Proteins and Amino Acids of Kernels

Evaluation of technological and nutritional quality of bread enriched with amaranth flour

“…Furthermore, the amaranth breads increased the protein amount to values ranging from 17.6 to 19.0 g/100 g, compared to 16.5 g/100 g in the control bread. The balanced amino acid composition of amaranth proteins, as reported, is close to the optimum protein reference pattern of the human diet according to FAO/WHO requirements (D'Amico et al, 2017). With a daily intake of 250 g of bread/day/person, bread with amaranth would cover the requirement of adults (over eighteen, with a weight range of 55-60 kg) according to the adult protein requirements declared by FAO/WHO/UNU (2007).…”

“…Whole pseudocereal flours are rich in dietary fiber and do not provide gluten, but their proteins, such as albumin, have the capacity to interact with wheat glutenin protein through disulfide bonds, which does not weaken the gluten network overmuch (Oszvald et al, 2009). The high polar lipid content in amaranth may have functionality as a gas stabilizing agent during breadmaking, which probably improves bread elasticity (D'Amico et al, 2017). In fact, Meullenet, Lyon, Carpenter, & Lyon (1998) found a direct relation between dough elasticity/crumb chewiness and crumb firmness.…”

“…The inclusion of A. cruentus whole flour in bread formulations by flour substitution of up to 40 g/100 g increased protein and total dietary fiber content, but this was accompanied by a marked decrease in sensory acceptability (Sanz-Penella et al, 2013). Amaranth usually contains antinutrients such as phytic acid (myo-inositol (1,2,3,4,5,6)-hexakisphosphate, InsP 6 ) or its salts, phenolic compounds, and trypsin inhibitors (D'Amico, Schoenlechner, Tömösköszi, & Langó, 2017).…”

Recent developments and knowledge in pseudocereals including technological aspects

“…According to their solubility, amaranth proteins mainly consist of 11-52% of albumins, 16-51% of globulins and 7-36% of glutelins and 0-13% of prolamins (Janssen et al, 2017). Two main storage proteins can be found in amaranth: amarantin (globulin 11S), which is the most important and abundant storage protein and conamarantin (globulin 7S) that is found in significantly lower amounts and has been less studied (D'Amico et al, 2017).…”

“…Overall, tartary buckwheat displayed a slightly higher albumin, glutelin and prolamin content, compared to common buckwheat. The most abundant storage protein found in buckwheat is globulin 13S, followed by a minor amount of globulin 8S (D'Amico et al, 2017).…”