Chemical composition of grain amaranth cultivars and effects of processing on their nutritional quality
作者:
Ricardo Bressani,
Alfredo Sánchez‐Marroquín,
Enrique Morales,
期刊:
Food Reviews International
(Taylor Available online 1992)
卷期:
Volume 8,
issue 1
页码: 23-49
ISSN:8755-9129
年代: 1992
DOI:10.1080/87559129209540928
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
Research was conducted to examine different aspects of amaranth processing and utilization in Guatemala, Mexico, and Peru. The trials included assays to determine proximate analysis of grain from different species grown at a number of locations. In addition, analyses of processed products were conducted to determine the effects of processing on food value. Feeding tests with rats and young children as test subjects were conducted. Processing methods included the production of toasted flour, flakes, extruded products, and “popped” amaranth. The value of amaranth as an ingredient in products containing wheat, maize, or oats was also investigated. Special emphasis was placed on determination of protein quality and quantity. In one study, leucine was identified as the limiting amino acid.
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