Utilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products

Gebreil, Seham Yehia; Ali, Maha Ibrahim Kamal; Mousa, E. A. M.

doi:10.4236/fns.2020.105025

Cited by 10 publications

(8 citation statements)

References 35 publications

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“…Chemical composition and nutritional value of amaranth seed flour, % Coconut milk is an exotic product obtained from mature coconuts (10-13 months) with the addition of coconut water, containing at least 10% fat, including polyunsaturated fatty acids, vitamins and trace elements[8]. Conferences 222, 06027 (2020) DAIC 2020 https://doi.org/10.1051/e3sconf/202022206027 Chemical composition and nutritional value of coconut milk, %…”

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confidence: 99%

Use of non-traditional types of plant raw materials for food production within the framework of food security

et al. 2020

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Improving food security and quality of life is directly related to providing the population with high-quality products, including functional ones, that help to restore and maintain their nutritional status. The use of plant raw materials as a prescription component in the production of confectionery remains a poorly studied and relevant topic. The use of non-traditional types of plant grain raw materials, including amaranth seeds, in the confectionery industry is due to the high nutritional value and unique chemical composition [1]. This article discusses the possibility of using amaranth seed flour and coconut milk in the recipe of flour confectionery products. Optimal amounts of incorporation of amaranth seed flour and coconut milk in the cookie recipe have been developed. The cookie was evaluated by commodity research, regulated indicators were established, and its biological value was determined.

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confidence: 99%

Use of non-traditional types of plant raw materials for food production within the framework of food security

et al. 2020

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“…For example, in Kenya maize ( Zea mays ) flour is fortified with milled amaranth seed to increase protein, Fe, and Zn content (Kamotho et al., 2017) which increases demand for amaranth grain. Amaranth grain is also promoted as functional food (Martinez‐Lopez et al., 2020), used as a no‐gluten alternative to cereals in bakeries (Gebreil et al., 2020), for beverages (Manassero et al., 2020) including beer (Yang & Gao, 2020), and to extract a high quality oil for cosmetics (Huang et al., 2009) and food applications (Becker, 2018), to mention just a few current uses. Vegetable amaranth is increasingly popular in Asia and Africa, but vegetable amaranth marketing faces limitations in Africa that restrict the economic benefits for farmers (Dizyee et al., 2020).…”

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confidence: 99%

The World Vegetable Center Amaranthus germplasm collection: Core collection development and evaluation of agronomic and nutritional traits

Schafleitner

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Dinssa³

et al. 2022

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Amaranth (Amaranthus spp.) is an underutilized crop increasing in popularity as a grain and as a leafy vegetable. It is rich in protein, minerals, and vitamins, and adapts well to a range of production systems. Currently, the lack of improved cultivars limits the use of the crop. Breeding‐improved cultivars requires access to large collections of amaranth biodiversity stored in genebanks. The task of searching such vast collections for traits of interest can be eased by generating core collections, which display the diversity of large collections in a much smaller germplasm set. The World Vegetable Center amaranth collection contains around 1,000 accessions of 13 species; among them, there are 281 accessions of four species important for use as vegetable amaranth in Africa (A. cruentus, A. hypochondriacus, A. caudatus, and A. dubius). Based on single nucleotide polymorphism (SNP) marker genotype diversity, a core collection (CC) of 76 accessions, cultivars, and selections was assembled. To a large extent, it represents the diversity of the whole collection. The CC was evaluated for yield and nutritional parameters during the cool and warm seasons in Tanzania and Taiwan and a pretest for variation of drought tolerance in the CC has been performed. Cultivar Madiira 2, an improved cultivar developed for vegetable production in Africa, outperformed all other tested cultivars in terms of yield stability, but several CC accessions had higher yield, lower wilting score, and higher nutrient content than Madiira 2. This indicates the core collection can be used for further improvement of amaranth cultivars.

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“…As previously mentioned, chaya leaf is a plant with a high nutritional value, and it is widely traditionally consumed in beverages, soups, salads, and food preparations [ 40 ]; but there is no evidence of the use of chaya flour in the formulation of bakery products. On the other hand, amaranth is a pseudo-cereal that can be successfully integrated in bakery foods [ 41 , 42 ]. Thus, it is important to assess the acceptance of the mixture of chaya and amaranth flour in butter cookies.…”

Section: Discussionmentioning

confidence: 99%

Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus)

et al. 2022

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Chaya and amaranth are Mexican traditional foods with a high nutritional value. Many studies have demonstrated the individual beneficial effect of each. However, there is no evidence of the use of these foods on the formulation of functional foods. This study evaluated the effect of replacing 5–20% of wheat flour with chaya and amaranth flours to generate four different formulations of cookies. Proximal analysis, total polyphenols and oxalate content, antioxidant activity, fatty acid profile, and sensory analysis were performed on the cookies. The results of the chemical composition showed that all cookies have a high protein content (9.21–10.10%), an adequate amount of fiber (5.34–6.63%), and a balanced ratio of unsaturated–saturated fatty acids (70:20), and they contain PUFAs (50.4–53.2 g/100 g of fatty acids), especially α-linolenic and oleic acids. All formulations presented antioxidant activity (2540 ± 65.9 to 4867 ± 61.7 Trolox equivalents (μmoles/100 g)) and polyphenols (328–790 mg/100 g); in particular, quercetin was identified in their composition. Results of the sensory analysis indicated that incorporation of chaya and amaranth flour in cookies does not affect the acceptability of the products. The inclusion of traditional foods, such as chaya and amaranth, in cookies enhances their nutritional value and increases the content of bioactive compounds associated with health effects.

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Utilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products

Cited by 10 publications

References 35 publications

Use of non-traditional types of plant raw materials for food production within the framework of food security

Use of non-traditional types of plant raw materials for food production within the framework of food security

The World Vegetable Center Amaranthus germplasm collection: Core collection development and evaluation of agronomic and nutritional traits

Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus)

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