Nutritional evaluation of roasted, flaked and popped A. caudatus

A study was carried out with a selection of A. caudatus CAC-064, which was processed in three different forms: popped, flaked and roasted. The popped sample was prepared by subjecting the grains to a temperature between 175 and 195 degrees C for 15-25 seconds. The flaked sample was obtained by adjusting moisture content to 26% and using heated (200 degrees C) rotating drums for a contact time of 1-3 seconds, and roasting was achieved by heating the grain at 150 degrees C for a lapse of 60-90 seconds. All samples, including a raw sample, were analyzed for proximate chemical composition, minerals, available lysine and tryptophan content, as well as damaged starch, calories, soluble and insoluble fiber, and protein quality. Differences in chemical composition due to the processing applied were small and insignificant, except for lower available lysine values, and insoluble fiber with higher values in the roasted sample than in the flaked and popped samples. Likewise, the roasted sample had higher levels of damaged starch. Protein quality was highest in the popped sample (NPR 3.19), followed by the flaked (NPR 2.78), the roasted (NPR 2.24) and the raw (NPR 1.73) samples. These values were related to available lysine. Protein digestibility was lowest in the roasted material followed by the flaked and the popped products. It is concluded that establishment of optimum processing conditions is necessary in order to achieve maximum utilization of amaranth grain.