EFFECT OF PROCESSING ON THE PHYTOCHEMICAL COMPOSITION OF AMARANTH GRAIN (Amaranthus cruentus Linnaeus)

Abstract

A study was conducted to evaluate the effect of different processing methods on the qualitative and quantitative phytochemical composition of Amaranth grain (Amaranthus cruentus L.). The processing methods included fermentation, roasting and sprouting. Phytochemical compounds such as saponins, alkaloids, phenolics,

flavonoids, phytates, and oxalates were assessed. The results indicated a heavy presence of alkaloids in raw and sprouted grains, while fermented and roasted grains exhibited moderate levels. All processed grains showed a moderate presence of phytates, whereas tannins were absent across all treatments. Phenol was present in raw and fermented grains but however absent in sprouted and roasted samples. Quantitative analysis revealed that raw amaranth grain had the highest alkaloid content (6.94 g/100g), followed by sprouted grains (4.70 g/100g Amaranthus cruentus). Flavonoid content was highest in roasted (6.03 g/100g) grains while the least was observed in fermented and raw amaranth grain with (2.70 g/100g, 2.88 g/100g respectively). The findings suggest that processing methods can modify the phytochemical composition of amaranth grain, enhancing its nutritional potential while reducing anti-nutritional factors making it a viable non- conventional feed ingredient in poultry production.