and after different heat treatments, including mild heating at 40 oc and 45 oc, and boiling. the germination processes evaluated here caused a significant decrease in the trypsin inhibition activity, but did not increase protein digestibility. however all the heat treatments used caused improvements in protein digestibility, even at low temperatures. the heat treatment at 45 oc for 30 minutes was sufficient to increase the protein digestibility to the same level as that produced by boiling, which could be a positive observation for those who consume minimally processed grains.