Amino acid contents and biological value of protein in various amaranth species

Czech Journal of Animal Science

Volumn 50, Issue 4, 2005, Pages 169-174

  Pisarikova, B ^a   Kracmar S ^b   Herzig, I ^a  

^a VETERINARY RESEARCH INSTITUTE   (Czech Republic)

^b MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Amaranth grain; Chemical score; EAAI; Essential amino acids; Popping

Indexed keywords

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS CRUENTUS; AMARANTHUS HYBRIDUS; AMARANTHUS HYPOCHONDRIACUS;

EID: 33746655875     PISSN: 12121819     EISSN: None     Source Type: Journal    
DOI: 10.17221/4011-cjas     Document Type: Article

References (28)

1. Anonym (1986): Vzorkování krmiv. ČSN 46 7090.
2. Anonym (2001): Postupy laboratorního zkoušení krmiv, doplňkových látek a premixu̇ 1.266 s. ISBN 80-86051-81-1.
3. Andrasofszky E., Szöcz Z., Fekete S., Jelenits K. (1998): Evaluation of the nutritional value of the amaranth plant. I. Raw and heat-treated grain tested in experiments on growing rats. Acta Vet. Hung., 46, 47-59.
4. Aritsuka T., Takeda H., Kiriyama S. (1994): Effect of dietary amino-acid-composition on antiamaranth activity of beet fibre in rats. Nippon Nogeikagaku Kaishi-Jap. Soc. Biosci. Biotechnol. Agrochem., 68, 23-31.
5. Becker R., Whealer E.L., Lorenz K., Stafford A.E., Gros-jean O.L., Betschart A.A., Saunders R.M. (1981): Composition and nutritional properties of amaranth. In: Paredes-Lopez O. (ed.): Amaranth, Biology, Chemistry and Technology. CRC Press. Chapter 10, 185-205.
6. Bressani R., González J.M., Zúňiga J., Breuner M., Elías L.G. (1987a): Yield, selected chemical composition and nutritive value of 14 selections of amaranth grain representing four species. J. Sci. Food Agric, 38, 347.
7. Bressani R., Kalinowski L.S., Ortiz M.A., Elias L.G. (1987b): Nutritional evaluation of roasted, flaked and popped A caudatus. Arch. Latioam. Nutr., 37, 525-531.
8. Bressani R., Sánchez-Marroquín A., Morales E. (1992): Chemical composition of grain amaranth cultivars and effects of processing on their nutritional quality. Food Rev. Int., 8, 23-49.
9. Carlsson R. (1979): Quantity and quality of amaranthus from plants on temperate, cold and hot and subtropical climates - A review. In: Proc. Second Amaranth Conference Rodale Emmaus, PA, 48-58.
10. Correa A.D., Jokl L., Carlsson R. (1986): Chemical constituents, in vitro protein digestibility, and presence of antinutritional substances in amaranth grains. Arch. Latinoam. Nutr., 36,319-326.
11. Crim M.C., Munro H.N. (1984): Protein. In: Present Knowledge in Nutrition. The Nutrition Foundation. Inc., Washington. 131-146.
12. Davídek J., Janíček G., Pokorný J. (1983): Chemie potravin. SNTL, Praha. 632 pp.
13. Dodok L., Modhir A.A., Buchtova V., Halasova G., Polacek I. (1997): Importance and utilization of amaranth in food industry. 2. Composition of amino acids and fatty acids. Nahrung, 41,108-110.
14. Gorinstein S., Pawelczik E., Delgado-Licon E., Haruenkit R., Weisz M., Trakhtenberg S. (2002): Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses. J. Sci. Food Agric, 82, 886-891.
15. Imeri A., Flores R., Elias L., Bressani R. (1987): The effect of processing and supplementation with amino acids on the protein quality of amaranth (Amaranthus caudatus). Arch. Latinoam. Nutr., 37,160-173.
16. Herzig I. (2001): The use of amaranth for replacement of meat-and-bone meals (in Czech). Krmivářstvi, 3,37-38.
17. Jarošová J., Michalová A., Vavreinová S., Moudrý J. (1997): Pěstování a využití amarantu. Metodiky pro zemědělskou praxi. 37 pp.
18. Kráčnar S., Gajdu̇šek S., Jelínek P., Zeman L., Kozel V., Kozlová M., Kráčmarová E. (1998): Changes in amino acid composition of goat's colostrum during the first 72 hours after birth. Czech J. Anim. Sci., 44, 541-545.
19. Matoušková C, Chalupa J., Cígler M., Hruška K. (1992): STAT Plus - uživatelská příručka. VU̇VeL, Brno. 168 pp.
20. Official Journal L 206. Eighth Commission Directive 78/633/EEC of 15 June 1978 Establishing Community methods of analysis for the official control of feeding stuffs, July 29,43-55.
21. Pant K.C. (1985): Effect of heat processing (popping) on protein nutritional quality of grain amaranth. Nutr. Rep. Int., 32,1089.
22. Paredes-Lopez O. (1994): Amaranth, Biology, Chemistry and Technology. CRC Press, Chapter 10,185-205.
23. Pedersen B., Kalinowski L.S., Eggum B.O. (1987): Composition and nutritional properties of amaranth. In: Paredes-Lopez O. (ed.): Biology, Chemistry and Technology. CRC Press. Chapter 10,185-205.
24. Stratil P. (1993): ABC Zdravé výživy. Brno. 351 pp. ISBN 80-900029-8-6.
25. Szelényi-Galántai M., Zsolnai-Harszi I. (1992): Chemical and biological investigation of some seeds of the amaranth species and improvement of their protein utilisation by supplementation of maize and wheat. Allatten. Takarm., 41, 337-348.
26. Tovar L.R., Brito E., Takahashi T., Miyazawa T., Soriano J., Fujimoto K. (1989): Dry heat popping of amaranth seed might damage some of its essential amino acids. Plant Food Hum. Nutr., 39, 299-309.
27. Velíšek J. (1999): Chemie potravin I. OSSIS Tabor. 352 pp.
28. Vetter J. (1994): Minerals and amino acids in the seeds of the new, cultivated cereal-like species Amaranthus hypochondriacus. Z. Lebensm. Unters. Forsch., 198, 284-286.