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Sub-Saharan Africa's rapid urban growth is causing a decline in urban agricultural land, reducing access to healthy local food for citizens. This paper quantitatively and spatially describes the contribution of urban and peri-urban producers to the availability and accessibility of fresh leafy vegetables in the growing city of Dar es Salaam, Tanzania. Based on over 700 surveys with food vendors and consumers, as well as ethnographic research with farmers, we show how a total of 70 per cent of all amaranth consumed in Dar es Salaam was found to be produced within the city. With an average distance travelled from farm to fork of 11 km, leafy vegetables have a strongly localised foodshed. The results show the ongoing significance of urban areas in meeting their own food demands, emphasising the necessity to explicitly integrate food provisioning in the planning of growing African cities. [ABSTRACT FROM AUTHOR]

Summary: The objective of the study was to identify the impact of consumer familiarity on liking, acceptability, purchase intention and textual description of a novel cream substitute formulated with popped amaranth flour. Four formulations were evaluated in different proportions of amaranth vs. a control. A total of 400 consumers from two regions participated (Veracruz: familiar with coffee and Tlaxcala: familiar with amaranth). Consumers from both regions had significant differences in liking the attributes of the different formulations. Liking across regions was mainly a function of product aroma. Regarding the acceptance of the product, it was found that the attributes flavour, colour and overall liking were significant (P < 0.05) for consumers from Veracruz, whereas appearance and mouthfeel were significant (P < 0.05) for consumers from Tlaxcala. In purchase intent, overall liking was significant for both regions (P < 0.05). In relation to the impact of amaranth on purchase intention, Tlaxcala showed higher purchase willingness. The words used for sensory characterisation and that are important for both regions were the amaranth aroma, and the creamy flavour in the formulation with the highest amaranth content. The findings of this study allowed for understanding the potential of amaranth to formulate new creamers in a cross‐cultural context, considering consumers from two different levels of familiarity with specific crops. [ABSTRACT FROM AUTHOR]

It is important to understand how the composition and structure of proteins from other flours differ from proteins in wheat, in order to have a better option to substitute gluten products with gluten-free food products. The aim of this study was the characterization of gluten-free flours and comparison of their rheological and calorimetric properties against wheat flour, for its use as gluten-free alternative. Chemical composition analysis, water solubility index (WSI), water absorption index (WAI), texture and calorimetric profile were determined. The closest WAI to wheat flour (1.45 g gel/g sample) was corn flour (2.41 g gel/g sample), while the WSI of chickpea flour was 5.51% approaching that of wheat flour of 5.88%. The hardness and adhesiveness values closest to wheat (1.65 kgf and 0.03 mJ) were amaranth flour with 0.85 kgf and 0.01 mJ, respectively. The phenolic content and antioxidant capacity were higher in the corn and bean flours with 244.4 mg GAE/100 g, 148 mg GAE/100 g and 190 mg AAE/100 g and 170 mg AAE/100 g, respectively. The combination of these non-conventional flours can be an innovative source of gluten-free formulas. [ABSTRACT FROM AUTHOR]

This work was devoted to a study of the composition of protein concentrates from amaranth grain (Amaranthus hypochondriacus L.) of variety Voronezh. Amaranth protein concentrates were obtained by alkaline extraction of proteins and neutralization of the solution followed by ultrafiltration, by separating the starch fraction with amylolytic enzymes, and by alkaline extraction of proteins and their precipitation at pH 4.5. Conditions for the extraction of proteins followed by chromatography–mass spectrometric analysis and identification were selected. It was found that proteins from amaranth grain were more effectively extracted with a buffer with urea at protein concentrations of 1.7, 1.9, and 2.9 mg/cm3 in solution, respectively, while a buffer with detergents was more effective for the extraction of low-molecular-weight proteins at protein concentrations of 4.9, 2.9, and 9.0 mg/cm3 in solution, respectively. As a result of HPLC–MS/MS analysis followed by identification and search in the UNIPROT database, it was established that the main protein of amaranth grain is 11S-globulin, which acts as a reserve protein of amaranth seeds. In amaranth concentrates, 14 unique proteins belonging only to A. hipochondriacus L. were identified, and also proteins that did not belong to this species were reliably identified. Based on the results of semiquantitative analysis of the peptide profile of amaranth grain protein concentrates, a high frequency of occurrence of the main 11S-globulin proteins was established in all samples. The frequency of occurrence of other proteins in samples obtained by different methods differed significantly due to the peculiarities of protein isolation from amaranth grain. The results obtained can be used to prepare plant protein concentrates with a given protein composition. [ABSTRACT FROM AUTHOR]

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In order to develop new feed resources, the aim of this study was to investigate the effects of moisture content, additives, and their interactions on the fermentation quality, aerobic stability, and in vitro digestibility of mixed silage of amaranth and cornmeal. The mass ratios of amaranth and cornmeal were 69:31, 76:24, and 84:16 for adjusting the moisture content of silage to 60% (W1), 65% (W2), and 70% (W3), respectively. The silage treatments included no additives (U), the addition of Lactobacillus plantarum (L), the addition of cellulase (E), and the addition of Lactobacillus plantarum + cellulase (M) mixed reagents. The results revealed that the pH and ammonia nitrogen (NH3-N/TN) ratios were significantly lower in W1 than in W2 and W3 (3.66,19.3 g kg−1 TN vs. 3.70, 3.70, 20.0 kg−1 TN, 25.1 kg−1 TN, p < 0.05). Moreover, dry matter (DM), organic matter (OM), in vitro dry matter digestibility (ivDMD), in vitro organic matter digestibility (ivOMD), and in vitro crude protein digestibility (ivCPD) significantly increased (p < 0.05). Meanwhile, the aerobic stability of mixed silage containing amaranth and cornmeal decreased with increasing water content. The aerobic stability of the L, E, and M treatment groups was improved by 15, 105, and 111 h, respectively, compared with that of the control group at W1. The pH and NH3-N/TN ratios were lower with the addition of E (E and M) than with the absence of E (U and L) (3.73, 20.1 g kg−1 DM vs. 3.64, 22.9 g kg−1 DM, p < 0.05). NDF and ADF were significantly lower with the addition of E than without the addition of E (598 g kg−1 DM, 145 g kg−1 DM vs. 632 g kg−1 DM, 160 g kg−1 DM, p < 0.05). However, CP, ivDMD, ivOMD, and ivCPD were significantly higher (p < 0.05). AA and NH3-N/TN were significantly lower (p < 0.05) with the addition of L (L and M) than without the addition of L (U and E). In conclusion, the best fermentation quality, in vitro digestibility, and aerobic stability of amaranth and cornmeal mixed silage treated with Lactobacillus plantarum + cellulase (M) were achieved at 60% water content. The present study confirmed the potential of amaranth as silage and its potential application for improving feed quality and animal performance. [ABSTRACT FROM AUTHOR]

Amaranth (Amaranthus hypochondriacus L.) is a potential forage crop with a high yield and crude protein (CP) content; however, establishment methods need to improve for the crop to be less sensitive to typhoons. Optimal establishment, cultivation, and utilization in amaranth were examined in a variety of seasons and methods of establishment in 2021–2023. Four methods were examined: (1) direct seeding in rows, (2) direct seeding in spots, (3) soil seed balls, and (4) transplant pretreatment methods under a randomized blocked design (n = 3). Sowings every month from April to August were applied only in 2021, while establishments in April, May, and August with both pretreatment methods were applied in 2022 and 2023. The establishment in August successfully escaped damage from typhoons. The direct seeding of either rows or spots showed marginal success in establishment compared to stable establishment in pretreatment methods. In 2022 and 2023, the highest yield and CP content were achieved in soil seed balls plots in April and in both pretreated plots sown in August, respectively. The quality of silage fermentation showed a high pH, ranging from 4.52 to 6.39, due to the high CP content in 7.59–18.36% dry matter (DM). Sowing in April or August established with soil seed balls can avoid typhoon damage to have stable forage yields and can be processed with a favorable quality of amaranth silage in the region. [ABSTRACT FROM AUTHOR]

