Vol. 9, Special Issue 9, Part C (2025)

Amaranth has attracted the attention of nutritionists and food technologists due to its high nutritional value. Also, it can be a useful diet for people with gluten sensitivities because of the gluten-free pseudocereal. Amaranth grain quality may be improved by processing procedures, which are thought to be an efficient method. The oldest and most efficient methods for increasing food grains' nutritional components are soaking and germination. There was a significant (p≤0.05) increase in amaranth protein, crude fibre and carbohydrate content from 15.07 to 17.02, 5.27 to 12.87 and 75.62 to 77.25 percent, while minerals like Fe, Mn, Zn, Cu, Ca and Mg increased from 6.67 to 12.53, 1.77 to 2.27, 3.02 to 3.72, 0.87 to 1.28, 130.3 to 162.2 and 215.9 to 276.6 mg/100 g, respectively after 18 h of soaking and 48 h of germination. Thus, soaking and germination turned out to be great ways to increase the nutritional and mineral content of these underutilised grains.