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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]

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]

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]

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]

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]

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

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.

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.

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.

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]

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]

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]

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]

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]

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]

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]

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

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.

Abstract 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.

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]

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]

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]

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]

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]

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]

Copyright of Chinese Journal of Applied Entomology is the property of Chinese Journal of Applied Entomology, Editorial Department 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.)

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.)

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.

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.

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.

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]

• White rust disease caused by wilsoniana bliti is a global concern in amaranths. • Advanced breeding lines (ABL) exhibiting high white rust resistance were identified. • Significant variability in ABLs for nutritional, antioxidant and minerals content. • Identified 5 locally preferable nutritious ABLs with enhanced white rust resistance. Identification and utilization of locally preferred vegetables and increasing dietary diversity are the most effective ways to sustainably prevent hidden hunger. Underutilized crops such as amaranth (Amaranthus spp. L.) can address the nutritional problem of society. However, its wide adoption and cultivation are restricted by a major fungal disease i.e., white rust caused by Wilsoniana bliti (Biv.) Thines (Syn. Albugo bliti) , especially in the tropical and subtropical regions of the world. As genetic improvement for the development of resistant varieties is the most sustainable approach, amaranth germplasm was explored and through individual plant selection and selfings, advanced breeding lines were developed in our study. Through field screening and artificial challenge inoculation, advanced breeding lines (ABLs) with high levels of white rust resistance were identified. Further evaluation for yield and quality traits indicated significant variability in the ABLs for nutritional components such as protein content (18.19–27.50%), total phenols (568.62–1220 mg GAE /100 g DW) and FRAP antioxidant activity (559.83–1531.17 mg AAE/100 g DW). The ABLs also differed in their mineral nutrient content in terms of N (2.91–4.40%), P (0.41–0.60 %), Ca (1.60–2.40 %), S (0.25–0.32 %), Fe (831.13–1168.48 ppm), Mn (285–1146.96 ppm) and Zn (133.85–206.29 ppm). Advanced breeding lines viz., IIHR-B-AM286–17–2–8 (A. dubius), IIHR-B-AM-08–13–5–2 (A. blitum), IIHR-B-AM276–3–9–4, IIHR-B-AM65–17–3–8 and IIHR-B-AM45–6–2 (A. tricolor) with good local consumer preference with enhanced resistance to white rust were identified. [ABSTRACT FROM AUTHOR]