Abstract
Amaranth flour was prepared from amaranth grains, and the chemical, functional and rheological properties were investigated by standard methods, as well as the sensory attributes of the resulting amaranth flour based paste. The results of the proximate composition showed that amaranth flour has a protein content of 14.60%, crude fat content of 8.28%, ash content of 1.87%, total carbohydrate of 71.09% and a food calorific value of 417.28 kcal. Mineral analysis showed that the amaranth flour has 6.27 mg/100 g of Zn, 5.96 mg/100 g of Mn, 18.23 mg/100 g of Mg, 11.00 mg/100 g of Fe and 33.29 mg/100 g of Ca. The amylose and amylopectin content was 18.62% and 81.38% respectively. Pasting characteristics showed the Peak viscosity of amaranth flour to be 120.5 RVU. The color parameters of the flour and it resulting paste has the L* value to be 71.26 and 41.98 respectively and the brown index to be 28.74 and 58.02 respectively. Functional properties of the amaranth flour in terms of it water absorption capacity, swelling index, solubility, dispersibility and reconstitution index, showed it suitability for paste, as well as its acceptance in terms of appearance, smoothness, taste, aroma and overall acceptability. The properties of amaranth flour indicate its suitability for use as a substitute for other flour based paste commonly consumed by Nigerians as a staple food, in addition with its high nutritional value, which can help contribute to nutrition and food security in Nigeria. Key words: Amaranth flour, paste, chemical properties, functional properties, sensory attributes.
Highlights
INTRODUCTIONSeeds of some vegetable for example, amaranth are gaining popularity in some countries because of their high nutritional value and properties which can be used in place of cereals
Grains have generally been classified as either cereal or legume grains
The protein content of amaranth grain flour was 14.60% (Table 1) which showed a high level of protein as compared with most other flour used for making paste
Summary
Seeds of some vegetable for example, amaranth are gaining popularity in some countries because of their high nutritional value and properties which can be used in place of cereals. In Nigeria, flour based paste is consumed as an important part of the diet This is prepared by continuous mixing flour in boiling water to make a stretchable paste, which can be eaten with various soups. The study investigates the rheological, functional and chemical properties of grain amaranth flour; and evaluates the sensory attributes of the amaranth flour based paste, as alternatives to common paste commonly consumed in Nigeria
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