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Amaranth is a pseudocereal with unique nutritional and nutraceutical profiles. Typically, the amaranth grain is consumed after some process such as cooking in water, popping, or extrusion which has been mentioned to affect the nutritional and nutraceutical characteristics. In this chapter, we will analyze the changes in amaranth grain on bioactive compounds (total phenolic content) and nutritional and nutraceutical properties (antioxidant activities) subjected to different processes. It has been shown that phytochemical and nutritional contents of amaranth grain provide health benefits such as antioxidant activity, anti-allergic action, antianemic effect, anticancer activity, and antihypertensive effect, besides the capacity of decreasing plasma levels, stimulating the immune system, and reducing blood glucose levels.

Effect of Various Process Conditions on the Nutritional and Bioactive Compounds of Amaranth