ISOLATION AND CHARACTERIZATION OF STARCH FROM AMARANTH FLOUR

A simple procedure for isolation of amaranth starch uses commercial am aranth flour as starting material. Flour is stirred in 0.25% sodium hy droxide solution, and the starch is isolated by screening and centrifu gation with water washing. Granules remain well-formed, with a low con tent of protein and fat. In comparison, a commercial sample had higher protein and fat content, which may account for the existence of the s tarch ''popcorn balls'' formed of granules cemented together in a uniq ue spherical shape.