Biochemical and Nutritional Compositions of Two Accessions of Amaranthus Cruentus Seed Flour

Yetunde O. Esan^1, , Olufunmilayo S. Omoba² and Victor N. Enujiugha²

¹Department of Food Science & Technology, Joseph Ayo Babalola University, Ikeji-Arakeji, Osun State, Nigeria

²Department of Food Science & Technology, Federal University of Technology, Akure, Ondo State, Nigeria

Cite this paper:
Yetunde O. Esan, Olufunmilayo S. Omoba and Victor N. Enujiugha. Biochemical and Nutritional Compositions of Two Accessions of Amaranthus Cruentus Seed Flour. American Journal of Food Science and Technology. 2018; 6(4):145-150. doi: 10.12691/ajfst-6-4-3

Abstract

Amaranth is one of the few multi-purpose crops which can produce grains and tasty leafy vegetables of high nutritional quality as food for human consumption and animal feedstuff. Amaranth seeds have not recorded commercial success worldwide, due to the dominance of cereals and specific taste of amaranth leaves. However, previous research works have focused more on its cultivation. Therefore, the aim of this study was to determine the biochemical and nutritional composition of two accessions (PI538319 and PI538326) of Amaranthus cruentus seed flour and to evaluate the protein quality and the potential use of its flour to formulate functional foods and nutraceuticals, amino acid profiles of the samples were determined using the Technicon sequential multi-sample amino acid analyzer. The amino acid score was calculated with reference to amino acid composition of the whole egg, as well as FAO/WHO reference amino acid pattern. The two accessions of Amaranthus cruentus (PI538319 and PI538326) showed high protein values of 15.5 and 16.1%, while the values of essential amino acid recorded were 32.84 and 32.90 g/100g respectively. Lysine, which is known to be deficient in most cereals, was found to be relatively high with values of 3.50 and 3.71 g/100g respectively. The percentage ratio of the essential to non-essential amino acids was in the range of 42 – 45%. With reference to FAO/WHO (2007) standard, the chemical scores showed that most of the essential amino acids in the two accessions of Amaranthus cruentus were present in high amounts when compared with other grain sources. Thus, with the nutritional composition and amino acid profiles, it shows that this seed flour can fulfill the protein requirements of an adult human being.

