Content of amino acids and fatty acids in whole amaranth flour from Amaranthus hypochondriacus was investigated. In comparison with fine wheat flour, used in our experiments, high lysine content was observed (5,95 g/16 g N in comparison with 2,90 g/16 g N). Similarly, a higher amount of essential amino acids in amaranth was found. The highest content from fatty acids had linoleic acid about 50%. On the basis of the results obtained, the analysed raw material proves to be very valuable for the enrichment of some cereal products especially regarding protein content, amino acid composition, mainly essential ones, fatty acid composition, and some important mineral substances and vitamins. It is expected, that amaranth will be utilized in some branch of food industry as well.

SummaryAmaranth seeds are very small. Their bulk density is 843 g . dm-3. Basic analysis of amaranth whole flour from Slovakia proved evidently a high content of proteins (17.7% on dry basis), what is typical for amaranths. The lipid content of amaranth grains is rather high (7.32% on d. b.). Amaranths with their high content of fat are similar to oats. From the point of storage timc of the amaranth flour the high content of fat was assumed as an unfavourable factor. The quantity of fiber (4.91% on d.b.) is comparable with more varieties of amaranth cultivated abroad. Amaranth has a relatively high content of Ca, Mg, P, K and Fe. The quantity of thiamine corresponds to the avcrage values of amaranth grown abroad. Riboflavin is present up to quadruple amount in comparison to the literature The acidity of flour during 6 wccks of resting increased relatively little. ZusammenfassungBedeutung und Vcrwertung von Amaranth in der Nahrungsmittelindustric. 1. Mitt. Charakteristik der Korner und mittlere chemische Zusammensetzung von Amaranth-Vollmehl.Amaranthsamen sind sehr klein, ihre Dichte betriigt 843 g . dm-' . Die Analyse von AmaranthVollmehl aus der Slowakei zeigt einen hohen Proteingehalt (17,7% i. T.), der typisch fur Amaranth ist. Dcr Lipidgehalt ist mit 7,32% i. T. relativ hoch und dem Hafer iihnlich. Hinsichtlich der Lagerfihigkeit von Amaranthmehl ist der hohe Fettgehalt ein ungiinstiger Faktor. Der Gehalt an Rohfaser (4,91 YO i. T.) ist mit anderen Amaranth-Varietiiten aus Ubersee vergleichbar. Amaranth weist cinen relativ hqhen Gehalt an Ca, Mg, P, K und Fe auf. Der Thiamingehalt entspricht durchschnittlichen Werten von Uberseeproben. Der Riboflavingehalt ist gegeniiber Literaturwerten his zu vicrfach iiberhoht. Der Siiuregrad erhoht sich wiihrend einer 6wochigen Lagerung nur wenig.