Shimelis Admassu Emire and Martha Arega
Amaranth has important role in actions against hunger and malnutrition that occur due to low rain fall conditions. The aim of this study was to investigate the development of value added product from blends of amaranth flour with wheat flour and quality characterization of composite flours. A chemical composition, physico-chemical characteristics, farinographic profiles and sensory quality were investigated to characterize blends and value added food products. It was found that protein, fat, ash, iron, zinc, phosphorous and calcium contents in the blends increased significantly with an increase in amaranth substitution. The amaranth flour substitution of 5 to 30% increased water absorption and quality of the dough. It also increased dough development time from 3.5 to 5 minutes, but decreased the dough stability time from 5.6 to 2 min. Gluten content of the blend flours containing 5-10% amaranth were within the recommended range for standard bread production. It was concluded that the flour blends containing up to 10% of amaranth and baked at 220oC for 18min can be used in industrial bread production. The substitution of wheat flour with amaranth one can contribute to improvement of food security and production of various gluten-free value added products.
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