Amaranth: An Andean Crop with History, Its Feeding Reassessment in America

Abstract

This chapter refers to the history of amaranth crop in America and its nutritional revaluation of recent decades. The composition of macro- and micronutrients in grains and leaves, the morphological structure of its grain, and levels of undesirable substances (anti-nutritional and toxic compounds) are described. The latest studies of the main functional properties (emulsifying, hydration, gelling, and foaming) of amaranth carbohydrates and protein are included. These properties affect directly and indirectly the processing and/or storage of food, its quality, and its acceptability and impact on sensory character, especially the texture. Finally, its potential industrial application and the challenges to increase consumption of amaranth are presented.