Screening of Amaranth Accessions for Varaition in Starch Properties
Ejikemenwa I. Anih
Dr. Mark Campbell, Faculty Mentor
In a bid to identify alternative foods in the United States that meet the medical needs of many people who are intolerant to cereals such as corn, rice or wheat, we analyzed starches from some 200 samples of Amaranthus grown around the world, all of which were obtained from the USDA Plant Introduction Station in Ames, Iowa. We looked for possible chemical differences that will make Amaranthus starch a good supplement in human diets. In addition to our field analysis, in the lab, we used a Differential Scanning Calorimeter (DSC) to analyze the chemical components of Amaranthus spp. Studies carried out by other researchers have shown that the percentage composition of amylose has a characterizing effect on consumable starch. We found a great deal of variation in DCS thermograms that are likely the result of differences in starch structural and chemical composition.
Keywords: Amaranthus, Starch, Thermograms
Presentation Type: Oral Paper
Location: VH 1010