Comparative chemical composition of seeds of amaranth varieties introduced in Uzbekistan

Olimjonov, Shuhratjon S.; Ziyavitdinov, Jamolitdin F.; Bozorov, Soyibjon S.; Ishimov, Uchqun J.; Berdiev, Nodir Sh.; Abrekova, Nadjiya N.; Muminov, Muydinjon M.; Asrorov, Akmal M.

doi:10.36547/nbc.v19i1.578

Cited by 3 publications

(2 citation statements)

References 17 publications

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“…Елементний аналіз підтвердив, що кальцію, заліза та магнію у насінні містилось мало. Науковці відзначають, що зміни біохімічної складової залежно від сорту були достовірними [7]. Проте в роботі вивчалось питання біохімічної складової листків різних сортів амаранту.…”

Section: вступunclassified

Nitrogen compounds and fatty acid composition in seeds of amaranth varieties

Liubych¹,

Kononenko²,

Poltoretska³

et al. 2022

Наукові праці ІБКіЦБ

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Purpose. To determine the peculiarities of the formation of the nitrogen component and the fatty acid composition in amaranth seeds of different varieties. Methods. Laboratory (determination of the content of protein, amino acids, fatty acids, carbohydrates), calculation (integral score), mathematical and statistical. Results. The conducted studies show that amaranth seeds had a high protein content amounting to 16.1–24.7%. At the same time, it varied significantly over the studied varieties. Thus, significantly higher protein content was in amaranth variety ‘Kharkivskyi 1’ (24.7%) compared to other varieties. The lowest protein content was in ‘Helios’ variety (16.1%). It was found that phenylalanine dominates among essential amino acids in amaranth seeds, with the content ranging in the studied varieties between 981 and 1155 mg/100. The content of tryptophan was the lowest, 155–206 mg/100 g. The highest content of amino acids was determined in variety ‘Kharkivskyi 1’. The seeds of this variety exceeded the seeds of the ‘Helios’ variety by 30–33% in terms of the content of threonine, tryptophan, and isoleucine, by 17–20% of phenylalanine, methionine, and lysine, and by 11% of valine and leucine. In addition, the integral score for the seeds of this variety was also the highest. The highest integral score in the studied varieties was determined for methionine – 33.0–38.9%, for isoleucine – 23.1–30.7, tryptophan, lysine, phenylalanine – 19.4–26.3, leucine and lysine – 16.6–26.3%. The major fatty acid in amaranth seeds is linoleic, the content of which in the seeds of the studied varieties varied significantly, from 2.03 to 2.95 g/100 g. The share of linolenic acid in the seeds ranged from 43.2 to 55.5%. The content of oleic acid varied from 1.60 to 1.33%, with the share of this acid being equal to 23.5–34.0%. The content of linolenic acid was the lowest, 0.01–0.03 g/100 g, with a share of 0.2–0.6% of the total fatty acids. Conclusions. Amaranth seeds have the highest percentage of carbohydrates that reach 63.1–68.2% in the studied varieties. The protein content varies from 16.1 to 24.7%. Among essential amino acids, the content of phenylalanine in seeds of the studied varieties was the highest, 985–1155 mg/100 g. The integral score of amaranth seeds for amino acids varied from lowest to highest in the following order: leucine, lysine, threonine, tryptophan, valine, phenylalanine, isoleucine and methionine. The content of fatty acids, varied, respectively: linolenic, stearic, palmitic, oleic and linoleic. According to indicators of the nitrogen-containing component and the content of fatty acids, the seeds of the ‘Kharkivskyi 1’ variety exceed the other studied amaranth varieties.

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Section: вступunclassified

Nitrogen compounds and fatty acid composition in seeds of amaranth varieties

Liubych¹,

Kononenko²,

Poltoretska³

et al. 2022

Наукові праці ІБКіЦБ

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“…Amaranth seeds are a good source of protein, fiber, iron, magnesium, and other essential nutrients. According to the chemical composition, amaranth contains 18.0-19.6% protein, 8.0-8.6% fat, 3.5-5.5% fiber, and 65.0-70.0% carbohydrates [18,19]. Amaranth is particularly high in essential amino acids, which are amino acids that the body cannot produce and must obtain from food.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour

Suychinov,

Zhumanova,

Mironova

et al. 2023

Teor. prakt. pererab. mâsa (Print)

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This study aimed to investigate the effect of adding amaranth flour to meat patties on their chemical composition. Four different variations of meat patties were prepared, with amaranth flour added at concentrations of 5%, 10%, and 15% in place of beef. The control sample was prepared without any addition. The results of the study showed that the addition of amaranth flour led to a significant decrease in the moisture content of the meat patties, while the proportions of carbohydrates, fat, and ash increased. Specifically, the patties with the highest concentration of amaranth flour (15%) had the highest proportions of carbohydrates and fat with the lowest proportion of moisture. The control sample had the highest moisture content and the lowest proportion of carbohydrates, fat, and ash. The addition of amaranth flour increased the water-holding capacity of the meat patties, with the highest increase observed in the sample with 15% amaranth flour (82.21%). The overall score of sensory evaluation of the meat patties did not significantly decrease with the addition of up to 10% amaranth flour, according to the sensory evaluation. The study provides evidence that up to 10% amaranth flour can be used as a substitute for beef in meat patties, which can lead to an increase in the fat and carbohydrate content and mineral composition and improvement of the water-holding capacity of the final product.

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