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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]

The aim of this study is to evaluate the impact of sous-vide method on amaranth seeds amino acids and individual phenolics content. The sous-vide method was applied at different temperatures (75 °C, 80 °C and 85 °C) for different times (60 minutes, 120 minutes, 180 minutes and 240 minutes), at different solid/liquid ratios (1/4, 1/5, 1/6). Eight phenolic acids (rosmarinic acid, p-coumaric acid, chlorogenic acid, vanillic acid, caffeic acid, p-hydroxybenzoic acid, protocatechuic acid, and gallic acid) and four flavonoids (kaempferol, luteolin, myricetin, and quercetin) were studied. The extraction and identification of free amino acids were carried out using 15% trichloroacetic acid. Variance analysis of the amino acid content in the composition of sous-vide treated amaranth seeds highlighted five essential amino acids (valine, leucine, isoleucine, threonine, and phenylalanine), and the variance analysis of the composition of amaranth seeds treated with the sous-vide method revealed a high total content, particularly influenced by temperature. The Box-Behnken model was applied to study the combined effects of three parameters (temperature, time, and solid-to-liquid ratio) on the total amino acid and polyphenol content during sous-vide treatment. The models developed for total amino acids and polyphenols were statistically significant according to ANOVA, and the regression for both models was higher than 0.75.

ABSTRACTAmaranthus spp. was found a few centuries back as a highly auspicious plant species that might yield significant unsaturated fat, protein, and several other beneficial ingredients. Since that day, studies have mainly centered on different Amaranthus spp. Various journals with fundamental characteristics, including biological, pharmacological, technical, compositional, botanical along with health impacts have been published. This in-depth analysis focuses on constituents, anti-oxidant qualities, uses, and processing of amaranth. In addition to macro-components, the composition also contains vitamins, tocopherols, polyphenols, phytates, squalene, and other significant ingredients. Humankind has long been aware of the advantages plants have for supporting health. Amaranth is currently generating more scientific and commercial concern. This is because of its beneficial biological traits, diverse nutraceutical activity, and extensive phytoconstituents. Amaranth is a pseudo cereal plant that combines the qualities of a food and a health-improving commodity into one plant. This article addresses the most important biological and pharmacological activity of amaranth, in addition to its chemical makeup, status as a dietary ingredient, and effectiveness of its supplementation. The favorable biological features of amaranth formulations discussed in this work may serve as a catalyst for additional, deep scientific study in this area as well as for the advancement of new methods utilizing this pseudo cereal in the cosmetic & food sectors.

Abstract Amaranthus (Amaranthus cruentus) is an alternative food crop that requires fewer agronomic practices relative to other food crops. However, the yield of Amaranthus varies due to factors such as season, soil fertility, variety, and management practices. There is limited information available on certain agronomic practices for Amaranthus, such as harvesting frequency and N fertilizer application rates. The objective of this study was to determine the effects of nitrogen levels and harvesting frequencies on the growth, leaf and seed yield, and yield components of the Amaranth Madiira-2 cultivar at Jimma, under irrigation. The study used a randomized complete block design with a factorial arrangement of five N levels (0, 34.5, 69, 103.5, and 138) and three harvesting frequencies (weekly, every 2 weeks, and every 3 weeks), replicated three times. Data on phenological growth, yield, and yield components were collected and analysed using SAS software (version 9.3). The results revealed that the combined effect of nitrogen and harvesting frequency significantly influenced (p

The idea of using amaranth seeds as part of a functional food is not new. Numerous studies on the quality of pseudocereals share a common element: the concept of a health-beneficial food. The aim of this study was to develop four types of chocolate bars that were enriched with amaranth seeds, which had been pre-treated with the sous-vide method. The percentage values of the amounts of amaranth seeds varied to be evaluated both sensorially and physico-chemically. Another focus of this study was to examine the effect of adding sous-vide treated amaranth seeds to dark chocolate in terms of nutritional and sensory properties. The results highlighted major differences between the samples, both in terms of texture and physico-chemical properties. The samples were made using 100% cocoa dark chocolate and amaranth seeds that were thermally treated at 85°C for 180 minutes, using a hydration ratio of 1/6, where 1 represents the amount of amaranth (10g) and 6 represents the amount of water in which the amaranth seeds were hydrated during the sous-vide treatment (60ml). All four samples with 5%, 10%, 20%, and 50% amaranth seeds were stored at 4°C during the determinations, along with the control sample, which was represented by the dark chocolate without the addition of sous-vide treated amaranth seeds.

