Abstract
The nutritional value of three pale seeded and one dark seeded variety ofAmaranthus caudatus was studied by chemical analyses and in balance experiments with growing rats. Effects of processing: popping, toasting and flaking were also examined. The pale seeds contained about 14% protein, 10% fat, 2.5% ash, 64% starch and 8% of dietary fibre. The black seeds had a much higher content of fibre (16%). The concentration of essential amino acids were high. Lysine ranged from 5.2–6.0 g/16 g N in the grains, and the limiting amino acids were leucine followed by valine or threonine. The grains contained small amounts of tannin (0.3%) and heat-labile protease inhibitor activity, at levels typical of common cereal grains. Digestibility of protein in the pale seeds was high (87%) and quite unaffected by processing. Protein digestibility of the black seeds was lower, and the digestibility was further reduced by toasting. The biological value of the protein was similar in all products, and very high. The content of minerals varied among varieties and was also affected by processing. Phytate: zinc molar ratios were high in most products, and rats fed the amaranth samples with the lowest zinc contents were in negative zinc balance. In general, femur zinc concentrations were rather low. However, amaranth is an unconventional crop which deserves further attention.
Similar content being viewed by others
References
Anderson Y, Hedlund B, Jonsson L, Svensson S (1981) Extrusion cooking of a high-fiber cereal product with crispbread character. Cereal Chem 58:370–374
Afolabi AO, Oke OL, Umoh IB (1981) Preliminary studies on the nutritive value of some cereal-like grains. Nutr Rep Int 24:389–394
Asp NG, Johansson CG, Hallmer H, Siljeström M (1983) Rapid enzymatic assay of insoluble and soluble dietary fiber. J Agric Food Chem 31:476–482
Association of Official Agricultural Chemists (1980) Official methods of analysis, 13th edn. Washington D.C.: AOAC
Bach Knudsen KE, Munck L, Eggum BO (1986) The effect of cooking, acidification and polyphenol level on the dietary fibre content and nutritional quality of sorghum. 1. Ugali. Br J Nutr (Submitted for publication)
Bech-Andersen S (1986) Tryptophan determination in feedstuffs (Personal communication)
Becker T, Wheeler EL, Lorenz K, Stafford AE, Grosjean OK, Betschart AA, Saunders RM (1981) A compositional study of amaranth grain. J Food Sci 46:1175–1180
Betschart AA, Irving DW, Shepherd AD, Saunders RM (1981)Amaranthus cruentus: Milling characteristics, distribution of nutrients within seed components, and the effects of temperature on nutritional quality. J Food Sci 46:1181–1187
Bjerg B, Olsen O, Wedel Rasmussen K, Sørensen H (1984) New principles of ionexchange techniques suitable to sample preparation and group separation of natural products prior to liquid chromatography. J Liq Chromatogr 7:691–707
Boisen S, Andersen CY, Hejgaard J (1981) Inhibitors of chymotrypsin and microbial serine proteases in barley grains. Physiol Plant 52:167–176
Bosien S, Djurtoft R (1981) Trypsin inhibitor from rye endosperm: Purification and properties. Cereal Chem 58:194–198
Carlsson R (1980) Quantity and quality ofAmaranthus grain from plants in temperate, cold and hot, and subtropical climates—A review. In: Proc Amaranth Conf. 2nd, 1979. Emmaus: Rodale Press, pp 48–58
Cheeke PR, Bronson J (1980) Feeding trials withAmaranthus grain, forage and leaf protein concentrates. In: Proc Amaranth Conf, 2nd, 1979. Emmaus: Rodale Press, pp 5–11
Donangelo CM, Pedersen B, Eggum BO (1986) Protein, energy and mineral utilization in rats fed rice-legume diets. Qual Plant Plant Foods Hum Nutr 36: 119–137
