Asian Journal of Dairying & Foods Research
SCOPUS
  • Year: 2012
  • Volume: 31
  • Issue: 4

Effect of storage on nutritional and sensory qualities of grain amaranth (Amaranthus hypochondriacus) flour

  • Author:
  • Bhatiwada Nidhi, V. Indira1
  • Total Page Count: 4
  • Page Number: 297 to 300

1College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, India

Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore- 570 020, India

*Corresponding author’s E-mail: nidhibhatiwada@gmail.com

Online published on 13 September, 2013.

Abstract

Grain amaranth (Amaranthus hypochondriacus) flour stored for six months in airtight glass containers at room temperature was analyzed for nutrient composition initially and after 3rd and 6th month of storage. No significant effect on nutrients was observed but sensory qualities decreased in sixth months of storage.

Keywords

Amaranthus hypochondriacus, Grain amaranth flour, Nutrients, Storage