Amaranth Amaranthoel Amaranthus caudatos (Amaranth, das Korn der Inka)

Amaranth protein gels

jagger — 2005-10-18T19:11:09Z

Rheological characterization of amaranth protein gels

Gel forming properties of amaranth proteins at different thermal conditions and protein concentration were studied. Gel point (G′ and G″ crossover) and gelation kinetics (G′ vs. time) were analyzed. The type of gel formed from the rheological point of view was studied analyzing the rheograms obtained from frequency sweeps. Texture properties of cold-set gels were analyzed by TPA assays. Minimum conditions for gelation were 7%, w/v and 70 °C. Elasticity of heated dispersions and gels increased with the increase of protein concentration. A high value of the network structure index was observed. This behavior could be related to the great proportion of disulfide bonds formed during amaranth protein gelation. At temperatures above 70 °C (80, 90 and 95 °C), gelation of dispersions (15%, w/v) took place at times less than 5 min. A first order kinetic gelation process with reaction rate specific constant values that increased with the increase of heating temperature was observed. A rapid denaturation of globulins followed by sulfhydryl/disulfide interchange reactions between protein molecules conduced to a gelation phenomenon enhanced by protein aggregation. Gels prepared over critical conditions (T>70 °C, protein concentration >7%, w/v) presented a strong gel-like behavior. These type of gels were elastic in nature (tan δ<0.1), of high hardness, fracturability and cohesiveness, although presented low adhesiveness. Depending on protein and thermal conditions, amaranth proteins were able to form self-supporting gels that could be applied in different gel-like foods.

M.V. Avanzaa, M.C. Puppob and M.C. Añónb,

Hydration kinetics of amaranth grain

jagger — 2005-10-18T19:09:32Z

The kinetics of water uptake by amaranth grain soaked in plain water, SO2 aqueous solution (0.01% and 0.02%, w/v) and SO2 solution (0.02%, w/v) with variable concentrations of lactic acid (0.0025% and 0.0050%, v/v), covering a temperature range from 30 °C to 60 °C was investigated. The resulting kinetics data were correlated by means of Pelegs equation. The Peleg model predicted adequately the hydration kinetics of amaranth grain till saturation moisture content using short-time data at the given conditions. The Peleg rate constant k1 and Peleg constant capacity k2 were affected by temperature and soaking conditions. The constant k1 decreased from 50.8 to 21.3 for increasing temperature from 30 to 60 °C, while for k2 the decreased was from 1.87 to 1.17 when soaking in plain water. Amaranth soaking in SO2 aqueous solution gave lower k1 than those for plain water, indicating acceleration in the absorption rate. The effect on k2 was less marked, being the moisture saturation capacities of the grain in plain water and SO2 solution almost coincident. The increase of SO2 concentration did not have practical effects on both constants k1 and k2.

Absorption rates for lactic acid concentration were significantly higher than those soaked only in SO2 solutions (the constant k1 was less in lactic acid solutions than in SO2 solutions); the values of k2 and consequently the saturation moisture contents were not practically affected by the presence of lactic acid in the soaking media.

Andrea Calzetta Resioa, Roberto J. Aguerreb and Constantino Suareza

Impressum

jagger — 2005-05-15T09:01:40Z

All Organic Trading GmbH
Breisinger Hans - Martin
Heisingerstr. 12
D - 87437 Kempten/Allgäu

Unternehmensangaben All Organic Trading GmbH
Naturkost Großhandel
Heisingerstr. 12
D - 87437 Kempten/Allgäu
Tel: (+49) 831 5758 155
Fax: (+49) 831 5758 159
Inhaber: Breisinger, Hans - Martin
Handelsregister Eintragung: HRB 8191
Gerichtsstand: Kempten/Allgäu
Umsatzsteuer-ID Nummer: DE 813705446
E-Mail: info@a-o-t.com

Haftungsausschluss: Trotz sorgfältiger Zusammenstellung und regelmäßiger Aktualisierungen der angebotenen Informa-tionen kann keine Gewähr dafür übernommen werden, dass alle Angaben stets vollständig, richtig und aktuell sind. Für Inhalte externer Websites, auf die über Links verwiesen wird, ist AOT nicht verantwortlich. AOT behält sich vor, den Inhalt dieser Website ohne vorherige Ankündigung zu ändern, zu entfernen oder zu ergänzen.

