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Whole amaranth (Amaranthus cruentus) seed flour, its air-classified fractions and extruded blends of these with wheat and oats were studied with the purpose of evaluating their potential as components in the development in infant formulas. Proximal chemical analyses, mineral content, fatty acid composition of lipid fractions, amino acid analyses and Protein Efficiency Ratio (PER) and Net Protein Retention (NPR) values were obtained for all raw materials, as well as for 5050 and 60~40 blends of these with oats and wheat. The 5050 and 60:40 blends of whole amaranth, as well as of the protein-rich air-classified fraction, were found to be highly suitable for utilization in infant formulas.

Whole flour air classification protein and starchy fractions of raw amaranth seeds were employed in mixtures with commercial limetreated corn flour (MINSA) or corn meal, as in the traditional method, to prepare tortillas. Protein efficiency ratio (PER) and net protein rate (NPR), were improved with no changes in the sensory characteristics. Lysine content decreased slightly in the processed samples. Improvement in the tortilla's protein (9.2 to 12%), fat (1.8 to 4.9%), phosphorus (231-370 mg%), and linoleic acid (41-56.8%) content was achieved. Each substituted flour demonstrated a unique sensory pattern, and amaranth flour and fractions showed no significant differences in the substitutions, tested principally for appearance, aroma, texture, flavour and aftertaste.