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Amaranth Grain Product Code: AMAGRAIN

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Introduction
Garuda International's amaranth products are obtained from the grain amaranthus spp. Amaranth has been cultivated throughout history, dating back to the Aztec and Inca cultures. Amaranth fell from favor when the conquistadors noticed that the popping of amaranth seeds played a central role in Aztec pagan ceremonies. But today it has been found that this fibrous grain contains three times more fiber than wheat and five times more iron than wheat. Its unique nutritional properties make it a grain with many applications in the food industry. Amaranth is an annual herb. It has broad leaves and large flower heads that produce thousands of protein-rich seeds. Amaranth seeds are tiny golden and round. They can be popped, toasted, or cooked to make cereal. Amaranth cooks very quickly so it is a good choice for a quick, nutritious hot porridge.

Benefits
Rich in lysine, 14% more than maize or rice, 27% more than wheat, rich in calcium, iron; high in protein (16%)oil contains antioxidants (vitamin E) tocotrieonol.

Advantages
Nutritionist's protein value score chart (100 is considered ideal) amaranth 75, cow's milk 72, soybeans 68, barley 62, wheat 60, peanuts 52, and corn 44 as shown above. Amaranth scores high in protein value when compared to other grains. When amaranth is combined with other grains, the protein value score approaches the ideal amino acid reference pattern established in 1973 by the fao/who of the united nations.*source: national research council, 1984 amaranth, modern proposals for an ancient composition of grains (usda & national research council)

Applications
Amaranth has a wide variety of applications in the food industry. It is available from Garuda International as a whole grain. It can also be puffed (like tiny popped corn) or ground into a whole grain flour. Amaranth can be used in a number of food products including breakfast cereals, breadings for meat, fish, poultry, or vegetables, confectionery products (i.e. added to chocolate for taste and texture), salad condiments (i.e. in croutons, or puffed grain sprinkled directly on salads), baked products (breads, muffins, cookies, biscuits), extruded snack foods and chips, pastas, health foods, soups, and dietetic products.Amaranth's potential applications are truly unlimited for creative food formulators, who should always keep amaranth in mind whenever a delicious nutty flavor and high-powered nutrition is desired. Amaranth seeds can be popped like popcorn, expanding to about 10 times the original volume. The popped amaranth has a toasted, nutty flavour, and can be used in a variety of ways: in confections bound with sorghum, molasses or honey; in high-energy granola bars. Because amaranth has very little gluten, if any, it is recommended to use 50:50 ratio of amaranth flour to whole wheat flour in a sweet dough. When amaranth seed is boiled in water and then chilled, it develops gelatinous texture possibly due to a waxy starch similar to cornstarch. Therefore it can be used to prepare jam-like fruit spread using no pectin and very little sweetener. Because of the unique characteristic and nutritional profile of the seed, amaranth has been identified as a new potential crop for certain specialized applications. Health foods and baked goods.

Product Characteristics
Amaranth grows vigorously in most climates and needs a minimum of water. Both the leaves, which taste like spinach, and the seeds contain a high concentration of lysine, an essential amino acid lacking in all of the world's main cereal crops. One study conducted in Denmark concluded that the addition of amaranth to other cereal flours improved protein quality without affecting energy utilization. A study published in the Journal of Food Science concluded that amaranth is also highly suitable for utilization in infant formulas. The seeds can be used for breads, pastries, or can be popped like corn. In addition to its high fiber, calcium and iron, amaranth also has two times more calcium than milk. When used in combination with wheat, corn or brown rice, amaranth offers a complete protein as high in food value as fish, red meat or poultry. Cooked amaranth has a total digestibility of about 90%. Amaranth's unique nutty flavor makes it a welcome addition to many types of food products.


Revision Date: 08/23/2004

These statements have not been evaluated by the Food and Drug Administration.
This product is not meant to diagnose, treat, cure or prevent any disease.