The nutritive value of amaranth grain (Amaranthus caudatus)

Extraction of Two Albumin Fractions from Amaranth Grains: Comparison of Some Physicochemical Properties and the Putative Localization in the Grains

“…By this method, total albumin and globulin contents of A. hypochondriacus and A. cruentus seeds were 107.9mg/g and 99.7 mg/g, respectively. were extracted, the second water-soluble protein was again extracted (fractions [8][9][10]. The first and the second water-soluble proteins were confirmed as Alb-l and Alb-2, respectively, by SDS-PAGE (data not shown).…”

“…After exhaustive extraction of the globulin and the Alb-I, a significant amount of water-soluble proteins, which was defined as Alb-2, was newly extracted. No additional protein was extracted with 0.5 M NaCI (fractions [8][9][10]. By this method, total albumin and globulin contents of A. hypochondriacus and A. cruentus seeds were 107.9mg/g and 99.7 mg/g, respectively.…”

“…2 '" 7) There are many reports that show their superior nutritional value and promise for feeding the world's hungry. [8][9][10][11][12][13][14][15] The major protein in amaranth grain has been shown to be albumin and globulin fractions. 16 -21) We have previously purified 440-kD globulin from Amaranthus hypochondriacus seeds 1 7) and investigated the preliminary functional properties of the globulin.…”

Effect of temperature on the physical, functional, and mechanical characteristics of hot-air-puffed amaranth seeds

“…Amaranth contains 15-22% protein, 58-66% starch with a low gelatization temperature and granule size varying between 1 and 3.5 lm, depending on variety (Tosi, Rè, Lucero, & Masciarelli, 2001). Amaranth seeds contain 9-16% dietary fiber and 3.1-11.5% lipids (Pedersen, Hallgreen, Hansen, & Eggum, 1987). They are characterized by high concentrations of calcium, phosphorus, iron, potassium, zinc, vitamins E and B complex, and a low level of antinutritional factors (Tosi et al, 2001).…”

Nutritional study of raw and popped seed proteins of Amaranthus caudatus L and Amaranthuscruentus L

“…1 Mixed flours of wheat and amaranth possess an ideal balance of amino acids, and the protein of such mixed flours has a biological value which is 2.5 times higher than that of maize flour. 9 Bressani et al 10 mentioned that threonine, rather than leucine, is the first limiting amino acid in amaranth protein, while other authors 11,12 stated that leucine is the first limiting amino acid, followed by valine or threonine. One of the most common ways to process amaranth seed for human consumption is to heat it on a hot surface to induce popping.…”