Amaranth: Composition, properties, and applications of a rediscovered food crop

Abstract

A literature review summarizes and discusses the history, composition, and present and potential food uses of grain and vegetable amaranth. Other topics include the starch content and its properties, the baking properties of amaranth flour and its blends, the effects of processing (e.g., heat toasting), and potential crop improvements. Eight tables depict the nutrient composition of amaranth and its products. (wz)