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.

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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]

Amaranth (Amaranthus spp.) is a promising alternative crop, which is gaining more popularity and a more widespread distribution throughout the world. The aim of this study has been to find out how the doses of mineral fertilizers affect the yield and quality of amaranth grain in the wet and warm climate of the Western Forest Steppe of Ukraine. The research was conducted from 2020 to 2022, on an experimental field of the Lviv National Environmental University (LNEU - Dublyany). The soil of the experimental field is Grayic Luvic Phaeozem. The experiment comprised seven different fertilizer treatments: N0P0K0, N40P20K40, N80P40K80, N120P40K80, N160P60K120, N200P80K120, N200P80K160. The tested plant was amaranth of the Kharkivskyi 1 variety. Asystematic increase in fertilizer doses, particularly nitrogen, led to a gradual rise in amaranth grain yield. In the control without fertilizers, the yield was 2.31 Mg ha-1. With an increase in fertilizer application, it rose by 2.57 Mg ha-1, reaching 4.88 Mg ha-1 at the highest fertilizer dose N200P80K160. The grain bulk density was higher (790 g l-1) in the variants without fertilizers, and the lowest when N200P80K160 and N200P80K180 were applied, where it was 755 g l-1 and 750 g l-1. The protein content in amaranth grains increased from 16.2% to 18.9%, reaching its peak under the influence of an increase in mineral fertilizer doses from N40P20K40 to N200P80K160. The starch content decreased from 67.4% on the plot without fertilizers to 64.8% when applying the highest doses of fertilizers, i.e. N200P80K120 and N200P80K160. Statistical models of correlations showed that the doses of mineral fertilizers, especially nitrogen, have a strong influence on the indicators of yield and grain quality of amaranth in the warm and humid climate of western Ukraine. High doses of fertilizers significantly increase yield, but negatively affect the grain bulk density and starch content, while significantly increasing the proportion of protein. [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]

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]

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]

Background. One of the principal ways to enhance the food products quality and improve the nutritional structure of the population is the introduction of non-traditional types of plant raw materials containing a balanced complex of proteins, lipids, minerals, vitamins, macro- and microelements into the diet. Methods. As an object of research, we used amaranth grain of the “Voronezhsky” variety. The processing of amaranth grain into various products was carried out on MLP-4 laboratory grinding mills with fluted and smooth microrough rollers. Results. As a result of mechanical amaranth grain processing using stock-produced technological equipment, the following amaranth processing products were derived as a raw material for the production of various bakery, confectionery and food-concentrate products: whole grain amaranth flour, low-fat amaranth flour, starchy amaranth flour, protein amaranth flour, amaranth flakes and amaranth bran. Technological scheme for producing whole grain amaranth flour consisting of third break systems has been developed. Conclusion. The yield of whole-ground amaranth flour was 97.2%, the yield of amaranth bran was 2.8%. Technological scheme for processing amaranth meal and consisting of one milling and three vibrating systems has been developed. The yield of whole-ground amaranth flour was 92%, the yield of amaranth bran was 8%. The optimum parameters of the amaranth grain hydrothermal treatment by cold conditioning were determined - in the production of amaranth flakes, the original amaranth grain are to have a moisture content of 12-13% and be binned for 2 hours. Established optimum roller space at which the yield of amaranth flakes reaches 88.9% per one pass through the roller mill is 0.1 mm.

