Singh, S.P.Ayiecho, P.O.Thimba, D.2015-07-032015-07-031988Singh, S.P., Ayiecho, P.O., & Thimba, D. (1988). Popping Quality of Grain Amaranths. East African Agricultural And Forestry Journal, 54(1-2), 85-89.0012-8325https://kalroerepository.kalro.org/handle/0/2034The 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.enhttp://creativecommons.org/licenses/by/3.0/Journal ContributionGrainAmarantusProtein contentCereals