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Yield, selected chemical composition and nutritive value of 14 selections of amaranth grain representing four species
Author(s) -
Bressani Ricardo,
Gonzáles J. M.,
Zúñiga J.,
Breuner M.,
Elías L. G.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740380407
Subject(s) - amaranth , amaranthus cruentus , composition (language) , chemical composition , chemistry , food science , zoology , horticulture , botany , biology , philosophy , linguistics , organic chemistry
A set of 14 selections of four amaranth species were studied. Six yielded over 10 kg 36 m −2 , and three below 5 kg 36 m −2 . Grain size varied from 1.55 to 2.14 mm, and seed weight from 0.46 to 1.18 mg seed −1 . There was no relationship between seed weight and yield. Protein content varied from 12.5 to 16.0%, while fat varied from 7.7 to 12.8%. The content of P, K, Ca, Mg, Na, Fe, Cu, Mn and Zn was similar among all selections. Trace amounts of C14 fatty acids were found, while C16 acids varied from 16.83 to 23.83% of the oil. The C18:0 fatty acids varied from 1.86 to 4.11%, the C18:1 from 20.29 to 35.46%, while the C18:2 fatty acids varied from 38.25 to 57.86%. Lysine varied from 0.73 to 0.84%, with tryptophan values ranging from 0.18 to 0.28%. Seeds from all selections were processed by hot‐water soaking for 20 min followed by drum‐drying, for protein quality evaluation. The three A. caudatus had an average protein efficiency ratio (PER) of 2.45; A. hybridus a PER of 2.34; A. cruentus 2.36 and A. hypo‐chondriacus 2.33. Differences were not statistically different. Light and dark coloured seeds had the same average value of 2.36, the study showed important genetic differences in chemical composition.