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A Compositional Study of Amaranth Grain

Robert R. BeckerAuthors Becker, Wheeler, Stafford, Grosjean, Betschart, and Saunders are with the USDA-SEA Western Regional Research Center, 800 Buchanan St., Berkeley, CA 94710. Author Lorenz is with the Dept. of Food Science & Nutrition, Colorado State Univ., Fort Collins, CO 80523E. L. WheelerAuthors Becker, Wheeler, Stafford, Grosjean, Betschart, and Saunders are with the USDA-SEA Western Regional Research Center, 800 Buchanan St., Berkeley, CA 94710. Author Lorenz is with the Dept. of Food Science & Nutrition, Colorado State Univ., Fort Collins, CO 80523K. LorenzAuthors Becker, Wheeler, Stafford, Grosjean, Betschart, and Saunders are with the USDA-SEA Western Regional Research Center, 800 Buchanan St., Berkeley, CA 94710. Author Lorenz is with the Dept. of Food Science & Nutrition, Colorado State Univ., Fort Collins, CO 80523Allan E. StaffordAuthors Becker, Wheeler, Stafford, Grosjean, Betschart, and Saunders are with the USDA-SEA Western Regional Research Center, 800 Buchanan St., Berkeley, CA 94710. Author Lorenz is with the Dept. of Food Science & Nutrition, Colorado State Univ., Fort Collins, CO 80523Ok- koo K. GrosjeanAuthors Becker, Wheeler, Stafford, Grosjean, Betschart, and Saunders are with the USDA-SEA Western Regional Research Center, 800 Buchanan St., Berkeley, CA 94710. Author Lorenz is with the Dept. of Food Science & Nutrition, Colorado State Univ., Fort Collins, CO 80523A. A. BetschartAuthors Becker, Wheeler, Stafford, Grosjean, Betschart, and Saunders are with the USDA-SEA Western Regional Research Center, 800 Buchanan St., Berkeley, CA 94710. Author Lorenz is with the Dept. of Food Science & Nutrition, Colorado State Univ., Fort Collins, CO 80523R. M. SaundersAuthors Becker, Wheeler, Stafford, Grosjean, Betschart, and Saunders are with the USDA-SEA Western Regional Research Center, 800 Buchanan St., Berkeley, CA 94710. Author Lorenz is with the Dept. of Food Science & Nutrition, Colorado State Univ., Fort Collins, CO 80523

1981en

ABI

Annotatsiya

ABSTRACT The chemical composition of ten amaranth seed samples was determined. The saccharide content was determined using gas chromatography and high performance liquid chromatography. Sucrose was the major sugar followed by raffinose. Inositol, stachyose, and maltose were found in small amounts in most of the samples. Autolysis for 16 hr at pH 5.0 and 6.5 resulted in decreased sucrose and raffinose concentrations. Maltose was liberated by autolysis at pH 6.5 but not at pH 5.0. Inositol increased after autolysis. It was concluded that invertase, amylase, and phytase occur in the grain. Physicochemical properties of isolated amaranthus starch were measured and compared with analogous values reported for wheat starch. The lipids from representative amaranth grain varieties were analyzed for fatty acid composition. Squalene was present in the oil in large amounts, compared to other grains. The amino acid composition of the grain was used to calculate the chemical score (73) and the nitrogen to protein conversion factor (5.85). Leucine was found to be the limiting amino acid. Tannin and vitamin levels typical of other grains were detected. Mineral and proximate compositions were similar to previously reported values.

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DOI: 10.1111/j.1365-2621.1981.tb03018.x

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