Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS/MS in selected raw and germinated ancient grains

Background

Ancient grains are grains that have remained unchanged over the past decades. Among them, millets and pseudocereals are highly nutritious underutilized grains that are gluten free. The present study compares the nutritional composition of nine important ancient grains in its raw and germinated forms.

Results

Among the grains studied, amaranth had the highest protein content (14.52%), followed by proso (13.04%) and foxtail millets (12.78%). Amino acid analysis was carried out using LC–MS/MS. Besides amaranth, barnyard, pearl, and proso millets contained considerable amount of essential amino acids. The lysine content of sorghum has increased four folds during germination. Valine, histidine, and glutamic acid contents increased marginally upon sprouting. These grains were also found to contain significant amount of B complex vitamins. The ascorbic acid content of the grains increased considerably upon germination especially in foxtail millet (78.03–30452.90 ng/g).

Conclusion

The present study is the first comparative study that has brought out the distinct nutritional superiority of the ancient grains in their raw and germinated forms. These gluten-free grains can be utilized to improve the nutritional demand and food security of the growing population.