ABSTRACT
The value of a food crop depends on a number of attributes of importance all along the food chain, that is, from production to consumption, on its use in food consumption systems, and on the nutrient contribution to the consumer when ingested alone or as part of a food system. Various authors have published data on the amino acid content of different amaranth seed species. There are various attractive features in amaranth seed which have attracted the attention of food and nutrition scientists throughout the world. Among these, the relatively high protein content in amaranth is of particular interest, as well as the essential amino acid pattern the protein contains. Possibly, the first suggestion of a high nutritive value of amaranth seeds, particularly of its protein, became apparent when its essential amino acid make-up became available. The chapter discusses two methods of processing amaranth: germination and enzymatic hydrolysis.
