[Chemical composition and nutritive value of the protein of Amaranthus quintensis]

Abstract

An account is given of some considerations concerning the chemical recognition and evaluation by biological methods of the quality of the flour obtained from Amaranthus quitensis seeds, submitted to grinding and sifting. The protein content of the flour (21.70g/100g) can be considered as very important, as well as that of the available lysine (5.20g/16gN). The calcium content was also remarkable (500mg/100g), and the starch ratio reached 45.00g/100g. The amount of nitrates found was 20.00mg/100g, which is an acceptable limit. The research for organic nitro compounds was negative. As for the biologic quality of the protein, the experiments revealed that it has quite an acceptable availability, as demonstrated by the following values: NPU = 42.50 +/- 6.10, D = 68.50 +/- 5.30, VB = 62, NPR = 2.10 +/- 1.80 and RNPR = 42.