DOCSLIB.ORG

Calcium Bioavailability of Raw and Extruded Amaranth Grains Biodisponibilidade Do Cálcio Do Grão De Amaranto Antes E Após Extrusão

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Calcium Bioavailability of Raw and Extruded Amaranth Grains Biodisponibilidade Do Cálcio Do Grão De Amaranto Antes E Após Extrusão ISSN 0101-2061 Ciência e Tecnologia de Alimentos Original Calcium bioavailability of raw and extruded amaranth grains Biodisponibilidade do cálcio do grão de amaranto antes e após extrusão Tania Aparecida FERREIRA1, José Alfredo Gomes ARÊAS2,* Abstract Calcium bioavailability of raw and extruded amaranth grains was assessed in a biological assay in rats. Rats were fed for 28 days on diets in which raw or extruded amaranth was the only calcium source, compared to a control diet with calcium carbonate. Calcium and phosphorous levels were determined in the rats’ serum during the experimental period and in the bones at the end of the experiment. Amaranth extrusion increased its calcium bioavailability, assessed by tibia and femur weights and calcium and phosphorous content of the bones. Apparent calcium absorption index, the force needed to break the bones and bone densitometry of both extruded and raw amaranth were the same, though different from the control group. The results show that amaranth can be a complementary source of dietary calcium the bioavailability of which is favorably modified by the extrusion process. Keywords: novel foods; densitometry; calcium absorption; rats; antinutritional factors. Resumo A biodisponibilidade do cálcio de amaranto antes e após extrusão foi avaliada em ensaio biológico. Ratos, alimentados por 28 dias com dietas em que amaranto, antes ou após extrusão, era a única fonte de cálcio da dieta, foram comparados com animais em dieta controle com teor próximo de cálcio, oferecido na forma de carbonato de cálcio. Cálcio e fósforo foram determinados no soro dos animais durante o período experimental e nos ossos, ao final do experimento. A extrusão do amaranto aumentou a biodisponibilidade do seu cálcio, quando avaliado pelo conteúdo de cálcio e fósforo da tíbia e fêmur dos animais, bem como pelo peso desses ossos. O índice aparente de absorção de cálcio, força para romper os ossos e densidade óssea foram iguais antes e após a extrusão do amaranto e diferentes do grupo controle. Os resultados mostram que o amaranto pode ser uma fonte complementar de cálcio e que sua biodisponibilidade aumenta com o processo de extrusão. Palavras-chave: novos alimentos; densitometria; absorção de cálcio; ratos; fatores antinutricionais. 1 Introduction The Andean crop amaranth (Amaranth caudatus L., and calcium for 2-5 year old children (INSTITUTE OF MEDICINE, other species: A. cruentus, A. hypocondriacus), is a pseudo 2002; KREBS, 2001). cereal that during the last twenty years has been the focus of Calcium deficiency is an important nutritional problem and attention in many scientific studies, chiefly on account of its its bioavailability is a fundamental aspect for human diet. The nutritional, functional, agricultural and technological potential objective of this work was therefore to determine the in vivo (BERGHOFER; SCHOENLECHNER, 2002; LEHMANN, 1996). calcium bioavailability of raw and extruded amaranth in rats Calcium and iron contents vary among cultivars of this crop after 28 days feeding. from 1300 to 2136 ppm in dry basis, (average 1870 ppm) and from 72.2 ppm to 116 ppm, (average 101 ppm), respectively (BECKER et al., 1981). This represents six times more calcium 2 Materials and methods and four times more iron than that observed in wheat grains. 