NUTRITIONAL AND TECHNO-FUNCTIONAL EVALUATION OF SPROUTED CAÑIHUA FLOUR AS A POTENTIAL INGREDIENT FOR NUTRITIOUS PRODUCT DEVELOPMENT

Cañihua (Chenopodium pallidicaule) is an Andean pseudocereal valued for its protein quality, mineral content, and bioactive compounds. Among postharvest interventions, sprouting has been proposed to enhance nutritional attributes and modulate the technofunctional behavior of flours. This study evaluated the effect of sprouting on the nutritional composition and techno-functional properties of cañihua flour (Cupi variety, Puno, Peru). Seeds were germinated at 20 °C for 72 h, dried by convection (40 °C, 48 h), and milled under standardized conditions. Sprouted cañihua flour (SCF) was analyzed for proximate composition, total polyphenols, instrumental color (CIELAB), hydration properties (water absorption index, WAI; water solubility index, WSI), and pasting profile using a Rapid Visco Analyzer (RVA). SCF showed a moisture content of 4.97 ± 0.33% and a protein content of 16.29 ± 0.45% (17.15 ± 0.44% dry basis). Total polyphenols reached 60.92 ± 1.95 mg GAE/100 g, indicating relevant bioactive potential. Color values were L* = 47.42 ± 2.08, a* = 3.04 ± 0.44, and b* = 13.52 ± 0.55 (light reddish-brown), suitable for applications tolerating darker hues. Hydration properties were WAI = 5.08 ± 0.05 g/g and WSI = 12.08 ± 0.98%, reflecting high water uptake with moderate solubility, consistent with good swelling and dispersion. RVA analysis indicated a pasting time of 5.31 ± 0.08 min, pasting temperature of 72.5 ± 0.5 °C, peak viscosity of 128.67 ± 10.50 RVU, final viscosity of 227.00 ± 19.70 RVU, breakdown of 12.33 ± 3.21 RVU, and setback of 110.67 ± 12.10 RVU, suggesting moderate retrogradation and thickening/texturizing capacity. Overall, SCF exhibits an attractive nutritional profile and favorable techno-functional performance, supporting its use as a promising Andean ingredient for novel foods requiring thickening ability and rheological stability.