The materials of the article provide a historical reference to the emergence and agronomic characteristics of amaranth. Today, more than 100 species of amaranth are known in the world. In Ukraine, amaranth began to be grown in 1989-1992. The yield of amaranth green mass can be more than 100 t/ha. Amaranth grain yield in Ukraine ranges from 25 to 40 centners per hectare. The chemical composition of amaranth grain and its processing products: amaranth oil, flour, grits was analyzed. The issues of using amaranth grain and its processing products in the bakery, meat, animal feed and pharmaceutical industry are considered. The main value of amaranth flour is the presence of protein and essential amino acids. Amaranth flour contains: 3.8 times more proteins than wheat flour, 9.4 times more lipids, 17 times more fiber, 8.8 times more ash; mineral substances: sodium 24 times, potassium 4.2 times, calcium 19 times, magnesium 6 times, phosphorus 5 times, iron 36 times; vitamins: thiamine 33 times, riboflavin 74 times, niacin 1.2 times. The oil contains up to 8% squalene, which provides healing and anti-inflammatory properties. The characteristics of the content of squalene in amaranth oil in comparison with olive oil are given. The agronomic issues of cultivation and features of post-harvest processing of amaranth are considered. The general view and layout of the seed plant using Fadeev's gentle fractional technology for the production of strong seeds are given. Methods of cleaning amaranth are analyzed and a technological scheme using pneumatic vibrating tables and a photoseparator is proposed. During cleaning, Fadeev sieves were used to remove mineral impurities, soot, and scum. A photo of various fractions obtained during amaranth cleaning is given. It has been established that the repeated separation of amaranth seeds, which have come off from the middle of the pneumovibrating table, can improve the quality of cleaning from the shrike. The photoseparator, when individually removing weeds, which are different in color from the color of pure seeds, cannot help but remove 4-5 pieces of pure seeds from the flow "for the company". It is this mixture of amaranth seeds and cornflower, which is dumped as waste after the photoseparator, is also "ennobled" during separation on a pneumatic shaker table, which in general makes it possible to minimize the share of waste when cleaning amaranth, and to bring the quality of cleaning to an absolute level.

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]

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]

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]

Amaranth is a pseudocereal rich in macronutrients and micronutrients, with about 60 species cultivated worldwide. It is a high nutritional value food because of its many essential amino acids. Recent investigations demonstrate that the phytochemicals and extracts of amaranth have beneficial effects on health, including antidiabetic potential, a decrease in plasmatic cholesterol and blood pressure, and protection from oxidative stress and inflammation. Nowadays, type 2 diabetes has increased worldwide, becoming a problem of public health that makes it necessary to look for alternative strategies for its prevention and treatment. This review aims to summarize the antidiabetic potential of diverse species of the Amaranth genus. A bibliographical review was updated on the plant's therapeutic potential, including stem, leaves, and seeds, to know the benefits and potential as an adjuvant in treating and managing diabetes and associated pathologies (hypertension, dyslipidemia, and heart disease). This analysis contributes to the generation of knowledge about the therapeutic effects of amaranth, promoting the creation of new products, and the opportunity to conduct clinical trials to assess their safety and efficacy. [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]

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]

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]

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]

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]

The functional properties of Andean grain starches of two species, amaranth (Amaranthus caudatus) and canihua (Chenopodium pallidicaule), three cultivars each, were studied. The study focused on chemical composition, pasting properties, thermal properties, water solubility index (WSI), swelling power (SP), and granule morphology. All amaranth starches were waxy starches, with amylose content less than 5 %, which had some differences in chemical composition (p

Climate change is reducing forage availability for ruminants. Previous studies in Northern Patagonia, Argentina, have demonstrated the adaptation of the amaranth crop to these agroclimatic conditions under irrigation. Moreover, this crop is used as forage in marginal areas of the world, given its outstanding productive and nutritional qualities. The objective of this study was to evaluate the nutritional quality of amaranth silage in response to previous wilting and the addition of lactic acid bacteria. The crop was harvested at the milky grain stage and ensiled in experimental microsilos for 60 days. Before ensiling, different treatments (wilting and addition of lactic acid bacteria) were applied. Parameters related to nutritional quality were evaluated, including ash, crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), dry matter digestibility (DMD), and metabolizable energy (ME). Simultaneous treatment with air and the addition of lactic acid bacteria before ensiling resulted in the best nutritional quality characteristics of the silage. The most significant results were protein value of 12.7%, 41.1% NDF and 19.1% FDA. The DM and ME were 74% and 2.67 Mcal/kg, respectively. Thus, amaranth silage can be considered an alternative conserved forage for animal feed in this region. Highlights: • Amaranth crops as a resilient forage option for regions facing climatic challenges such as northern Patagonia, Argentina. • The dry matter reduction of the ensiled plant material was