Kontakt Amaranthoele

jagger — 2005-05-15T08:58:25Z

All Organic Trading GmbH

Breisinger Hans - Martin
Heisingerstr. 12
D - 87437 Kempten/Allgäu
-GERMANY-
Tel. (+49) 831 5758 155
Fax (+49) 831 5758 159
info@a-o-t.com
http://www.a-o-t.com

OneTwoMax - Formmailer

Das große Quinoa Kochbuch

jagger — 2005-04-22T15:41:00Z

Quinoa, das Wunderkorn aus den Anden, findet immer mehr AnhängerInnen. Quinoa ist wegen seiner überaus wichtigen Inhaltsstoffe die hochwertigste Getreidesorte. Da das Korn aufgrund seiner Klebeeigenschaften besondere Eigenarten bei der Verarbeitung aufweist, ist eine Einführung, wie sie hier geboten wird, äußerst wertvoll. Liesl Werr gibt ihre Erfahrungen, die sie in den Jahren (seit Quinoa auf dem Markt ist) gemacht hat, in Form einer umfangreichen Rezeptsammlung wieder. Ein schön bebildertes Vollwertkochbuch und das erste Kochbuch über Quinoa in deutscher Sprache.

ISBN: 3-92505-49-X
Michaels Verlag u. Vertrieb GmbH

Weltweite Anbauflächen Amaranth

jagger — 2005-04-21T07:44:18Z

Anbauflächen Amarant

Amaranth statt Cornflakes

jagger — 2005-04-16T07:26:39Z

Amaranth statt Cornflakes

Fünf Mal am Tag soll man laut Ilk Obst und Gemüse zu sich nehmen, jeweils in kleinen Portionen. Zum Frühstück einen Apfel, tagsüber Getreide, Müsli, Beeren, Tomaten- oder Obstsaft.

Stichwort Getreide: Da ist Abwechslung bekömmlich und reizvoll. Man nehme etwa den Amaranth aus den Anden, der viel Eisen und Selen enthält und eine ideale Kindernahrung darstellt. Ein Mal wöchentlich kann man ihn wie Reis zubereiten. Weniger gut weg kommen die Cornflakes. Sie bestehen aus geschältem Mais, der zwei Stunden gekocht wird, anschließend getrocknet, gewalzt und geröstet. Viel Zucker macht das Produkt schmackhaft. Zum Frühstück besser geeignet ist Vollkornbrot, Joghurt, Müsli ohne Zucker, Obst.
Ernährungswissenschafterin Bettina Ilk aus Pichling

http://www.nachrichten.at/

Ernährungsphysiologischer Steckbrief Amaranth

jagger — 2005-04-15T07:54:58Z

Amaranth - Profitieren Sie von hochwertiger Eiweißqualität
Biologisch gesehen gehört Amaranth nicht zu den Getreiden, sondern zu den Fuchsschwanzgewächsen, die wir auch als Zierpflanze für Haus und Garten kennen. Der Kaloriengehalt von Amaranth lässt sich mit dem unserer heimischen Getreidearten vergleichen. Aber in den kleinen unscheinbaren Amaranth-Körnern steckt eine Kraft, mit der sich keines der Getreide messen kann.
Amaranth - Reich an Spurenelementen
Der Amaranth hat einen wesentlich höheren Anteil an Mineralstoffen und Spurenelementen. Zudem erhält Amaranth mehr Eiweiß, das zudem noch hochwertiger ist. In 100 g Amaranth stecken 14 bis 16 g Protein. Zum Vergleich: 100 g Reis enthalten 7,6 g.

