Effects of Germination and Popping on the Anti-Nutritional Compounds and the Digestibility of Amaranthus hypochondriacus Seeds

Abstract

Amaranth seeds, although a valuable food in Mexico, contain anti-nutritional compounds that can affect food quality. As a part of this work, the proximate composition, fatty acid profile, protein digestibility, and the effect of germination and popping of Amaranthus hypochondriacus seeds was analyzed with the aim of eliminating anti-nutritional compounds. Untreated seeds comprised of 11.35–18.8% protein and 0.27–13.39% lipids, including omega 3, 6, and 9 fatty acids such as oleic, linoleic, linolenic, and arachidonic acid. The main minerals detected were Ca+2, K+1, and Mg+2. Nevertheless in vitro studies indicate that germination significantly improved digestibility, whereby treatments aimed at reducing anti-nutritional compounds decreased lectin concentration, while significantly increasing tannins and completely eliminating trypsins and saponins.

A Review of Amaranth Crop as a Potential Solution to Ethiopia’s Nutritional Crisis

“…64 The plant's leaves and seeds are both said to be edible, and most of the nutrients found in the seeds are also found in the leaves. 65,66 Amaranth leaves should be grown in households around the world as a vegetable due to its resilience under many climatic conditions, and amaranth grain cultivation may be expanded worldwide since the gluten problem (from wheat, rye, and barley) has become better known. 67 According to a review done to suggest amaranth green as a suitable home garden vegetable for peoples worldwide to encourage more consumption of vegetables.…”

Dietary Supplementation with Popped Amaranth Modulates the Gut Microbiota in Low Height-for-Age Children: A Nonrandomized Pilot Trial

“…As other plant-based food products, heat treatment processing does not altered amaranth grain properties but popping increases the digestibility of amaranth grain nutrients [17], enhances its antioxidative properties [18,19], and reduces adverse antinutritional compounds such as tannins, lectins, and trypsin inhibitors [17]. Consumption of popped amaranth grain has been associated with health benefits in humans, including recovery of severely malnourished children [17,20,21]. Despite the vast evidence that supports the beneficial effects on health of amaranth consumption, to date, there are no studies that analyze the effects of popped amaranth has on gut microbiota.…”

“…Currently, popped amaranth has been proposed as minimally processed healthy food snack due to its high quality and quantity of proteins [16]. As other plant-based food products, heat treatment processing does not altered amaranth grain properties but popping increases the digestibility of amaranth grain nutrients [17], enhances its antioxidative properties [18,19], and reduces adverse antinutritional compounds such as tannins, lectins, and trypsin inhibitors [17]. Consumption of popped amaranth grain has been associated with health benefits in humans, including recovery of severely malnourished children [17,20,21].…”