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Study of Iron Bioavailability in a Native Nigerian Grain Amaranth Cereal for Young Children, Using a Rat Model" 2
Abstract
Cereal Chem. 67(5):505-508 Iron bioavailability in Nigerian grain amaranth cereal fortified by two respectively. Body weight gain, hemoglobin gain, and concentrations of iron compounds, sodium ferric ethylenediaminetetraacetate (NaFeEDTA) phytate and tannin as well as the protein efficiency ratio of fortified and ferrous fumarate (FeC 4 H2 04 ), was compared with that in cereal amaranth cereal were compared with the same parameters from a previous fortified with ferrous sulfate (FeSO 4 ). Grain amaranth is important study of iron bioavailability in fortified Egyptian balady bread prepared because of its potential as a cereal for young children in Nigeria and with high-extraction wheat. Protein efficiency ratio of fortified amaranth other third world countries. Although hemoglobin gain in all three groups cereal was approximately 1.6 as compared with 0.9 for the Eyptian bread. fed fortified cereal was significantly higher than that in the group fed High relative biological values and expected body weight gain indicated cereal with no added iron, hemoglobin gain was highest in animals fed optimum iron absorption from the amaranth cereal. This study indicates amaranth cereal with ferrous fumarate. Relative biological values for that ferrous fumarate is the iron fortifier of choice for grain amaranth animals receiving unfortified amaranth cereal or cereal fortified with cereal. NaFeEDTA, ferrous fumarate, or FeSO4 were 0.78, 0.93, 1.05, and 1.00, Grain amaranth (Amaranthus caudatus), a hardy plant indigenous to the tropics, may become a future primary staple cereal crop upon which millions of people in the developing countries in Central Africa and South America will depend. It can be grown inexpensively with minimal cultivation on marginal agricultural land. As part of an effort to popularize its consumption on the West African coast, improved germ plasms were obtained from Rodale Research Inc., Kutztown, PA, and taken to Nigeria for agronomic trial plantings. Amaranth seeds have been chemically analyzed and found to contain approximately 18% protein and 8% seed oil, which indicates that amaranth is a good source of plant protein for humans (Becker et al 1981, Ologunde, unpublished data). The analysis of 35 test samples of grain amaranth from lots collected primarily from Guatemala, but also from Peru and Mexico by Bressani et al (1987a), showed an average protein content of 15% (12.8-17.4%), a net protein ratio (NPR) of 2.20, protein digestibility of approximately 80%, and a crude fiber content of 6.4%. Grain amaranth is also a rich source of minerals: 22.2 mg/ 100 g calcium, 47.4 mg/ 100 g potassium, and 249 mg/ 100 g phosphorus (Ologunde, unpublished data). Proteins found in most cereals, including those prepared from wheat or corn, are generally considered incomplete because they lack the essential amino acid lysine. The relatively high percentage of lysine in proteins found in grain amaranth (Marx 1977), however, makes it an effective cereal choice in developing countries where protein deficiency is a major concern. In Peruvian maize cereal supplemented with amaranth, Morales et al (1988) found that the high protein and lipid contents of amaranth provided 9-10% of total dietary energy as fat, and 6.4-6.7% as protein, while providing only 50% of total dietary energy. In contrast, in order to provide 6.4% of protein of total dietary energy, maize had to provide 70% of total dietary energy. Particularly in the absence of dairy products in the diet, grain amaranth as a supplement or complement to common cereals 'The studies reported herein were conducted according to the principles set forth in the Guide for the Care and Use of Laboratory Animals, Institute of Laboratory Animal Resources, National Research Council, NIH Publ. no. 85-23. 2
... It must have been reduced to very low levels. Whittaker and Ologunde [16], reported that the tannin content in raw amaranth grain is 0.22 mg CE/ 100g. Hemalatha et al [17] reported that germination significantly reduced the tannin content in some food grains such as green gram, chickpea and fingermillet. ...