Purpose: The purpose of this study was to evaluate the effects of the addition of flaxseed and amaranth at different proportions on the hydration kinetics, colour and sensory qualities of instant-extruded cereals, important aspects related to the functionality and acceptability of food products. Design/methodology/approach: Instant-extruded cereals were made with different proportions of flaxseed (6.6–9.3%), amaranth (18.7–33.1%), and maize grits (63.8–67.3%); and characteristics such as hydration kinetics, colour parameters and sensory properties were evaluated. Findings: The kinetics of milk absorption showed that the extruded cereals maintained their texture and crispness for a sufficiently long time (≤20 min). The L*, a* and chroma* values of the extruded cereals were significantly affected (p < 0.05) by the flaxseed content. Sensory evaluation showed that all the extrudates had good acceptance in terms of flavour, texture, and colour attributes in relation to high-fibre commercial cereals; according to the preference test, they were as acceptable as commercial extruded cereals when consumed with milk. The addition of high-fibre and protein-containing grains such as flaxseed (8.6–9.3%) and amaranth (18.7–22.9%) in instant-extruded cereals allowed the production of products with acceptable physical and sensory characteristics. Originality/value: In this study a novel instant-extruded cereal with flaxseed and amaranth was developed. The evaluation of the physical and sensory characteristics of instant-extruded cereals is essential to guarantee consumer acceptability, especially if functional ingredients with a high content of dietary fibre and protein are added. [ABSTRACT FROM AUTHOR]

There has been growing interest in medical research focused on natural products. As a result of the ancestral knowledge passed down through generations and the demands of our current era, there has been an increased demand for new strategies and the search for new molecules with therapeutic potential. This increase is due to new technologies, the evolution of diseases, and the emergence of new ones. In this review, we focus on the work and relevance of Curcumin research, which is one of the main components of Curcuma longa. Additionally, we explore Amaranth in its various reported species and components (seed, leaf, stem) studied. The focus is on the anti-inflammatory therapeutic potential, not only in one, but in different diseases characterized by inflammation and bone destruction. We aim to analyze the possible molecular mechanisms by which curcumin and amaranth act as well as data currently obtained from different studies. This review aims to open a new perspective to the investigation of these compounds in the field of diseases characterized by inflammation and bone destruction. [ABSTRACT FROM AUTHOR]

This study aims to investigate properties of whole wheat flour breads produced with the combined addition of amaranth (5, 10, and 15%) and fennel (1, 1.5, and 2%) powders. The color, texture, total phenolic content, and sensory properties of breads were determined in terms of quality and functional properties evaluation. The protein contents of whole wheat flour and amaranth powder were found as 11.55 and 13.89%, respectively. The close protein ratios, low substitution levels and simultaneous substitution of fennel powder with amaranth did not cause significant changes in protein ratios of breads. In addition, amaranth (2.36%) and fennel (7.04%) powders contain higher ash content to whole wheat flour (1.53%), and ash ratios of breads containing 10% amaranth–1.5% fennel and 15% amaranth–2% fennel increased significantly and were determined as 3% and 3.14%, respectively. The fennel also significantly increased phenolic content of bread, with a total phenolic content of 3989.19 mg GAE/100 g DW in 2% fennel-containing bread, compared to 2750.99 mg GAE/100 g DW in control bread. The darkness of crust and crumb increased with the increase in amaranth and fennel ratio. While the whiteness index of crumb decreased from 43.65 to 36.14, the browning index of crust increased from 78.36 to 92.17 with increasing substitution level. The using of gluten-free powders also affected textural properties of samples, and hardness of breads increased when amaranth and fennel ratio increased. While all breads were found acceptable in sensory evaluation, bread containing 10% amaranth and 1.5% fennel was defined as the most acceptable. [ABSTRACT FROM AUTHOR]

Obesity is a global health problem and is increasing in prevalence in most countries. Although obesity affects all age groups, children are the most vulnerable sector. Functional foods are novel formulated foods containing substances (i.e., nutrients, phytochemicals, probiotics, etc.) that have potential health-enhancing or disease-preventing value. The research objective was to study the possible beneficial effects of providing a functional food made with amaranth flour, chia seed, and curcumin extract on the metabolism and behavior of a rat model of childhood obesity. Male Wistar rat pups from two litters of different sizes, a normal litter (NL) (10 pups) and a small litter (SL) (4 pups), were used. After weaning, the rats were fed a hypercaloric diet (HD) or an HD supplemented with the functional food mixture. Body weight and energy intake were measured for seven weeks, and locomotor activity, learning, and memory tests were also performed. At the end of the experiment, glucose and lipid metabolism parameters were determined. The results showed that in this model of obesity produced by early overfeeding and the consumption of a hypercaloric diet, anxiety-like behaviors and metabolic alterations occurred in the rat offspring; however, the provision of the functional food failed to reduce or prevent these alterations, and an exacerbation was even observed in some metabolic indicators. Interestingly, in the NL rats, the provision of the functional food produced some of the expected improvements in health, such as significant decreases in body weight gain and liver cholesterol and non-significant decreases in adipose tissue and leptin and insulin serum levels. [ABSTRACT FROM AUTHOR]

Amaranth is one of the ancient, so-called pseudo-cereal crops, the first mentions of it date back more than 8,000 years. Despite the sufficiently high study of amaranth and its wide distribution, according to the volume of its cultivation, it can be classified either as a niche crop or as a special purpose crop. Amaranth can be attributed to small-seeded grain crops, the grain has a rounded lenticular, oval-rounded shape with a diameter of 0.9 to 1.7 mm, the weight of 1000 grains is in the range of 0.6 to 1.1 g. Amaranth grains can be white, red, golden, black, or brown in color, with the white grain having the highest manufacturability. In Ukraine, up to 50 enterprises are engaged in the processing of amaranth, while receiving oil, cereals, flakes and flour, but at the moment, despite the high usefulness of these products, a permanent circle of its consumers has not yet been formed in our country, which in turn affects the volume of amaranth cultivation and volumes of its processing into food products. 15 varieties of amaranth are included in the register of plant varieties suitable for distribution on the territory of Ukraine, among which seven varieties are intended for grain. Sterkh, the forage amaranth variety, was the first to enter the Register... in 1994. In the following year, 1998, three amaranth varieties Atstek and Ul'tra and Kremovyi rannii were registered. It should be noted that the first two varieties are grain requirements according to the recommendations of the Register..., and the Kremovyi rannii variety is a fodder variety. In 1999, two more grain varieties of amaranth, Orkhideia and Polischuk, were registered. In 2000, the grain requirements variety Zhaivir was registered. In 2003, the Liera and Sem grain requirements varieties were registered, and in 2009, the Students'kyi variety. Indirectly, amaranth can be characterized by a mass fraction of protein up to 19%, fat up to 9%, carbohydrates up to 60 %, fiber up to 4 %, ash up to 3 %. An impeding factor in increasing the volume of amaranth grain processing is the lack of approved regulations and the lack of enterprises with the appropriate understanding of how to effectively clean amaranth grain from impurities, carry out dehulling, sorting of dehulling products and, most importantly, what kind of product range to produce. All this stops the wide spread of this crop in our country and, accordingly, amaranth products are not widely distributed compared to other traditional crops and are not well known to the domestic consumer. [ABSTRACT FROM AUTHOR]

