Amaranth has become an unconventional crop that interesting of scientists and researchers due to its unique nutritional properties, in addition to bear the water lack and be suitable for all types of soil. The objective of this study was to utilize amaranth flour in preparation of high nutritional value bakery products, crackers and tortilla produced by using amaranth flour instead of corn flour (w/w) by 0%, 25%, 50%, 75% and 100% levels substitution. The prepared products were evaluated for its chemical composition, minerals content, amino acids composition, fatty acid composition, color analysis, biological active compounds analysis and sensory evaluation. Results showed that substitution with amaranth flour increased protein, fat, ash and fiber. As for minerals and amino acid, it indicated that the formula No. 3 (25% corn flour/75% amaranth flour) in crackers and the formula No. 2 (50% corn flour/50% amaranth flour) in tortilla contained higher amount of minerals such as iron, calcium, potassium, zinc, magnesium, manganese, copper and phosphorus, and of the essential amino acids such as Leucine, Lysine and valine. On the other hand the formula No. 3 in crackers had the highest unsaturated fatty acids content and lowest of total saturated fatty acids content. While the formula No. 2 in tortilla had the highest saturated fatty acids content and lowest of unsaturated fatty acids content. The results also showed that the incorporation of amaranth flour in the preparation of the crackers and tortilla led to significantly decreased yellowness and lightness compared with control. Also, results indicated that crackers and tortilla which prepared with amaranth flour exhibited higher antioxidant activity than control formulas. Concerning sensory evaluation of crackers, results showed significant decrease in appearance, color and overall acceptability while, tortilla had significant decrease in general appearance, color and total score at all formulas. Based on the results obtained here, amaranth is a rich source of bioactive compounds and due to its nutritional benefits, it can be used in the development and enhancement of functional foods.
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