ORIGINAL ARTICLE
The effect of processing on the physicochemical properties and amino acid profile of flour from Amaranthus cruentus
Sonaal Ramsookmohan,
Sonja Venter,
John J. Mellem,
Sonaal Ramsookmohan
Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
Search for more papers by this authorSonja Venter
Agricultural Research Council-Vegetable and Ornamental Plant Institute, Pretoria, South Africa
Search for more papers by this authorCorresponding Author
John J. Mellem
Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
Correspondence
John J. Mellem, Department of Biotechnology and Food Technology, Durban University of Technology, PO Box 1334, Durban 4000, South Africa.
Email: [email protected]
Search for more papers by this authorSonaal Ramsookmohan,
Sonja Venter,
John J. Mellem,
Sonaal Ramsookmohan
Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
Search for more papers by this authorSonja Venter
Agricultural Research Council-Vegetable and Ornamental Plant Institute, Pretoria, South Africa
Search for more papers by this authorCorresponding Author
John J. Mellem
Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
Correspondence
John J. Mellem, Department of Biotechnology and Food Technology, Durban University of Technology, PO Box 1334, Durban 4000, South Africa.
Email: [email protected]
Search for more papers by this authorAbstract
Amaranth is an underutilized pseudocereal highly valued for nutritional composition. In this study, the effects of processing (soaking, boiling, and autoclaving) on the physicochemical properties on flour from Amaranthus cruentus were determined by conducting various analyses for effective ingredient applications across various food products. The amaranth flour was defatted with n-hexane in order to improve protein availability since fat forms lipid complexes with macro and micronutrients. Results showed that processing varied with regard to the impact it had on the properties of the flour. Boiling and autoclaving reduced the ash and protein content; however, the decrease in the protein content (14.23%–15.05%) was deemed insignificant. Moreover, processing treatments resulted in an increase in properties such as water absorption capacity, and in vitro digestibility (67.12%–69.71%) which is beneficial in baked products.
Practical applications
The physicochemical properties of the flour from amaranth seeds were impacted by processing with some of these changes being positive such as for the in vitro protein digestibility. The amaranth flour can be used to fortify other flours in order to obtain a desired product as well as to complement other food to increase the biological/nutrient value of processed food products.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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