Celiac disease (CD) is an autoimmune disorder that produces inflammation in the gut mucosa, affecting nutrient digestion and absorption. CD affects 0.3% to 1.0% of the world's population and only 15% have a clinical diagnosis. The only effective treatment is a gluten‐free diet. The objective of this study was to develop a dough for gluten‐free pasta prepared with mixtures of flours from corn, amaranth, soy, and rice. According to the FAO standard of 1975, the resultant mixtures should have a protein content greater than 11.0% and a chemical rating of not less than 70. Three mixtures were obtained: corn‒soy (81‐19), corn‒rice‒soy (48‐37‐15), and corn‒rice‒amaranth (49‐32‐14). To improve the handling of the pasta and its physical characteristics (sedimentation, degree of absorption, and cracked shaped pasta) compared to a control (commercial) gluten‐free pasta, carboxymethylcellulose, an emulsifier (distilled monoglycerides), and egg albumin were added at concentrations of 0.3, 0.5, and 5.0%, respectively. The corn flour was pregelatinized, and the extrusion was repeated twice. The experimental pasta had a protein content of 14.0%, which was higher than the commercial pasta (4.5%), and a gluten content of less than 20 mg/kg which, according to the Codex Alimentarius International Food Standard (2015), it is considered gluten‐free. The corn‒rice‒soy pasta obtained had an acceptance and liking similar to a commercial brand. This pasta may widen the gluten‐free products commercially available to CD patients in Mexico, which nowadays is limited and expensive. Practical Application: Raw materials available in our country were selected to promote their consumption and diversify the ingredients used in the production of gluten‐free products. The pasta obtained presented a higher nutritional content than a commercial gluten‐free pasta and was comparable to that of a pasta made with wheat. [ABSTRACT FROM AUTHOR]

Amaranth species are C4 plants that are rich in betalains, and they are tolerant to salinity stress. A small family of plant-specific TCP transcription factors are involved in the response to salt stress. However, it has not been investigated whether amaranth TCP1 is involved in salt stress. We elucidated that the growth and physiology of amaranth were affected by salt concentrations of 50–200 mmol·L−1 NaCl. The data showed that shoot and root growth was inhibited at 200 mmol·L−1, while it was promoted at 50 mmol·L−1. Meanwhile, the plants also showed physiological responses, which indicated salt-induced injuries and adaptation to the salt stress. Moreover, AtrTCP1 promoted Arabidopsis seed germination. The germination rate of wild-type (WT) and 35S::AtrTCP1-GUS Arabidopsis seeds reached around 92% by the seventh day and 94.5% by the second day under normal conditions, respectively. With 150 mmol·L−1 NaCl treatment, the germination rate of the WT and 35S::AtrTCP1-GUS plant seeds was 27.0% by the seventh day and 93.0% by the fourth day, respectively. Under salt stress, the transformed 35S::AtrTCP1 plants bloomed when they grew 21.8 leaves after 16.2 days of treatment, which was earlier than the WT plants. The transformed Arabidopsis plants flowered early to resist salt stress. These results reveal amaranth's growth and physiological responses to salt stress, and provide valuable information on the AtrTCP1 gene. [ABSTRACT FROM AUTHOR]

The development of an advanced dye adsorbent that possesses a range of beneficial characteristics, such as high adsorption capacity, swift adsorption kinetics, selective adsorption capability, and robust reusability, remains a challenge. This study introduces a facile method for fabricating an amine-rich porous adsorbent (ARPA), which is specifically engineered for the adsorptive removal of anionic dyes from aqueous solutions. Through a comprehensive assessment, we have evaluated the adsorption performance of ARPA using two benchmark dyes: amaranth (ART) and tartrazine (TTZ). Our findings indicate that the adsorption process reaches equilibrium in a remarkably short timeframe of just 20 min, and it exhibits an excellent correlation with both the Langmuir isotherm model and the pseudo-second-order kinetic model. Furthermore, ARPA has demonstrated an exceptional maximum adsorption capacity, with values of 675.68 mg g−1 for ART and 534.76 mg g−1 for TTZ. In addition to its high adsorption capacity, ARPA has also shown remarkable selectivity, as evidenced by its ability to selectively adsorb TTZ from a mixed dye solution, a feature that is highly desirable for practical applications. Beyond its impressive adsorption capabilities, ARPA can be efficiently regenerated and recycled. It maintains a high level of original removal efficiency for both ART (76.8%) and TTZ (78.9%) even after five consecutive cycles of adsorption and desorption. Considering the simplicity of its synthesis and its outstanding adsorption performance, ARPA emerges as a highly promising material for use in dye removal applications. Consequently, this paper presents a straightforward and feasible method for the production of an effective dye adsorbent for environmental remediation. [ABSTRACT FROM AUTHOR]

To mitigate food insecurity and the low economic status of amaranth farmers in south-west Nigeria, it is imperative to evaluate the predominant commercial A. hybridus cultivars using key yield and nutrient components to identify promising lines with optimum yield and nutritional quality. The current study evaluated five cultivars of Amaranthus hybridus in south-west Nigeria farms using key morphological, biochemical, and seed-proximate component parameters. The results revealed significant differences in the cultivars' growth and yield indices. The number of leaves ranged from 16.40 to 29.48 ( x - = 22.10) with plant height ( x - = 50.28 cm), while other leaf metrics varied at maturity. Days to 50% flowering ranged from 49 to 90 days. Seed proximate composition also varied significantly. Carbohydrate content ranged from 65.01–76.28%, protein content 6.57–12.42%, ash content 2.73–3.59%, total polyphenols 23.36–29.64 mg/100 g GAE, and total antioxidants 31.6–181.59 mg/100 g AAE. The Pearson correlation matrix and path analysis showed significant relationships among the yield components. The phenotypic variance of the yield components mainly stemmed from environmental factors, indicating their crucial role in the traits' expression. Careful evaluation of the cultivars revealed that AM-1 and AM-3 had the best growth and yield attributes. Additionally, the two cultivars showed a significant degree of relatedness, suggesting a common ancestor. They have the potential to increase productivity, farmers' profitability, and consumers' nutrient gain compared to other cultivars. They are recommended for cultivation and can be further crossed in breeding programs to develop superior lines. [ABSTRACT FROM AUTHOR]

Pseudo-cereals are an excellent source of nutrients, rich in carbohydrates, dietary fiber, protein, lipids, phytochemicals, and minerals such as magnesium, zinc, copper, sodium, potassium, and calcium. The positive effects of gluten-free pseudo-cereals on the digestive system are an alternative to natural cereals. Pseudo-cereals have prebiotic properties and strengthen digestion by positively affecting the development of probiotic bacteria, especially Lactobacillus. Therefore, the effect of amaranth, a pseudo-cereal, on the activity of L. acidophilus probiotic bacteria, which helps digestion, was determined. First, solvent, acidic, and basic hydrolysis extractions of amaranth in eight different solvent media were performed, and total phenolic content and antioxidant activity values were determined. The total phenolic content values in the gastrointestinal digestion process were investigated by applying three different consumption methods, milling, boiling, and drying, to amaranth grains. L. acidophilus probiotic bacteria were activated with milled, dried, and boiled amaranth, and the increase in viability was examined. While the viability of L. acidophilus activated with milled and dried amaranth increased by 9.47% and 7.46%, respectively, the viability of bacteria activated with boiled amaranth almost did not increase (0.60%). [ABSTRACT FROM AUTHOR]

