Influence of Germination on Physico‐chemical Properties of Amaranth Flour and Starch Microscopic Structure

A basic procedure was developed to germinate amaranth seeds (Amaranthus hypochondriacus). The “true” protein/total crude protein ratio decreased slightly after 36 h of germination. However, some of its rheological properties (e. g., farinographic and viscographic performances) were substantially improved by such simple treatment. Ultrastructural changes of the starch, as assessed by scanning electron microscopy, were also followed during this process. The smooth surface and dense packing of the starch in untreated seeds were outstandingly modified during germination. This procedure might contribute to widen the restricted food uses of this nutritious crop.