2.1 Amaranth Amaranth is therefore a potential raw material to be introduced in human diet as a new iron and calcium source. Amaranth (Amaranthus caudatus L.) CAC-43A, Oscar Blanco variety, from the germ plasma bank of the Centro de Amaranth is not part of modern food consumption habits. Investigación en Cultivos Andinos (CICA) of the National Thus, a convenience food based on amaranth, similar to the ones University of San Antonio Abad del Cusco-Perú, was used in available to consumers, was produced by extrusion cooking this study. (CHÁVEZ-JÁUREGUI; SILVA; ARÊAS, 2000). This new product presented high commercial potential as a functional The amaranth grain was sieved and milled in a hammer food, as it is able to reduce blood cholesterol (PLATE; ARÊAS, mill (Marconi, São Paulo, Brazil). The flour thus produced was 2002), and provide high quality protein, high fiber and high defatted with n-hexane for 12 hours in a Soxhlet apparatus calcium contents for human diet. Consumption of a 30 g portion (residual lipid < 1%), and water was added to the desired of this product would meet practically 100% of the RDA for moisture and sealed in polyethylene bags for 48 hours at 5 °C. Recebido para publicação em 20/8/2008 Aceito para publicação em 26/6/2009 (003808) 1 Faculdade de Nutrição, Universidade Federal de Goiás, Rua 227, Qd. 68, s/no., Setor Leste Universitário, CP 131, CEP 74605-080, Goiânia - GO, Brasil 2 Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo – USP, Av. Dr. Arnaldo, 715, CEP 01246-904, São Paulo - SP, Brasil, E-mail: [email protected] *A quem a correspondência deve ser enviada 532 Ciênc. Tecnol. Aliment., Campinas, 30(2): 532-538, abr.-jun. 2010 Ferreira; Arêas 2.2 Extrusion Phosphorous determination Extrusion was performed with 15% feed moisture at Phosphorous was determined in the same samples for 150 °C in a laboratory scale single screw extruder of 20 mm calcium analyses, by conventional colorimetric method (FISKE; diameter and a length to diameter ratio equal to 20. The SUBBAROW, 1925) in a different aliquot of the same solutions extruder was divided into three independent heating zones. used for calcium determination. Screw compression ratio was 4:1 and screw speed 200 rpm. Die diameter was 3 mm and feeding was performed by gravity Biological experiments for calcium bioavailability through a hopper (CHÁVEZ-JÁUREGUI; SILVA; ARÊAS, 2000). After extrusion, the product was milled to produce flour The biological assay followed the guidelines of the Colégio‘ that had its dietary fiber, phytates and tannins, determined. Brasileiro de Experimentação Animal’ (Brazilian College for Animal Experiments) under supervision of a Veterinary professional and it was approved by the Goiás Federal University. Proximate composition The experiment was carried out using a completely randomized Proximate composition was determined by conventional block design with 32 newly-weaned rats, (Rattus norvergicus, var. methods: drying to constant weight at 105 °C for moisture, Wistar), in four groups of eight animals each, kept in individual calcination to constant weight at 550 °C for ash, defatting in glass cages. The animals were fed for 28 days on the experimental and Soxhlet apparatus with n-hexane for lipids, micro-kjeldahl for control diets with water provided ad libitum. They were kept organic nitrogen (N × 6.25 = protein) (INSTITUTO ADOLFO in individual cages in an animal house with air conditioning LUTZ, 1985). at 23 °C and equal daily light and dark periods of 12 hours. At the end of the experimental period, all animals were killed by guillotine by a Veterinary professional. The feces were collected Analysis of tannins daily in the last three days of experiment, dried at 105 °C, The tannins were extracted from 200 mg sample by 10 mL weighed and stored at 20 °C for further analysis. A “double- methanol for 20 minutes shaking followed by centrifugation decker” cage was designed to avoid urine contamination of the at 6.000 × g for 15 minutes. Tannins were determined in the collected feces. It consisted of two floors made of distinct mesh supernatant by the vanilla method (PRICE; VAN SCOYOE; size nets that allowed feces to pass through the first one, where BUTLER, 1978) using cathechin as standard and the results the animal was kept, whereas they were retained in a second one