Record Details

Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12201/
http://dx.doi.org/10.1016/j.jcs.2016.05.002
 
Title Preparation of protein and mineral rich fraction from grain amaranth
and evaluation of its functional characteristics
 
Creator Preetham Kumar, Koppalu V.
Usha, Dharmaraj
Suresh, D.Sakhare
Aashitosh, A. Inamdar
 
Subject 03 Proteins
21 Cereals
32 Antioxidants
 
Description Grain amaranth was fractionated to prepare a seed coat rich fraction along with the fine seed coat,
middling and flour fractions. The nutritional content of the coarse seed coat fraction and its antioxidant
potential were evaluated. It was observed that, the coarse seed coat fraction contained highest protein
(17.81 g/100 g), dietary fiber (25.78 g/100 g), free sugar (2.25 g/100 g), calcium (1115 mg/100 g), sodium
(279 mg/100 g), magnesium (178.4 mg/100 g) and potassium (398.8 mg/100 g) contents compared to all
other fractions. The carbohydrate and protein digestibility of all the fractions were more than 80%. A
slight decrease in linoleic acid and a concurrent increase in palmitic acid contents were observed in
coarse seed coat fraction. The total phytic acid increased and total polyphenols contents decreased in the
coarse seed coat fraction compared to the native grain. The DPPH, ABTS and total antioxidant activities
are comparatively high in this particular fraction. The study indicated a possibility of preparation of a
protein, fiber and mineral rich fraction from grain amaranth with good antioxidant potential which can
be used as a functional food ingredient.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12201/1/Journal%20of%20Cereal%20Science%2C%20Volume%2069%2C%20May%202016%2C%20Pages%20358-362.pdf
Preetham Kumar, Koppalu V. and Usha, Dharmaraj and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2016) Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics. Journal of Cereal Science, 69. pp. 358-362.