Author(s): Shalini Kumari, Gargi Saxena, Mani G Singh and ILA Joshi

Abstract:
This study aimed to evaluate the nutritional, antinutritional, functional, and sensory properties of raw and processed amaranth grains (Amaranthus spp.) to develop value-added food products. Amaranth grains sourced from Jaipur, India, underwent controlled germination for durations of 24, 36, and 48 hours. Chemical analyses revealed that germination significantly enhanced protein content (from 16.09% to 17.49%) and crude fiber (from 4.37% to 4.68%), while slightly decreasing carbohydrate levels. Mineral analysis showed a significant reduction in calcium (from 280.67 mg/100 g to 249.33 mg/100 g) and iron (from 14.09 mg/100 g to 12.04 mg/100 g), which is attributed to enzymatic activity and leaching during germination. Additionally, tannin content decreased markedly, suggesting improved mineral bioavailability. Functional properties such as bulk density, water absorption capacity, oil absorption capacity, and swelling power were assessed, indicating that germinated amaranth flour possesses favorable physicochemical characteristics suitable for food formulation. Based on these findings, four amaranth-based products chakli, cake, namkeen, and laddoo were developed with varying substitution levels (25%, 50%, 75%, and 100%) of amaranth flour. Sensory evaluation by semi-trained judges showed that a 25% substitution maintained acceptable sensory qualities in chakli and cake, while full substitution up to 100% was acceptable in namkeen with minimal sensory compromise. The ladderoo formulation indicated that moderate substitution levels require formulation adjustments to improve acceptability. The results demonstrate that germination is an effective, natural technique to improve the nutritional and functional qualities of amaranth grains. The successful development of these products underscores amaranth's potential as a sustainable, nutrient-dense ingredient for addressing nutritional security and promoting health through innovative food formulations. Overall, this research supports the integration of germinated amaranth into diverse food products to combat malnutrition and enhance dietary diversity.

DOI: https://doi.org/10.22271/23957476.2025.v11.i2b.1852