Amaranth is a nutritionally valuable crop, as it contains phenolic acids and flavonoids, yielding diverse plant secondary metabolites (PSMs) like phytosterol, tocopherols, and carotenoids. This study explored the variations in the contents of seventeen polyphenolic compounds within the leaves of one hundred twenty Amaranthus accessions representing nine Amaranthus species. The investigation entailed the analysis of phenolic content across nine Amaranthus species, specifically A. hypochondriacus, A. cruentus, A. caudatus, A. tricolor, A. dubius, A. blitum, A. crispus, A. hybridus, and A. viridis, utilizing ultra performance liquid chromatography with photodiode array detection (UPLC-PDA). The results revealed significant differences in polyphenolic compounds among accessions in which rutin content was predominant in all Amaranthus species in both 2018 and 2019. Among the nine Amaranthus species, the rutin content ranged from 95.72 ± 199.17 μg g−1 (A. dubius) to 1485.09 ± 679.51 μg g−1 (A. viridis) in 2018 and from 821.59 ± 709.95 μg g−1 (A. tricolor) to 3166.52 ± 1317.38 μg g−1 (A. hypochondriacus) in 2019. Correlation analysis revealed, significant positive correlations between rutin and kaempferol-3-O-β-rutinoside (r = 0.93), benzoic acid and ferulic acid (r = 0.76), and benzoic acid and kaempferol-3-O-β-rutinoside (r = 0.76), whereas gallic acid showed consistently negative correlations with each of the 16 phenolic compounds. Wide variations were identified among accessions and between plants grown in the two years. The nine species and one hundred twenty Amaranthus accessions were clustered into six groups based on their seventeen phenolic compounds in each year. These findings contribute to expanding our understanding of the phytochemical traits of accessions within nine Amaranthus species, which serve as valuable resources for Amaranthus component breeding and functional material development. [ABSTRACT FROM AUTHOR]

Increasing population and shrinking resources are posing a challenge to the health security. A limited natural resource for maximizing food production is a serious challenge for attaining the SDG of "zero hunger". The shift in the food consumption pattern of people has become a cause of concern due to unhealthy food choices leading to nutrient imbalances. FAO has identified 39 nutrition-sensitive and climate resilient crops as "Future Smart Foods" (Chrungoo and Upasna, 2021). Millets are excellent nutritional supplements and are known to exhibit health benefits by protecting the population against disorders and diseases. They are referred to as nutri-cereals owing to their nutritional qualities and health benefits. Millets are rich in both macro and micronutrients including vitamins, minerals, antioxidants, flavonoids and polyphenols. Pseudo millets are well known for their extraordinary nutritional characteristics have represented a key feature of traditional meals in several civilizations around the world. Unlike true millets, farmers cultivate pseudo millets for their grain-like seeds even though they do not belong to the Poaceae family. Notable examples include, amaranth (Amaranthus spp.) and buckwheat (Fagopyrum esculentum). These pseudo cereals are drawing fresh interest not only for their gluten-free features but also for their rich phytochemical makeup, which contributes to their health-promoting attributes. The present review is an attempt to explore the physico-chemical, nutritional, phytochemical and health benefits of millets which makes it a suitable food option for the world's population. [ABSTRACT FROM AUTHOR]

Malnutrition is becoming more endemic especially in war-ton and highly deprived area of Africa. The amaranth, pumpkin and sunflower flour seed were cleaned, sorted, milled and defatted to obtain defatted flour samples. The amaranth, pumpkin and sunflower seeds were cleaned, sorted, milled and defatted using n-hexane. Optimization of the production of composite flour from defatted amaranth, sorghum, defatted pumpkin and defatted sunflower flour using D-optimal mixture design of Design Expert software with the levels for amaranth (40-60 %), sorghum (10-30 %), pumpkin (20-40 %), and sunflower flour (3-10 %), respectively was carried out. Using D-optimal design, Fourteen (14) runs were generated and the blends were analyzed for mineral composition (sodium, potassium, iron, calcium, and phosphorus) and anti-nutritional factors (phytate, tannin, oxalate, saponin and trypsin), respectively. The response variables were modeled using a linear regression equation. The mineral composition ranged from 5.50-9.82, 335.01-340.84, 10.80-12.15, 73.56-89.16, and 276.82-284.90 mg/100g for sodium, potassium, iron, calcium, and phosphorus. Phytate and tannin content ranged from 0.1-0.22 and 2.70-2.90 mg/100g, respectively. The linear model terms for both mineral and antinutritional factors were significant (p ≥ 0.05). In conclusion, composite flour from amaranth, sorghum, pumpkin and sunflower flour have substantial mineral profile and controlled antinutritional factors and therefore can be used in the development of nutrient-densed food product such as snack. [ABSTRACT FROM AUTHOR]

A series of pot trials were undertaken to examine the impact of four arbuscular mycorrhizal fungi (AMF), namely Glomus mosseae (G.m), Glomus etunicatum (G.e), Corymbiglomus tortuosum (C.t), and the combined application of Glomus etunicatum and Corymbiglomus tortuosum (G.e + C.t), on the energy metabolism of amaranth plants grown in soil enriched with selenite at a concentration of 0.5 mg kg−1. The inoculation of four AMFs resulted in an increase in both amaranth biomass and selenium (Se) content in leaves. The activities of phosphoglucose isomerase (PGI) and glucose‐6‐phosphate dehydrogenase + 6‐phosphogluconate dehydrogenase were observed to decrease when AMFs were inoculated, as compared with the absence of AMF inoculation. The inoculation with G.m, C.t, and G.e + C.t resulted in an increase in succinate dehydrogenase activity; however, the inoculation with G.m, G.e, and G.e + C.t led to an increase in ascorbate oxidase activity. Furthermore, the inoculation of all four AMFs resulted in an increase in cytochrome c oxidase activity and the concentrations of oxidized coenzyme I (NAD) and reduced coenzyme I (NADH). The polyphenol oxidase activity of amaranth plants increased when inoculated with G.m and G.e, whereas it decreased when inoculated with C.t and G.e + C.t. Furthermore, the application of all four AMF treatments resulted in a reduction in adenosine triphosphate (ATP) levels and energy charge. It was worth mentioning that there was a clear inverse relationship between the energy charge and the biomass, Se concentration in the leaves. The findings presented in this research indicated that AMF may have an impact on energy metabolism and ultimately the biomass of amaranth by influencing the uptake of Se. [ABSTRACT FROM AUTHOR]

In this modern era, people are paying more attention to adopting healthy lifestyles and suitable nutritional diets. To meet the increasing demand, new food sources are continuously being identified. The present review focuses on underutilized cereal crops, commonly known as pseudo-cereals (Buckwheat, Quinoa, and Amaranth), and their nutritional products. The nutritional properties, amino acid profile, essential amino acid indices, protein efficiency ratio, nutritional index, and biological functions are higher in pseudo-cereals than other true crops. We comprehensively discussed pseudo-cereals' characteristics and nutritional composition, bioactive components, and functional properties of pseudo-cereals. Also, the processing treatments and applications of pseudo-cereals as dietary food were discussed. Finally, the current challenges in using pseudo-cereals as dietary food supplements were analyzed, and recommendations were made for future studies. [ABSTRACT FROM AUTHOR]

Amaranth, quinoa, and buckwheat are the representatives of pseudocereals, different parts and by-products of which are used in daily nutrition and food processing industry. However, only scarce information exists on the bioactivity of their oils. Thus, oils obtained from amaranth, buckwheat, and red, yellow, and white quinoa seeds were evaluated in terms of their nutritional (fatty acid profile, squalene), cytotoxic (against normal and neoplastic gastrointestinal, prostate, and skin cells), anti-inflammatory and antiradical (interleukin 6, TNF-alpha, nitric oxide, DPPH, Total phenolics, and superoxide dismutase) potential in the in vitro model. Linoleic (42.9–52.5%) and oleic (22.5–31.1%) acids were the two main unsaturated, while palmitic acid (4.9–18.6%) was the major saturated fatty acid in all evaluated oils. Squalene was identified in all evaluated oils with the highest content in amaranth oil (7.6 g/100 g), and the lowest in buckwheat oil (2.1 g/100 g). The evaluated oils exerted a high direct cytotoxic impact on cancer cells of different origins, but also revealed anti-inflammatory and antiradical potentials. Yellow quinoa oil was the most active, especially toward skin (A375; IC50 6.3 µg/mL), gastrointestinal (HT29 IC50 4.9 µg/mL), and prostate cancer cells (LNCaP IC50 7.6 µg/mL). The observed differences in the activity between the oils from the tested quinoa varieties deserve further studies. High selectivity of the oils was noted, which indicates their safety to normal cells. The obtained results indicate that the oils are good candidates for functional foods with perspective chemopreventive potential. [ABSTRACT FROM AUTHOR]

