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Composition of the seeds of some Amaranthus species
Author(s) -
Singhal Rekha S.,
Kulkarni Pushpa R.
Publication year - 1988
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.2740420406
Subject(s) - amylose , starch , phytic acid , food science , composition (language) , oxalate , chemical composition , chemistry , botany , biology , linguistics , philosophy , organic chemistry
The seeds of the five commonly consumed Amaranthus species have been analysed for their chemical composition and starch characteristics. A notably high fat, protein and ash content in the seeds of a sample of A. teunifolious as compared with other species has been demonstrated. All the samples analysed had a high oxalate and phytic acid content. The size of the starch granules from all the samples was in the range 08.2.3μm and the circular shape of granules from all the species was strikingly similar. Amaranthus polygamous and A. gracilis had low amylose starches (111.7 and 97.1 g kg −1 , respectively), and A. spinosus and A. teunifolious had appreciable proportions of amylose (166.7 and 245.0 g kg −1 , respectively).