Document Type : Original Research Article
Authors
Department of Food Science and Nutrition, University of Mysore, Mysuru, India
10.33945/SAMI/PCBR.2020.3.10
Abstract
Amaranth grain, a gluten-free grain was milled to flour and differentially sieved to coarse and fine fractions. The whole flour and fractions thereof were analyzed for the nutrient composition, antinutrients, total and bioaccessible minerals, fatty acids, and amino acid profile and functional properties of flours. Results indicated that the fine fraction representing 44% of the whole amaranth flour contained higher protein (19.7%), fat (8.54%), minerals (3.46%) and dietary fibre content (20.09%) as well as a higher overall amino acid profile with lysine as its major essential amino acid. Linoleic acid (44.8%) in fine flour whereas oleic (29.4%) and palmitic acid (29.6%) in coarse flour was the predominant fatty acid found in amaranth flour fractions. Minerals were variedly distributed in analyzed fractions as iron was found majorly in fine flour and calcium in coarse flour. A similar trend in mineral bioaccessibility was observed. The in vitro protein digestibility of amaranth flour samples ranged from 59.8-72.5%. Functional properties revealed that higher values of water and oil absorption capacity were characterized in the coarse fraction, while whole flour showed higher foaming capacity and stability. Thus, differentially sieved flour fractions of amaranth grain showed a wide distribution of nutrients and in particular, the finer fraction was nutrient-dense. It was found to be an excellent source of nutrients and could be incorporated as a functional ingredient in the development of nutrient-rich products.
Graphical Abstract
)
Keywords
Main Subjects
REFERENCE
[1] A. Sharma, Amaranth: A Pseudocereal. Nutrition & Food Science, 3 (2017) 1-3.
[2] A. Rastogi and S. Shukla, Amaranth: A new millennium crop of nutraceutical values. Critical Review in Food Science and Nutrition, 53 (2013) 109-125.
[3] V.M. Caselato-Sousa and J. Amaya-Farfán, State of knowledge on amaranth grain: a comprehensive review. Journal of Food Science, 77 (2012) 93-104.
[4] A.V. Quiroga, P. Aphalo, J.L. Ventureira, E.N. Martínez and M.C. Aňón, Physicochemical, functional and angiotensin-converting enzyme inhibitory properties of Amaranth (Amaranthus hypochondriacus) 7S globulin. Journal of the Science of Food and Agriculture, 92 (2012) 397-403.
[5] M.S. Taniya, M.V. Reshma, P.S. Shanimol, G. Krishnan and S. Priya, Bioactive peptides from amaranth seed protein hydrolysates induced apoptosis and antimigratory effects in breast cancer cells. Food Bioscience, 35 (2020) 100588.
[6] A. Montoya-Rodriguez and E.G. Mejía, Pure peptides from amaranth (Amaranthus hypochondriacus) proteins inhibit LOX-1 receptor and cellular markers associated with atherosclerosis development in vitro. Food Research International, 77 (2015) 204-214.
[7] J. Moronta, P.L. Smaldini, G.H. Docena and M.C. Aňón, Peptides of amaranth were targeted as containing sequences with potential anti-inflammatory properties. Journal of Functional Foods, 21 (2016) 463-473.
[8] M.C.V. Diéguez, F.M. Pelissari, P.J.A. Sobral and F.C. Menegalli, Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite. LWT-Food Science and Technology, 61 (2015) 70-79.
[9] M. Papageorgiou and A. Skendi, 1 – Introduction to cereal processing and by-products. Sustainable recovery and reutilization of cereal processing by-products. Woodhead Publishing Elsevier Ltd, United Kingdom, (2018) 1-26.
[10] J. Ahmed, A. Taher, M.Z. Mulla, Al-A. Hazza and G. Luciano, Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour. Journal of Food Engineering, 186(2016) 34-41.
