The effect of processing on the physicochemical properties and amino acid profile of flour from Amaranthus cruentus

Abstract

Amaranth is an underutilized pseudocereal highly valued for nutritional composition. In this study, the effects of processing (soaking, boiling, and autoclaving) on the physicochemical properties on flour from Amaranthus cruentus were determined by conducting various analyses for effective ingredient applications across various food products. The amaranth flour was defatted with n-hexane in order to improve protein availability since fat forms lipid complexes with macro and micronutrients. Results showed that processing varied with regard to the impact it had on the properties of the flour. Boiling and autoclaving reduced the ash and protein content; however, the decrease in the protein content (14.23%–15.05%) was deemed insignificant. Moreover, processing treatments resulted in an increase in properties such as water absorption capacity, and in vitro digestibility (67.12%–69.71%) which is beneficial in baked products. Practical applications The physicochemical properties of the flour from amaranth seeds were impacted by processing with some of these changes being positive such as for the in vitro protein digestibility. The amaranth flour can be used to fortify other flours in order to obtain a desired product as well as to complement other food to increase the biological/nutrient value of processed food products.