Importance and utilization of amaranth in food industry. Part 2. Composition of aminoacids and fatty acids
1997
Dodok, L. | Modhir, A.A. | Buchtova, V. | Halasova, G. | Polacek, I.
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. 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 results obtained, the analysed raw material proves to be very valuable for the enrichment of some cereal productsespecially 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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Este registro bibliográfico ha sido proporcionado por ZB MED Nutrition. Environment. Agriculture