Wie hochwertig ein Eiweiß ist, bemisst sich an seinem Anteil an essentiellen Aminosäuren, die der Körper nicht selbst herstellen kann. Das hochwertigste Eiweiß finden Sie übrigens im Hühnerei, hier sind alle essentiellen Aminosäuren enthalten.

Zum Vergleich
Kartoffel-Eiweiß hat eine biologische Wertigkeit von 59 Prozent, das Eiweiß aus dem Rindfleisch bringt 83 Prozent ins Spiel. Amaranth rangiert mit 75 Prozent noch vor dem Fisch-Eiweiß mit 70 Prozent.

Amaranth hat vor allem einen hohen Anteil der essentiellen Aminosäure Lysin, die als Superpower für das Gehirn gilt. Die Samenkörner Amaranth sind glutenfrei und daher auch für Glutenallergiker eine wunderbare Nahrungsquelle.

Mehr gute Nachrichten
Damit reißen die guten Nachrichten zu Amaranth aber noch nicht ab: Es enthält auch noch eine Menge mehrfach gesättigter Fettsäuren, die als Herzschutz gelten. Sie machen zwei Drittel des Fettgehalts, der Amaranth-Körner aus.

Das ist wichtig für all diejenigen, die ihren Blutfettspiegel unter Kontrolle halten müssen. Die Kohlenhydrate des Amaranths sind zwar nicht so reichlich vertreten, dafür aber sehr leicht verdaulich.

Spektakulär am Amaranth ist aber auch und vor allem der Anteil von Mineralstoffen und Spurenelementen - insbesondere Eisen, Kalzium und Magnesium sind reichlich vertreten.
http://www.vnr.de/www.vnr.de/vnr/besserleben/gesundlaengerleben/praxistipp_17218.html

Amaranth Bilder Amarant Fotos

jagger — 2005-04-11T20:27:05Z

Hier finden Sie ausgewählte Amarantbilder, besonders
die Links der Bilder von Stueber's Online Library sind sehr sehenswert!

Amaranthus caudatus
from Kurt Stueber's Online Library
Amaranthus caudatus
from Kurt Stueber's Online Library
Amaranthus caudatus
from Kurt Stueber's Online Library

Amaranthus caudatus
from Kurt Stueber's Online Library
Amaranthus caudatus
from Kurt Stueber's Online Library
Amaranthus cruentus - Mature plant with maize and David Williams near Patzcuaro, Mexico - 1984
- photo: Hugh Wilson
Amaranthus cruentus
from Kurt Stueber's Online Library
Amaranthus cruentus
from Kurt Stueber's Online Library
Amaranthus cruentus (A. chlorostachys) - Cultivated.
(whole plants) - photo: James Manhart
Amaranthus hybridus
species image page from Plants of Hawaii (HEAR)
Amaranthus hybridus
from Kurt Stueber's Online Library
Amaranthus hypochondriacus - Popped seeds ('Alegria') - Mexico City (top of image)
- photo: Hugh Wilson
Amaranthus hypochondriacus - Popped seeds ('Alegria' balls) - Patzcuaro, Mexico
- photo: Hugh Wilson
Amaranthus hypochondriacus - Popped seeds ('Alegria' balls - close) - Patzcuaro
- photo: Hugh Wilson
Amaranthus hypochondriacus - Harvest - near Toluca, Mexico
- photo: Hugh Wilson
Amaranthus hypochondriacus - Popped 'Alegria' ball - close - Patzcuaro, Mexico
- photo: Hugh Wilson
Amaranthus retroflexus
from Otto Wilhelm Thomé's - Flora von Deutschland Österreich und der Schweiz (1885 - 1905)
Amaranthus spinosus
species image page from Plants of Hawaii (HEAR)