were calculated as cathechin equivalents. that was removed after the three-day collection period. Animal’s urine passed through both nets and was discarded. Before Analysis of phytates killing the animals fasted for 12 hours, the blood was collected, centrifuged at 3.000 × g for 20 minutes, and the serum stored at Phytates were analyzed by ferric chloride precipitation of –20 °C for further analysis. Right and left femurs and left tibias the phytates from water extracts of the samples, separation were removed from the animals, cleaned from adherent tissue and washing of this precipitate by centrifugation (6.000 × g) and stored either in foiled sheet at –20 °C, for breaking tests, (THOMPSON; ERDMAN, 1982) and phosphorous or in 70% ethanol solution at 10 °C, for bone densitometry and determination after hydrolysis (FISKE; SUBBAROW, 1925). calcium determination. A conversion factor of 3.5 was used to transform phosphorous contents in phytates (phosphorous corresponds to 28.2% in Diets mass of phytates). Calcium free saline mixture was prepared by removing calcium carbonate and used to produce the experimental diets Dietary fiber determination where the only calcium and protein (at 10% level) source were Soluble and insoluble fiber contents were determined by the the raw and extruded amaranth grains. Calcium content of enzymatic method as described (PROSKY et al., 1988). Enzymes this diet was 0.13 g per 100 g of diet. To keep an experimental used were amyloglucosidase A-9913, thermo resistant amylase diet with the same amount of nutrients, as compared to the A-3306 and protease P-3910, all provided by Sigma Aldrich control, the amount of protein, carbohydrate and lipids from Fine Chemicals (USA). raw and extruded amaranth were taken into account for its manufacturing. The control diet was then prepared based on the Calcium determination semi-purified diet AIN 93-G, according to National Research Council (NATIONAL RESEARCH COUNCIL, 1993), with Calcium was determined in diets and femurs. Calcium casein as protein source and calcium carbonate as the calcium analysis was carried out after wet digestion of the samples with source at the same concentration of the experimental diets, nitric acid and 30% hydrogen peroxide (5:1 v/v) mixture at 0.13 g per 100 g.
Load more

Recommended publications
  • The Probable Use of Genus Amaranthus As Feed Material for Monogastric Animals
    animals Review The Probable Use of Genus amaranthus as Feed Material for Monogastric Animals Tlou Grace Manyelo 1,2 , Nthabiseng Amenda Sebola 1 , Elsabe Janse van Rensburg 1 and Monnye Mabelebele 1,* 1 Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida 1710, South Africa; [email protected] (T.G.M.); [email protected] (N.A.S.); [email protected] (E.J.v.R.) 2 Department of Agricultural Economics and Animal Production, University of Limpopo, Sovenga 0727, South Africa * Correspondence: [email protected]; Tel.: +27-11-471-3983 Received: 13 July 2020; Accepted: 5 August 2020; Published: 26 August 2020 Simple Summary: In monogastric production, feeds account for about 50–70% of the total costs. Protein ingredients are one of the most expensive inputs even though they are not included in large quantities as compared to cereals. Monogastric animal industries are faced with a major problem of limited protein sources, moreover, the competition for plant materials is expected to further increase feed prices. Therefore, to tackle this problem, interventions are required to find alternative and cost-effective protein sources. One identified crop that meets these requirements is amaranth. Studies have shown the potential and contribution that amaranth has as an alternative ingredient in diets for monogastric animals. Therefore, the main purpose of this review is to provide a detailed understanding of the potential use of amaranth as feed for monogastric animals, and further indicate processing techniques are suitable to improve the utilization of grain amaranth and leaves.
