Chemical, physicochemical, pasting and microstructural properties of amaranth (Amaranthus hypochondriacus) flour as affected by different processing treatments
Main Article Content
Keywords
germination, cooking, fermentation, thermal properties, pasting properties
Abstract
The effect of cooking, germination, and fermentation on the proximate composition, physicochemical, thermal, pasting and microstructural properties of amaranth flour was investigated. The data revealed that protein and amylose content of native and processed amaranth flours ranged from 14.86 to 16.19% and 2.34 to 7.05% respectively. The protein content increased significantly (P?0.05) after germination and fermentation. However, a significant (P?0.05) decrease in amylose content was observed after various processing treatments. Processing treatments (cooking, germination, and fermentation) significantly (P?0.05) reduced the tannin and phytate content and significantly (P?0.05) increased the total phenol content. Also, given processing treatments had varied effect on water absorption capacity, oil absorption capacity, swelling power and solubility, thermal properties and pasting properties. Shape and size of granules were determined by scanning electron microscopy and size of granules ranged from 0.5 to 1?m. The cooked amaranth showed the lowest value whereas fermented amaranth showed the highest value for peak viscosity, hot paste viscosity and cold paste viscosity.
References
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Berghofer, E. and Schoenlechner, R., 2002. Grain Amaranth. In: Belton, P. and Taylor, J. (eds.) Pseudocereals and less common cereals, grain properties and utilization potential. Springer-Verlag, Berlin, Germany, pp. 219-260.
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Chau, C.F. and Huang Y.L., 2003. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. cv. Liucheng. Journal of Agriculture and Food Chemistry51: 2615-2618.
Chauhan, A., Saxena, D.C. and Singh, S., 2015. Total dietary fiber and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT – Food Science and Technology 63: 939-945.
Chauhan, A. and Singh, S., 2013. Influence of germination on Physico-chemical properties of amaranth (Amaranthus spp.) flour. International Journal of Agriculture and Food Science and Technology4: 215-220.
Choi, C., Kim, S., Lee, J. and Shin, M., 2004. Properties of amaranth flour processed by various methods. Korean Journal of Food Science and Technology 36: 262-267.
Claver, I.P.H., Zhang, Q.L.I., Kexue, Z. and Zhou, H., 2010. Optimization of ultrasonic extraction of polysaccharides from Chinese malted sorghum using a response surface methodology. Pakistan Journal of Nutrition 9: 336-342.
Colmenares de Ruiz, A.S. and Bressani, R., 1990. Effect of germination on the chemical composition and nutrition value of amaranth grain. Cereal Chemistry 67: 519-522.
Dordevic, T.M., Siler-Marinkovic, S.S. and Dimitrijevic-Brankovic, S.I., 2010. Effect of fermentation on antioxidant properties of some cereals and pseudocereals. Food Chemistry 119: 957-963.
Duenas, M., Hernandez, T., Estrella, I. and Fernandez, I., 2009. Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.). Food Chemistry 117: 599-607.
Dykes, L. and Rooney, L.W., 2006. Sorghum and millet phenols and antioxidants. Journal of Cereal Science 44: 236-251.
El-Khalifa, A.E.O., Schiffler B. and Bernhardt, R., 2005. Effect of fermentation on the functional properties of sorghum flour. Food Chemistry 92: 1-5.
Emambux, M.N. and Taylor, J.N., 2003. Sorghum kafirin interaction with various phenolic compounds. Journal of Science of Food and Agriculture 83: 402-407.
Escudero, N.L., Alabarracín, G.J., López, L. and Giménez, M.S., 2011. Antioxidant activity and phenolic content of flour and protein concentrate of Amaranthus cruentus seeds. Journal of Food Biochemistry 35: 1327-1341.
Fasasi, O.S., 2009. Proximate, antinutritional factors and functional properties of processed pearl millet. Food Science and Technology7: 92-97.
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Frias, J., Fornal, J., Ring, S.G. and Vidal-Valverde, C., 1998. Effect of germination on Physico-chemical properties of lentil starch and its components. LWT – Food Science and Technology 31: 228-236.
Gamel, T.H., Jozef, P.L., Ahmed, S.M., Ahmed, A.D. and Lila, A.S., 2006. Seed treatments affect functional and anti-nutritional properties of amaranth flours. Journal of the Science of Food Agriculture 86: 1095-1102.
Gutkoski, L.C. and El-Dash, A.A., 1999. Effect of extrusion process variables on physical and chemical properties of extrudate oat products. Plant Foods for Human Nutrition 54: 315-325.