... This could mean that the phytates were all broken down from the inosital hexaphosphate form. Whittaker and Ologunde [16] reported that phytate content in raw amaranth cereal is 7.92 mg/g. Ruiz and Bressani [14] reported the phytic acid content in amaranth crentus grain as 0.29%. ...
According to Kenya Demographic Health Survey, 7% of children under five years were wasted with 16% of them being underweight probably an indication of poor and inappropriate feeding practices. The children suffer from protein energy malnutrition (PEM) and micro-nutrient deficiencies which may lead to physical, mental and motor development retardation. Children are most at risk of PEM during the introduction of complementary foods usually thin porridge prepared predominantly from cereals and starchy tubers. Such porridge is low in energy and nutrient density, and may be high in anti-nutrients, despite the fact that infants at this stage of rapid development have high requirements of energy and nutrients per unit body weight. There is need therefore to develop appropriate nutrient-dense complementary foods that could be used by low income families. Amaranth grain has high biological value proteins and a better amino acid profile than nearly all cereals. It is also rich in essential fatty acids. However it is not commonly used as a complementary food in Kenya. The main objective was to determine the optimum steeping and germination time for amaranth grain. The grains were steeped and germinated for various time periods. The dry matter loss, proximate composition and some antinutrient levels were determined. Dry matter loss was least in amaranth grain steeped for 5 hours and germinated for 24 hours. At p<0.05, there were no significant differences in ash, fat and protein contents with respect to steeping and germination time. The crude fiber content and the invitro protein digestibility varied with different steeping and germination time. The tannin and phytate contents could not be detected after steeping and germination. Based on dry matter loss and reduction in antinutrient levels, steeping amaranth grain for 5 hours and germinating for 24 hours were the optimum processing times. INTRODUCTION National level estimates show that 35% of children in Kenya underfive years old are stunted, 7% are wasted and 16% are undernourished [1]. The children fail to reach their full potential growth and development, and suffer long term deprivation of energy and nutrients and consequently chronic PEM, often accompanied by micronutrient deficiencies. KDHS (2010) also reported that the most commonly used foods given to breastfeeding children under age 3 include food made from grains (72%), vitamin A rich fruits and vegetables (53%) and other milk (51%). The most commonly used first complementary food for babies in Kenya is porridge [2]. Most families often depend on inadequately processed traditional foods consisting mainly of unsupplemented cereal porridges made from maize, sorghum and millet. These staples may not contain adequate energy and nutrients. These staples are plant based. Plant-based diets are often associated with micronutrient deficits, exacerbated in part by poor micronutrient bioavailability [3]. Therefore the children may develop PEM and micro-nutrient deficiencies.
... It must have been reduced to very low levels. Whittaker and Ologunde [16], reported that the tannin content in raw amaranth grain is 0.22 mg CE/ 100g. Hemalatha et al [17] reported that germination significantly reduced the tannin content in some food grains such as green gram, chickpea and fingermillet. ...
... This could mean that the phytates were all broken down from the inosital hexaphosphate form. Whittaker and Ologunde [16] reported that phytate content in raw amaranth cereal is 7.92 mg/g. Ruiz and Bressani [14] reported the phytic acid content in amaranth crentus grain as 0.29%. ...
According to Kenya Demographic Health Survey, 7% of children under five years were wasted with 16% of them being underweight probably an indication of poor and inappropriate feeding practices. The children suffer from protein energy malnutrition (PEM) and micro-nutrient deficiencies which may lead to physical, mental and motor development retardation. Children are most at risk of PEM during the introduction of complementary foods usually thin porridge prepared predominantly from cereals and starchy tubers. Such porridge is low in energy and nutrient density, and may be high in anti-nutrients, despite the fact that infants at this stage of rapid development have high requirements of energy and nutrients per unit body weight. There is need therefore to develop appropriate nutrient-dense complementary foods that could be used by low income families. Amaranth grain has high biological value proteins and a better amino acid profile than nearly all cereals. It is also rich in essential fatty acids. However it is not commonly used as a complementary food in Kenya. The main objective was to determine the optimum steeping and germination time for amaranth grain. The grains were steeped and germinated for various time periods. The dry matter loss, proximate composition and some antinutrient levels were determined. Dry matter loss was least in amaranth grain steeped for 5 hours and germinated for 24 hours. At p<0.05, there were no significant differences in ash, fat and protein contents with respect to steeping and germination time. The crude fiber content and the invitro protein digestibility varied with different steeping and germination time. The tannin and phytate contents could not be detected after steeping and germination. Based on dry matter loss and reduction in antinutrient levels, steeping amaranth grain for 5 hours and germinating for 24 hours were the optimum processing times.
