| Institution: | 1. Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020, India;2. Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020, India;1. University of Novi Sad, Institute of Food Technology in Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia;2. University of Primorska, Faculty of Health Sciences, Polje 42, SI-6310 Izola, Slovenia;1. State Key Lab of Food Science and Technology, Institute for advanced Study, Nanchang University, Nanchang 330047, Jiangxi, China;2. Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, Canada N1G 5C9;3. Katan Kitchens, 62 Grist Mill Drive, Georgetown, ON, Canada L7G 6C1;4. Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON, Canada N1G 2W1 |
| Abstract: | 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. |
