THE EFFECT OF EXTRUDING ON AMARANTHUS SP. GRAIN AND GRITS QUALITY

Thermal treatment of cereals is used for improvement of their nutritive, hygienic, physic-chemical and other characteristics. Amaranthus sp. grains, which are similar in nutritive value and food processing to that of the cereals, have been classified to pseudocereals. The extruded products were obtained by extrusion of whole grains and grits of Amaranthus sp. The experiments were carried out on a single-screw extruder at a medium temperature (110°C) and humidity of 18%. Grains, grits and extruded products were analysed for chemical composition, energy value and microbiological status. The extrusion of Amaranthus sp. grain and grits decreased moisture and starch content, while the protein content remained constant. Thermal treatment improved the microbiological status of products in relation to untreated ones.