Germination of Amaranth Seeds: Effects on Nutrient Composition and Color
- 1 May 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (3) , 761-762
- https://doi.org/10.1111/j.1365-2621.1989.tb04702.x
Abstract
Amaranth seeds were germinated at a water activity of about 0.92 for up to 72 hr. Crude protein, true protein and crude fiber were found to increase and fat content to decrease. For 48 hr of germination reactive lysine values did not change. At 72 hr, a slight decrease was observed in lysine and in vitro protein digestibility was similar to the control. During germination Hunter color parameters L were lowered and a and b were enhanced. Germinated seeds showed a pinky color which appeared very attractive for various food uses.This publication has 9 references indexed in Scilit:
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