http://www.csdl.tamu.edu/FLORA/imaxxama.htm

von:
http://www.botany.hawaii.edu/faculty/carr/amaranth.htm

Wirtschaftlichkeit des Anbaus von Amaranth

jagger — 2005-04-07T18:09:17Z

Landesanstalt für P f l a n z e n b a u

Amaranth zählt zu den ältesten vom Menschen kultivierten Pflanzen. Bereits vorJahrtausenden wurde die Kultur von Indios Mittel- und Südamerikas angebaut.Amaranth zählt zu den Pseudocerealien, den getreideähnliche Körnerfrüchten.
Botanisch ist Amaranth der Familie der
Fuchsschwanzgewächse und hier der Gattung Amaranthus zuzuordnen. Amaranth bevorzugt warme Anbaugebiete
(Weinbauklima) und kommt mit den Bedingungen in der Oberrheinebene sehr gut zurecht. Die in der Region häufig herrschende Sommertrockenheit wirkt sich positiv
auf die Reife der Körner aus. Amaranthkörner weisen neben wichtigen Mineralstoffen und Spurenelementen ein hochwertiges Eiweiß- und Fettsäuremuster auf und
besitzen damit einen hohen ernährungsphysiologischen Wert. Gesicherte Anbau- und Abnahmeverträge für Landwirte in Deutschland bietet derzeit lediglich eine Firma in Österreich an.

Unter Einhaltung bestimmter
Qualitätsansprüche zahlt der Abnehmer dem Landwirt für das Erntegut einen garantierten Mindestpreis von 0,70 € pro kg konventionell erzeugter Ware und 1,00 €
für biologisch erzeugte Ware. Saatgut wird zu einem Preis von ca. 77 €/ha (incl. Mwst.) zur Verfügung gestellt. Auf Grundlage dieses Anbauvertrages und der in Forchheim in bisher vier Versuchsjahren ermittelten Kornerträge wurden die in Abbildung 1 dargestellten Deckungsbeiträge berechnet.
2002
Kerstin Stolzenburg

die gesamte Arbeit finden Sie bei:
http://www.landwirtschaft-bw.info Pflanzenbau

Alb-Bauer baut mit Erfolg Amaranth an

jagger — 2005-04-07T18:01:50Z

Als erster Landwirt auf der Alb hat Johannes Traub Amaranth angebaut, ein Pseudo-Getreide aus Lateinamerika. Der Versuch ist - zum Erstaunen der Experten - gelungen.

ZWIEFALTEN-MÖRSINGEN Der Landwirt Johannes Traub in Zwiefalten-Mörsingen (Kreis Reutlingen) hat zum Erstaunen von Fachleuten das "Inka-Getreide" Amaranth erstmals auf der Schwäbischen Alb angebaut und kürzlich geerntet. Die weißen Samenkörner der pflegeleichten Pflanze mit den purpurroten Blütenrispen gelten als hochwertige und gesunde Nahrung. "Nach dem Versuch auf einem halben Hektar bin ich zuversichtlich", sagt der Bauer. "Im nächsten Jahr werde ich noch mehr anbauen."

Experten und Traub selbst sind überrascht, dass der Anbau von Amaranth im relativ rauen Albklima auf 600 Metern Höhe so gut gelungen ist. Das Pseudogetreide, ein Fuchsschwanzgewächs, stammt aus dem subtropischen Lateinamerika. Vielleicht habe er Glück mit dem milden Frühling gehabt, meint der Bauer. Nach der Aussaat Ende April habe sich lange nichts geregt, dann sei die Pflanze hochgeschossen und bis zur Brusthöhe gewachsen.

Unnötig sei Schädlingsbekämpfung, und Dünger müsse nur sparsam verwendet werden. Auch der Mähdrusch sei gelungen - ähnlich wie bei Hirse und Sesam.