Eggum BO (1973) A study of certain factors influencing protein utilization in rats and pigs. Copenhagen: Beretn 406 National Institute of Animal Science
Eggum BO, Christensen KD (1975) Influence of tannin on protein utilization in feed-stuffs with special reference to barley. In: Breeding for seed protein improvement using nuclear techniques. Vienna: IAEA, pp 135–143
FAO (1973) Energy and protein requirements. Food and Agricultural Organization Nutrition Meetings Report Series, no 52. Rome: FAO
Forbes RM, Parker HM, Erdman JW (1984) Effects of dietary phytate, calcium and magnesium levels on zinc bioavailability to rats. J Nutr 114:1421–1425
Gill JL (1978) Design and analyses of experiments in the animal and medical sciences, Vol 1. Iowa: The Iowa State University Press
Jimenez SJ, Troncoso de Jimenez A, Callo YC, Inca Rosa GAC (1984)Amaranthus caudatus: Fabricacion y caracteristicas quimicas de las hojuelas obtenidas a partir de los granos. Programa de Investigación Amaranthus. Reporte 84-1. Centro de Investigación de Cultivos Andinos. Universidad Nacional del Cusco, Peru
MacRae JC, Armstrong DG (1968) Enzyme method for determination of α-linked glucose polymers in biological materials. J Sci Food Agric 19:578–581
Mason VC, Bech-Andersen S, Rudemo M (1980) Hydrolysate preparation for amino acid determination in feed constituents. Z Tierphysiol Tierernährg u Futtermittelkde 43:146–164
National Research Council (1984) Amaranth: Modern prospects for an ancient crop. Washington D.G.: National Academy Press
Nyman M, Siljeström M, Pedersen B, Bach Knudsen KE, Asp NG, Johansson CG, Eggum BO (1984) Dietary fiber content and composition in six cereals at different extraction rates. Cereal Chem 61:14–19
Pedersen B, Boisen S (1982) The nutritional effect of a pepsin stable trypsin inhibitor from barley grains. Z Tierphysiol Tierernährg u Futtermittelkde 48:65–75
Pedersen B, Eggum BO (1983) The influence of milling on the nutritive value of flour from cereal grains. 2. Wheat. Qual Plant Plant Foods Hum Nutr 33:51–61
Sanchez-Marroquin A, Maya S, Perez JL (1980) Agroindustrial potential of amaranth in Mexico. In: Proc Amaranth Conf, 2nd, 1979. Emmaus: Rodale Press, pp 95–104
Sandberg AS, Hasselblad C, Hasselblad K, Hultén L (1982) The effect of wheat bran on the absorption of minerals in the small intestine. Br J Nutr 48:185–191
Saunders RM, Becker R (1984)Amaranthus: A potential food and feed resource. In: Pomeranz Y (ed) Advances in cereal science and technology, Vol VI. Minnesota: AACC, pp 357–396
Senft JP (1980) Protein quality of amaranth grain. In: Proc Amaranth Conf, 2nd, 1979. Emmaus: Rodale Press, pp 43–47
Shah N, Atallah MT, Mahoney RR, Pellett PL (1982) Effect of dietary fibre components on fecal nitrogen excretion and protein utilization in growing rats. J Nutr 112:658–666
Stoldt W (1952) Vorschlag zur Vereinheitlichung der Fettbestimmung in Lebensmitteln. Fette und Seifen 54:206–207
Stuffins CB (1967) The determination of phosphate and calcium in feeding stuff. Analyst 92:107–113
Suárez Ramos G, Engleman EM (1980) Deposito de taninos en la testa de Amaranthus hypochondriacus L (Alegria). Agrociencia 42:35–49
Theander O, Westerlund E (1984) Chemical modification of starch by heat treatment and further reactions of the products formed. In: Zeuthen P, Cheftel JG, Eriksson C, Jul M, Leniger H, Linko P, Varela G, Vos G (eds) Thermal processing and quality of foods. London: Elsevier Applied Science Publishers, pp 202–207
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Pedersen, B., Kalinowski, L.S. & Eggum, B.O. The nutritive value of amaranth grain (Amaranthus caudatus). Plant Food Hum Nutr 36, 309–324 (1987). https://doi.org/10.1007/BF01892352
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF01892352