Amaranth seeds are perspective source of biological active substances
2009
Loboda, A.V. | Nikonovich, S.N. | Timofeenko, T.I. | Grin, A.V. | Shakhraj, T.A. | Grin, N.F., Kuban State Tecnological Univ., Krasnodar (Russian Federation)
Amaranth variety Ultra is compared with traditional food crops: wheat (WH), rice (RC), maize (MZ), bean (BN) and soya bean (SB). Chemical and mineral composition of flour from amaranth seeds (FAS) is tested. It is shown that FAS exceeds WH, MZ and RC by protein content in 1.2, 1.3 and 2 times respectively being inferior to BN and SB in 1.6 and 2.5 times. FAS exceeds MZ, RC ,WH and BN by lipid content in 1.2, 2, 2.3 and 3 times respectively being inferior to SB in 3 times. Ca (0.30%) and P (0.57%) content of FAS is 1:2 which is an optimal correlation for favorable uptake by a human organism. FAS and SB have nearly the same P content and FAS exceeds WH and BN in 1.4 times by this index, it does MZ and RC in 2.0 and 3.2 times. Ca content in FAS is higher than in BN in 2 times and it is higher in RC and WH in 15 times, but it is lower than in SB in 1.2 times. FAS has essential amino acid (AA) amount exceeding the reference standard of FAO (Food and Agricultural Organization) WHO (World Health Organization) that is why FAS can be preferred in compare with WH and grain legumes; this parameter is equitable for FAS and MZ, but FAS exceeds BN and SB in 1.09 times and it does WH in 1.5 times. The proteins of FAS are rich by lysine, phenylalanine, tyrosine, valine, tryptophane which are limiting AA in the proteins of studied cultures; the limiting AA for FAS is leucine (5.7%) while the traditional cultures (WH, MZ, BN, SB) exceed the standard of FAO WHO (6.6%). The conclusion is that FAS differs by better balanced state of AA composition and protein digestibility by a human organism in compare with the food cultures of priority that makes amaranth a prospect raw material for health foods and biologically active additives
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