ABSTRACT

The most conspicuous way of consuming grain amaranth in Mexico is by popping the seed in a hot plate, first cleaning the seed of soil and plant debris that has remained from harvest. Even wet treatment of the seeds with mild soda ash solutions follows the cleaning process by small processors in the Central Highlands of Mexico; this water addition seems to improve the popping capability of the seed. Irving et al. described in detail the morphology of A. cruentus; the seed is lenticular in shape and in Tulyehualco — Federal District Area, in Central Mexico, the color of commercial varieties goes from off-white to light brown, and black. A. cruentus seeds from Tulyehualco-Federal District Area were popped in a laboratory scale fluid bed system. Time exposure of the seed to a given temperature, heat transfer either by conduction or convection, seed variety, and moisture levels of the raw seed are some of the variables to consider for amaranth popping.