Proximate, Antinutritional, Microbial, and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus).
Aemiro Tadesse ZulaDagim Alemayehu AyeleWoinshet Abera EgigayhuPublished in: International journal of food science (2020)
From the study, it can be concluded that beside the good nutritional profile of Amaranthus, it has antinutritional content which needs to limit the concentration of Amaranthus in blending with other grains during product development.
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