Weil Amaranth der so genannte Kleber fehlt, ist er unter anderem bei Weizenallergikern beliebt. Vor der Verwendung muss man die sehr harten Körner quellen lassen. Amaranth kann als Grützbrei angerichtet werden, er gilt aber auch als ideale Zutat für Dessertcremes, würzigen Brotaufstrich, Müsli, Kekse und Brot. Die Körner enthalten hohe Anteile von wertvollem Eiweiß, ungesättigten Fettsäuren, Mineralstoffen (Kalzium und Eisen), Vitaminen und Ballaststoffen. Den größten Teil seiner diesjährigen Ernte hat Traub an einen Bäcker in Römerstein (Kreis Reutlingen) verkauft. Kleine Portionen sind auch auf dem Hof zu haben.

Der 39-jährige Traub holte sich für sein Experiment mit Amaranth wissenschaftlichen Rat bei Paul Schweiger von der Landesanstalt für Pflanzenbau in Rheinstetten-Forchheim bei Karlsruhe. Dort wird seit etlichen Jahren Amaranth gezüchtet. Einige Bauern im milden Rheintal machen schon mit.
Ein alter Bekannter ist Amaranth auch auf der Versuchsstation Ingerhof der Universität Stuttgart-Hohenheim in Renningen (Kreis Böblingen). "Die Pflanze gedeiht gut, das funktioniert seit über zehn Jahren", weiß dort der promovierte Landwirt Ernst Kübler.

Südwestpresse in Ulm

http://www.gruenblatt.de/oikolinks/amaranth.html

Amazing Amaranth

jagger — 2005-04-04T18:24:00Z

Grow this dual-purpose global superplant for nutritious greens and high-protein whole grain.
By Scott Vlaun

If you surveyed gardeners and asked them to pick a few crops they would plant in order to survive on a deserted island, you would hear answers such as the three sisters: corn, beans and squash, or other garden favorites such as tomatoes and peppers. But theres a less familiar choice that deserves a place of honor on any list of foods for self-sufficiency. Amaranth is one of the most nutritious, easy-to-grow and well-adapted not to mention visually spectacular plants on the planet.

Amaranth grows to head-high or taller in an array of gorgeous colors and shapes, and it can provide year-round sustenance. In early summer, the young greens are a delicious addition to salads, with a flavor similar to spinach. Throughout the growth cycle, the larger leaves are healthful and delicious when steamed, sautéed or used in soups. During the heat of the summer, the plants will mature into a regal garden display. In the fall, mature seed heads will yield many ounces of protein-packed seeds with a rich, nutty taste.

Not only are the seeds high in protein (about 16 percent compared to 10 percent in most whole grains), but the protein has a balanced amino acid profile especially high in lysine, which is rare for plant foods and essential to humans for protein synthesis. Combining amaranth with other grains complements their protein and boosts their nutritional value. Amaranth seeds also contain generous amounts of calcium, iron, phosphorous and fiber. The leaves are high in protein, as well as beta carotene, iron, calcium and fiber. All this nutrition and flavor comes from a plant that requires little water and can grow in almost any type of soil. Its no wonder amaranth is often dubbed a superfood.

The genus Amaranthus contains at least 60 species, according to David Brenner, curator for amaranth in the U.S. National Plant Germplasm System based in Beltsville, Md. Brenner is the world record holder for the tallest amaranth plant (15 feet, 1 inch tall!) and maintains 3,000 accessions of amaranths from all over the world at the Plant Introduction Station at Iowa State University.

Other major collections of amaranth varieties are housed in India, China, Peru and Mexico. While the conservation of amaranth diversity is important for maintaining breeding stock, the most useful and widely grown species for food production include the grain species A. hypochondriacus, A. cruentus and A. caudatus, while A. tricolor is grown for its tender greens.

After a surge of interest in the 1980s when amaranth was popularized by the work of Robert Rodale and the Rodale Institute in Kutztown, Pa., commercial production in the United States has leveled off at about 3,000 acres planted annually, according to Brenner.

