Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth
Amaranth grain is reputed to have a high nutritional value, and as a plant, be tolerant to adverse weather conditions. This suggests that grain amaranth could be useful in tackling malnutrition and the growing burden of cardiometabolic diseases. However, there is insufficient knowledge at present ab...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-09-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464620302899 |
| _version_ | 1818953763894853632 |
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| author | Myriam M.L. Grundy Dorah K. Momanyi Claire Holland Fanuel Kawaka Serene Tan Malinda Salim Ben J. Boyd Balazs Bajka Ana-Isabel Mulet-Cabero Jacob Bishop Willis O. Owino |
| author_facet | Myriam M.L. Grundy Dorah K. Momanyi Claire Holland Fanuel Kawaka Serene Tan Malinda Salim Ben J. Boyd Balazs Bajka Ana-Isabel Mulet-Cabero Jacob Bishop Willis O. Owino |
| author_sort | Myriam M.L. Grundy |
| collection | DOAJ |
| description | Amaranth grain is reputed to have a high nutritional value, and as a plant, be tolerant to adverse weather conditions. This suggests that grain amaranth could be useful in tackling malnutrition and the growing burden of cardiometabolic diseases. However, there is insufficient knowledge at present about how the nutrient composition and digestibility of amaranth grain varies with growing environment, crop genotype, and post-harvest processing. We investigated the effect of the source and processing of amaranth grains on the digestibility of protein and lipid present in the grains. There was variation in the composition and digestibility of raw grains from different sources, indicating a role of genotype and/or growing environment which warrants further investigation. The greatest differences in digestibility were measured between the different processing techniques. This indicates that efforts to increase the cultivation and consumption of grain amaranth need to be supported by education about effective processing and preparation techniques. |
| first_indexed | 2024-12-20T10:11:27Z |
| format | Article |
| id | doaj.art-b72cc86fdc3747858ab77ca2f54a6a43 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-20T10:11:27Z |
| publishDate | 2020-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-b72cc86fdc3747858ab77ca2f54a6a432022-12-21T19:44:09ZengElsevierJournal of Functional Foods1756-46462020-09-0172104065Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranthMyriam M.L. Grundy0Dorah K. Momanyi1Claire Holland2Fanuel Kawaka3Serene Tan4Malinda Salim5Ben J. Boyd6Balazs Bajka7Ana-Isabel Mulet-Cabero8Jacob Bishop9Willis O. Owino10School of Agriculture, Policy and Development, University of Reading, Reading, United Kingdom; Corresponding author at: School of Agriculture, Policy and Development, Sustainable Agriculture and Food Systems Division, University of Reading, Reading RG6 6AR, United Kingdom.Department of Food Science and Technology, Jomo Kenyatta University of Agriculture & Technology, Nairobi, KenyaSchool of Agriculture, Policy and Development, University of Reading, Reading, United KingdomDepartment of Pure and Applied Sciences, Technical University of Mombasa, Mombasa, KenyaSchool of Agriculture, Policy and Development, University of Reading, Reading, United KingdomDrug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, Parkville, VIC, AustraliaDrug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, Parkville, VIC, AustraliaDepartment of Nutritional Sciences, King’s College London, London, United KingdomQuadram Institute Bioscience, Norwich Research Park, Norwich, United KingdomSchool of Agriculture, Policy and Development, University of Reading, Reading, United KingdomDepartment of Food Science and Technology, Jomo Kenyatta University of Agriculture & Technology, Nairobi, KenyaAmaranth grain is reputed to have a high nutritional value, and as a plant, be tolerant to adverse weather conditions. This suggests that grain amaranth could be useful in tackling malnutrition and the growing burden of cardiometabolic diseases. However, there is insufficient knowledge at present about how the nutrient composition and digestibility of amaranth grain varies with growing environment, crop genotype, and post-harvest processing. We investigated the effect of the source and processing of amaranth grains on the digestibility of protein and lipid present in the grains. There was variation in the composition and digestibility of raw grains from different sources, indicating a role of genotype and/or growing environment which warrants further investigation. The greatest differences in digestibility were measured between the different processing techniques. This indicates that efforts to increase the cultivation and consumption of grain amaranth need to be supported by education about effective processing and preparation techniques.http://www.sciencedirect.com/science/article/pii/S1756464620302899Food structureCell wallDigestionAmaranth grainProcessing |
| spellingShingle | Myriam M.L. Grundy Dorah K. Momanyi Claire Holland Fanuel Kawaka Serene Tan Malinda Salim Ben J. Boyd Balazs Bajka Ana-Isabel Mulet-Cabero Jacob Bishop Willis O. Owino Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth Journal of Functional Foods Food structure Cell wall Digestion Amaranth grain Processing |
| title | Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth |
| title_full | Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth |
| title_fullStr | Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth |
| title_full_unstemmed | Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth |
| title_short | Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth |
| title_sort | effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth |
| topic | Food structure Cell wall Digestion Amaranth grain Processing |
| url | http://www.sciencedirect.com/science/article/pii/S1756464620302899 |
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