Keywords:
nutritional composition amino acid profile protein supplement

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Berghofer E, Schoenlechner R. (2002). Grain Amaranth. In: Belton P, Taylor J (eds), Pseudocereals and less common cereals, grain properties and utilization potential. Springer-Verlag, pp.219-60.
[2]	Grobelnik, M.S., Turinek, M., Jakop, M., Bavec, M., Bavec, F. (2009). Nutrition value and use of grain amaranth: potential future application in bread making. Agricultura, 6:43-53.
[3]	auer, J.D. (1967). The grain amaranth and their relatives: A revised taxonomic and geographic survey. Ann. Missouri Bot. Gard, vol.54, pp.103-37.
[4]	Bressani, R. (2003). Amaranth. In B. Caballero (ed.), Encyclopedia of food sciences and nutrition. Oxford: Academic Press, pp.166-173.
[5]	Alvarez-Jubete L., Arendt E.K., and Gallagher E. (2010a). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci Technol, 21: 106-113.
[6]	Esan, Y.O., Omoba O.S. and Enujiugha V.N. (2015). Chemical and functional characteristics of raw and popped amaranth (Amaranthus hydridus) seeds flour. International Conference of Organization for Women in Science for the Developing World (OWSD), held at Federal University of Technology, Akure. Pg 146-152.
[7]	Koziol, M. J. (1992). Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Wild). Journal of Food Composition Analysis, 5:35-68.
[8]	Alvarez-Jubete, L., Arendt, E.K., and Gallagher, E. (2009). Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Sciences and Nutrition, 60:240-257.
[9]	Beatriz Valcarcel-Yamani, Suzana Cae tano da Silva Lannes (2012). Applications of quinoa (Chenopodium Quinoa Wild.) and amaranth (Amaranthus spp) and their influence in the nutritional value of cereal based foods. Food and Public Health, 2(6): 265-275.
[10]	Paredes-López O., Mora-Escobedo R. and Ordorica-Falomir C. (1988). Isolation of amaranth proteins. LWT, 21:59-61.
[11]	Bressani Ricardo and Garcia-Vela Luis (1990). Protein fractions in amaranth grain and their chemical characterization. Journal of Agricultural and Food Chemistry, 38(5):1205-1209.
[12]	Howe E.E., Jansen G.R., and Gilfillan E.W. (1965). Amino acid supplementation of cereal grains as related to the world food supply. The American Journal of Clinical Nutrition, 16(3): 315-320.
[13]	Teutonico, R.A. and Knorr, D. (1985). Amaranth: Composition, Properties, and Applications of a Rediscovered Food Crop. Food Tech. 39(4): 49-61.
[14]	Valencia-Chamorro, S. A. (2003). Quinoa In: Caballero B. Encyclopedia of Food Science and Nutrition, vol. 8. Academic Press, Masterdam. pp.4895-4902.
[15]	Schoenlechner, R., Siebenhandl, S., and Berghofer, E. (2008). Pseudocereals. In: Arendt, E.K., Bello, F.D. editors. Gluten-free cereal products and beverages. Academic Press. Chapter 7. pp. 149-190.
[16]	Gorinstein, S., Pawelzik, E., Delgado-Licon, E., Haruenkit, R., Weisz, M., Trakhtenberg, S. (2002). Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses. Journal of the Science of Food and Agriculture, 82: 886-891.
[17]	FAO/WHO (2007). Protein and amino acid requirements in human nutrition. Report of a Joint WHO/FAO/UNU Expert Consultation, WHO technical report series no. 935. Geneva, Switzerland: World Health Organization.
[18]	AOAC. (Association of Official Analytical Chemists) (2005). Official Methods of Analysis of the Association of Analytical Chemists International, 18th ed. Gathersburg, MD U.S.A Official methods.
[19]	Aluko, R.E., McIntosh, T., and Reaney, M. (2001). Comparative study of the emulsifying and foaming properties of defatted coriander (Coriander sativum) seed flour and protein concentrate. Food Research International, 34:733-738.
[20]	Salazar, J., Velàsquez, R., Quesada, R., Piccinelli, A.L., & Rastrelli, L. (2006). Chemical composition and antinutritional factor of Lyciothes synanthera leaves (chomte). Food Chemistry, 97: 343-348.
[21]	Spacman, D. H., Stein, E. H., & Moore, S. (1985). Automatic recording apparatus for use in the chromatography of amino acids. Analytical Chemistry, 30, 1191.
[22]	Arogundade Lawrence A., Eromosele Catherine O., Ademuyiwa Oladipo, and Eromosele Ighodalo C. (2009). Aggregation profile, prepararion and nutritional characterization of African yam bean (Sphenostylis stenocarpa) acid and salt protein isolates. Food Hydrocolloids, 23: 2294-2301.
