Production of High-Protein Flours as Milk Substitutes

摘要

The world has experienced a resurgence of interest in grain amaranth because it is one of the few species with potential to become an important source of dietary protein. The proteins of this grain have a better balance of essential amino acids than that of common grains; different studies indicate that amaranth protein is notably high in lysine. The Aztecs credited amaranth seeds with medical properties; recently, scientifc information has accumulated supporting their nutraceutical characteristics. The feasibility of producing a high-protein flour (HPAF) was explored by us; two processes, liquefaction and saccharification were tested. As a result, a HPAF-L from liquefaction with 35.0percent protein and a HPAF-S from saccharification (HPAF-S) with 29.4percent protein were obtained. Essential amino acid profiles are roughly comparable to that of dry ilk. Iron contents of both flours were higher than that of dry milk. Protein digestibility of HPAF-L and HPAF-S were 85 and 89percent, respectively.