Seed Lipids of the Grain Amaranths

Opute, F. I.

doi:10.1093/jxb/30.3.601

Cited by 39 publications

(13 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Blends of oats with amaranth and fraction 1-R contained practically equal amounts of linoleic acid (Table 4), which were probably not significantly different from that found in amaranth alone (Becker et al, 1981;Fernando and Bean, 1984;Opute, 1979). Fraction 1-R contained more linoleic acid and less oleic acid than whole amaranth; this and other differences caused by air classification have also been observed with other fractionation methods such as pearlers (Betschart et al, 1981).…”

Section: Resultsmentioning

confidence: 59%

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

Sánchez-Marroquín¹,

Valle²,

Escobedo³

et al. 1986

Journal of Food Science

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 59%

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

Sánchez-Marroquín¹,

Valle²,

Escobedo³

et al. 1986

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…For instance, crude fat percentages in 21 accessions of 8 amaranth species varied from 5.2% to 7.7% on the dry basis of the seeds (Budin and others 1996), whereas in another study, which analyzed 14 selections from 4 species (A. caudatus, A. hybridus, A. cruentus, and A. hypochondriacus), it was from 7.7% to 12.8% (Bressani and others 1987b) and from 10.6% to 16.7% (12 accessions) (Kraujalis and Venskutonis 2013a). The content of lipids in amaranth seeds may be as high as 17.0% and 19.3%, as it was reported for A. spinosus and A. tenuifolius, respectively (Opute 1979;Singhal and Kulkarni 1988). Comparison of 48 A. hypochondriacus and 11 A. caudatus lines demonstrated that the A. caudatus lines had a higher fat content as compared to A. hypochondriacus lines, whereas the lines with higher color a*-values and lower 1000-kernel weight and L*-and b*-values had higher fat contents (Kaur and others 2010).…”

Section: Oil and Other Lipophilic Constituentsmentioning

confidence: 61%

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

Venskutonis

Kraujalis

2013

Comp Rev Food Sci Food Safe

321

251

View full text Add to dashboard Cite

A few decades ago Amaranthus was rediscovered as a most promising plant genus that may provide high-quality protein, unsaturated oil, and various other valuable constituents. Since then research has focused on various Amaranthus spp. and has been rapidly expanding, and a large number of reports have been published. Several review articles focusing on different aspects, such as botanical, agrotechnological, compositional, biological, chemical, and technological properties, as well as applications and health effects, have also been published since then. This comprehensive review is focused on amaranth composition, antioxidant properties, applications, and processing. The composition includes macrocomponets (lipids, proteins, carbohydrates, and dietary fiber) and other important constituents, such as squalene, tocopherols, phenolic compounds, phytates, and vitamins. These aspects of amaranth studies have not been comprehensively reviewed for a long time.

show abstract

“…The family Amaranthaceae consists of hardy, weedy, herbaceous, fast growing cereal like plants (Opute 1979). Amaranth (also known as pigweed) is an important member of this family whose grain and leaves are utilized as food by humans as well as animals (Saunders andBecker 1984, Tucker 1986).…”

Section: Introductionmentioning

confidence: 99%

Genetic interrelationship among nutritional and quantitative traits in the vegetable amaranth

Shukla¹,

Bhargava²,

Chatterjee³

et al. 2010

CBAB

View full text Add to dashboard Cite

show abstract

Seed Lipids of the Grain Amaranths

Cited by 39 publications

References 1 publication

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

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

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

Genetic interrelationship among nutritional and quantitative traits in the vegetable amaranth

Contact Info

Product

Resources

About