Summary: The objective of this study was to evaluate the impact of raw amaranth flour on physicochemical characteristics of instant noodles and the impact in liking, acceptability, and purchase intent of prepared soups. Four formulations of air‐dried instant noodles (50%, 40%, 20% and 0% amaranth) and one commercial product were evaluated in terms of physicochemical and antioxidant activity characteristics. Soups prepared with chicken seasoning were evaluated in terms of consumer liking, acceptability and purchase intent (N = 200). Amaranth‐formulated instant noodles were found to have higher fibre content, protein content, solubility index, cohesiveness, and antioxidant activity than commercial and wheat formulated treatments. On the contrary, a decrease in luminosity, adhesiveness and pasting properties was found. In general, consumer liking of soups was reduced in amaranth‐formulated treatments. Aroma was critical for acceptability and colour was a driver for purchase intent. Including raw amaranth flour in the formulation of instant noodles increased their nutritional quality. However, sensory characteristics of soups should be optimised to meet consumer needs. [ABSTRACT FROM AUTHOR]

The composition of amaranth is rich, unlike other fodder crops. Vegetative organs of amaranth stem, leaf, flower and seed are rich in proteins, vitamins, lipids and mineral substances. The use of amaranth together with other forage plants (especially with sorghum) is of particular importance in animal feeding. The composition of the feed is enriched, animals absorb this mixed feed well, it has a positive effect on the quantitative and qualitative indicators of milk and meat productivity. Amaranth plant is a heat and cold resistant perennial plant that grows in any soil. This plant is irreplaceable in feeding chickens, increasing the weight of chickens, and improving the quality of eggs. The amount of unsaturated fatty acids (olein, linole, linolein) in amaranth plant seeds is superior to other forage plants. Squalene, a substance rich in double bonds with antioxidant properties, is widely distributed in amaranth seeds. Our research also revealed non-replaceable (valine, leucine, isoleucine, threonine, lysine, methionine, phenylalanine, etc.) and replaceable (alanine, asparagine, aspartic acid, glycine, glutamine, glutamic acid, proline, serine, tyrosine, etc.), neutral (alanine, glycine), hydroxy (hydroxylysine, tyrosine), sulfurous (cystine, methionine), basic (lysine, arginine, histidine), acidic (aspartic and glutamic acids), homocyclic (phenylalanine, triosine) and heterocyclic (tryptophan, proline) amino acids have sufficient quantitative indicators. Amaranth plant is rich in different types of amino acids. [ABSTRACT FROM AUTHOR]

In this study, a novel Ag/Er2O3@CuO nanocomposite was synthesized by a simple hydrothermal method to evaluate both its efficiency for visible light-driven degradation of Amaranth (AM) dye, as well as its biological performance against various microorganisms such as Vibrio culture, Serratia marcescens, Hemophilus influenzae, and Aeromonas hydrophila. The physicochemical properties of the Ag/Er2O3@CuO nanocomposite were determined by UV-Vis spectroscopy, X-ray diffraction (XRD), Scanning electron microscopy (SEM), Energy-dispersive X-ray (EDX) spectroscopy, and X-ray photoelectron spectroscopy. The XRD results indicated the peak intensities of the Ag/Er2O3@CuO nanocomposite. The SEM images highlighted the morphology of the samples, revealing clearly structured spherically-shaped Ag elements that were well dispersed in the Er2O3/CuO composite matrix. XPS analysis revealed the elemental composition of the as-prepared nanocomposites. The greater zones of inhibition between the activities of each nanocomposite were indicative of their enhanced sensitivity for the abovementioned bacteria. Compared with the other regions, the Ag/Er2O3@CuO zones performed exceptionally well. Within 30 min, the AM dye was completely mineralized via photocatalytic degradation. The Ag/Er2O3@CuO nanocomposite's antibacterial efficacy against Hemophilus influenzae and Aeromonas hydrophilia was attributed to its wide surface area, increased reactivity due to its reduced size, and augmented formation of reactive oxygen species (ROS). During the photocatalytic degradation process, the AM dye was completely mineralized within 30 min. The optical parameters are also explained. [ABSTRACT FROM AUTHOR]

In this work, a new carbon quantum dots (CDs) was prepared though microwave assisted approach using citric acid anhydrous (CA) and N‐[3‐(Trimethoxysilyl)propyl] ethylenediamine (TPED) as raw materials. However, the CDs was not effective in actual sensing applications, so further modification of CDs was done by 3,5‐Dichloro‐2‐hydroxybenzaldehyde (it was named as G‐CDs). Fortunately, the modified CDs (G‐CDs) has good selectivity for Fe3+ and amaranth. Studies confirmed that Fe3+ could quench the fluorescence of G‐CDs by forming a complex, while the fluorescence quenching mechanism of G‐CDs by amaranth (AM) mainly belonged to the internal filtering effect (IFE). A detection limit of 20.8 nM for Fe3+ and 43.8 nM for AM were achieved. Moreover, the as‐developed G‐CDs probe was also successfully used to detect Fe3+ and amaranth in real samples, and compared with their results by the standard method, hinting that the accuracy and reliability of the probe were highly satisfactory. [ABSTRACT FROM AUTHOR]

Consumers are increasingly seeking bakery products with better nutritional value and health benefits. The aim of the research was to assess the quality of bread made from ancient wheat flours (spelt, einkorn, emmer) with the addition of amaranth (Amaranthus cruentus L.), hemp (Cannabis sativa L.) and flax (Linum usitatissimum L.) seeds. The study evaluated bread made using only equal proportions of ancient wheat flours (Group I), and three variants of bread with the addition of amaranth, flax, and hemp seeds with the following proportions: Group II (10%, 5%, 5%, respectively), Group III (10%, 10%, 0%, respectively), Group IV (10%, 0%, 10%, respectively). The assessment of bread quality included: nutritional value (total protein, fat, fatty, amino acids, acid profile, ash, fiber, minerals), caloric value, physical characteristics (baking loss, color, shear force) and evaluation of organoleptic characteristics. It was demonstrated that bread enriched with amaranth, flax, and hemp seeds exhibited increased nutritional value (higher protein content with a favorable amino acid profile, higher fat content, including polyunsaturated fatty acids, and fiber), acceptable sensory attributes, but darker crust color and poorer crumb texture compared to bread without these additives. Among the examined groups, the highest protein and fat content with a favorable composition of fatty acids were observed in bread from Group IV. Group III bread had the highest hardness and fiber content and fiber content. On the other hand, bread from Group II received the best evaluation in terms of taste, aroma, as well as crust thickness. [ABSTRACT FROM AUTHOR]

