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[Amaranth flour: characteristics, comparative analysis, application possibilities].

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    Amaranth flour offers superior nutrition compared to semolina, boasting higher protein content and beneficial fiber. Its unique composition makes it suitable for celiac disease patients and general healthy diets.

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    Area of Science:

    • Nutritional Science
    • Food Chemistry

    Background:

    • Amaranth flour, derived from amaranth seeds, is a potential alternative to traditional cereals.
    • Celiac disease patients and those with cereal protein intolerance require specialized diets.
    • Semolina is a staple in the Russian diet, making comparative analysis relevant.

    Purpose of the Study:

    • To analyze and compare the nutritional composition of two types of amaranth flour with semolina.
    • To evaluate the nutritional profile of amaranth flour and semolina porridges.
    • To assess the suitability of amaranth flour for specific dietary needs, including celiac disease.

    Main Methods:

    • Proximate analysis of amaranth whole-ground flour and premium grade amaranth flour.
    • Comparative compositional analysis against semolina.
    • Nutritional evaluation of milk-based porridges made from amaranth flour and semolina.

    Main Results:

    • Amaranth flour exhibited 10.8–24.3% higher protein content than semolina, with significantly improved biological value and Net Protein Utilization (NPU) coefficient.
    • Lysine score for amaranth flour protein (107.54%) far exceeded that of semolina (40.95%).
    • Amaranth flour contained lower digestible carbohydrates and starch but 15.5–30 times more fiber than semolina. Its protein profile is characterized by albumins and globulins, with minimal prolamines and absence of alpha-gliadin.

    Conclusions:

    • Amaranth flour presents a nutritionally advantageous alternative to semolina due to its protein quality and fiber content.
    • The absence of alpha-gliadin and low prolamine content in amaranth flour makes it a safe and beneficial option for celiac disease patients.
    • Amaranth flour is recommended for inclusion in the diets of healthy individuals, children, and adults with specific dietary requirements.