The real momentum with amaranth these days is in Africa, Brenner says, especially through the work of Davidson Mwangi, a plant breeder in Nairobi who is promoting amaranth as a way to alleviate hunger at the village level. Mwangi and others are also researching amaranths potential to combat heart disease and aid in recovery from surgery.
Golden Grain of the Aztecs

Amaranth is such a highly productive crop that its no surprise this plant was revered for millennia by ancient cultures and has since spread across the planet. The first known record of amaranth is from about 6,000 years ago and was found in a mountain cave near Mexico City. When the Spanish showed up on the scene in the 1500s, amaranth was being widely cultivated by the Aztecs, who called it Huautli and used it in a variety of their foods. It also was an integral part of their religious practice they made figurines from the puffed seeds, mixing them with honey or blood, as offerings to the gods.

In an effort to eradicate the Aztec religion, amaranth cultivation was banned by the conquistadors. By the late 20th century, it had all but vanished from the region as a food crop, but vestiges of the traditional use of amaranth still exist in some areas where a confection of popped amaranth seeds and honey, called alegria (happiness), can still be found in markets. In the Mexican state of Oaxaca, where hunger and poverty are widespread among indigenous people, a successful initiative was started in 1996 to revive amaranth as an important food crop.

Amaranth also was used to a lesser degree by the ancient Inca culture in South America, where it is still found and known by the name Kiwichi. But in modern times, the most widespread use may be in Asia especially in India where it is both a leaf and grain crop. Dominique Guillet, a French seedsman and founder of the Kokopelli Seed Foundation, which works to supply free organic, heirloom seeds to poor farmers worldwide, says thousands of amaranth varieties are still surviving in India, Mongolia and Sri Lanka, including 3,000 varieties in a single seed bank in India. It is the perfect crop for poor farmers, Guillet says. It grows in poor soils without irrigation, it is easy to harvest and thresh without machinery, and it provides high-quality protein, second only to mothers milk. Guillet also loves amaranth because it is so productive. From one plant, from one tiny seed, you can get more than 100,000 seeds, maybe more!
Grow your own supergrain

The superior nutrition, hardiness and taste that make amaranth so attractive to small farmers in developing countries also make amaranth perfect for the backyard gardener or small farmer in North America. In addition, amaranth growers continue to find new uses for the plant. Because of its large size and quick growth, amaranth can be planted in thick stands to form a windbreak, a strategy that has been used successfully at the Seeds of Change research farm near Santa Fe, N.M. Amaranth also makes a terrific trellis for pole beans; each amaranth plant can support two to three bean plants.
Amaranth thrives in warm weather, but it is a versatile crop that grows well even in regions with shorter growing seasons, including Canada and Maine. Once soils have warmed up in the spring, around the time to sow corn, start by preparing a fine seedbed to accommodate the tiny seeds. A hundred square feet or so should yield a few pounds of seed, enough for a winters worth of cooking. While amaranth will tolerate almost any soil, yields increase with additions of compost or well-rotted manure. Plant one or two seeds per inch, one-fourth to one-half inch deep, in rows 12 to 16 inches apart. Row spacing can vary depending on the system and equipment you use. (See Page 54 for seed sources.) Keep the seedbed moist, but not soaked, through germination. A thin mulch will help retain moisture while allowing the plants to emerge. If you apply a thicker mulch once the stand is established, you shouldnt need to water at all unless you experience severe drought conditions. For earlier or larger harvests, you can sow indoors four to six weeks before transplanting into the garden. Keep moist until the plants are established.

Thin young plants for salad greens and thin larger plants for cooking. You should end up with about one plant per square foot for a grain crop. Even if you dont thin them at all, the plants seem to take care of it by themselves. Weed control is important for the first few weeks as amaranth is a slow starter, but once it gets going, it will out-compete most weeds.

