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Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth

Research output: Contribution to journalArticle

Myriam Grundy, Dorah Momanyi, Claire Holland, Fanuel Kawaka, Serene Tan, Malinda Salim, Ben Boyd, Balazs Bajka, Ana-Isabel Mulet-Cabero, Jacob Bishop, Willis Owino

Original languageEnglish
JournalJournal of functional foods
Volume72
DOIs
Publication statusPublished - Sep 2020

King's Authors

Abstract

Amaranth grain is reputed to have a high nutritional value, and as a plant, be tolerant to adverse weather conditions. This suggests that grain amaranth could be useful in tackling malnutrition and the growing burden of cardiometabolic diseases. However, there is insufficient knowledge at present about how the nutrient composition and digestibility of amaranth grain varies with growing environment, crop genotype, and post-harvest processing. We investigated the effect of the source and processing of amaranth grains on the digestibility of protein and lipid present in the grains. There was variation in the composition and digestibility of raw grains from different sources, indicating a role of genotype and/or growing environment which warrants further investigation. The greatest differences in digestibility were measured between the different processing techniques. This indicates that efforts to increase the cultivation and consumption of grain amaranth need to be supported by education about effective processing and preparation techniques.

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