Part 1 Nahrung 38 (1994) 378-381.
Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids†
Article first published online: 19 OCT 2006
Copyright © 1997 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Food / Nahrung
Volume 41, Issue 2, pages 108–110, 1997
How to Cite
Dodok, L., Modhir, A. A., Buchtová, V., Halásová, G. and Poláček, I. (1997), Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids. Nahrung, 41: 108–110. doi: 10.1002/food.19970410211
- Issue published online: 19 OCT 2006
- Article first published online: 19 OCT 2006
- Manuscript Accepted: 23 DEC 1996
- Manuscript Received: 10 JUN 1996
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 (5,95 g/16 g N in comparison with 2,90 g/16 g N). 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 products especially 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.