Abstract
The effect of cooking, germination, and fermentation on the proximate composition, physicochemical, thermal, pasting and microstructural properties of amaranth flour was investigated. The data revealed that protein and amylose content of native and processed amaranth flours ranged from 14.86 to 16.19% and 2.34 to 7.05% respectively. The protein content increased significantly (P≤0.05) after germination and fermentation. However, a significant (P≤0.05) decrease in amylose content was observed after various processing treatments. Processing treatments (cooking, germination, and fermentation) significantly (P≤0.05) reduced the tannin and phytate content and significantly (P≤0.05) increased the total phenol content. Also, given processing treatments had varied effect on water absorption capacity, oil absorption capacity, swelling power and solubility, thermal properties and pasting properties. Shape and size of granules were determined by scanning electron microscopy and size of granules ranged from 0.5 to 1μm. The cooked amaranth showed the lowest value whereas fermented amaranth showed the highest value for peak viscosity, hot paste viscosity and cold paste viscosity.
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