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Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids

✍ Scribed by Dodok, L. ;Modhir, A. A. ;Buchtová, V. ;Halásová, G. ;Poláček, I.

Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
300 KB
Volume
41
Category
Article
ISSN
0027-769X

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✦ Synopsis

Content of amino acids and fatty acids in whole amaranth flour from Amaranthus hypochondriacus was investigated. In comparison with fine wheat flour, used in our experiments, high lysine content was observed (5,95 g/16 g N in comparison with 2,90 g/16 g N). Similarly, a higher amount of essential amino acids in amaranth was found. The highest content from fatty acids had linoleic acid about 50 %. On the basis of the re-sults obtained, the analysed raw material proves to be very valuable for the enrichment of some cereal products especially regarding protein content, amino acid composition, mainly essential ones, fatty acid composition, and some important mineral substances and vitamins. It is expected, that amaranth will be utilized in some branch of food industry as well.

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