By midsummer, your plants should be anywhere from 2 to 4 feet tall, depending on the variety. As the seed heads form, the plants will develop a stunning display that will last until frost. You can thin again at this point, cutting the colorful, smaller heads or side shoots to add to bouquets.
Gather your Grain

By frost, your amaranth patch will likely tower over your head. Harvesting and cleaning your grain crop can be done in a variety of ways. Amaranth seeds mature at different times, with some of the bottom ones shattering before the top of the plant is ripe. You can harvest early-ripening seeds by shaking the heads into a container, waiting for the rest of the plant to ripen for final harvest.

Here in Maine, I generally wait until after the first frost when most of the seed is mature and the plants begin to die back. I then cut the heads and lay them on a tarp or sheet to dry, which sometimes involves bringing them inside before it rains. You also can hang them upside down over a tarp. Either way, seeds will continue to mature until dry. Some folks like to strip all the heads from the stems and thresh the seeds before the crop dries to avoid dealing with the bulkiness and prickly nature of dried plants. If done this way, the crop will require less space for drying. This also eliminates the first step of threshing the seed crushing and removing the larger dried plant material.
Cleaning the Seeds

I thoroughly enjoy eating amaranth greens and watching the crop grow in the garden throughout the summer, but separating seed from chaff is my favorite part of growing grain amaranth. A blend of art and science, seed cleaning can be practiced for a lifetime with steady improvement, yet never fully mastered. To me, the primal rhythms of hand threshing and winnowing evoke a connection to ancient Aztec farmers and to indigenous farmers everywhere.

You can clean the seeds in many ways. If youve gone the route of drying the whole flower tops, the first job is to reduce the bulk to a manageable size while dislodging the seeds. (If youve gone a different route, begin where it seems appropriate for the material that youve collected.)

Start by dancing. Crush the brittle plants by treading on them with clean shoes in a large tub, between tarps or in a pillowcase or sack. Once all the plants are crushed, rub them through a one-fourth-inch screen to remove the large debris and further break down the chaff. (Use gloves!) You also can swirl seeds and chaff in a large, shallow basket or bowl. The seeds will sink, and rough chaff can be skimmed off. Once youve removed most of the larger chaff, try sifting through a smaller screen (common window screen will work) or try winnowing with the wind.

Winnowing is where the art part comes in. Try experimenting freely over a clean tarp so you can simply sweep up any mistakes and start again. You wont get every seed, so have fun with it and throw the chaff in a part of your yard where you wont mind when a carpet of amaranth greens appears in the spring. Winnowing works because seeds are heavier than chaff, so you need to make sure youve sifted all the big chunks out, leaving only the pulverized, fluffy flower parts to remove.

You can winnow on a breezy day, but it is somewhat easier and more consistent to use a box fan. The basic idea is to drop the seed/chaff mixture slowly before the wind (real or fan-made). The seeds will fall faster than the chaff, allowing you to catch them while the chaff blows away.

Three square tubs, sitting side by side, are useful for catching the seeds as they fall. The closest tub will catch the cleanest seeds and so forth. You may need to adjust the fan speed and distance away from the tubs, and repeat the process a few times to get pure seed in the first tub.

Once you achieve a batch of clean seed, you can then move on to clean the seed-rich mixture from the other two tubs until you reach a point of diminishing returns.

Another method, which can be good for quickly making small batches, is to pour the mixture between two shallow bowls in the breeze, adjusting them so the bottom bowl catches the seeds while the chaff blows away. A final cleaning can be done by repeatedly swirling the seeds in a bowl, allowing the chaff to rise to the top, then gently blowing it off. Again, work over a large tarp in case too much seed gets away from you. There are dozens of other ways to extract the seeds, so experiment! With careful observation and a little perseverance, youll be cleaning seeds like an Aztec farmer in no time.
The Fruits of your Labor

Amaranth grain can be used in countless ways: Mix it with hot breakfast cereal, add it to baked goods by replacing one-fourth of the wheat flour with amaranth flour, or even add a handful of whole seeds to enhance leavened bread recipes. It also is good in soups where it will turn from a chewy grain to a thickening agent as it cooks down. Others report using it in crackers, granola, breading for tofu, pie crusts, toppings for casseroles or confections with molasses or honey.

