email   Email Us: phone   Call Us: +1 (914) 407-6109   57 West 57th Street, 3rd floor, New York - NY 10019, USA

Lupine Publishers Group

Lupine Publishers

  Submit Manuscript

ISSN: 2637-4749

Concepts of Dairy & Veterinary Sciences

Review Article(ISSN: 2637-4749)

Amaranth - A Functional Food

Volume 1 - Issue 3

Sushil Narwade1 and Suneeta Pinto2*

  • Author Information Open or Close
    • 1Dairy Technology Department, Anand Agricultural University, India
    • 2Anand Agricultural University, India

    *Corresponding author: Suneeta Pinto, Anand Agricultural University, India

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

DOI: 10.32474/CDVS.2018.01.000112

Full Text PDF

To view the Full Article   Peer-reviewed Article PDF


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

Abstract| Introduction| Conclusion| References|