Amaranth - A Functional Food

Volume 1 - Issue 3

Sushil Narwade¹ and Suneeta Pinto²*

Received: April 25, 2018;   Published: May 11, 2018

DOI: 10.32474/CDVS.2018.01.000112

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Abstract

Amaranthus, collectively known as amaranth or pigweed, is a cosmopolitan genus of herbs. Approximately 60 species are presently recognized, with inflorescences and foliage ranging from purple and red to gold. Because of recent concerns about global food security and malnutrition scientists all over the world are engaged in exploring the plant biodiversity to broaden the crop list. Due to described agricultural advantages, unique nutritional properties and versatile usage, grain amaranth (Amaranthus spp.) has gained increased attention. Amaranth seeds have a high content of storage proteins (14-19%) whose amino acid composition is rich in lysine and methionine, two limiting amino acids in cereals and legumes, respectively. Amaranth (Amaranthuscaudatus), quinoa (Chenopodium quinoa) and ka~niwa (Chenopodiumpallidicaule) are originally from the Andes of South America where they have remained a staple since Pre-Hispanic times. Due to its good protein quality which is comparable to casein, high fibre content and bioactive compounds, and these gluten-free grains are formidable food alternatives for celiac patients and/or those suffering from gluten-sensitivity.

Keywords: Grain Amaranth; Nutrition Value; Utilization

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