But if you want to experience the essence of the grain, try simply toasting it in a saucepan on medium heat, dry or with a little oil, then add an equal volume of water and a pinch of salt, cover and cook on low heat until the water is absorbed (about 15 minutes). If it still seems a little tough, add a touch more water and continue to cook until tender. Now sit back and enjoy this nutty, nutritious whole grain.

Amaranth Sources
Seed Sources

Baker Creek Heirloom Seeds
Mansfield, Mo.
(866) 653-7333
www.rareseeds.com

Johnnys Selected Seeds
Winslow, Maine
(800) 854-2580
www.johnnyseeds.com

Salt Spring Seeds
Salt Spring Island, British Columbia
www.saltspringseeds.com
(Web site includes amaranth recipes.)

Seeds of Change
Santa Fe, N.M.
(888) 762-7333
www.seedsofchange.com

http://www.motherearthnews.com

Amaranth Brot backen - Rezept

jagger — 2005-04-04T17:39:18Z

Amaranth-Brot mit Dinkel
Rezept mit Amaranth

Zutaten:
100 g Amaranth (möglichst grob geschrotet oder vorgequollen)
350 ml Wasser
150 g sehr feines Amaranthmehl
350 g feines Dinkelmehl
1 Würfel Hefe (42 g)
1 EL Honig
300 ml Milch (lauwarm)
1 TL Meersalz
2 EL Öl

Zubereitung:
1. Amaranth zum Kochen bringen und bei kleiner Flamme 20 Minuten weiter köcheln
2. dann auf kleinster Stufe 10 Minuten ausquellen lassen
3. Dinkelmehl in eine Schüssel geben und in der Mitte eine Mulde drücken
4. Milch erwärmen, einen Teil mit der Hefe und dem Honig verrühren und in die Mulde geben
5. mit Tuch abdecken, warmstellen und 20 Minuten gehen lassen, bis sich Volumen vedoppelt hat
6. alle übrigen Zutaten zugeben und zu glattem Teig verkneten
7. anschließend zugedeckt halbe Stunde gehen lassen
8. Teig in gefettete Kastenform geben und nochmals kurz gehen lassen
9. Oberfläche mit Wasser bestreichen und in der Mitte tief einschneiden
10. im vorgeheizten Backofen zusammen mit einem Schälchen Wasser bei 200 Grad Celsius etwa 55 Minuten backen

http://www.3sat.de

Vergleich Weizen Amaranth Quinoa

jagger — 2005-04-04T12:29:57Z

siehe:
http://www.biothemen.de/index.php?go=http%3A//www.biothemen.de/Qualitaet/amaranth.html

Amaranth Seed Oil

jagger — 2005-04-03T12:51:17Z

AMARANTH OIL (AMARANTHUS CANDATUS)

Amaranth Oil is a great of value. It contains about 77 % of non-saturated fatty acids (about 50 % of linolenic and linoleic acids, squalene and vitamin E in the rare form of tocotriene which takes part in the biosynthesis of cholesterol.

It's active in the all human organism: normalizes the metabolism and makes better the immunity. The main characteristic of the oil is its harmless and effectiveness for the prophylactic and treatment of different diseases. Amaranth Oil is made with a difficult method of extracting, which helps to keep a powerful bio energy of the preparation. Chemical methods arent used during the produce processing.

CHARACTERISTICS:

Strengthens immunising functions
Improves the resistance of organism
Makes the recovery faster
Improves the resistance against radioactive and X-ray irradiation
Retards the effects of skin ageing and development of wrinkles
Improves mental performance, memory functions
Reduces the feeling of tiredness and psychic stress
Helps to regulate the conversion of fats, especially cholesterol
Extinguishes free oxygen radicals

more:
http://amaranth.twoday.net/topics/Amaranthus+Info/

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