    [Show full text]
  • The Chemistry Behind Amaranth Grains
    Journal of Nutritional Health & Food Engineering Review Article Open Access The chemistry behind amaranth grains Abstract Volume 8 Issue 5 - 2018 Due to their favorable chemical content and the application in developing functional Kristian Pastor, Marijana Ačanski food products, the use of pseudocereal species in human nutrition is constantly University of Novi Sad, Serbia increasing. Amaranth is one of the three pseudocereals, next to buckwheat and quinoa, most frequently used in modern formulations of functional bakery, pastry and Correspondence: Kristian Pastor, Faculty of Technology, confectionary food products. Therefore, it is of great importance to summarize the University of Novi Sad, Bul. caraLazara 1, reasons of its importance and the chemistry behind it. This review also describes the Email [email protected] contents of macronutrients (such as starch, proteins, lipids), micronutrients (such as vitamins and minerals) and some of the antinutrients in amaranth grain, and compares Received: March 21, 2018 | Published: October 12 , 2018 them with other cereal and pseudocereal species, which are also commonly used in human nutrition. Keywords: amaranth grain, chemistry and uses, macronutrients, micronutrients, antinutrients Introduction Since amaranth grains containa relatively large starch content, strong alcoholic beverages can also be produced. A yellow amaranth oil can Amaranth (Amaranthus spp., Greek “eternal”) originates in be obtained by refining process, and it contains about 8% squalene.1 South America, specifically Ecuador, Peru and Bolivia. Even NASA astronauts used amaranth as part of their diet in the universe. Discussion Botanically, amaranth belongs to the family of dicotyledonous plants Amaranthaceae, which includes more than 60 species, most of which Carbohydrates are weeds.
    [Show full text]
  • How Amaranth Grain Affects Total Body Weight and Major Organ Weight in the Mongolian Gerbil Rhoshonda Montgomery- Conway
    Langston University Digital Commons @ Langston University McCabe Thesis Collection Student Works 5-1994 How Amaranth Grain Affects Total Body Weight and Major Organ Weight in the Mongolian Gerbil Rhoshonda Montgomery- Conway Follow this and additional works at: http://dclu.langston.edu/mccabe_theses Part of the Animal Sciences Commons, Biology Commons, and the Environmental Sciences Commons Recommended Citation Montgomery- Conway, Rhoshonda, "How Amaranth Grain Affects Total Body Weight and Major Organ Weight in the Mongolian Gerbil" (1994). McCabe Thesis Collection. Paper 12. This Thesis is brought to you for free and open access by the Student Works at Digital Commons @ Langston University. It has been accepted for inclusion in McCabe Thesis Collection by an authorized administrator of Digital Commons @ Langston University. For more information, please contact [email protected]. The Edwin P. McCabe Honors Program Senior Thesis "How Amaranth Grain Affects Total Body Weight and Major Organ Weight in the Mongolian Gerbil Rhoshonda Montgomery-Conway May 1994 Langston University Langston, Oklahoma HOW AMARANTH GRAIN AFFECTS TOTAL BODY WEIGHT AND MAJOR ORGAN WEIGHT IN THE MONGOLIAN GERBIL By Rhoshonda Montgomery-Conway Biology Major Langston University Langston, Oklahoma Submitted in partial fulfillment of the requirements of the E. P. McCabe Honors Program May 1994 M. B. Tolson Black Heritage Center Langston University Langston, Oklahoma HOW AMARANTH GRAIN AFFECTS TOTAL BODY WEIGHT AND MAJOR ORGAN WEIGHT IN THE MONGOLIAN GERBIL ACKNOWLEDGMENTS I would like to thank Dr. Zola Drain, my thesis chairperson, and Dr. Sarah Thomas, a member of my thesis committee. This research would have not been completed without them. Much of their personal time and finances were donated to my project.