The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products. The obtained experimental results of the acidity and moisture content of samples of dough pieces with the addition of wheat-amaranth bran (5–15 %) and a control sample of wheat dough with 5 % content of wheat bran are within the normative values established in the standards. The addition of 5, 10 and 15 % wheat-amaranth bran improves the nutritional value of the finished product due to the high content of protein, micro- and macroelements, and highly unsaturated oil in the seeds, which contains squalene. Adding wheat-amaranth bran does not change the structure and properties of bread. The resulting samples of tin bread containing 5, 10 and 15 % wheat-amaranth bran have a smooth surface without any special deformations, a soft, elastic crumb, uniform thin-walled porosity without breaks; the taste and smell correspond to this type of wheat bread. The most pronounced taste and smell of wheat bread with 5 % wheat bran content is in tin bread containing 15 % wheat-amaranth bran. The physicochemical parameters of wheat-amaranth test samples, with the exception of moisture and acidity, do not exceed the values of the control sample. Based on the results of the research, technology for preparing enriched wheat pan bread with the addition of wheat-amaranth bran in amounts of 5, 10 and 15 % has been developed.

AbstractNanodiamonds (ND) are nano-particles with a size of 4–5 nm which are intensively investigated for a number of properties that make them suitable for bio-applications. They could be chemically modified, they have a high adsorption capacity, high mechanical and chemical stability. Because ND have all these properties, they are also suitable for application in specific wastewater treatment and especially when the treated water is polluted with toxic compounds. The effect of ND applied in laboratory sand biofilter was investigated in this research. Synthetic wastewater with a model toxicant, the azo-dye amaranth, was used. The results showed that, in the presence of ND, the efficiency of amaranth removal remained high (more than 90%) in concentrations close to the critical one. The level of carbon-containing pollutants (assessed as chemical oxygen demand (COD) and total organic carbon (TOC)) decreased. The number of bacteria from the key detoxification groups increased 98 times for Pseudomonas sp. and 105 times for azo-degrading bacteria, while aerobic heterotrophs increased only 6 times after ND were applied. The abundance of Pseudomonas spp. after ND addition was confirmed with fluorescence in-situ hybridization.The activities of the key enzymes increased with 26–57%. Also, the activities of cathechol-1,2-dioxygenase and catechol-2,3-dioxygenase were found after ND addition but not before that. The obtained data showed that after ND were introduced in the wastewater treatment system, the number of biodegrading bacteria increased. They synthesized large amounts of azoreductases and oxygenases that led to the improved parameters of azo-detoxification process.

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]

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]

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]

Climate change is reducing forage availability for ruminants. Previous studies in Northern Patagonia, Argentina, have demonstrated the adaptation of the amaranth crop to these agroclimatic conditions under irrigation. Moreover, this crop is used as forage in marginal areas of the world, given its outstanding productive and nutritional qualities. The objective of this study was to evaluate the nutritional quality of amaranth silage in response to previous wilting and the addition of lactic acid bacteria. The crop was harvested at the milky grain stage and ensiled in experimental microsilos for 60 days. Before ensiling, different treatments (wilting and addition of lactic acid bacteria) were applied. Parameters related to nutritional quality were evaluated, including ash, crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), dry matter digestibility (DMD), and metabolizable energy (ME). Simultaneous treatment with air and the addition of lactic acid bacteria before ensiling resulted in the best nutritional quality characteristics of the silage. The most significant results were protein value of 12.7%, 41.1% NDF and 19.1% FDA. The DM and ME were 74% and 2.67 Mcal/kg, respectively. Thus, amaranth silage can be considered an alternative conserved forage for animal feed in this region. [ABSTRACT FROM AUTHOR]