[23]	Hidvégi, M., & Béké, F. (1984). Mathematical modeling of protein quality from amino acid composition. In R. Lásztity, & M. Hidvégi (Eds.), Proceedings of International Association of Cereal chemistry symposium (pp. 205-286). Buda-pest: Akademiai Kiado.
[24]	Labuda, J., Kacerovský, O., Kováè, M., Štìrba, A. (1982). Výživa a krmenie hospodárských zvierat. Príroda, Bratislava. 164s.
[25]	Oser, B.L. (1959). An integrated essential amino acid index for predicting the biological value of proteins. In A.A. Albanese (Ed.), Protein and amino acid nutrition. New York: Academic Press. 295-311.
[26]	Mune-Mune, M.A., Minka, S.R, Mbome, I.L., Etoa, F.X. (2011). Nutritional Potential of Bambara Bean Protein Concentrate. Pak. J. Nutri. 10(2): 112-119.
[27]	Alsmeyer, R.H., Cunningham, A.E., Happich, M.L. (1974). Equations predict PER from amino acid analysis. Food Technology, 28: 34-40.
[28]	SAS. (1999). SAs user’s guides statistics. Cary, NC: SAS Institute.
[29]	Seidu Kudirat Titilope, Osundahunsi Oluwatooyin Faramade, Olaleye Mary Tolulope and Oluwalana Isaac Babatunde (2015). Amino acid composition, mineral contents and protein solubility of some lima bean (Phaseolus lunatus I. Walp) seeds coat. Food Research International, 73:130-134.
[30]	Martin, A.M.M., Samuel, R.M., Israël, L.M., & Etoa, F. -X. (2011). Nutritional potential of bambara bean protein concentrate. Pakistan Journal of Nutrition, 10(2), 112-119.
[31]	Masood, S.B., & Rizwana, B. (2010). Nutritional and functional properties of some promising legumes protein isolates. Pakistan Journal of Nutrition, 9(4), 373-379.
[32]	Nielsen, S.S. (2010). Food analysis. In S. Suzanne Nielsen (Ed.), (4th ed.). New York Dordrecht Heidelberg London: Springer.
[33]	Rastogi Anu & Shukla Sudhir (2013). Amaranth: a new millennium crop of nutraceutical values. Critical Reviews in Food Science and Nutrition, 53(2):109-125.
[34]	Wright KH, Pike OA, Fairbanks DJ and Huber SC, (2002). Composition of Atriplex hortensis, sweet and bitter Chenopodium quinoa seeds. Food Chem Toxicol 67:1383-1385.
[35]	FND (2002). Dietary reference intake for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acid (micronutrients). FND, National Academy of Science USA.
[36]	Mburu M.W., Gikonyo N.K., Kenji G.M. and A.M, Mwasaru (2012). Nutritional and functional properties of a complementary food based on Kenyan amaranth grain (Amaranthus cruentus). African Journal of Food, Agriculture, Nutrition and Development, 12(2): 5959-5976.
[37]	Bressani R. (1994). Composition and nutritional properties of amaranth. In: Paredes-Lopez O, editor. Amaranth biology, chemistry and technology. Boca Raton, FL: CRC Press. P 185-206.
[38]	Williams J.T. and Brenner D. (1995). Grain amaranth (Amaranthus species. In: Williams J.T., editor. Cereals and pseudocereals. London: Chapman & Hall. Chapter 3, p 129-86.
[39]	Muchová Z., Čuková L., and Mucha R. (2000). Seed protein fractions of amaranth (Amaranthus sp). Rostlinna Vyroba, 46: 331-336.
[40]	Mburu Monica W., Gikonyo Nicholas K., Kenji Glaston M. and Alfred M, Mwasaru (2011). Properties of a complementary food based on amaranth grain (Amaranthus cruentus) grown in Kenya. Journal of Agriculture and Food Technology, 1(9): 153-178.
[41]	Oshodi, A. A., Esuoso, K. O. and Akintayo, E.T. (1998). Proximate and amino acid composition of some underutilized Nigeria legume flour and protein concentrate. La Rivista Italiana Delle Sustanze Grasse, LXXV: 409-412.
[42]	Aremu M. Olaleke, Olaofe Olorunfemi and T. Emmanuel Akintayo (2006). Compositional evaluation of cowpea (Vigna unguiculata) and scarlet runner bean (Phaseolus coccineus) grown in Nigeria. Jiurnal of Food Agriculture & Environment, 4(2): 39-43.
[43]	Ijarotimi Steve Oluwole and Keshinro Olufunmilayo Oluremi (2011). Determination of amino acid, fatty acid, mineral, functional and choking properties of germinated and fermented popcorn (Zea mays everta) flour. European Journal of Food Research & Review, 1(2):102-122.
[44]	Pedersen, B., Kalinowski, L.S. and Eggum, B.O. (1987). The nutritive value of amaranth grain (Amaranthus caudatus). Protein and minerals of raw and processed grain. Plant Foods Human Nutrition, 36:309-324.
[45]	Becker, R.E., Wheeler, L., Lorenz, K., Stafford, A.E., Grosjean, O.K., Betschart, A.A. and Saunders, R.M. (1981). A compositional study of amaranth grain. Journal of Food science, 46: 1175-1180.
[46]	Písaříková B., Kračmar S., and Herzig I. (2005a). Amino acid contents and biological value of protein in various amaranth species. Czech J Anim Sci 50: 169-74.