[11] M. Oghbaei and J. Prakash, Effect of fractional milling of wheat on nutritional quality of milled fractions. Trends in Carbohydrate Research, 5 (2013) 53-58.
[12] M. Oghbaei and J. Prakash, Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review. Cogent: Food and Agriculture, 2 (2016) 1-14.
[13] A. Siddiq and J.Prakash, Antioxidant properties of digestive enzyme treatedfiber rich fractions from wheat, finger millet, pearl millet and sorghum: A comparative evaluation. Cogent: Food and Agriculture, 1: 1073815 (2015) 1-15.
[14] AOAC, Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC, 1 (2002) 16th edition.
[15] N.G. Asp, C.G. Johansson, H. Hallmer and M. Siljestrom, Rapid enzymatic assay of insoluble and soluble dietary fibre. Journal of Agricultural and Food Chemistry, 31 (1983) 476-482.
[16] D.B. Thompson and J.W. Erdman, Phytic acid determination in soyabeans. Journal of Food Science, 47 (1982) 513-517.
[17] M.L. Prince, S. Van Scoyoc and L.G. Buttler, Critical evaluation of the vanillin reaction as an assay for tannin in sorghum-grain. Journal of Agriculture and Food Chemistry, 26 (1978) 1214-1216.
[18] W.R. Akeson and M.A. Stahmann, A pepsin pancreatin digest index of protein quality. Journal of Nutrition, 83(1964) 257-261.
[19] J. Luten, H. Crews, A. Flynn, P.V. Dael, P. Kastenmeyer, R. Hurrell, H. Deelstra, L. Shen and S. Fair-weather Trait, Interlaboratory trial on the determination of in vitro dialyzability from food. Journal of the Science of Food and Agriculture, 72 (1996) 415-424.
[20] C.R. Llames and J. Fontaine, Determination of amino acids in feeds: collaborative study. Journal of AOAC International, 77 (1994) 1362-1402.
[21] S. Liang, Chemical characteristic and fatty acid profile of foxtail millet bran oil. Journal of American Oil Chemical Society, 87 (2010) 63-67.
[22] S.B. Elhardallou and A.F. Walker, The water holding capacity of three starchy legumes in the raw, cooked and fibre-rich fraction forms. Plant Foods for Human Nutrition, 44(2)(1993) 171-179.
[23] R. Jalilian and A. Taheri, Synthesis and application of a novel core-shell-shell magnetic ion imprinted polymer as a selective adsorbent of trace amounts of silver ions. e-Polymers, 18 (2018) 123-134.
[24] F.W. Sosulski, E.S. Humbert, K. Bui and J.D. Jones, Functional properties of rapeseed flours, concentrates and isolates. Journal of Food Science, 41 (1976) 1349-1352.
[25] C.W. Coffmann and V.V. Garcia, Functional properties and amino acid content of a protein isolate from mung bean flour. International Journal of Food Science and Technology, 12 (1977) 473-484.
[26] SPSS for Windows. Version 16.0. SPSS Inc, (2007) Chicago.
[27] B. Menegassi, A.M.R. Pilosof and J.A.G. Areas, Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. – BRS Alegria) flour. LWT- Food Science and Technology, 44 (2011) 1915-1921.
[28] J.M. Sanz-Penella, M. Wronkowska, M. Soral-Smietana and M. Haros, Effect of whole amaranth flour on bread properties and nutritive value. LWT- Food Science and Technology, 50 (2013) 679-685.
[29] K.V.P. Kumar, U. Dharmaraj, S.D. Sakhare and A.A. Inamdar, Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics. Journal of Cereal Science, 69 (2016) 358-362.
[30] B. Valcárcel-Yamani and S.C.S. Lannes, Applications of quinoa (Chenopodium Quinoa Willd.) and Amaranth (Amaranthus Spp.) and their influence in the nutritional value of cereal based foods. Food and Public Health, 2 (2012) 265-275.
