Preparation, composition, and nutritional implications of amaranth seed oil.
1989
Becker R.
Amaranth is a dicotyledonous pseudo-cereal which has been identified as a new crop with potential for increased commercial application. Current food application include breakfast cereals, bakery products and extruded foods. This article describes the physical and chemical properties of the amaranth seed, the technology of seed oil preparation, and the nutrient composition of the amaranth grain and oil. The proximate composition, vitamin content, mineral content and the fatty acid composition of the amaranth grain and oil are compared to that for other grains.
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