ALKALI WET-MILLING CHARACTERISTICS OF PEARLED AND UNPEARLED AMARANTH SEED

Researchers are showing increasing interest in grain amaranth because of its unique microcrystalline starch granules (1-3 mum in diameter). This investigation was conducted to determine the potential of an alka line wet-milling method to separate the starch from the seed. Pearled and unpearled Amaranthus cruentus seed was wet milled using a high-alk aline batch-steeping process and separation methods common to laborato ry wet-milling of corn. Starch with a purity of 0.2% protein was obtai ned from both the pearled and unpearled amaranth. However, more starch was recovered from unpearled amaranth because of the leaching of fine starch granules during steeping. Less germ was recovered using unpear led amaranth.