[31] H. Twinomuhwezi, C.G. Awuchi and M. Racharl Rachael, Comparative study of the proximate composition and functional properties of composite flours of amaranth, rice, millet, and soybean. American Journal of Food Science and Nutrition, 6(1) (2020) 6-19.
[32] L.M. Lamothe, S. Srichuwong, B.L. Reuhs and B.R. Hamaker, Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibre high in pectic substances and xyloglucans. Food Chemistry, 167 (2015) 490-495.
[33] P.E. Akin-Idowu, O.T. Ademoyegun, Y.O. Olagunju, A.O. Aduloju and U.G. Adebo, Phytochemical content and antioxidant activity of five grain amaranth species. American Journal of Food Science and Technology, 5 (2017) 249-255.
[34] S.J. Hur, B.O. Lim, E.A. Decker and J. Mc Clements, In vitro human digestion models for food applications. Food Chemistry, 125 (2011) 1-12.
[35] L. Alvarez-Jubete, E.K. Arendt and E. Gallagher, Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science and Technology, 21 (2010) 106-113.
[36] M. Mathur, A. Kumari and R. Grewal, Physical and functional properties of different cereals, pulses, millet and oil seeds. Journal of AgriSearch, 7(2) (2020) 97-103.
[37] A.C. Nascimento, C. Mota, I. Coelho, S. Gueifão, M. Santos, A.S. Matos, A. Gimenez, M. Lobo, N. Samman, and I. Castanheira, Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements. Food Chemistry, 148 (2014) 420-426.
[38] K.I. Kasozi, S. Namubiru, A.A. Safiriyu, H.I. Ninsiima, D. Nakimbugwe, M. Namayanja and M.B. Valladares, Grain amaranth is associated with improved hepatic and renal calcium metabolism in type 2 diabetes mellitus of male wistar rats. Evidence-Based Complementary and Alternative Medicine, 4098942 (2018) 1-10.
[39] Y. Tang, X. Li, P.X. Chen, B. Zhang, R. Liu, M. Hernandez, J. Draves, M.F. Marcone and R. Tsao, Assessing the fatty acid, carotenoid, and tocopherol compositions of amaranth and quinoa seeds grown in Ontario and their overall contribution to nutritional quality. Journal of Agricultural Food Chemistry, 64 (2016) 1103-1110.
[40] A. Shukla, N. Srivastava, P. Suneja, S.K. Yadav, Z. Hussain, J.C. Rana and S. Yadav, Untapped amaranth (Amaranthus spp.) genetic diversity with potential for nutritional enhancement. Genetic Resource Crop Evolution, 65 (2018) 243-253.
[41] WHO, Protein and amino acid requirements in human nutrition (WHO technical report series no. 935). World Health Organization technical report series. (2007) Geneva, Switzerland.
[42] S.Y. Gebreil, M.I.K. Ali and E.A.M. Mousa, Utilization of amaranth flour in preparation of high nutritional value bakery products. Food and Nutrition Sciences, 11 (2020) 336-354.
[43] A. Banerji, L. Ananthanarayan and S. Lele, Rheological and nutritional studies of amaranth wheat chapatti (Indian flat bread). Journal of Food Processing and Preservation, (2017) 1-8.
[44] S.R. Naik, K.B. Dachana, D. Ramesh and J. Prakash, Nutritional composition and functional properties of KMR 204 and ML 365 varieties of finger millet fractions. International Journal of Food, Nutrition and Dietetics, 6 (2018) 13-19.
[45] S.D. Sakhare, A.A. Inamdar, K.V.P. Kumar and U. Dharmaraj, Evaluation of roller milling potential of amaranth grains. Journal of Cereal Science, 73 (2017) 55-61.
[46] A.J. Bolontrade, A.A. Scilingo and M.C. Aňón, Amaranth proteins foaming properties: Film rheology and foam stability- part 2. Colloids and Surfaces B: Biointerfaces, 141 (2016) 643-650.
)