    [Show full text]
  • 5959 Volume 12 No. 2 April 2012 NUTRITIONAL and FUNCTIONAL
    Volume 12 No. 2 April 2012 NUTRITIONAL AND FUNCTIONAL PROPERTIES OF A COMPLEMENTARY FOOD BASED ON KENYAN AMARANTH GRAIN (AMARANTHUS CRUENTUS) Mburu MW1*, Gikonyo NK2, Kenji GM1 and AM Mwasaru1 Monica Mburu *Corresponding author email: [email protected] 1 Monica W. Mburu, Glaston M. Kenji and Aflred M. Mwasaru Department of Food Science and Postharvest Technology, Jomo Kenyatta University of Agriculture and Technology. Thika. 2 Nicholas K. Gikonyo Department of Pharmacy and Complementary / Alternative Medicine, Kenyatta University. Nairobi. 5959 Volume 12 No. 2 April 2012 ABSTRACT The objective of this study was to determine the nutritional and functional properties of Amaranthus cruentus grain grown in Kenya for preparation of a ready-to-eat product that can be recommended as infant complementary food. Amaranth grains were subjected to steeping and steam pre-gelatinization to produce a ready-to-eat nutritious product with improved solubility during reconstitution. The effect of processing on the functional and nutritional properties of amaranth grain was analyzed. Two blends were prepared from raw and processed amaranth grains. Standard procedures of Association of Official Analytical Chemists (AOAC) were used to determine the proximate chemical composition. High Performance Liquid Chromatography (HPLC) was used quantify amino acid, water soluble vitamins, α- tocopherols and phytates, while Atomic Absorption Flame Emission spectrophotometry was used to determine the mineral element composition. Fatty acid composition was determined using Gas Liquid Chromatography (GLC). Tannin composition was determined using vanillin hydrochloric acid method. The overall results indicated that processing amaranth grain did not significantly affect its nutritional and physicochemical properties. Amaranth grain product was rich in protein with 0.5 g/10g of lysine, a limiting amino acid in cereals, and methionine, a limiting amino acid in pulses.
    [Show full text]
  • Nutrition Value and Use of Grain Amaranth: Potential Future
    Copyright 2009 By University of Maribor Agricultura 6: 43-53 (2009) Nutrition value and use of grain amaranth: potential future application in bread making Silva GROBELNIK MLAKAR*, Matjaž TURINEK, Manfred JAKOP, Martina BAVEC, Franc BAVEC University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia Due to described agricultural advantages, unique nutritional properties and versatile usage, grain amaranth (Amaranthus spp.) has gained increased attention since 1970s when it has been re-discovered. The present -pa per briefly describes crop importance, botany and chemical composition, including new findings on nutritive value and properties of grain amaranth processed as food. Especially the rheological properties of composite flours containing amaranth and their suitability for making fortified bread are discussed. According to the infor- mation obtained in the scope of a national research project, grain amaranth is recognised as a perspective crop suitable for production of highly nutritive food and feed also under our conditions. Key words: grain amaranth, nutrition value, utilisation, bread making INTRODUCTION currently available literature on nutritive value and properties Amaranth is one of the few multi-purpose crop which of grain amaranth processed as food. The paper discusses in can supply grains and tasty leafy vegetables of high nutritional particular the rheological properties of amaranth containing quality as a food and animal feed, and additionally, because composite flour and its suitability for making fortified bread of attractive inflorescence colouration, amaranth can be cul- which could be identified as one of the scopes for future ama- tivated as an ornamental plant. Although the crop was one of ranth application.
    [Show full text]
  • Amaranth Grain and Greens for Health Benefits
    Nutrition & Food Science International Journal ISSN 2474-767X Review Article Nutri Food Sci Int J Volume 2 Issue 2 - January 2017 Copyright © All rights are reserved by Kaufui V Wong DOI: 10.19080/NFSIJ.2016.02.555584 Amaranth Grain and Greens for Health Benefits Kaufui V Wong* Department of Mechanical and Aerospace Engineering, University of Miami USA Submission: December 12, 2016; Published: January 31, 2017 *Corresponding author: Kaufui V Wong, Department of Mechanical and Aerospace Engineering, University of Miami, USA, Email: Abstract With regards amaranth greens and its healthful benefits including prevention against cardiovascular disease and hypertension, there is evidence in the literature about these benefits. One objective of the current work is to suggest the amaranth green as a suitable home garden vegetable for peoples worldwide to encourage more consumption of vegetables. That it is a practice in many parts of Asia and Oceania, should be inan households encouragement worldwide for the as peoples a vegetable. in the Amaranth Americas grainand Europe. agriculture It tastes may like be expandedspinach, but worldwide with a stronger since the flavor. gluten The problem many health(from wheat,benefits rye of andthe barley)amaranth has grain, become greens better and known. oil are briefly outlined. Owing to its resilience under many climatic conditions, the amaranth green should be grown Keywords: Vegetable; Phyto nutrients; Cardiovascular disease; Hypertension Background commonly cultivated species types in agriculture. Reference The Amaranth is an ancient plant, which has been estimated [7] from 1992 was a state of the art review about the published to be eaten by humans for about eight thousand years.
