Nutritive value of three amaranth grains fed either processed or raw to growing rats

Fadel, James G.; Calvert, C. C.; Harrold, R. L.; Lewis, B. A.

doi:10.4141/cjas96-037

Cited by 7 publications

(6 citation statements)

References 3 publications

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“…In this respect, the values for pseudocereal proteins are definitively higher when compared with cereals and are close to those of casein. Fadel et al (1996) demonstrated that heat treatment lowers the activity of trypsin inhibitors, thus improving the nutritive value of amaranth. Slightly higher values were determined by Escudero et al (2004) and by Gamel et al (2004), at 81% and 80-86%, respectively.…”

Section: Nutritional Qualitymentioning

confidence: 99%

Pseudocereals

Schoenlechner¹,

Siebenhandl²,

Berghofer³

2008

Gluten-Free Cereal Products and Beverages

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Section: Nutritional Qualitymentioning

confidence: 99%

Pseudocereals

Schoenlechner¹,

Siebenhandl²,

Berghofer³

2008

Gluten-Free Cereal Products and Beverages

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“…It is known that protein structure and distribution vary in the kernels of the various cereals and between varieties of cereals and pseudocereals (Gorinstein et al, 1991;Hamaker et al, 1995;Fadel et al, 1996;Autio & Salmenkallio-Marttila, 2001). Cereal-based foods are derived from grains that have a well-organized microstructure (Batterman-Azcona & Hamaker, 1998;Autio & Salmenkallio-Marttila, 2001).…”

Section: Microstructurementioning

confidence: 99%

“…, 1993; Dodok et al. , 1997) because large amounts of essential amino acids have been reported in amaranth (Fadel et al. , 1996).…”

Section: Introductionmentioning

confidence: 99%

“…Plants such as amaranth can be used (Bressani et al, 1993;Dodok et al, 1997) because large amounts of essential amino acids have been reported in amaranth (Fadel et al, 1996). Evaluation of the nutritional value of the amaranth plant in experiments on growing rats have shown that that the heat treatment of amaranth increased the body weight gain of rats even when the animals consumed diets containing only 10% crude protein (Andrasofszky et al, 1998;Chavez-Jauregui et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins

Gorinstein

Pawelzik

Delgado

et al. 2004

Int J of Food Sci Tech

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Summary Isolated and separated protein fractions from cereal and pseudocereal grains were analysed by sodium dodecyl sulphate polyacrylamide gel electrophoresis and scanning electron microscopy. Prolamin, the main storage protein in cereal such as maize, showed a difference in electrophoretic patterns and fine structure in comparison with those from amaranth and soybean. In contrast glutelins from amaranth, soybean and maize showed some similarity in the distribution of protein bands and in microstructure. Amaranth and soybean were closely similar in distribution of protein fractions and their microscopic structure. As an addition to chemical analyses, microscopy helped to understand and visualize structural changes and textural differences in protein fractions. Pseudocereals can be used as a nutritive substitute of some cereals in functional foods.

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“…The potential of both grain and vegetable amaranth as a food source for both humans and animals has been reviewed extensively by Haas and Kauffman (1984) and Saunders and Becker (1984). Grain amaranth (A. hypochondriacus) has been used as a dietary component for rabbits (Reddy and Reddy, 1993), rats (Fadel et al, 1996), and broiler chickens (Ravindran et al, 1996), green, ensiled and pelleted amaranth for cattle (Škultéty et al, 1991), and amaranth straw for lambs (Sanchez et al, 1988). The crude protein (CP) content of grain amaranth ranges from 12.5 to 17.6% on a dry matter (DM) basis, higher than found in most common grains.…”

mentioning

confidence: 99%

Effect of dietary supplementation with treated amaranth seeds on fermentation parameters in an artificial rumen

Kubelková¹,

Jalč²,

Homolka³

et al. 2013

CZECH J ANIM SCI

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ABSTRACT:The rumen simulating technique (RUSITEC) was used to evaluate the effect of dietary inclusion of amaranth seeds on the rumen fermentation and the concentration of fatty acids (FA) in fermentation fluid. Four fermentation vessels of the RUSITEC were used. The control diet (C) consisted of 70% meadow hay and 30% barley meal, whereas 10% of barley meal was replaced by milled (A mill ), mechanically ground (A gr ), and ground after heating in a microwave amaranth seeds (A heat+gr ) in other experimental vessels, respectively. All diets were isonitrogenous (11% of crude protein). With degradability of dry matter (DM) and acid-detergent fibre (ADF) not affected (P > 0.05), degradability of neutral detergent fibre (NDF) was significantly decreased by the inclusion of A mill (P < 0.001) and A heat+gr (P < 0.05). Heating, compared to milling, decreased degradation of crude protein (CP) and addition of amaranth seeds generally increased production of microbial nitrogen. Production of fermentation gasses, methane, and total volatile fatty acids (VFA) was not affected by changes in composition of diets. Addition of amaranth seeds in a milled form (A mill ) caused a significant decrease in concentrations of acetate and propionate and growth in concentrations of butyrate, iso-valerate, and caproate. No effect (P > 0.05), compared to C, was found on the percentage of saturated or unsaturated FA, but changes in concentrations of some FA were observed. An absence of any detrimental effects on ruminal fermentation patterns indicated that grain amaranth seeds can partially substitute for the barley in ruminant nutrition.

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Nutritive value of three amaranth grains fed either processed or raw to growing rats

Cited by 7 publications

References 3 publications

Pseudocereals

Pseudocereals

Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins

Effect of dietary supplementation with treated amaranth seeds on fermentation parameters in an artificial rumen

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