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Copyright of Agroalimentaria is the property of Alejandro Antonio Gutierrez Socorro and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Consumption of bread can be associated with some health issues, which can be improved by fortifying it with plants that are good sources of nutrients and bioactive compounds. This study investigated the effects of fortifying bread with 3 leafy vegetables on the quality of Nigerian wheat bread. Leave powders of coriander, moringa, and amaranths were added to wheat dough at 0% (control), 1%, 3%, 5%, or 7%, and the blends obtained were used to bake vegetable breads, which were then analyzed for proximate, minerals, total phenolics, antioxidant activity, reducing sugars, glycemic index, and sensory evaluation. Results showed that vegetable fortification significantly increased bread ash (from 0.84% in control up to 1.93% in fortified bread), crude fiber (from 1.68% to 3.29%), and nutritionally important minerals Ca, Mg, P, Fe, and Zn (up to 5.2‐fold, 5.1‐fold, 18.1‐fold, 4.1‐fold, and 14.0‐fold, respectively); it reduced carbohydrates (from 65.65% down to 43.16%), crude lipids (from 2.25% down to 0.44%), and caloric value (from 1239.65 down to 1125.19 kJ/100 g), with little or no effect on proteins and moisture content. The fortification also improved the bioactive properties of the bread, as evidenced by a considerably higher phenolic content (from 0.40 up to 13.95 mg/100 g GAE) and increased antioxidant activities. There was a significant 1.1‐to 3.4‐fold decrease in the reducing sugars of composite breads with 5% and 7% vegetable powder, and the selected bread formulation with Moringa 7% lowered the glycemic index of rats by 3.5‐fold. Fortification did not generally affect the appearance and taste of the breads but decreased other sensory parameters and overall acceptability; the bread sample enriched with 1% amaranth received the highest general acceptance. In conclusion, fortifying wheat bread with the 3 vegetables improves its nutritional quality and can be recommended as a new pathway for the development of more nutritious and healthy bread. [ABSTRACT FROM AUTHOR]

Amaranth is an annual or short-perennial, dicotyledonous plant, globally cultivated for its grains and leaves. The plant is recognized as one of the earliest domesticated vegetables with exceptional nutraceutical and therapeutic properties. The present investigation aims to evaluate the genetic diversity and breeding potential of 22 vegetable amaranthus genotypes. The experiment was conducted in randomized block design with three replications during summer 2023, with observations recorded on 14 agro-morphological traits. The analysis of variance revealed significant differences for all the traits, depicting a wide range of variation for these traits. Further, the genotype VRAM-45 was found most promising for leaf yield, while VRAM-44 excelled for seed yield. A significant and positive correlation exists between leaf yield/plant, leaf length and leaf width, implying a potential link between leaf area and the efficiency of photosynthesis. Principal component analysis highlighted the significance of the first two components, explaining a substantial 53.71% of the total variation. Traits such as plant height at the vegetative stage, leaf length, and days to 50% flowering emerged as significant contributors to the variance. Clustering analysis categorized the 22 genotypes into four clusters. Cluster IV, though was found monogenotypic, but found superior for most of the economic traits, followed by cluster III. Thus, focusing on these clusters in breeding or selection programs could lead to more favorable outcomes in terms of economic productivity and other desirable characteristics. [ABSTRACT FROM AUTHOR]

Organic Medium Enclosed Trough (OMET) system is a new non-drainable growing technique. The study set out to investigate the interactive effects of OMET and Amaranth species variation on some growth attributes, yield, bioactive compounds, and nutrients. Three Amaranth species, A. caudatus, A. cruentus, and A. tricolor, were grown in OMET and non-OMET growing conditions. Growth attributes, irrigation water, bioactive compounds, and nutrients were determined. Non-OMET growing conditions and A. cruentus showed the highest total phenolics and flavonols followed by A. caudatus and A. tricolor, whilst tannins were predominant in A. caudatus followed by A. cruentus and A. tricolor. The use of unsupervised PCA showed major metabolic variation based on Amaranth species and the use of supervised OPLS-DA showed clear metabolic variation based on OMET and non-OMET. OMET and A. cruentus showed the highest plant height, stem diameter, biomass, and some nutrients (%protein, Ca, P, Cu, Se, Zn), followed by A. caudatus based only on growth and biomass, and A. tricolor based only on some nutrients (Mg, K, Mn, and Fe). The use of the OMET system on A. cruentus and A. tricolor can be recommended to mitigate climate change effects on nutritional composition using relatively low levels of irrigation water. [ABSTRACT FROM AUTHOR]

The thermal stability of plants with different types of photosynthesis Chenopodium quinoa Willd. (C3) and Amaranthus retroflexus L. (C4-NAD) to short-term elevated temperature (35°С, eT) at ambient (400 ppm, aCO2) and elevated (800 ppm, eCO2) CO2 concentration was investigated. Growth parameters, water, proline, and MDA content, CO2/H2О gas exchange parameters, the functioning of PS I and PS II, and the content of key photosynthetic (Rubisco, PEPC) and photorespiratory (GDC) enzymes were analyzed. Under control conditions, C4-type plants, compared with the C3-type, show higher values of dry biomass growth, intensity of visible photosynthesis, transpiration, and PS I activity and lower proline content. The photosynthetic and stomatal apparatus of both types was sensitive to eT, which manifested itself in a decrease in the intensity of apparent photosynthesis and transpiration. In addition, suppression of light reactions (PS II) and intensity of photorespiration (according to GDC) was observed in the C3-species and an increase in the content of proline in the C4-species. Under eCO2 conditions, the C3-species showed a decrease in the intensity of photorespiration, while oxidative stress (twofold increase in the content of MDA) was accompanied by reduced intensity of apparent photosynthesis, transpiration, and increased intensity of dark mitochondrial respiration in the C4-species. A softening effect of eCO2 on thermal stability data for C3- and C4-plants was not established. With the combined action of eCO2 and eT, both types exhibited oxidative stress, reduced efficiency of PS II and apparent photosynthesis, and activation of dark respiration. However, differences were also observed: oxidative stress was accompanied by a decrease in the increase in dry biomass and water content in tissues, as well as suppression of photorespiration, in the C3-species, while there was a decrease in the intensity of transpiration and an increase in the content of PEPC in the C4-species. Reduced WUE with combined action of eCO2 and eT in plants of the C4-species was less significant than the C3-species. The different response of quinoa plants (C3) and amaranth (C4) on the combined effect of climatic factors of elevated temperature and CO2 concentration is discussed. [ABSTRACT FROM AUTHOR]

This study evaluated the impact of in vitro gastrointestinal digestion on the digestibility, amino acid release, and antioxidant activity of proteins from amaranth (Amarantus cruentus L.) and cañihua (Chenopodium pallidicaule Aellen). Antioxidant activity was assessed using ORAC, ABTS, DPPH, and cellular antioxidant activity (CAA) assays in human intestinal Caco-2 and hepatic Hep-G2 cell lines. The results showed that amaranth had higher protein digestibility (79.19%) than cañihua (71.22%). In addition, intestinal digestion promoted the release of essential amino acids, such as leucine, lysine, and phenylalanine, in both protein concentrates. Concentrations of amaranth and cañihua proteins, ranging from 0.125 to 1.0 mg mL−1, were non-cytotoxic in both cell lines. At a concentration of 0.750 mg mL−1, simulated gastrointestinal digestion enhanced cellular antioxidant activity. Intestinal digest fractions containing peptides >5 kDa were the principal contributors to CAA in both cell lines. Notably, cañihua proteins exhibited high CAA, reaching values of 85.55% and 82.57% in Caco-2 and HepG2 cells, respectively, compared to amaranth proteins, which reached 84.68% in Caco-2 and 81.06% in HepG2 cells. In conclusion, both amaranth and cañihua proteins, after simulated gastrointestinal digestion, showcased high digestibility and released peptides and amino acids with potent antioxidant properties, underscoring their potential health benefits. [ABSTRACT FROM AUTHOR]

The Andean geography induces favorable conditions for the growth of food plants of high nutritional and functional value. Among these plants are the Andean grains, which are recognized worldwide for their nutritional attributes. The objective of this article is to show the nutritional and functional properties, as well as industrial potential, of Andean grains. Quinoa, amaranth, canihua, and Andean corn are grains that contain bioactive compounds with antioxidant, antimicrobial, and anti-inflammatory activities that benefit the health of the consumer. Numerous in vitro and in vivo studies demonstrate their functional potential. These high-Andean crops could be used industrially to add value to other functional food products. These reports suggest the inclusion of these grains in the daily diets of people and the application of their active compounds in the food industry. [ABSTRACT FROM AUTHOR]

