Physical and nutritional characterization of Amaranth and Quinoa

Abstract:

Amaranth (Amaranthus cruentus L.) and quinoa (Chenopodium quinoa Willd.) are nutrient-rich pseudocereals recognized for their superior nutritional quality and potential applications in functional foods. The present study evaluated the physical and nutritional characteristics of these grains to assess their suitability for food applications. Physical properties, including thousand kernel weight, thousand kernel volume, bulk density, true density, swelling capacity, and grain colour, were determined using standard analytical methods. Nutritional characterization comprised proximate composition, dietary fibre, mineral composition (iron and calcium), in vitro protein digestibility, and antioxidant activity.

Significant differences (p< 0.05) were observed between amaranth and quinoa for most of the evaluated parameters. Quinoa exhibited higher thousand kernel weight, thousand kernel volume, bulk density, calcium content, total dietary fibre, carbohydrate content, energy value, and in vitro protein digestibility, whereas amaranth showed higher true density, swelling capacity, protein, crude fat, crude fibre, ash, iron content, and soluble dietary fibre. Both pseudocereals demonstrated appreciable nutritional value with high-quality protein, essential minerals, dietary fibre, and antioxidant potential.

The results indicate that amaranth and quinoa possess complementary physical and nutritional attributes that make them suitable ingredients for the development of nutrient-enriched, gluten-free, and functional food products. The findings provide valuable scientific information for their effective utilization in food processing and product development.