Germinated Amaranth for Functional Foods (pp. 111-122)
Authors: (Naofumi Morita, Motoki Yamaoka and Tomoko Maeda, Department of Food Packaging Technology, Toyo College of Food Technology, Hyogo, Japan, and others)
Abstract: Amaranth, a type of pseudo-cereal, has been gaining attention in
food processing because of its nutritional benefits. In this chapter, two
types of Amaranth grains (Amaranthus hypochondriacus and A. cruentus)
were used for germination, and the changes in the nutritional composition
and functional properties of the germinated grain were investigated.
During germination, free amino acids, dietary fibers and anti-oxidant
activities of the amaranth grains increased when the germination time
increased. The properties of proteins were also changed by the higher
activity of enzymes, and an increase in the amount of albumin and a
decrease in the amounts of globulin and glutelin were observed.
Compared to the control without germination, the immunoblotting
reactions of proteins derived from germinated amaranth against the sera
of patients with a wheat-allergen reaction were strongly positive;
however, those positive reactions weakened during the germination
process. As a result, the germinated amaranth, with its low-allergenic and
high-functional properties, is considered to be a new substitute for wheat,
a popular cereal.