Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens

Písaříková, B.; Zralý, Z.; Kráčmar, Stanislav; Trčková, M.; Herzig, I.

doi:10.17221/4263-cjas

Cited by 26 publications

(15 citation statements)

References 13 publications

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“…Another study by Tovar et al (1989) [26] reported highest loss for lysine (56%) followed by arginine (29%). Pisarikova et al (2005) [8] also reported that the decrease in the concentration of indispensable amino acids due to heat treatment was highest for histidine followed by lysine and leucine. Despite the improvement in sensory attributes during popping, the associated loss of amino acids decreased the overall quality of amaranth proteins.…”

Section: Effect Of Popping and Fermentation On Total Amino Acid Contentmentioning

confidence: 97%

“…Similar controversies surround the effect of popping on the digestibility of amaranth protein. According to a study conducted by Gamel et al (2004) [6], popping improved the IVPD whereas Pedersen et al (1987) [5] and [8] reported a decrease in IVPD during popping of amaranth. On the other hand, fermentation has been found to improve in vitro protein digestibility of cereals due to the degradation of protein binding molecules [9] [11] [12].…”

Section: Introductionmentioning

confidence: 99%

“…Concerning the nutritional quality, protein content of amaranth grains is higher than that of most common cereals [5] [6]. In addition, amaranth grains contain useful amino acid profile [6]- [8]. Despite the high protein content and interesting amino acid profile of amaranth grains, the overall protein quality is dependent on the digestibility.…”

Section: Introductionmentioning

confidence: 99%

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Protein Quality of Amaranth Grains Cultivated in Ethiopia as Affected by Popping and Fermentation

Amare¹,

Mouquet‐Rivier²,

Servent³

et al. 2015

FNS

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The effect of popping and fermentation on protein quality of three different varieties of amaranth grains cultivated in Ethiopia was evaluated. Total lysine content of the grains was higher than that of commonly available cereals but close to that of legumes. Methionine and cysteine contents in the grains were also higher than that found in cereal and legume proteins. Percentage of total indispensable amino acids, excluding tryptophan, was 43%-49%, which was higher than WHO reference pattern (31%). Popping resulted in 36% and 37% reduction in total lysine and cysteine contents, respectively, whereas fermentation reduced cysteine, lysine and methionine contents by 16%, 20% and 20%, respectively. From the free amino acids, histidine was the major indispensable amino acid but threonine was not detected. During popping, all free amino acids, except threonine, were reduced. On the other hand, fermentation significantly increased (p < 0.01) most amino acids except arginine, which was significantly decreased (p < 0.01), and tyrosine and glutamic acid, for which no change was observed. Popping decreased in vitro protein digestibility (IVPD) by 8.3%-17.1% while fermentation increased IVPD by 4.8%-7.5%. Substitution of amaranth for wheat and/or maize during complementary food formulation could contribute much to the daily requirements of indispensable amino acids of young children.

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Section: Effect Of Popping and Fermentation On Total Amino Acid Contentmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Protein Quality of Amaranth Grains Cultivated in Ethiopia as Affected by Popping and Fermentation

Amare¹,

Mouquet‐Rivier²,

Servent³

et al. 2015

FNS

View full text Add to dashboard Cite

show abstract

“…*free amino acids; 1 Del Valle and others (); 2 Bressani and others (); 3 Escudero and others (); 4 Písaříková and others (); 5 Sujak and others (); 6 Písaříková and others (); 7 Dodok and others (); 8 Nimbalkar and others ().…”

Section: Proteins Peptides and Amino Acidsmentioning

confidence: 99%

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

Venskutonis

Kraujalis

2013

Comp Rev Food Sci Food Safe

296

251

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A few decades ago Amaranthus was rediscovered as a most promising plant genus that may provide high-quality protein, unsaturated oil, and various other valuable constituents. Since then research has focused on various Amaranthus spp. and has been rapidly expanding, and a large number of reports have been published. Several review articles focusing on different aspects, such as botanical, agrotechnological, compositional, biological, chemical, and technological properties, as well as applications and health effects, have also been published since then. This comprehensive review is focused on amaranth composition, antioxidant properties, applications, and processing. The composition includes macrocomponets (lipids, proteins, carbohydrates, and dietary fiber) and other important constituents, such as squalene, tocopherols, phenolic compounds, phytates, and vitamins. These aspects of amaranth studies have not been comprehensively reviewed for a long time.

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“…Due to its chemical composition, amaranth is considered as one of the most nutritious plants that is easy to grow and over 60 species of amaranth are known worldwide [142]. Grains are characterized with balanced composition of essential amino acids, especially lysine and methionine, higher content of proteins (15-17%) and starch (60-65%) [143,144].…”

Section: Microorganismmentioning

confidence: 99%

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

Liptáková¹,

Matejčeková²,

Valı́k³

2017

Fermentation Processes

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The usage of lactic acid bacteria (LAB) in food as starters in fermentation technologies has a long tradition. Although the theorized idea of host-friendly bacteria found in yoghurt has been formulated only over a century ago, both groups are widely used nowadays. Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific fermented and probiotic foods. Moreover, because of their growth and metabolism, the final products are preserved for a certain time. Growth dynamics of probiotic LAB and Fresco DVS 1010 in milk-and water-based maize mashes with sucrose or flavours (chocolate, caramel and vanilla) were evaluated in this study. Although milk is typical growth medium for the LAB growth, observed strains showed sufficient growth in each of prepared mashes as well as they were able to maintain their content above 10 6 CFU ml-1 during storage period (6°C/21 d). Designed flavoured mashes were acceptable from the microbiological point of view, but according to the sensory evaluation they were provided with an attractive overall acceptability and are adequate alternative for celiac patients, people suffering from milk protein allergies or lactose intolerance.

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Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens

Cited by 26 publications

References 13 publications

Protein Quality of Amaranth Grains Cultivated in Ethiopia as Affected by Popping and Fermentation

Protein Quality of Amaranth Grains Cultivated in Ethiopia as Affected by Popping and Fermentation

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

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