PRODUCTION OF HIGH-PROTEIN FLOUR AND MALTODEXTRINS FROM AMARANTH GRAIN

The feasibility of producing a high-protein flour (HPAF) and maltodext rins from whole amaranth flour was explored using a commercial prepara tion of alpha-amylase. The yields of HPAF and maltodextrins were 47-49 % with 31% of protein content, and 51-53% with a protein content of09% respectively which is within the recommended level (< 1.0%). The prot ein digestibility of HPAF (75 6%) was comparable to that of raw flour. The flour dispersibility of HPAF was 75%. The protein enriched flour may be used as a dry milk extender. Amaranth maltodextrins showed a si milar Hunter colour and physical appearance to those exhibited by a co mmercial product. When amaranth maltodextrins were fractionated on Bio gel P-10 two principal peaks, with degrees of polymerization of 1 and 2, were obtained. This suggests that amaranth grain may be used for th e production of the two cited products.