    [Show full text]
  • Comparative Study of Processed Amaranth Grains on Glycemic Indices in Niddm Subjects
    Int. J. Pharm. Med. & Bio. Sc. 2012 P Nazni and R Durgadevi, 2012 ISSN 2278 – 5221 www.ijpmbs.com Vol. 1, No. 2, October 2012 © 2012 IJPMBS. All Rights Reserved Research Paper COMPARATIVE STUDY OF PROCESSED AMARANTH GRAINS ON GLYCEMIC INDICES IN NIDDM SUBJECTS R Durgadevi1 and P Nazni1* *Corresponding Author: P Nazni, email: [email protected] The glycemic response of processed amaranth grains were assessed using fifty Non Insulin Dependent Diabetes Mellitus (NIDDM) subjects. The post-prandial serum glucose concentration over a period of 2 h were determined half hourly, after the ingestion of the experimental diets. Blood glucose curves were constructed to calculate the glycemic index of the test foods. The results revealed that the Glycemic Indices (GI) of Roasted Amaranth Grains Flour Chapatti (RAGFC), Boiled Amaranth Grains Flour Chapatti (BAGFC), Popped Amaranth Grains Flour Chapatti (PAGFC) and Raw Amaranth Grains Flour Chapatti (RaAGFC) did not showed any differences at (p < 0.05). However, popped amaranth grains flour Chapatti gave the lowest glycemic index and the value was significantly lower than the other test foods. The popped amaranth grains flour elicit low postprandial rise of blood glucose and can be recommended for use in the diet of diabetic Indians. Keywords: Amaranth grains, Chapattis, Processing, Glycemic indices INTRODUCTION estimates the total number of diabetic subjects The prevalence of diabetes is rapidly rising all over to be around 40.9 million in India and this is further the globe at an alarming rate (Huizinga and set to rise to 69.9 million by the year 2025 (Sicree Rothman, 2006). Over the past 30 years, the status et al., 2006).
    [Show full text]
  • Amaranth - a Functional Food
    Concepts of Dairy & Veterinary Sciences L UPINE PUBLISHERS Open Access DOI: 10.32474/CDVS.2018.01.000112 ISSN: 2637-4749 Review Article Amaranth - A Functional Food Sushil Narwade1 and Suneeta Pinto2* 1Dairy Technology Department, Anand Agricultural University, India 2Anand Agricultural University, India Received: Published: May 11, 2018 *CorrespondingApril author: 25, 2018; Suneeta Pinto, Anand Agricultural University, India Abstract Amaranthus, collectively known as amaranth or pigweed, is a cosmopolitan genus of herbs. Approximately 60 species are food security and malnutrition scientists all over the world are engaged in exploring the plant biodiversity to broaden the crop list. presently recognized, with inflorescences and foliage ranging from purple and red to gold. Because of recent concerns about global Due to described agricultural advantages, unique nutritional properties and versatile usage, grain amaranth (Amaranthus spp.) has gained increased attention. Amaranth seeds have a high content of storage proteins (14-19%) whose amino acid composition is rich in lysine and methionine, two limiting amino acids in cereals and legumes, respectively. Amaranth (Amaranthuscaudatus), quinoa (Chenopodium quinoa) and ka~niwa (Chenopodiumpallidicaule) are originally from the Andes of South America where they have bioactive compounds, and these gluten-free grains are formidable food alternatives for celiac patients and/or those suffering from remained a staple since Pre-Hispanic times. Due to its good protein quality which is comparable to casein, high fibre content and gluten-sensitivity. Keywords: Grain Amaranth; Nutrition Value; Utilization Introduction patients and/or those suffering from gluten-sensitivity. It also pro- Amaranthus is recognized as a promising plant genus that may provide high-quality protein, unsaturated oil, and various other iron, magnesium, phosphorus, copper, and especially manganese.
