With the diminishing availability of farmland, climate change and the threat of declining
water resources, livestock needs to meet the growing demand for food and feed by using …

A few decades ago Amaranthus was rediscovered as a most promising plant genus that may
provide high‐quality protein, unsaturated oil, and various other valuable constituents. Since …

With the ever-increasing world population, an extra 1.5 billion mouths need to be fed by
2050 with continuously dwindling arable land. Hence, it is imperative that extra food come …

Oat and rice bran were treated with different levels (0, 70 and 700ppm) of an endoxylanase
enzyme and added to cakes on 30% flour weight basis. The water binding and holding …

Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is
generally lower than the recommended value. Therefore, increasing the fiber content of the …

The replacement of semolina (SEM) with raw: popped (90: 10) amaranth flour blend (AFB) in
pasta making at 25, 50, 75, and 100 g/100 g levels (flour basis, 14 g of water/100 g) was …

The technological and sensory quality of pasta made from bread wheat flour substituted with
wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50 …

Amaranth was a staple of the Aztec diet and is described as a “superfood” in part because of
its high protein content and well-balanced amino acid profile. In terms of nutrient content …

The study was designed to optimize extrusion processing conditions for production of instant
grain amaranth flour for complementary feeding. Multi‐response criteria using response …

Abstract Knowledge of various amaranth flour (AF) particle sizes influence added in different
amounts in refined wheat flour (WF) seems necessary to properly design systems with …