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Nutritional composition, functionality, and processing technologies for amaranth

Malik, Manisha, Sindhu, Ritu, Dhull, Sanju Bala, Bou-Mitri, Christelle, Singh, Yudhbir, Panwar, Shreya, Khatkar, Bhupendar Singh·2023·Journal of Food Processing and Preservation
DOI 10.1155/2023/1753029
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Abstract

The current production levels of the major staple food crops are not sufficient to fulfill the projected global food requirements, with more than 75% of total grain production being maize (corn), wheat, and rice together. Accordingly, there is an acute need to explore alternative crops such as amaranth with the potential to play a crucial role in sustainable agriculture and their use in nutrition-dense food products. Amaranth (Amaranthus spp.) is one of the oldest food crops in the world with broad leaves and inflorescence. It has a tolerance to drought and heat and is considered a smart crop. Amaranth is gluten-free and high in quality proteins, fiber, minerals, and bioactive compounds. The grains are processed by popping, flaking, and grinding for flour production which works well in blends with flours from other cereals. Besides nutritional value, amaranth grains keep religious importance in some countries. Even being a potential crop with substantial nutrient content amaranth grains remain underutilized as food. This article presents a critical overview of the nutritional composition, functionality, and processing technologies of amaranth grains and their utilization in different sustainable products. It also presents the effect of production on the composition and properties. Understanding the effect of processing technologies on the amaranth product functionality and nutritional value will assist in its utilization as a solution to alleviate food sustainability and food insecurity.

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Cited by

Sorted by citations

Authors
Malik, M., Sindhu, R., Dhull, S. B., Bou-Mitri, C., Singh, Y., Panwar, S., & Khatkar, B. S.
Affiliations
  • Department of Food Technology, Guru Jambheshwar University of Science & Technology, 125001, Hisar, India
  • Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, 125001, Hisar, India
  • Department of Food Science and Technology, Chaudhary Devi Lal University, 125055, Sirsa, India
  • Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Zouk Mikael, P.O. Box: 72, Lebanon
ORCID
Venue
Journal of Food Processing and Preservation
Publisher
Wiley
Published
2023-06-27
Volume
2023
Pages
1-24
ISSN
  • 1745-4549
  • 0145-8892
DOI
10.1155/2023/1753029
Cited by
56
References
0
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (unspecified)

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