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Prospects for the use of amaranth grain in the production of functional and specialized food products

Toimbayeva, Dana, Saduakhasova, Saule, Kamanova, Svetlana, Kiykbay, Amirsana, Tazhina, Sayagul, Temirova, Indira, Muratkhan, Marat, Shaimenova, Bakhyt +3 more·2025·Foods
DOI 10.3390/foods14091603PMC PMC12071837
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Abstract

This review is dedicated to exploring recent advancements in the study of amaranth grain and presents research primarily on Amaranthus species such as Amaranthus cruentus, Amaranthus hypochondriacus, and Amaranthus caudatus, and to a lesser extent Amaranthus hybridus, Amaranthus mantegazzianus, Amaranthus muricatus, Amaranthus tuberculatus, Amaranthus viridis, Amaranthus spinosus, and Amaranthus tenuifoliu. Amaranth (Amaranthus spp.) is a promising, high-yield pseudocereal crop with significant commercial potential for developing functional food products. It contains a wide range of bioactive compounds, including squalene, tocopherols, phenolic compounds, phytates, and vitamins, which possess important physiological properties. Amaranth grain is characterized by high levels of starch, proteins, minerals, and dietary fiber. Moreover, amaranth proteins are distinguished by a balanced amino acid composition and exhibit greater resistance to external factors compared to animal-derived proteins. Grains of amaranth are free of gliadin, making it a valuable nutritional source for individuals with celiac disease, an immune-mediated disorder. Unlike traditional cereals, where prolamins and glutelins dominate the protein composition, the proteins of pseudocereals like amaranth primarily consist of albumins and globulins. The processing methods of amaranth grain influence their quantitative and qualitative composition, often significantly improving their physicochemical, antioxidant, functional, and rheological properties. This work provides a detailed analysis of amaranth’s chemical composition and bioactive components, along with its evaluation of therapeutic and preventive properties. Amaranth protein fractions (albumin, globulin, and glutelin) and squalene exhibit increased antioxidant activity, contributing to notable resistance to radiation and X-ray exposure. Bioactive compounds such as phytol, α-tocopherol, and a lunasin-like peptide (AhLun) with potential anticancer properties have also been identified in amaranth. Furthermore, six bioactive peptides were isolated and identified from amaranth, which, according to predictive models, demonstrate a high capacity to inhibit angiotensin-converting enzyme (ACE) activity, suggesting potential hypotensive effects. Certain amaranth peptides are considered promising functional food ingredients for the prevention and comprehensive treatment of conditions such as diabetes, inflammatory bowel diseases, hypercholesterolemia, cardiovascular diseases, and obesity. Amaranthus spp. and its processed products hold significant interest for the development of innovative food products, contributing to the expansion of their range and enhancement of nutritional value.

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  • Amaranth is often reported with lysine contents of around 5.7-10.1 g/100 g protein and methionine of 3.0-4.7 g/100 g protein, supporting its applications to complementary formulations.

    “Amaranth is often reported with lysine contents of around 5.7-10.1 g/100 g protein and methionine of 3.0-4.7 g/100 g protein, supporting its applications to complementary formulations”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Toimbayeva et al., 2025

    Section 2.1 describes amaranth as rich in lysine and methionine, and the paper discusses its use in food formulations. It reports lysine at 55–65 mg/g or higher, but the passages in our copy do not establish the claimed 5.7–10.1 g/100 g protein lysine range or the 3.0–4.7 g/100 g protein methionine range. (LLM, conf=0.86)

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Authors
Toimbayeva, D., Saduakhasova, S., Kamanova, S., Kiykbay, A., Tazhina, S., Temirova, I., Muratkhan, M., Shaimenova, B., Murat, L., Khamitova, D., & Ospankulova, G.
Affiliations
Department of Food Technology and Processing Products, Technical Faculty, S.Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue, 62, Astana 010000, Kazakhstan
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2025-05-01
Volume
14
Issue
9
Pages
1603
ISSN
2304-8158
DOI
10.3390/foods14091603
PMC
PMC12071837
Cited by
38
References
2
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
Ministry of Agriculture of the Republic of Kazakhstan (BR22883587)

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