The use of amaranth in the food industry and feed production based on the study of its chemical composition

By the method of natural selection, 4 local varieties of amaranth were developed based on more than 20 foreign varieties. It has been shown that the new varieties produce an ordinary green mass with a high index of amino acids. The results of the chemical analysis of the amaranth product are presented. A method of using amaranth juice as a food and effective additive to animal feed is proposed.