... Os grãos do amaranto e as folhas também têm sido utilizados como alimento de baixo custo em suplementos alimentares para recém-nascidos e crianças na Índia e alguns países da África. Em alguns países onde o amaranto faz parte do hábito alimentar da população, o grão já foi incorporado em formulações de programas governamentais para a alimentação de crianças durante o desmame (KOEPPE et al., 1987) e em estratégias de intervenção no combate à má nutrição calórica e anemias por deficiência de ferro de crianças e recém-nascidos (OLOGUNDE et al., 1994;WHITAKER;OLOGUNDE, 1990). ...
... O ferro do amaranto oferecido a ratos anêmicos mostrou-se bem absorvido através do método de repleção hemoglobínica. A porcentagem de ferro absorvido de amaranto fortificado com sais de ferro NaFeEDTA (etilenodiaminotetracetato de sódio e ferro), FeC 4 H 2 O 4 (fumarato ferroso) ou FeSO 4 (sulfato ferroso), foi maior do que apenas amaranto (WHITTAKER; OLOGUNDE, 1990). O amaranto foi considerado um veículo útil em estratégias de intervenção no combate à má nutrição calórica e anemias por deficiência de ferro de recém-nascidos e pré-escolares. ...
Determinou-se o valor nutricional do amaranto extrusado atraves da avaliação biológica da proteína do amaranto extrusado em diferentes condições de umidade, amaranto cru e amaranto torrado e biodisponibilidade de cálcio, em ratos. Foi analisadoainda os teores de fitato, tanino e fibra no amaranto extrusado no ponto ótimo de extrusão (150'C e 15% de umidade) ou cru. Observou-se teores baixos de taninos e fitatos, portanto, sem significado fisiológico e aumento do teor de fibra solúveldo amaranto com a extrusão. Os resultados também sugerem que o amaranto e fonte biodisponível de cálcio e proteína. Tese (Doutorado).
... Gamel et al. (2006) and Ferreira and Arêas (2010) demonstrated that amaranth extrusion increased calcium bioavailability in rats and suggested that amaranth can be a complementary source of dietary calcium once its bioavailability is favorably modified by the extrusion process (Tables 5 and 6). Whittaker and Ologunde (1990) demonstrated that iron supplementation through amaranth increases hemoglobin content because of the more absorbable form of iron in amaranth. Subramanian and Gupta (2016) reported that administration of amaranth extract through an oral dose increases the level of NO 3and NO 2in plasma as well as in saliva. ...
