PROCESSING AND VALUE ADDITION TO DIFFERENT VARIETIES OF GRAIN AMARANTH (Amaranthus Spp.)
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Date
2022-12-27
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University of Agricultural Sciences GKVK, Bangalore
Abstract
Physicochemical and nutritional profile of selected Grain amaranth varieties ofAICRN (Potential Crops), UAS, Bangaloreviz.KBGA 1, KBGA 4, KBGA 15, VL 115, SKNA 808 and Suvarna were assessed.Popping and Malting techniques were standardised to optimise three value added products namely Nutribar, Amaranth laddu and Beverage mix at different incorporation level. Thousand grains weight varied from 0.48 to 0.81 g and bulk density from 0.80 to 0.82 g/ml showed grains are denser in mass. KBGA 15 exhibited better popping (97.33%)and expansion ratio (7.64) for manual method at 140 ℃. Mechanically, it excelled with 97.67 per cent popping per cent and 4.58 expansion ratio at 220 ℃.KBGA 4 had good germination characteristics with 1.3 cm radical length at 12 hours soakingand 24 hours germination. Nutri bar with 30 per cent of popped grain amaranth (KBGA 15), Amaranth laddu with 40 per cent incorporation of popped grain amaranth (KBGA 15) and beverage mix with 20 per cent incorporation of malted flour (KBGA 4) werehighly acceptable by sensory panelists with good nutrient profile. Products stored in LDPE pouches at room temperature for one month were safe(p<0.01). Production cost (%) was Rs. 39, Rs. 26 and Rs. 18, respectively, indicating products were costeffective for nutritional and convenience benefits.Grain amaranth varieties of UAS, Bangalore are potential for processing and value addition to enrich the daily diet to combat malnutrition