Results 11 to 20 of about 16,179 (194)
Journal of Agriculture and Food Research, 2023 Amaranth (Amaranthus cruentus L.) is the most consumed leaf vegetable in Benin. A study carried out in south Benin have shown that the production of this vegetable is severely limited by insect pest pressure. The present study aimed to identify the major
Yèyinou Ginette Azandémè-Hounmalon +6 more
doaj +1 more source
International Journal of Agricultural Sustainability, 2017 Aquatic agricultural systems (AAS) in coastal Southwest Bangladesh have evolved in response to a number of stimuli and constraints including improving market access, technological change, and salinization. Farming systems in the region are highly dynamic,
Golam Faruque +6 more
doaj +1 more source
The Plant Genome, 2022 Amaranth species (Amaranthus spp.) serve as pseudo cereals and also as traditional leafy vegetables worldwide. In addition to high vigor and richness in nutrients, drought and salinity tolerance makes amaranth a promising vegetable to acclimatize to the ...
Ya‐Ping Lin +4 more
doaj +1 more source
PENETAPAN KADAR BESI (Fe) PADA BAYAM HIJAU, BAYAM RAJA DAN BAYAM DURI DI PASAR MOJOSONGO
Caraka Tani: Journal of Sustainable Agriculture, 2008 Vegetables are essential for the body and easy to be found everywhere. Amaranth is highly nutritious vegetale and most people enjoy it. Amaranth is the source of vitamin A, C and aslo Fe, Ca and K as much as 40%. The Fe content in amaranth is high enough,
Widiastuti Widiastuti, Fitria Aini
doaj +1 more source
BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS
Harčova Nauka ì Tehnologìâ, 2020 The technological properties of full-fat amaranth flour depend on the varietal characteristics of the Ukrainian amaranth grain and differ significantly from amaranth flour from flakes and amaranth flour from groats. In comparison with patent wheat flour,
S. Mykolenko, D. Zhygunov, T. Rudenko
doaj +1 more source
Applied Sciences, 2021 Teff and amaranth are gluten-free cereals with significant nutritional and health benefits. However, they are underutilized and known in limited areas of the world. The present study evaluated the fatty acid profile, crude fat, squalene content and lipid
Endale Amare +4 more
doaj +1 more source
Photonic Sensors, 2023 Amaranth imprinted nanoparticles were prepared by two-phase mini emulsion polymerization of hydroxyethyl methacrylate and ethylene glycol dimethacrylate using acrylamide and methacrylic acid as functional monomers. The amaranth non-imprinted nanoparticle
Fatma Ozge Ozgur +3 more
doaj +1 more source
Czech Journal of Food Sciences, 2016 Puffed grains of the varieties of proso millet (Penicum miliaceum L.) and amaranth (Amaranthus cruentus L.) were evaluated as a source of nutritional compounds.
Beata Piłat +2 more
doaj +1 more source
Physical and chemical analysis and biochemical composition of amaranth introduced in Dagestan
RUDN Journal of Agronomy and Animal Industries, 2019 Amaranth leaves are of high nutritional value, containing various metabolites, monoand disaccharides, photosynthetic pigments, unsaturated acids, phenolcarboxylic acids with high antioxidant activity.
Ramida Gusenovna Magomedmirzoeva +2 more
doaj +1 more source
Frontiers in Plant Science, 2021 Yield losses due to cultivation in saline soils is a common problem all over the world as most crop plants are glycophytes and, hence, susceptible to salt stress.
Yanira Estrada +6 more
doaj +1 more source