With the ever-increasing world population, an extra 1.5 billion mouths need to be fed by 2050 with continuously dwindling arable land. Hence, it is imperative that extra food come from the marginal lands that are expected to be unsuitable for growing major staple crops under the adverse climate change scenario. Crop diversity provides right alternatives for marginal environments to improve food, feed, and nutritional security. Well-adapted and climate-resilient crops will be the best fit for such a scenario to produce seed and biomass. The minor millets are known for their high nutritional profile and better resilience for several abiotic stresses that make them the suitable crops for arid and salt-affected soils and poor-quality waters. Finger millet (Eleucine coracana) and foxtail millet (Setaria italica), also considered as orphan crops, are highly tolerant grass crop species that grow well in marginal and degraded lands of Africa and Asia with better nutritional profile. Another category of grains, called pseudo-cereals, is considered as rich foods because of their protein quality and content, high mineral content, and healthy and balance food quality. Quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.), and buckwheat (Fagopyrum esculentum) fall under this category. Nevertheless, both minor millets and pseudo-cereals are morphologically different, although similar for micronutrient bioavailability, and their grains are gluten-free. The cultivation of these millets can make dry lands productive and ensure future food as well as nutritional security. Although the natural nutrient profile of these crop plant species is remarkably good, little development has occurred in advances in molecular genetics and breeding efforts to improve the bioavailability of nutrients. Recent advances in NGS have enabled the genome and transcriptome sequencing of these millets and pseudo-cereals for the faster development of molecular markers and application in molecular breeding. Genomic information on finger millet (1,196 Mb with 85,243 genes); S. italica, a model small millet (well-annotated draft genome of 420 Mb with 38,801 protein-coding genes); amaranth (466 Mb genome and 23,059 protein-coding genes); buckwheat (genome size of 1.12 Gb with 35,816 annotated genes); and quinoa (genome size of 1.5 Gb containing 54,438 protein-coding genes) could pave the way for the genetic improvement of these grains. These genomic resources are an important first step toward genetic improvement of these crops. This review highlights the current advances and available resources on genomics to improve nutrient bioavailability in these five suitable crops for the sustained healthy livelihood.
... (Table 1). Values are higher than 0.03 -0.80 g/100g obtained for raw amaranth grains [30], 0.00079 g/100g obtained for grain amaranth [31]; but lower than values obtained for wheat (4.17 g/100g), rice (4.28 g/100g), Barley (4.03 g/100g) and Oat (2.77 g/100g [25]. Phytate content obtained in finger millet ranged from 0.679 to 0.693 g/100g [28]; and 0.149 to 0.150 g/100g [27]. ...
Investigation into the antioxidant properties of plants is a very active field of research. Amaranths are underutilized pseudo-cereals with nutraceutical potentials. The phytochemical and antioxidant activity of five grain amaranth species were evaluated using standard procedures. Highest tannin content (0.14 g/100g) and Fe chelating (66.72%) capacity was recorded in Amaranthus caudatus. Amaranthus cruentus had the highest total flavonoid (9.93 mg CE/100g) content. Amaranthus Hybridus had the highest Phytate (1.58 g/100g), total polyphenol (30.79 mg GAE/100g), DPPH scavenging activity (93.35 %), ferric reducing power (0.19 g/100g), total antioxidant 199.93 mg AAE/100g) and ABTS (201.54 mmol TE/100g) content respectively. Strong correlation was observed between the phytochemicals and antioxidant tested. From the results, grain amaranth species possess antioxidant capacity and polyphenolic content. These qualities in amaranths have promising potential means of food biofortifications.
... (Table 1). Values are higher than 0.03 -0.80 g/100g obtained for raw amaranth grains [30], 0.00079 g/100g obtained for grain amaranth [31]; but lower than values obtained for wheat (4.17 g/100g), rice (4.28 g/100g), Barley (4.03 g/100g) and Oat (2.77 g/100g [25]. Phytate content obtained in finger millet ranged from 0.679 to 0.693 g/100g [28]; and 0.149 to 0.150 g/100g [27]. ...
Investigation into the antioxidant properties of plants is a very active field of research. Amaranths are underutilized pseudo-cereals with nutraceutical potentials. The phytochemical and antioxidant activity of five grain amaranth species were evaluated using standard procedures. Highest tannin content (0.14 g/100g) and Fe chelating (66.72%) capacity was recorded in Amaranthus caudatus. Amaranthus cruentus had the highest total flavonoid
(9.93 mg CE/100g) content. Amaranthus Hybridus had the highest Phytate (1.58 g/100g), total polyphenol
(30.79 mg GAE/100g), DPPH scavenging activity (93.35 %), ferric reducing power (0.19 g/100g), total antioxidant 199.93 mg AAE/100g) and ABTS (201.54 mmol TE/100g) content respectively. Strong correlation was observed between the phytochemicals and antioxidant tested. From the results, grain amaranth species possess antioxidant capacity and polyphenolic content. These qualities in amaranths have promising potential means of food biofortifications.
