@article{fdi:010065022,
  title = {{P}rotein quality of amaranth grains cultivated in {E}thiopia as affected by popping and fermentation},
  author = {{A}mare, {E}. and {M}ouquet {R}ivier, {C}laire and {S}ervent, {A}. and {M}orel, {G}. and {A}dish, {A}. and {G}uledat {D}esse, {H}.},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he effect of popping and fermentation on protein quality of three different varieties of amaranth grains cultivated in {E}thiopia was evaluated. {T}otal lysine content of the grains was higher than that of commonly available cereals but close to that of legumes. {M}ethionine and cysteine contents in the grains were also higher than that found in cereal and legume proteins. {P}ercentage of total indispensable amino acids, excluding tryptophan, was 43% - 49%, which was higher than {WHO} reference pattern (31%). {P}opping resulted in 36% and 37% reduction in total lysine and cysteine contents, respectively, whereas fermentation reduced cysteine, lysine and methionine contents by 16%, 20% and 20%, respectively. {F}rom the free amino acids, histidine was the major indispensable amino acid but threonine was not detected. {D}uring popping, all free amino acids, except threonine, were reduced. {O}n the other hand, fermentation significantly increased (p < 0.01) most amino acids except arginine, which was significantly decreased (p < 0.01), and tyrosine and glutamic acid, for which no change was observed. {P}opping decreased in vitro protein digestibility ({IVPD}) by 8.3% - 17.1% while fermentation increased {IVPD} by 4.8% - 7.5%. {S}ubstitution of amaranth for wheat and/or maize during complementary food formulation could contribute much to the daily requirements of indispensable amino acids of young children.},
  keywords = {},
  booktitle = {},
  journal = {{F}ood and {N}utrition {S}ciences},
  volume = {6},
  numero = {1},
  pages = {38--48},
  year = {2015},
  DOI = {10.4236/fns.2015.61005},
  URL = {https://www.documentation.ird.fr/hor/fdi:010065022},
}