Evaluation of Whole Amaranth (<i>Amaranthus cruentus</i>) Flour, Its Air‐Classified Fractions, and Blends of These with Wheat and Oats as Possible Components for Infant Formulas

Sánchez-Marroquín, A; Valle, F. R. Del; Escobedo, M.; Avitia, R.; Maya, S.; Vega, M. Lombardero

doi:10.1111/j.1365-2621.1986.tb13092.x

Cited by 25 publications

(12 citation statements)

References 4 publications

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“…About 41–44% reduction in the crude fibre contents of the HPF fraction was observed compared with the raw flour. Sanchez‐Marroquin et al 5 found the similar results for A. cruentus flour when air classification was applied, where the process eliminated more than 50% of the crude fibre content. Our results confirmed the studies conducted by Sosulski and Youngs 19.…”

Section: Resultssupporting

confidence: 93%

“…The lipid content was increased in the HPF fraction due to air classification. These findings were in good agreement with previous results as reported by Sanchez‐Marroquin et al 5 They found that the lipid content of A. cruentus flour increased from 74.0 to 118.0 g kg −1 due to air classification. This may be due to association of lipids with cell wall materials and co‐fractionation with protein bodies.…”

Section: Resultsmentioning

confidence: 99%

“…Segura‐Nieto et al 4 reported that amaranth seeds contain 77 g kg −1 oil, 22 g kg −1 fibre and 41 g kg −1 ash, while wheat and corn contain 21 and 45 g kg −1 oil, 26 and 23 g kg −1 fibre, and 19 and 14 g kg −1 ash, respectively. Sanchez‐Marroquin et al 5 reported that air classification yielded fractions of A. cruentus seeds with increased contents of oil, sugar, fibre, and ash. Colmenares de Ruiz and Bressani6 studied the effect of germination on A. hypochondriacus, A. cruentus , and A. caudatus.…”

Section: Introductionmentioning

confidence: 99%

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Effect of seed treatments on the chemical composition of two amaranth species: oil, sugars, fibres, minerals and vitamins

et al. 2005

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The effects of seed treatments, including cooking, popping, germination and flour air classification on several components of Amaranthus caudatus and A. cruentus seeds, including oil, sugars, fibre, minerals and vitamins were studied. The lipid, crude and dietary fibre, ash, and sugar contents were 71, 43, 140, 30 and 18 g kg −1 in raw A. caudatus and 85, 39, 134, 40 and 22 g kg −1 in raw A. cruentus seeds, respectively. Sucrose was the dominant sugar in the raw and thermal treated seeds of both species, while glucose and galactose were the dominant ones in the high protein and the germinated seed flours. Phosphorus, potassium, magnesium and calcium were the dominant minerals in the raw seeds of both species. Air classification increased the content of minerals by more than 35% while thermal treatments did not affect their content and germination increased the calcium and zinc contents. The ascorbic acid contents were 0.030 and 0.023 g kg −1 sample in raw A. caudatus and A. cruentus seeds, respectively. All the treatments reduced the ascorbic acid content, with a high effect for the air classification and the germinated seeds dried at 90 • C. The levels of vitamin B complex, including niacin, niacinamide, pyridoxine and riboflavin were increased in the high protein flour fraction (protein contents of these fractions of A. caudatus and A. cruentus were 263.9 g kg −1 and 246.6 g kg −1 , respectively) and decreased in the thermal treated flours. Germination mostly increased the amounts of those vitamins while drying reduced their amounts.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of seed treatments on the chemical composition of two amaranth species: oil, sugars, fibres, minerals and vitamins

et al. 2005

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“…The crude ether extract (lipid) content in the HPF fraction was increased to 12.3 and 11.3% because of air classification. It was mentioned before that the oil content of A. cruentus seed flour was found to increase from 7.4 to 11.8% because of air classification (Sanchez‐Marroquin et al . 1986).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Amaranth Seed Oils

Gamel

Mesallam

Damir

et al. 2007

Journal of Food Lipids

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The oil fractions of Amaranthus caudatus L. and Amaranthus cruentus L. seeds were studied after different treatments of the seeds. The oil contents were 7.1 and 8.5% for raw A. caudatus L. and A. cruentus L. seeds, and consisted of 80.3–82.3% of triacylglycerols (TAGs). Phospholipids represented 9.1–10.2% of the oil. The squalene content was 4.8–4.9% in both types of oil. Air classification increased the lipid content and decreased the content of squalene, while heating (popping and cooking) increased the squalene content. After germination, the lipid fraction was decreased in their TAGs and increased in their phospholipids. The main fatty acid composition (palmitic, linoleic and oleic) was not affected by thermal treatments or by germination of the seeds. The hydroperoxide stability test showed that the stability of amaranth oil was more than that of sunflower oil. PRACTICAL APPLICATIONS This research provides some information about the effect of different treatments – including heat treatments, germination and air classification – on the oil characteristics of two species of amaranth seeds. Fatty acids and triacylglycerol profiles, lipid fractions and squalene content were the main characteristics studied during this research. The stability of the oil against oxidation is also presented as compared with sunflower oil. The results of this research provide a clearer picture for the potential use of amaranth oil on an industrial scale and its characteristic stability under different process conditions.

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“…The novel source to fortify wheat protein is whole grain amaranth flour. Recent publications indicate, that the Amaranthus species could be important as a source of protein [l, 21. Whole grain amaranth flour is rich in protein, about 14 to 20% and in essential amino acids, especially lysine, which is about two to three times more than that of wheat flour and about the same as in soy-flour [3]. As amaranth protein is low in leucine, it is best used in composition with other grains such as wheat, sorghum and corn [4].…”

Section: Introductionmentioning

confidence: 99%

Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids

Dodok

Modhir

Buchtova

et al. 1997

Nahrung

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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.

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Evaluation of Whole Amaranth (Amaranthus cruentus) Flour, Its Air‐Classified Fractions, and Blends of These with Wheat and Oats as Possible Components for Infant Formulas

Cited by 25 publications

References 4 publications

Effect of seed treatments on the chemical composition of two amaranth species: oil, sugars, fibres, minerals and vitamins

Effect of seed treatments on the chemical composition of two amaranth species: oil, sugars, fibres, minerals and vitamins

Characterization of Amaranth Seed Oils

Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids

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