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Evaluation of Whole Amaranth ( Amaranthus cruentus ) Flour, Its Air‐Classified Fractions, and Blends of These with Wheat and Oats as Possible Components for Infant Formulas
Author(s) -
SANCHEZMARROQUIN A.,
VALLE F. R. DEL,
ESCOBEDO M.,
AVITIA R.,
MAYA S.,
VEGA M.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13092.x
Subject(s) - amaranth , amaranthus cruentus , food science , amaranthaceae , fraction (chemistry) , rice flour , wheat flour , chemistry , composition (language) , raw material , agronomy , biology , botany , chromatography , organic chemistry , linguistics , philosophy
Whole amaranth (Amaranthus cruentus) seed flour, its air‐classified fractions and extruded blends of these with wheat and oats were studied with the purpose of evaluating their potential as components in the development in infant formulas. Proximal chemical analyses, mineral content, fatty acid composition of lipid fractions, amino acid analyses and Protein Efficiency Ratio (PER) and Net Protein Retention (NPR) values were obtained for all raw materials, as well as for 50:50 and 60:40 blends of these with oats and wheat. The 50:50 and 60:40 blends of whole amaranth, as well as of the protein‐rich air‐classified fraction, were found to be highly suitable for utilization in infant formulas.