Browsing by Author "Singh, S.P."
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Item Popping Quality of Grain Amaranths(1988) Singh, S.P.; Ayiecho, P.O.; Thimba, D.; University of NairobiThe high protein content of grain amarantha seeds makes the crop potentially useful as a health food and a supplement in the cereal foods like cakes, breads and biscuits. The grain, amaranth food products are presently experimented on for use in Kenya. Attempts have been made to blend the amaranth flour with wheat flour to make breads, cakes and cookies.
