Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 72, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.jff.2020.104065
Keywords
Food structure; Cell wall; Digestion; Amaranth grain; Processing
Categories
Funding
- Research England Global Challenges Research Funds (GCRF)
- European Institute of Innovation & Technology (EIT) Food [19177]
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Amaranth grain is reputed to have a high nutritional value, and as a plant, be tolerant to adverse weather conditions. This suggests that grain amaranth could be useful in tackling malnutrition and the growing burden of cardiometabolic diseases. However, there is insufficient knowledge at present about how the nutrient composition and digestibility of amaranth grain varies with growing environment, crop genotype, and post-harvest processing. We investigated the effect of the source and processing of amaranth grains on the digestibility of protein and lipid present in the grains. There was variation in the composition and digestibility of raw grains from different sources, indicating a role of genotype and/or growing environment which warrants further investigation. The greatest differences in digestibility were measured between the different processing techniques. This indicates that efforts to increase the cultivation and consumption of grain amaranth need to be supported by education about effective processing and preparation techniques.
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