The objective of this study was to determine the nutritional and
functional properties of Amaranthus cruentus grain grown in Kenya for
preparation of a ready-to-eat product that can be recommended as infant
complementary food. Amaranth grains were subjected to steeping and
steam pre-gelatinization to produce a ready-to-eat nutritious product
with improved solubility during reconstitution. The effect of
processing on the functional and nutritional properties of amaranth
grain was analyzed. Two blends were prepared from raw and processed
amaranth grains. Standard procedures of Association of Official
Analytical Chemists (AOAC) were used to determine the proximate
chemical composition. High Performance Liquid Chromatography (HPLC) was
used quantify amino acid, water soluble vitamins, α- tocopherols
and phytates, while Atomic Absorption Flame Emission spectrophotometry
was used to determine the mineral element composition. Fatty acid
composition was determined using Gas Liquid Chromatography (GLC).
Tannin composition was determined using vanillin hydrochloric acid
method. The overall results indicated that processing amaranth grain
did not significantly affect its nutritional and physicochemical
properties. Amaranth grain product was rich in protein with 0.5 g/10g
of lysine, a limiting amino acid in cereals, and methionine, a limiting
amino acid in pulses. The product had good amount 44.4 mg/100g of
α- tocopherols important for infant development. The product was
also rich in oleic acid (36.3%) and linoleic acid (35.9%) with some
amounts of linolenic acid (3.4%) that are important for infant growth.
It also had good amounts of minerals of importance such as potassium
(324.4 mg/100g), phosphorous (322.8 mg/100g), calcium 189.1 (mg/100g),
magnesium (219.5 mg/100g), iron (13.0 mg/100g) and zinc (4.8 mg/100g).
Considering amaranth grain product fed to infant three times a day, at
a reconstitution of 15% product, the levels of magnesium, manganese and
tocopherols were far above the recommended intakes, while protein,
phosphorous, iron, zinc, riboflavin and niacin were above the average
requirements. Therefore, reconstituting the product with milk would
enrich the deficient nutrients, especially for iron and zinc which are
crucial nutrients for infants. The processing method is a practical
approach aimed at combating the problem of malnutrition among infants
and young children in Kenya and other developing countries. The product
developed in this study would also be appropriate for use in geriatrics
care and also in immuno-compromised individuals. The technique in this
study can be easily adopted at both household and village levels to
produce high protein-energy weaning food to help enhance the
nutritional status of Kenyans