Effect of Popping on the Chemical Composition and Anti-Nutritional Factors of Amaranthus caudatus Grain

Background and Objective: Amaranthus caudatus is a nutritious pseudo cereal with an optimal protein level similar to that of true cereals. However, it is known to have relatively high levels of antinutritional factors, making it essential to improve the nutritional value of Amaranthus-based feeds through processing. This study was designed to evaluate the effects of popping on the chemical composition and antinutritional factors of Amaranthus. Materials and Methods: Amaranthus caudatus grains were obtained from five farmers in Southwest Ethiopia, then cleaned, sun-dried and stored at 4°C. The grains were subsequently popped and milled for analysis. Proximate and mineral content analysis were performed at Jimma University and Horticoop Ethiopia, respectively, employing standardized methods, with each analysis conducted in triplicate to ensure accurate nutritional assessment. Phytate, tannin and oxalate contents were analyzed using established methods, followed by ANOVA for statistical differences between raw and popped samples. Results: The results indicated that the crude protein (CP (%)), ether extract (EE (%)) and metabolizable energy (ME) contents significantly decreased (p<0.05) in popped grains compared with those in raw grains. Popping also significantly reduced (p<0.05) the calcium and iron contents by 28.1 and 5.61%, respectively. Significant differences (p<0.05) in antinutritional factors, particularly condensed tannins, phytates, alkaloids and saponins, were detected between the two groups. Conclusion: It provides significant amounts of protein, fat, gross energy and various macro and micro minerals, making it a valuable complement to cereals and legumes. Additionally, popping resulted in a notable decrease in crude protein, fat and energy content further investigation into alternative processing methods is crucial to fully unlock the nutritional potential of the crop Amaranthus caudatus.