RITU SINDHU*, REKHA AND ANJU KUMARI
Centre of Food Science and Technology, CCSHAU, Hisar-125 004 (Haryana), India
*(e-mail: ritu3400@gmail.com)
(Received : 15 March 2025; Accepted 30 March 2025)
SUMMARY
Amaranth (Amaranthus spp.) is a pseudo-cereal which has been used as a grain, forage or
silage crop for many animals, including cattle, chickens, pigs and rabbits. Grains of amaranth are
seeking attention of consumers due to high nutritional quality and gluten free composition. Instant
porridge was prepared from amaranth grains and analyzed for functional and sensory properties. For
standardization of process for preparation of instant porridge two cooking methods (open pan and
pressure cooker) and germination of grains were followed. The pressure cooker produced the product
with better sensory and nutritional quality. Also germination of amaranth grains produced instant
porridge with higher protein and lower fat content as well as improved sensory score. Non enzymatic
browning in instant porridge increased during storage. Sensory quality slightly changed during
storage but remained acceptable after three months of storage.
Key words: Amaranth, porridge, germination, nutritional value