Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination
نویسندگان
چکیده
منابع مشابه
Association of non-starch polysaccharides and ferulic acid in grain amaranth (Amaranthus caudatus L.) dietary fiber.
The association of ferulic acid, an alkali-extractable phenolic acid in amaranth (Amaranthus caudatus L., Amaranthaceae) insoluble fiber (trans-ferulic acid: 620 microg.g-1, cis-ferulic acid: 203 microg.g-1), and non-starch polysaccharides was investigated. Enzymatic hydrolysis of insoluble amaranth fiber released several feruloylated oligosaccharides that were separated using Sephadex LH-20-ch...
متن کاملHyperspectral Technologies for Assessing Seed Germination and Trifloxysulfuron-methyl Response in Amaranthus palmeri (Palmer Amaranth)
Weed infestations in agricultural systems constitute a serious challenge to agricultural sustainability and food security worldwide. Amaranthus palmeri S. Watson (Palmer amaranth) is one of the most noxious weeds causing significant yield reductions in various crops. The ability to estimate seed viability and herbicide susceptibility is a key factor in the development of a long-term management ...
متن کاملEvaluation of in vitro Antioxidant Potential of Red Amaranth (Amaranthus tricolor) and Green Amaranth (Amaranthus viridis) leaves extracted at different temperatures and pH
Red Amaranth (Amaranthus tricolor) and green Amaranth (Amaranthus viridis) are two very important leafy vegetables consumed in most parts of India, not only for their flavours, but also for their pharmacological activities. The cooking processes are different in the different part of this country, and therefore, the present study was designed to analyze their in vitro antioxidant profile before...
متن کاملThe rehydration behavior of microwave‐dried amaranth (Amaranthus dubius) leaves
The effect of temperature (35, 50, and 60°C) on the rehydration behavior of microwave-dried amaranth (Amaranthus dubius) leaves was investigated. Leaves were dried at 700 W power level before rehydrating in water. The higher the rehydration temperature, the higher the equilibrium moisture content of the leaves, although the effect was not statistically significant. The increase in rehydration r...
متن کاملNutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens
The following characteristics were determined in raw and popped amaranth grain: crude protein (158.1 and 168.5 g/kg), ether extract (71.5 and 69.4 g/kg), neutral detergent fibre (NDF) (99.2 and 111.8 g/kg), cellulose (86.6 and 60.0 g/kg) and essential amino acids (Cys 4.2 and 4.1, Thr 6.0 and 6.5, Ala 8.8 and 9.2, Val 6.8 and 7.4, Ile 5.2 and 5.6, Lys 9.2 and 8.8, Arg 12.8 and 14.2 g/kg). In vi...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Research International
سال: 2019
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2019.01.022