Amaranth Case Study

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INTRODUCTION
Amaranth is a pseudo cereal which is a good source of dietary nutrients. For innovating new product by using the grains of amaranth, which will increases the utilization. Leaves of amaranth plants are used as leafy vegetable, in other hand seeds as cereals (Saunders and Becker 1984). Amaranth is rich in high quality protein. Some studies say that because of the presence of the presence of calcium, phosphorous, potassium, iron etc it is also having neautracitical property. It also contains some anti nutritional factors those are oxalates, saponins, nitrates and phenolic compounds. Toxic effects of seeds can be minimized by cooking of amaranth seeds such as boiling and discarding the water (Martin et al., 1983). Amaranth which
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Best textured and expanded form of product was obtained with 15% moisture. With this moisture condition the extrudate were having the greater expansion, shear force and greater surface area per unit weight, was noticed. Based on the conditions which results in maximum expansion ratio, extrusion product has high acceptable amaranth based snack product.
Pedersen et al., (1987) has done work on nutritional value of amaranth (Amanathus caudatus) grain which is added to cereal to enhance nutritional value and also explained the effect of heat on nutritional quality of mixtures. They have blended popped amaranth flour in 0%, 10%, 25%, and 50% to maize, wheat, and low tannin sorghum which ever given to the growing rats. Popped amaranth flour containing high amount of lysine (5.19g/16 g N) which were the limiting factor in other blends. It was noted that by the amaranth flour tryptophan levels increased which is deficient in maize protein. Cooking result in neaglible reduction in protein and energy digestibility. Addition of amaranth flour to cereal flour improves the quality and also increase in amino acid
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Wet and dry heat processing techniques are discussed here. Wet techniques include boiling and slurry (100ºC for 25min) where as dry heat techniques are roasting (160ºC for 10min) and popping (190ºC for 15s). The study says that roasting secures more of the nutrients then boiling. Protein digestibility was increased in boiling (86.2%) and slurring (92.6%) where as in roasting (66.3%) and in raw ragi (74.8%). And also partial gelatinization was observed in dry heating where as complete gelatinization showed in wet processing. So results are wet treatments are superior then dry

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