Evaluation of Whole Amaranth (Amaranthus cruentus) Flour, Its Air‐Classified Fractions, and Blends of These with Wheat and Oats as Possible Components for Infant Formulas

摘要

ABSTRACTWhole amaranth (Amaranthus cruentus) seed flour, its air‐classified fractions and extruded blends of these with wheat and oats were studied with the purpose of evaluating their potential as components in the development in infant formulas. Proximal chemical analyses, mineral content, fatty acid composition of lipid fractions, amino acid analyses and Protein Efficiency Ratio (PER) and Net Protein Retention (NPR) values were obtained for all raw materials, as well as for 50:50 and 60:40 blends of these with oats and wheat. The 50:50 and 60:40 blends of whole amaranth, as well as of the protein‐rich air‐classified fraction, were found to be highly suitable for utilization in infant for