Document Detail


Comparison of the chemical composition and nutritional value of Amaranthus cruentus flour and its protein concentrate.
MedLine Citation:
PMID:  15675147     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Plants constitute an alternative source of proteins in the human diet, with advantages over animal proteins because of their low content of saturated fats and absence of cholesterol. Within the framework of a wider research project on the role of Amaranthus cruentus (Ac) in lipid metabolism, in this work the chemical composition and biological value of the Ac flour and its protein concentrate were compared. Proximate chemical composition, amino acid and fatty acid profiles, some antinutrient factors, and biological values were determined for Ac seed flour and its protein concentrate obtained by extraction at pH 11 and precipitation at pH 4.5. The flour protein content was 16.6 g% while that of the concentrate was 52.56 g%. The content of the soluble dietary fiber with a hypolipemic function was notably higher in the protein concentrate (12.90 g%) than in the seed flour (4.29 g%). The protein concentrate also exhibited a higher content of insoluble dietary fiber. The Ac flour and the concentrate contain 75.44 and 56.95% unsaturated fatty acids, respectively. Squalene, which affects the biosynthesis of cholesterol, was detected both in the flour and the concentrate oils, with a higher content in the concentrate (9.53%) as compared to the flour (6.23%). Comparison of the amino acid composition with the FAO pattern protein indicated that the concentrate does not have limiting amino acids, while the flour has leucine, threonine, and valine. The content of lysine was high in both the flour and the concentrate, making these products particularly useful as a complement for cereal flour, which is deficient in this amino acid. The biological quality analysis demonstrated an improvement in the quality of the concentrate. The presence of saponins, phytic acid, and trypsin inhibitors in the concentrate, which favor the metabolism of lipids, suggests that consumption of the concentrate might reduce the risk of heart disease.
Authors:
N L Escudero; M L de Arellano; J M Luco; M S Giménez; S I Mucciarelli
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  59     ISSN:  0921-9668     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  2004  
Date Detail:
Created Date:  2005-01-28     Completed Date:  2005-03-03     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  15-21     Citation Subset:  IM    
Affiliation:
Facultad de Química, Bioquímica y Farmacia. Universidad Nacional de San Luis, Chacabuco y Pedernera, (5700) San Luis, Argentina. nlesc@unsl.edu.ar
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MeSH Terms
Descriptor/Qualifier:
Amaranthus / chemistry*
Amino Acids / analysis
Biological Assay
Dietary Fiber / analysis*
Dietary Proteins / analysis*
Fatty Acids, Unsaturated / analysis
Flour / analysis*
Food Handling / methods
Health Food
Humans
Hydrogen-Ion Concentration
Nutritive Value
Plant Proteins / analysis*
Seeds / chemistry*
Chemical
Reg. No./Substance:
0/Amino Acids; 0/Dietary Proteins; 0/Fatty Acids, Unsaturated; 0/Plant Proteins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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