<i>Amaranthus Cruentus:</i> Milling Characteristics, Distribution of Nutrients within Seed Components, and the Effects of Temperature on Nutritional Quality

Abstract

ABSTRACT Distribution of nutrients within Amaranthus cruentus seed components and the effects of dry heat on nutritional quality were investigated. Histological, chemical, and nutritional methods were used to characterize the effects of successive milling of the seed by a modified barley pearler. In general, nutrients were more highly concentrated in the seed coat‐embryo fraction. This fraction contained 2.3–2.6 times as much nitrogen, fat, fiber and ash; 2.4–3 times the quantity of thiamin, riboflavin and niacin; and 1.4–2.5 times the concentration of several mineral elements as did the original, intact seed. Hot‐air popping resulted in a PER of 1.7 and an apparent nitrogen digestibility of 77% which were not significantly different from those of the control seed.