Hassan, A.B., Mohamed Ahmed, I.A., Osman, N.M., Eltayeb, M.M., Osman, G.A. and Babiker, E.E., 2006. Effect of processing treatment followed by fermentation on protein content and digestibility of pearl millet (Pennisetum typhoideum) cultivars. Pakistan Journal of Nutrition5: 86-89.
Haug, W. and Lantzsch, H.J., 1983. Sensitive method for rapid determination of phytate in cereals and cereal products. Journal of Food and Agriculture 34: 1423-1426.
He, D., Han, C., Yao, J., Shen, S. and Yang, P., 2011. Constructing the metabolic and regulatory pathways in germinating rice seeds through proteomic approach. Proteomics 11: 2693-2713.
Hefnawy, T.H., 2011. Effect of processing method on nutritional composition and antinutrient factors in lentils. Annals of Agricultural Sciences 56: 57-61.
Ibrahim, F.S., Babiker, E.E., Nabila, E., Yousif, E. and Abdullahi, H.E.T., 2005. Effect of fermentation on biochemical and sensory characteristics of sorghum flour supplemented with whey protein. Food Chemistry 92: 285-292.
Ilo, S., Liu, Y. and Berghofer, E., 1999. Extrusion cooking of rice flour and amaranth blends. Food Science and Technology 32: 79-88.
Inyang, C.U. and Zakari, U.M., 2008. Effect of germination and fermentation of pearl millet on proximate, chemichal and sensory properties of instant ‘Fura’ – a Nigerian cereal food. Pakistan Journal of Nutrition 7: 9-12.
Jan, R., Saxena, D.C. and Singh, S., 2016. Effect of germination on nutritional, functional, pasting and microstructural properties of Chenopodium flour. Journal of Food Processing and Preservation 41: e12959.
Jood, S., Bishnoi, S. and Sharma, S., 1998. Nutritional and physico-chemical properties of chickpea and lentil cultivars. Nahrung/Food42: 70-73.
Juhasz, R., Gergely, S., Gelencser, T. and Salgo, A., 2005. Relationship between NIR spectra and RVA parameters during wheat germination. Cereal Chemistry 82: 488-493.
Katina, K., Liukkonen, K.H., Kaukovirta-Norja, A., Adlercreutz, H., Heinonen, S.M., Lampi, A.M., Pihlava, J.M. and Poutanen, K., 2007. Fermentation-induced changes in the nutritional value of native or germinated rye. Journal of Cereal Science 46: 348-355.
Khandelwal, S., Udipi, S.A. and Ghugre, P., 2010. Polyphenols and tannins in Indian pulses: effect of soaking, germination and pressure cooking. Food Research International 43: 526-530.
Khattab, R.Y. and Arntfield, S.D., 2009. Nutritional quality of legume seeds as affected by some physical treatments. LWT – Food Science and Technology42: 1113-1118.
Klimczak, I., Malecka, M. and Pacholek, B., 2002. Antioxidant activity of ethanolic extracts of amaranth seeds. Nahrung/Food 3: 184-186.
Kong, X., Bao, J. and Corke, H., 2009. Physical properties of amaranth starch. Food Chemistry113: 371-376.
Kumar, V., Sinha, A.K., Makkar, H.P.S. and Becker, K., 2010. Dietary roles of phytate and phytase in human nutrition: a review. Food Chemistry120: 945-959.
Li, R., Chen, L., Wu, Y., Zhang, R., Baskin, C.C., Baskin, J.M. and Hu, X., 2017. Effects of cultivar and maternal environment on seed quality in Vicia sativa. Frontiers in Plant Science 8: 1411.
Megat Rusydi, M.R. and Azrina, A., 2012. Effect of germination on total phenolic, tannin and phytic acid contents in soy bean and peanut. International Food Research Journal 19: 673-677.
Mendoza, C. and Bressani, R., 1987. Nutritional and functional characteristics of extrusion cooked amaranth flour.Cereal Chemistry 64: 218-222.
Menegassi, B., Leonel, M., Mischan, M.M. and Pinho, S.Z., 2007. Extrusão de farinha de mandioquinha-salsa: efeito da temperatura, rotação e umidade nas características f ísicas dos extrusados. Brazilian Journal of Food Technology 10: 252-258.
Menegassi, B., Pilosof, A.M.R. and Areas, J.A.G., 2011. Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. BRS Alegria) flour. Food Science and Technology 44: 1915-1921.
Mostafa, M.M. and Rahma, E.H., 1987. Chemical and nutritional change in soyabean during germination. Food Chemistry23: 257-275.
Mubarak, A.E., 2005. Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chemistry 89: 489-495.
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Jan 14, 2019
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