Nutritional Value of Amaranth / edited by Viduranga Y. Waisundara.

Format:

Book

Contributor:

Waisundara, Viduranga Y., editor.

Language:

English

Subjects (All):

Amaranths.

Physical Description:

1 online resource (176 pages)

Edition:

1st ed.

Place of Publication:

London : IntechOpen, 2020.

Summary:

Pseudocereals, belonging to the genus Amaranthus, have been cultivated for their grains for 8,000 years or more. The grain was a staple food of the Aztecs and was also considered an integral part of Aztec religious ceremonies. The book primarily focuses on the nutrient properties of amaranth and expresses its viewpoint in considering this crop as a remedy for many nutrient deficiencies and curbing food insecurity. The functional properties of the grain are immense and it is clear that the crop would be a valuable agricultural product around the world.

Contents:

Nutritional Value of Amaranth

Contents

Preface

Section 1 NutritiveValue of Amaranth

Chapter1 Amaranth as a Pseudocereal in ModernTimes: Nutrients, Taxonomy, Morphology and Cultivation

Chapter2 Adaptation Strategies and Microwave Drying of Amaranth Species with a High Nutritional Value to the Ecuadorian Andean Region

Chapter3 Value of Amaranthus [L.] Species in Nigeria

Chapter4 Amaranth: An Ancient and High-QualityWholesome Crop

Section 2 Amaranth as a Functional Food

Chapter5 Potential of Amaranth in Alleviating Malnutrition in Indonesia

Chapter6 Functional Value of Amaranth as Applied to Sports Nutrition

Chapter7 Nutritional Functional Value and Therapeutic Utilization of Amaranth

Chapter8 Effect of Various Process Conditions on the Nutritional and Bioactive Compounds of Amaranth

Section 3 Amaranth Oil

Chapter9 Amaranth Seed Oil Composition

Chapter10 Kinetics and Thermodynamics of Oil Extracted from Amaranth.

Notes:

Description based on online resource; title from PDF title page (IntechOpen, viewed June 23, 2023).

Description based on publisher supplied metadata and other sources.