    [Show full text]
  • Influence of Addition of Different Levels of Amaranth Grain Flour on Chapatti
    Journal of Nutrition & Food Sciences Research Article Influence of Addition of Different Levels of Amaranth Grain Flour on Chapatti Akanksha Singh1*, Darshan Punia2 1Department of Food Science and Nutrition, College of Home Science, Pantnagar, Uttrakhand, India 2Department of Foods and Nutrition, I.C College of Home Science, CCS Haryana Agricultural University, Hisar, Haryana, India ABSTRACT Amaranth grains were used in the present investigation. Amaranth grains were washed grains were spread over filter paper sheet and dried completely. After drying, the grains were ground in an electric grinder to fine powder and supplemented at 20, 40, percent and 60 per cent level in the preparation of chapatti. The chapatti prepared by using wheat flour served as control. The organoleptic evaluations showed that all chapatti prepared incorporating amaranth flour were acceptable. The nutritional analysis revealed that the protein content of control chapatti was 12.42 per cent which increased significantly up to 18.23 per cent with incorporation of amaranth grain flour. The crude fibre and ash content in chapatti incorporated with amaranth flour had increased significantly as compared to control chapatti. Total dietary fibre content ranged from 11.13 to 22.06 per cent in supplemented chapatti whereas control chapatti contained 4.80 per cent total dietary fibre. The results of the study indicated that calcium content ranged from 112.44 to 222.70 mg/100 g in supplemented chapatti, whereas control chapatti had 55.59 mg/100 g calcium. The addition of the
    [Show full text]
  • Nutritional Functional Value and Therapeutic Utilization of Amaranth Manuel Soriano-García and Isabel Saraid Aguirre-Díaz
    Chapter Nutritional Functional Value and Therapeutic Utilization of Amaranth Manuel Soriano-García and Isabel Saraid Aguirre-Díaz Abstract Amaranthus is a dicotyledonous pseudocereal and one of the New World’s oldest crops, having originated in Mesoamerica, and was a major food crop of the Aztecs who named it Huautli or Xtes. Popularity in the cultivation and consumption of Amaranthus seed in the modern era began in the mid-1970s with the rediscovery and promotion of amaranth due to its superior nutritional attributes as compared to cereal grains. Today, amaranth is still included in the human diet because of its nutraceutical relevance. Amaranth is considered as a “superfood” because it contains high nutraceutical values such as a high-quality protein, unsaturated oils, squalene, dietary fiber, tocopherols, tocotrienols, phenolic compounds, flavonoids, vitamins, and minerals. Compared to other grains, amaranth has a higher amount of protein, dietary fiber, calcium, iron, and magnesium; therefore although it is an ancient crop nowadays, it is considered a millennium crop or superfood with relevant nutraceutical values and its agronomic versatility. This comprehensive chapter is focused on amaranth composition and antioxidant properties and provides several potential medical benefits of its valuable components. Keywords: Amaranthus spp., Amaranthus hypochondriacus, superfood, nutritional functional value, therapeutic utilization 1. Introduction Amaranthus is a dicotyledonous pseudocereal and one of the New World’s oldest crops, having originated in Mesoamerica. The family Amaranthaceae is generally considered as the “amaranth family.” The word Amaranthus is basically derived from the Greek word “anthos” (flower) which means everlasting or unwilting. Amaranth (Amaranthus spp.) has been consumed throughout history, by the Inca, Maya, and Aztec civilizations.
