ABSTRACT
Amaranth seed morphology is unlike common cereal grains. The seed is small, typically approximately 1 mm in diameter, and lenticular shaped. The embryo is campylotropous, i.e., circular with the ends nearly touching and enclosing the perisperm. Typical total lipid contents of the common Amaranthus species used for grain production range from about 0.8 to 8%, most of which are higher than conventional cereal grains with the exception of oats, some millets, and soybeans. Optimum conditions for refining and bleaching the oil have been determined by Lyon and Becker. Finely ground flour was extracted with hexane in a Butt or Soxhlet type extractor for 22 h. The hexane was distilled from the extract and finished under vacuum. Amaranth grain will pop when heated, much like popcorn although considerably smaller. Popped amaranth has a nutty, popcorn-like flavor and may be eaten as a snack, as a cold cereal, or formulated with honey or syrup and used as a candy.
