Effect of lime cooking of grain amaranth on selected chemical components and on its protein quality
1994
Bressani, R. | Ligurria, L.E.
Samples of Amaranthus cruentus were cooked for 10 and 20 min at atmospheric pressure with 0, 0.2, 0.4, and 0.6% calcium hydroxide on the basis of sample weight. A raw sample served as control. Dry matter recovered ranged from 87.4 to 93.5%, but there was no relationship to lime level or cooking time. Protein and fat contents increased from 4 to 11% and from 3 to 13% in the cooked samples, respectively. Lysine content decreased about 10-12%, and no change was observed in tryptophan content upon cooking with lime. The fat acidity of the raw sample stored at ambient temperature for 146 days increased significantly. An increase was also observed in the cooked samples but was significantly less when 0.6% lime was used. Calcium content increased with respect to lime level, as well as Mg, but to a lower extent. The protein quality of amaranth was increased by cooking, either with or without lime, and protein digestibility was not affected.
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