Food security is always under threat due to the limited production resources in agriculture and dependence on a single product such as wheat. Sustainable agriculture requires that in the production of agricultural products, one-sided and single products should not be used. So, the aim of this study was replacement of 10% of the wheat flour in the semi-volume Barbari bread formulation by the whole meal flour and malt flour of barley, oats, quinoa and amaranth. The results showed the sample containing 10% whole oat flour had the highest amount of moisture, specific volume and porosity. While the use of malt decreased the amount of the mentioned parameters. Regarding the evaluation of the firmness of the texture, the results showed that the sample containing whole oat had the lowest firmness in 2 h and 3 days after baking, and it should be mentioned that the use of the malt of the studied grains compared to the grain increased the firmness. Also, the analysis of the results showed that the amount of protein in the samples containing oat, amaranth and quinoa flour was higher than other samples. Examining the crust color of the product, showed a decrease in the amount of the L* value and an increase in the amount of the a* value with the addition of malt flour. During the sensory evaluation, the panelists assigned the highest overall acceptance score to the sample containing 10% whole oat flour. Therefore, the producers can enrich their products with oat flour without reducing the quality. [ABSTRACT FROM AUTHOR]

The consumption of food supplements in Latin America represents 7% of the world's consumption, as reported by the Latin American Alliance of Responsible Nutrition (ALANUR) in 2021. Developing high-quality Andean-grain supplements could be interesting for enhancing the country's food security. A supplement has been developed that contains high-quality protein and carbohydrates sourced from a blend of precooked quinoa and amaranth flours. Additionally, it includes omega-3 and omega-6 fatty acids derived from microencapsulated sacha inchi and chia oils, along with vitamins and minerals. The process for obtaining the precooked flours involved cooking at 75 °C for 12 min, followed by drying in a tray dryer at 70 °C for 8–9 h, grinding in a disk mill, and sieving to achieve a particle size of 150 µm. Pasta tests were conducted using RVA and DSC to check their gelatinization. The supplement's composition adheres to the mandatory nutrient requirements specified by the Ecuadorian standard NTE INEN1334-2, 2011. Moreover, the supplement satisfies the sensory criteria related to taste and consistency. To evaluate the impact of the processing on the nutrients' attributes, assessing their bioaccessibility becomes significant. To accomplish this, the static in vitro digestion method was employed, both before and after the digestion process. The digestion protocol involves the following steps: an oral phase with amylase, a gastric phase with pepsin, and an intestinal phase with pancreatin. The resulting digest was subsequently centrifuged and filtered. The apparatus utilized consisted of a reactor equipped with precise controls for temperature, pH, and agitation. The in vitro digestibility percent for the supplement shake was determined to be 96.7% (IVD). Essential amino acids were quantified through HPLC analysis with a fluorescence detector. As a result, lysine and histidine exhibited the highest bioaccessibility values of 97% and 79%, respectively, while methionine had the lowest value of 32%. The remaining amino acids showed intermediate values. [ABSTRACT FROM AUTHOR]

This study presents the results of an analysis of amaranth oil. The aim of this research was to determine the physicochemical properties of the oil, particularly its thermal properties. The oil obtained from expanded amaranth seeds was tested. The obtained results proved the oil's good resistance to oxidation. Three peaks present on the DSC melting curves of amaranth oil were associated with the presence of low-melting-point triacyloglicerols with polyunsaturated fatty acids (the first peak) and a medium-melting-point fraction rich in triacyloglicerols with monounsaturated and saturated fatty acids (the second and third peaks). The composition of fatty acids in the studied amaranth oil showed a high content of essential fatty acids. [ABSTRACT FROM AUTHOR]

Purple cabbage, turmeric, magenta, amaranth, and red beet contain colour anthocyanins. These colours change according to pH environments. This research aims to explore the potential of utilizing various plant species, such as purple cabbage, turmeric, magenta, amaranth, and red beet, to develop pH indicator paper. The colour solutions of these plants were extracted with deionized water. The extracted solutions were analyzed by IR spectra and UV-Vis spectra. The peak of OH, C=O, and C-O in IR spectra changed in alkaline, neutral, and acidic environments, respectively. The maximum absorption wavelengths of the extracted solutions in UV-Vis spectra were 533 nm and 600 nm in alkaline and neutral environments, respectively. The pH indicator paper was created by impregnating plain white computer paper with extract solutions to achieve uniform colouration. These prepared pH indicator papers were used to detect the pH of household chemicals, including milk, soap, toothpaste, and various fruits and vegetables. The study demonstrates that these plant species exhibit excellent sensitivity to different pH values, possess good durability, and remain unaffected by environmental factors. The developed pH indicator paper holds promising practical applications for testing the pH of diverse chemicals. In this study, the pH indicator paper was employed to determine the acidity or alkalinity levels of commonly found household items, including fruits, beverages, and cleaning solutions. The results highlight the versatility and convenience of utilizing plant-based pH indicator paper for monitoring pH variations in daily life applications. [ABSTRACT FROM AUTHOR]

Copyright of Vestnik KazUTB is the property of Kazakh University of Technology & Business and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Globally, 1 in 2 people want to consume more plant-based foods, so developing nutritionally balanced foods for this area is a response to a growing need of the population. The objective was to develop snack alternatives with amaranth, quinoa and chia seeds, supplemented with protein. For this purpose, three mixtures were prepared, the first of rice flour with lentil flour (M1), another of rice flour with pea flour (M2) and another of wheat flour with chickpea flour (M3). The same amount of amaranth, quinoa and chia seeds were added to all three. The same proportion of the rest of the ingredients was used, varying only the seasonings. The cooking time was 10 min at 180 °C in all cases. The preparations were carried out in triplicate and analyses in duplicate. Once prepared, protein, total fat, ash, moisture and fiber were determined using official analytical techniques, carbohydrates using difference, energy value using calculations and fatty acid profile using gas chromatography. For statistical analysis, the Tukey test was applied. The highest protein value was 15.84 ± 0.34 g% (M1). The highest lipid value was 21.44 ± 0.13 g% (M3), providing omega 9, 3 and 6 fatty acids and, to a much lesser extent, saturated fatty acid. All options have a good contribution of dietary fiber: 7.39 ± 0.14 g% (M1); 7.71 ± 0.09 g% (M2) and 7.55 ± 0.23 g% (M3). The acceptability was above 94% in all cases. It was possible to formulate healthy snacks suitable for vegetarians. [ABSTRACT FROM AUTHOR]

