Physical and Physiochemical Properties of the Fresh and Roasted Amaranthus viridis L. – A Comparative Study
1*R Rosalin Nikitha and 2A Priya
1*Department of Foods and Nutrition, RVS College of Arts and Science, Coimbatore - 641402 and 2Department of Food Science and Nutrition, Dr. N.G.P. Arts and Science College, Coimbatore - 641035 E-mail: priya.a@drngpasc.ac.in *Corresponding author e-mail: nikitharose.tk750@gmail.com
ABSTRACT
This study provides insights about the impact of heat on the anti-nutrients and functional groups present in the amaranth seeds. Fresh amaranth seeds were obtained, cleaned, washed, dried, grind and sieved to obtain a fine flour powder. The 1000 grain weight of the fresh and roasted amaranth seeds are found to be 0.69g and 0.68g respectively