Amaranthus

Amaranthus: Origins to Optimization is the first comprehensive work on this important ancient crop to trace the crop from its origin and bring forward up to date information about this increasingly important crop. Amaranthus has been cultivated for centuries in Asia and the Americas as an important food and medicinal crop. From a position of prominence in the Maya and Aztec civilizations, to relegation in the Middle Ages, and resurgence in modern times, this crop has seen great transformation in usage across continents.Amaranthus is nutritionally important due to the high protein content in the seeds and the abundance of essential amino acids, vitamins, carbohydrates, minerals and natural antioxidants. The amino acid profile of the seeds is very close to the levels recommended by WHO/FAO. Similarly, vegetable amaranth is one of the most widely consumed leafy vegetable in humid tropical lowlands of Africa and Asia. The leaves are also a rich source of protein, calcium, iron, vitamins (A, C, B2, B3 and B6) and folate which make them quite attractive as a cheap and nutritious source of food and fodder. The highly proteinaceous grain and leaf of Amaranthus can help to make diets more balanced in many parts of the world and can play an important role in combating ‘silent hunger’ among several populations who have little access to protein-rich diet.This ancient crop has recently attracted worldwide attention for its multiple uses. The seed, flour, leaf and oil of the plant are in great demand by pharmaceutical, cosmetic, and food and beverage industries.Amaranth has the potential to shed its underutilized status and become an important industrial and food crop of the 21st century. This book will provide important information for researchers in optimizing its use. Provides a systematic and comprehensive review of amaranthus Traces the crop from its origin to latest research findings Highlights production optimization for use from food to pharmaceutical purposes