... From a nutritional standpoint, the seeds of A. hypochondriacus L. (the main variety grown in Mexico) contain 15%-20% of lysine-rich protein (3.2-6.4 g/100g protein compared to 2.8-3.0 g/100g protein for wheat), 58%-66% of starch, 6%-9% of raw fiber and 6%-8% of highly unsaturated lipids. There are particularly high concentrations of calcium (250 mg/100 g) and iron (15 mg/100 g)—10 and 4 times higher, respectively, than those found in wheat[1][2][3][4][5]. Polyphenolic compounds, such as phenolic acids and flavonoids, have been characterized in amaranth grains[6]. ...
... El objetivo de este trabajo consiste en evaluar dicho efecto en un modelo experimental de anemia ferropénica en ratas, inducido por sucesivas extracciones de sangre y administración de una dieta carente de hierro. [4][5][6] Métodos Sustancia de ensayo. La Cassia grandis L. Se identificó con el número de herbario 4 296 de la Estación Experimental "Juan Tomás Roig". ...
The population of the eastern zone of Cuba refers to the benefitial effects of the traditional use of Cassia grandis L. in anemia by using dry powder obtained from the fruit as a nutritional supplement. The objective was to evaluate this effect in an experimental model of iron-deficiency anemia in rats, induced by successive blood extractions and the administration of an iron-lacking diet. All the animals were on a semisynthetic iron-deficiency diet and blood was extracted 3 times a week until attaining haemoglobin concentrations in blood under 9 g/dL. They were divided into 3 groups on the same diet: group I with no supplement, group II supplemented with 15 mg of iron/kg of diet, and group III the same amount of iron plus 750 mg/kg of body weight of dry powder of Cassia grandis L. for other 15 days. At the end, the concentrations of iron, hemoglobin and hematocrit in blood were determined. The mean concentrations of hemoglobin 15 days after treatment were sigificantly different in the 3 experimental groups with better results in the group that was supplemented iron and Cassia grandis L. In this group, it was observed a marked increase of the mean values of iron in plasma compared with the values obtained in the non-supplemented animals and in the animals that received only iron in the diet. The hematocrit percentage did not show any significant difference between treatments. The results corroborated the popular and traditional use of Cassia grandis L.in the anemic states on improving the utilization of iron and the production of hemoglobin.
... From a nutritional standpoint, the seeds of A. hypochondriacus L. (the main variety grown in Mexico) contain 15% -20% of lysine-rich protein (3.2 -6.4 g/100g protein compared to 2.8 -3.0 g/100g protein for wheat), 58% -66% of starch, 6% -9% of raw fiber and 6% -8% of highly unsaturated lipids. There are particularly high concentrations of calcium (250 mg/100 g) and iron (15 mg/100 g)—10 and 4 times higher, respectively, than those found in wheat [1] [2] [3] [4] [5]. Polyphenolic compounds, such as phenolic acids and flavonoids, have been characterized in amaranth grains [6]. ...
