Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting.

Amaranth is a pseudocereal that contains between 50 and 60% starch, gluten-free protein, and essential amino acids. This study investigates the physicochemical changes in Amaranthus spp. grains, flour, isolated starch and nanocrystals during germination and malting.