Pseudocereal Chenopodium berlandieri spp. (huauzontle) was evaluated to determine saponin composition. Saponins were evaluated in raw and germinated grains subjected to chemical stress induced by sodium selenite. Analysis by liquid chromatography coupled with ELSD detector revealed the presence of 12 saponins, identified according to compounds previously assayed in Chenopodium quinoa. Saponins found at the highest concentrations in raw grains were derived from oleanolic and phytolaccagenic acids. Total saponin concentration significantly decreased in germinated compared to raw grains due to the significant loss of 90.1% and 95.7% of the phytolaccagenic acid without and with chemical selenium stress, respectively. The most abundant saponin in germinated sprouts decreased during normal germination. Interestingly, the concentration of this particular saponin significantly increased during the Se-induced stress germination. Chemical stress with selenium salts proved to change the saponin composition in geminated Chenopodium berlandieri spp. grains, therefore affecting their potential use as ingredient in the food industry.

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Cereal Chem. 94(4):740-745Selenium is an essential mineral in nutrition, and a proper intake of this element in its organic form has been related to body protection against cancer. The objective of this study was to evaluate the protein functionality of soybean concentrates as affected by germination and selenium addition in yeast-leavened pan breads. Protein concentrates from germinated and selenized soybean were obtained. All protein concentrates (from germinated and selenized samples) showed similar properties, with exception of 1) water solubility index (23% for raw soybean and 43% for germinated concentrated) and 2) water absorption index (2.45 for raw soybean and 4.07 for germinated and selenized soybean concentrate). Bread made with composite flours (wheat plus 6-7% soybean concentrates) showed changes in oven spring, bread volume, and density, with selenized and germinated treatments as the most different loaves when compared with wheat-based products. Bread crumb texture was similar among samples, except for products containing germinated material, for which a higher hardness was reached after 24 h. The use of germinated and selenized soybean concentrates in yeast-leavened wheat bread has not been reported before, and besides the enhancement in nutritional properties, functional properties such as water absorption of final products could be improved.

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