The burden of malnutrition in Africa calls for deeper exploration of underutilized species
which are rich in nutrients and have the potential to reduce food and nutrition insecurity. The …

A few decades ago Amaranthus was rediscovered as a most promising plant genus that may
provide high‐quality protein, unsaturated oil, and various other valuable constituents. Since …

In the present study, the baking properties of the pseudocereals amaranth, quinoa and
buckwheat as potential healthy and high-quality ingredients in gluten-free breads were …

The current production levels of the major staple food crops are not sufficient to fulfill the
projected global food requirements, with more than 75% of total grain production being …

This chapter addresses the value of different Amaranthus [L.] species that have been
recorded in Nigeria. These are Amaranthus blitum, A. dubius, A. caudatus, A. cruentus, A …

Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since
alternative ingredients used in their formulations have poor functional and nutritional …

Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after
water and tea, in the top sales of these drinks. New types of beer are the result of the …

Due to described agricultural advantages, unique nutritional properties and versatile usage,
grain amaranth (Amaranthus spp.) has gained increased attention since 1970s when it has …

Nearly all essential nutrients for humans are available in plants. Among vegetables,
amaranths are rich sources for micronutrients and dietary minerals; an interesting group of …

In this study, the chemical composition, colour analysis, and antioxidant properties of flour
and bread were analysed. We also examined the rheological properties of dough and …