Background: The objective was to determine the effects of different lactic acid bacteria (LAB) on amaranth (Amaranthus hypochondriaus) silage fermentation characteristics, changes in bacterial communities and their functional properties, and to investigate the preferential effects and mechanisms of action of Limosilactobacillus fermentum (L. fermentum) and Latilactobacillus graminis (L. graminis) on the bacterial communities of silage. LAB were screened and identified from native grasses and its naturally fermented silage, and their effects on fermentation performance and bacterial community of amaranth after 60 days of fermentation were investigated. BL1 and BL5 strains were identified as L. fermentum and L. graminis, respectively. They could grow normally at concentrations of 3.0% and 6.5% NaCl, tolerating pH and temperature ranges of 3.5 –9.0 and 4.0 – 9.0, 30 – 45 ℃ and 10 – 45 ℃, respectively. The distilled water, Lactiplantibacillus plantarum (commercial inoculant), L. fermentum, and L. graminis were inoculated into amaranth at a total of 1 × 105 cfu/g fresh material and labeled AhSCK, AhSLP, AhSLF, and AhSLG, respectively, while the fresh amaranth was labeled YLS. Results: As expected, the water soluble carbohydrates of AhSCK was lower than AhSLG (p < 0.05). The highest number of LAB was found in AhSLF (p < 0.05). The lactic acid (LA) content of AhSLP was significantly higher (p < 0.05) than other silage. Nevertheless, acetic acid (AA) content of AhSLF was significantly different from other silage (p < 0.05). All the amaranth silage was well preserved with low pH (4.16 – 4.51) and acceptable levels of butyric acid (0.00 – 0.86%FM). At the species level, Pantoea agglomerans, Pseudomonas oryzihabitans, and Cenchrus americanus served as the dominant strains in fresh amaranth, with relative abundances lower than 1% after ensiling.. Lentilactobacillus buchneri, Levilactobacillus brevis, and L. fermentum were the dominant strains of AhSCK, AhSLP and AhSLF. Nevertheless, the predominant strains of AhSLG was Xanthomonas oryzae. Both fresh material and silage, L. fermentum, L. plantarum, Levilactobacillus brevis, Pantoea agglomerans, Pseudomonas oryzihabitans, Cenchrus americanus, Pseudomonas coleopterorum, Priestia aryabhattai, and Exiguobacterium sibiricum were significantly different in relative abundance (p < 0.01).Functional prediction analysis showed that in pyruvate metabolism, glycolysis/gluconeogenesis and amino sugar and nucleotide sugar metabolism were enriched after ensiling. AhSLF showed the most obvious trend of increasing abundance of pentose phosphate pathway, biosynthesis of secondary metabolites and biosynthesis of antibiotics, while the abundance of metabolic pathways decreased significantly (p < 0.05). Conclusions: L. fermentum can be recommended as an additive to improve the quality of amaranth silage, as it regulates the epiphytic microbiota in silage, improving the fermentation quality and metabolic capacity of the bacterial community. [ABSTRACT FROM AUTHOR]

Amaranths (Amaranthus L.) are multi-use crop species renowned for their nutritional quality and their tolerance to biotic and abiotic stresses. Since the soil salinity of croplands is a growing problem worldwide, we tested the salinity tolerance of six grain and two leaf cultivars of Amaranthus cruentus L. The plants were grown for 53 days under hydroponic conditions at 0, 50 and 100 mM NaCl. We investigated the growth rate, photosynthetic activity, mineral content, pigments and biochemical compounds involved in oxidative stress. Although 100 mM NaCl always decreased biomass production, we highlighted Don Leon and K91 as tolerant cultivars under moderate salt stress (50 mM NaCl). Under salinity, sodium accumulated more in the shoots than in the roots, particularly in the stems. Sodium accumulation in the plants decreased the net photosynthetic rate, transpiration rate and stomatal conductance but increased water use efficiency, and it decreased chlorophyll, betalain and polyphenol content in the leaves. It also decreased the foliar content of calcium, magnesium and potassium but not the iron and zinc content. The physiological parameters responded differently to sodium accumulation depending on the cultivar, suggesting a different relative importance of ionic and osmotic phases of salt stress among cultivars. Our results allowed us to identify the morpho-physiological traits of the cultivars with different salt tolerance levels. [ABSTRACT FROM AUTHOR]

The aim of this experiment is to investigate the effects of lactic acid bacteria and cellulase on the fermentation quality, chemical composition, aerobic stability and ruminal degradation characteristics of mixed silage prepared with amaranth and rice straw. Lactic acid bacteria and cellulase were used as silage additives, and the four treatments were as follows: control group (CON, no additive), lactic acid bacteria group (LAB, additive amount was 5 mg/kg fresh matter), cellulase group (CEL, 2 mg/kg) and lactic acid bacteria and cellulase group (LBC, additive amount was the same as in the individual treatments). All treatments were ensiled for 60 days. The dry-matter, crude-protein, neutral-detergent-fiber and acid-detergent-fiber ruminal degradability of silage were analyzed utilizing the nylon bag method. Compared with the CON group, the inoculation of lactic acid bacteria and cellulase individually promoted the fermentation of mixed silage to a certain degree. The combined inoculation of mixed silage significantly increased (p < 0.05) the concentrations of lactic acid and dry matter, while it reduced (p < 0.05) the pH and ammonia nitrogen/total nitrogen, harmful microorganism counts and contents of acetic acid, neutral detergent fiber and acid detergent fiber. In addition, the aerobic stability time of the LBC group was lower (p < 0.05) than that of the other groups. The ruminal degradation rate of dry matter, crude protein, neutral detergent fiber and acid detergent fiber in the LBC group was significantly increased (p < 0.05) compared to the CON group. Overall, the addition of the additives mentioned earlier improved the quality of mixed silage composed of amaranth and rice straw, and the best results were obtained by combining the inoculation of lactic acid bacteria and cellulase. [ABSTRACT FROM AUTHOR]

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Metals can accumulate in different parts of plant species in high concentrations, which gives the basis for the plant-based technology called phytoremediation. Among annual species, Amaranthus is a well-studied, potential metal accumulator genus; however, some conflicts are found among published results. Thus, we studied the metal (Cd, Cu, Fe, Ni, Pb, and Zn) accumulation potential of Amaranthus plant parts (root, stem, and leaf) by meta-analysis, furthermore, by calculation of bioaccumulation factor (BAF) values. After the extensive literature search and the calculation of relative interaction intensity (RII) values, we found significant accumulation for each metal by Amaranthus individuals growing on contaminated soils compared to plants collected from uncontaminated ones. Differences among plant parts were significant for Cu and Fe, minor for Ni, Pb, and Zn, and negligible for Cd. The BAF values indicated high accumulation in the leaf, moderate in root and stem for Cd, moderate in each plant part for Pb, and very low in each plant part for Fe, Ni, and Zn. We highlight that Amaranthus species are good prospects for metal phytoremediation projects, although, due to specific plant part-metal patterns, special attention should be paid to the harvesting practice. [ABSTRACT FROM AUTHOR]

A field experiment was conducted in the early and late planting seasons, 2019 to evaluate the effectiveness of grain amaranth (Amaranthus cruentus L.) planted at different timing and proportion as a trap crop for reducing insect pest densities on cucumber. Amaranth was established into cucumber plots two weeks before cucumber (2WBC), same day (SD) with cucumber or two weeks after cucumber (2WAC) in 100:0, 100:25, 100:50, 100:75 and 100:100 cucumber-amaranth proportions. Amaranth planted 2WBC or SD trapped significantly higher numbers of Aulacophora foveicollis and Epilachna chrysomelina compared to 2WAC, corresponding to lower infestations and damage on cucumber, with the highest fruit yield at SD cucumber. While leaf damage was reduced by 68–74% at 100:100, yield increase of 66–69% was obtained at 100:50 relative to sole cucumber plots. Hence, planting grain amaranth SD with cucumber at 100:50 cucumber-amaranth proportion has a great prospect against insect pests of cucumber in a trap–cropping strategy. [ABSTRACT FROM AUTHOR]

Intercropping systems often contribute to soil health management including inhibiting root-knot nematode disease. The main purpose of this study was to investigate the potential effect of the cucumber-amaranth intercropping system on soil biota, specifically the nematode and microbial communities. Furthermore, the cucumber root-nematode disease was also evaluated. The study found significant effects of cultivation systems (cucumber-amaranth intercropping and cucumber monocropping) and growing seasons (winter-spring (WS) and autumn-winter (AW)) on both soil nematode and microbial community structures in cucumber root-zone soil. Intercropping resulted in a decrease in the relative abundance of Meloidogyne spp., which was consistent with the observed alleviation of root-knot nematode disease. Bacterivorous nematodes were dominant in the intercropping system. The microbial biomass and community-level physiological profiles (CLPP) were generally higher in the intercropping system. Beta diversity analysis showed that the composition of microbial communities varied widely among the treatments and growth seasons. These findings suggest that intercropping with amaranth can regulate soil biota, leading to decreased incidence of root-knot nematodes (RKNs) diseases. [ABSTRACT FROM AUTHOR]