    [Show full text]
  • A Review on Amaranth: Nutraceutical and Virtual Plant for Providing Food Security and Nutrients
    ACTA SCIENTIFIC AGRICULTURE (ISSN: 2581-365X) Volume 3 Issue 1 January 2019 Review Article A Review on Amaranth: Nutraceutical and Virtual Plant for Providing Food Security and Nutrients Mukesh Topwal* Department of Agriculture, Uttarakhand, India *Corresponding Author: Mukesh Topwal, Department of Agriculture, Uttarakhand, India. Received: October 29, 2018; Published: December 03, 2018 Abstract The major staple food crops are not able to provide food requirement of growing population as well as also not able to increase farmer’s income as much as higher especially in developing countries and also need to provide nutritional security to fast growing population. Amaranth as a unique plant with a long and mysterious history is the object for science and also for business. Amaranth grain is extremely nutritional pseudo- cereal with a higher amount of proteins when compared to true cereals. It is a reasonably well- and an inexpensive supply of proteins, minerals, vitamin A and C, appears to be a future crop which may substantiate this demand balanced food with functional properties that have been shown to provide medicinal benefits. Amaranth associate underutilized crop because of its tremendous yield potential and biological process qualities, conjointly recently gained worldwide attention. Consistent with the data received inside the scope of a country wide studies assignment, grain amaranth is acknowledged as a perspective crop appropriate for manufacturing of particularly nutritive food and feed also below our conditions. Keywords: Amaranth; Origin, Species; Nutritive value; Economic Value Introduction beneath an accurate leafy vegetable [7]. It may be eaten as raw in Agriculture facing a great pressure to produce greater quanti- salad or by cooked along or with other vegetables especially with ties of food, feed and biofuel on declining land resources for the they can also be used as spice and also a major charter of soup with projected nine billion people on the planet by 2050 [1].
    [Show full text]
  • Contribution of Amaranth Grain (A. Cruentus) on Dietary Intake and Nutritional Status of Adults Living with HIV in Mweiga, Nyeri, Kenya
    J. Basic. Appl. Sci. Res., 4(4)196-203, 2014 ISSN 2090-4304 Journal of Basic and Applied © 2014, TextRoad Publication Scientific Research www.textroad.com Contribution of Amaranth Grain (A. Cruentus) on dietary intake and Nutritional Status of Adults Living with HIV in Mweiga, Nyeri, Kenya Ndungu W. Zipporah1; Kuria Elizabeth2; Gikonyo Nicholas3; Mbithe Dorcus4 1,2,4Department of Nutrition and Dietetics, Kenyatta University, P.O. Box 43844-00100, Nairobi. 3Department of Pharmacy and Complementary /Alternative Medicine, Kenyatta University, P.O. Box 43844-00100, Nairobi. Received: November 20 2013 Accepted: March 20 2014 ABSTRACT Globally, there is high prevalence of macro and micronutrient deficiency among people living with HIV (PLHIV) which can jeopardize the quality of life. Under nutrition is a major cause of death among PLHIV. Use of nutrient dense foods can be one of the interventions to deal with this challenge. Amaranth grain has high kilocalories, high biological value proteins, better amino acid and micronutrient profile than nearly all cereals. However, it is not commonly used as part of diet especially among adults. The main objective of this study was to determine the contribution of amaranth grain consumption on the dietary intake among PLHIV for improved nutritional status. Experimental design was used to conduct an intervention study which involved daily consumption of amaranth grain porridge for six months. A comprehensive sample of 66 Adults living with HIV attending Mweiga homebased care group and not on antiretroviral therapy was used. Results showed increase in mean energy consumption by 13.1% and 16.7% for males and females respectively after inclusion of amaranth grain in the diet.
    [Show full text]