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Nutrition value and use of grain amaranth: potential future application in bread making

Year: 2009

Type: article

Abstract: Due to described agricultural advantages, unique nutritional properties and versatile usage, grain amaranth (Amaranthus spp.) has gained increased attention since 1970s when it has been re-discovered. The present pa per briefly describes crop importance, botany and chemical composition, including new findings on nutritive value and properties of grain amaranth processed as food. Especially the rheological properties of composite flours containing amaranth and their suitability for making fortified bread are discussed. According to the infor mation obtained in the scope of a national research project, grain amaranth is recognised as a perspective crop suitable for production of highly nutritive food and feed also under our conditions.

Source: University of Maribor digital library (University of Maribor)

Authors: Silva Grobelnik Mlakar, Matjaž Turinek, Manfred Jakop, Martina Bavec, Franc Bavec

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W1573897441

FWCI: 3.242

Cites: 49

Cited by: 109

Related to: 10