ABSTRACT
The objective of this research was to determine the best combination of extrusion process variables for the production of a high antioxidant extruded amaranth flour (EAF) suitable to elaborate a nutraceutical beverage. Extrusion operation conditions were obtained from a factorial combination of process variables: Extrusion temperature (ET, 70°C-130°C) and screw speed (SS, 100-220 rpm). Response surface methodology was employed as optimization technique; both the numeric and graphical methods were applied to obtain maximum values for response variables [Antioxidant capacity (AoxC) and water solubility index (WSI)]. The best combination of extrusion process variables was: Extrusion tem- perature (ET) = 130°C/Screw speed (SS) = 124 rpm. The raw amaranth flour (RAF) and optimized extruded amaranth flour (EAF) had an antioxidant activity of 3475 and 3903 μmol Trolox equivalents/100 g sample (dw), respectively. A 200 mL portion of the beverage prepared with 22 g of optimized EAF contained 3.16 g proteins, 1.09 g lipids, 17.39 g carbohydrates and 92 kcal. This portion covers 25.3% and 16.9% of the daily protein requirements for children 1-3 and 4 - 8 years old, respectively. A 200 mL portion of the beverage from optimized EAF contributes with 15.5% - 25.5% of the recommended daily intake for antioxidants, respectively. The nutraceutical beverage was evaluated with an average acceptability of 8.4 (level of satisfaction between “I like it” and “I like it extremely”) and could be used for health promotion and disease prevention as an alternative to beverages with low nutritional/nutraceutical value.
Keywords: Optimization; Amaranth flour; antioxidant activity; extrusion; nutraceutical beverage
... Iron deficiency is the most common kind of anemia (Queiroz and Torres 2000), and amaranth grain may be used as an interventional carrier to fight the deficiency. Whittaker and Ologunde (1990) evaluated the biological availability of iron in a cereal of amaranth grains in weaned male Sprague-Dawley rats induced to anemia. The amaranth cereal was fortified with 3 iron compound sources, ferric, sodium EDTAchelate (NaFeEDTA), ferrous fumarate (FeC 4 H 2 O 4 ), and ferrous sulfate heptahydrate (FeSO 4 ·7H 2 O), and was compared to cereal from amaranth grains without iron fortification. ...
Amaranth grain is a highly nutritional pseudocereal with a superior amount of proteins when compared to true cereals. It is a reasonably well-balanced food with functional properties that have been shown to provide medicinal benefits. The health benefits attributed include decreasing plasma cholesterol levels, stimulating the immune system, exerting an antitumor activity, reducing blood glucose levels and improving conditions of hypertension and anemia. In addition, it has been reported to possess anti-allergic and antioxidant activities. The present article provides a comprehensive overview of amaranth grain that focuses on recent research reporting its use in the clinical practice and its possible benefits to human health.
... El objetivo de este trabajo consiste en evaluar dicho efecto en un modelo experimental de anemia ferropénica en ratas, inducido por sucesivas extracciones de sangre y administración de una dieta carente de hierro. [4][5][6] Métodos Sustancia de ensayo. La Cassia grandis L. Se identificó con el número de herbario 4 296 de la Estación Experimental "Juan Tomás Roig". ...
... Therefore, it is very important to develop gluten-free foodstuffs with high nutritional quality ingredients. The amaranth grain is an excellent source of high quality protein and lipids456, with higher content of minerals as calcium, potassium, phosphorus, as well as dietary fiber, than cereal grains [7, 8]. Nowadays, amaranth has re-born after 500 years when it was eaten as main food by ancient Mesoamericans, and it is available as part of different commercial foodstuffs everywhere. ...
Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Therefore, gluten-free bread and cookies using raw and popped amaranth, a grain with high quality nutrients and promising functional properties, were formulated looking for the best combinations. The best formulation for bread included 60-70% popped amaranth flour and 30-40% raw amaranth flour which produced loaves with homogeneous crumb and higher specific volume (3.5 ml/g) than with other gluten-free breads. The best cookies recipe had 20% of popped amaranth flour and 13% of whole-grain popped amaranth. The expansion factor was similar to starch-based controls and the hardness was similar (10.88 N) to other gluten-free cookies. Gluten content of the final products was around 12 ppm. The functionality of amaranth-based doughs was acceptable although hydrocolloids were not added and the final gluten-free products had a high nutritional value.
