AMARANTH (Amaranthus sp.)

Amaranth belongs to the Amaranthaceae family, and it is a pseudo-cereal. The Amaranthus genus includes about 60 species, most of them being wild ones. For seed production the most important species are A. cruentus, A. hypochondriacus and A. caudatus. Amranth is an annual, broad-leaved plant. It has a deep root system, it forms the main tap root with many side branches. Stalks of cultural forms are 0.9 to 1.8 m high.

Amaranth was grown already by the Aztecs, Incas and Mayas. After the occupation of Mexico by the Spaniards in1519, all the amaranth growths were destroyed and its further cultivation was banned. Amaranth fell into desuetude and was conserved just in remote places in the central and South American mountains, and in tough conditions of mountainous regions of India, Nepal, Tibet and China where it had been introduced. Many decorative types were obtained by botanical gardens in Europe. Vegetable forms of amaranth were grown in Europe, Africa and Asia.

Seeds

Importance and grain composition:

Amaranth is used for direct consumption and is part of main food products. It is also used for feeding animals. In some countries of Central and South America, Africa and Asia, young plants and leaves are eaten fresh or cooked with different seasonings. Amaranth seeds are used for the production of some pastries, pasta, baby food and instant drinks. For these purposes they are modified by grinding, roasting, puffing, extrusion, expanding, cooking under atmospheric or higher pressure, flaking, pregerminating, enzyme treatment, heat treatment with lime milk, rinsing in alcalic water and subsequent drying. Amaranth is suitable for the gluten-free diet. In animal nutrition it is one of potential substitutes for animal origin ingredients for monogastric farm animals. It can also be used as a fodder crop for ensiling.

Amaranth grain has a high content of crude protein, as compared with other cereals. Proteins have a high biological value, they contain a higher amount of lysine and sulphur aminoacids. Crude fibre is about 2.2%, nitrogen-free extract 57% (mainly starch), fat makes up about 6-9% and consists mainly of unsaturated fatty acids (linoleic, oleic, linolenic). Fat contains squalene that acts as an antioxidant. Compared with other cereals, amaranth has higher calcium and iron contents. From vitamins, the highest contents are those of riboflavin and vitamin E.

Cultivation requirements:

Amaranth is a thermophilic plant, the optimum temperature for growth is 20 to 25 °C. It requires light to medium, sandy-loam, loamy-sand to lighter loamy soils. It does not like waterlogged soils (even temporarily), and non-structural soils inclining to form crusts on the surface. In the early growth phase it does not tolerate shading, which may cause a considerable retardation of growth and even dying off of a plant, e.g. if there is a high weed infestation. It is not moisture intensive, it requires a sufficient supply of moisture after the sowing, during the springing up and initial growth. On the contrary, when seeds are maturing, dry and warm weather is necessary. Amaranth is not demanding for a previous crop, suitable ones are cereals, rape, legumes and potatoes. However, it is sensitive to weed infestation. A disadvantage is an uneven maturation of seeds.