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.