As the world population burgeons and climate change impacts exacerbate, ensuring food security remains a paramount concern. Traditional cereal staples like corn, wheat, and rice have long been relied upon for sustenance, but the need for sustainable crop diversification is becoming increasingly urgent. Ancient grains such as amaranth, quinoa, and pseudocereals present a viable solution to the challenges facing global food security. Moreover, recent data reveals that a significant proportion of anticancer drugs originate from plant-derived sources, highlighting the untapped potential of botanical resources. Amaranth embodies a dual role as both a historical dietary staple and a promising candidate for future plant-based medicines. Its bioactive properties show promise in the prevention and treatment of various lifestyle-related diseases, including ischemic heart disease, allergies, type II diabetes, and celiac disease. Further exploration into the medicinal potential of amaranth and its derivatives is warranted to unlock its full therapeutic benefits. Recognizing amaranth as a highly nutritious crop with the capacity to alleviate hunger in underdeveloped regions is imperative. Despite its promising attributes, the full extent of amaranth’s potential remains largely untapped. Moreover, amaranth-derived preparations have demonstrated successful applications in the cosmetics industry, owing to their bioactive compounds with beneficial nutritional properties inherent to the plant. Amaranth emerges as a versatile resource with immense potential in both nutrition and medicine. Through sustained research, innovation, and global recognition of its diverse benefits, amaranth can make significant contributions to improving human health, addressing food security challenges, and advancing sustainable development initiatives worldwide.
Amaranth is a pseudocereal that has received a lot of interest due to its nutritional, functional and agricultural characteristics, besides its potential use in the food industry. Prior to America colonization, the amaranth grain was considered a holy seed by several pre-Colombian civilizations. It represented the third staple crop for these cultures. Amaranth is among the 36 most promising crops to feed humanity and its cultivation and consumption may increase the food supply to more vulnerable populations. Its leaves (consumed as a vegetable) and its grains (consumed as a cereal) can both be used to prepare bread, cakes, cookies, salad sauces, drinks and other foods. Both the leaf and the grain present exceptional nutritious value. The amaranth grain presents a better amino acid profile as compared to other cereal grains. It is rich in lysine and sulfur amino acids. In the lipid fraction, the high levels of polyunsaturated and monounsaturated fatty acids and squalene are outstanding. The amount of dietary fiber (4% to 8%) exceeds the level observed in other cereals (around 2%). Regarding minerals, Ca, Fe, Zn, Mg and P are present in noticeable amounts. The claim that amaranth would be a functional food has resulted from studies performed with animals, which have demonstrated the grain capacity to reduce the serum cholesterol levels. It is suggested that this property would be related to synergic effects of its components: protein, dietary fiber, amino acid balance, fatty acids and squalene.
functional characteristics of Amaranth (Amaranthus spp.). Nutrire: rev. Soc. Bras. Alim. Nutr. = J. Brazilian Soc. Food Nutr., São Paulo, SP, v. 32, n. 2, p. 91-116, ago. 2007. Amaranth is a pseudocereal that has received a lot of interest due to its nutritional, functional and agricultural characteristics, besides its potential use in the food industry. Prior to America colonization, the amaranth grain was considered a holy seed by several pre-Colombian civilizations. It represented the third staple crop for these cultures. Amaranth is among the 36 most promising crops to feed humanity and its cultivation and consumption may increase the food supply to more vulnerable populations. Its leaves (consumed as a vegetable) and its grains (consumed as a cereal) can both be used to prepare bread, cakes, cookies, salad sauces, drinks and other foods. Both the leaf and the grain present exceptional nutritious value. The amaranth grain presents a better amino acid profile as compared to other cereal grains. It is rich in lysine and sulfur amino acids. In the lipid fraction, the high levels of polyunsaturated and monounsaturated fatty acids and squalene are outstanding. The amount of dietary fiber (4% to 8%) exceeds the level observed in other cereals (around 2%). Regarding minerals, Ca, Fe, Zn, Mg and P are present in noticeable amounts. The claim that amaranth would be a functional food has resulted from studies performed with animals, which have demonstrated the grain capacity to reduce the serum cholesterol levels. It is suggested that this property would be related to synergic effects of its components: protein, dietary fiber, amino acid balance, fatty acids and squalene.
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