Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains

Beata Piłat, Dorota Ogrodowska and Ryszard Zadernowski
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Beata Piłat: Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Dorota Ogrodowska: Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Ryszard Zadernowski: Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Czech Journal of Food Sciences, 2016, vol. 34, issue 4, 362-369

Abstract: Puffed grains of the varieties of proso millet (Penicum miliaceum L.) and amaranth (Amaranthus cruentus L.) were evaluated as a source of nutritional compounds. The process of grain puffing was performed in prototype equipment of the "Szarłat" company. The analysed mean values for puffed grains were starch (proso millet 72.58%, amaranth 55.53%), fat (proso millet 8.43%, amaranth 8.99%), proteins (proso millet 13.89%, amaranth 14.04%), amino acids (proso millet 48.30 g/kg, amaranth 54.03 g/kg), crude fibre (proso millet 4.29%, amaranth 4.47%), and its fractions, as well as the total polyphenol content (proso millet 0.98%, amaranth 0.19%). Based on the results, puffed proso millet grains had the highest amounts of phenolic compounds and starch, and the lowest amount of crude dietary fibre and fat. Furthermore, both products were the sources of micro- and macrocomponents, primarily potassium, calcium, magnesium, and phosphorus.

Keywords: healthy food; nutritive value; puffed grains; composition (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:405-2015-cjfs

DOI: 10.17221/405/2015-CJFS

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