Processing of Amaranth Noodles Using Sprouted Amaranth Flour

Ingredients Composition

• Sprouted Amaranth Flour – 90%
• Tapioca Flour – 10% (for binding and chewiness)
• Cluster Beans Powder – 0.3% (for natural binding and elasticity)
• Water – RO treated

Processing Steps

1. Selection & Cleaning of Grains

• Amaranth grains are cleaned to remove dust, husk, and foreign matter.
• The grains are washed with RO-treated water to ensure hygiene and purity.

2. Sprouting Process

• Soaking: Cleaned grains are soaked in RO-treated water for 10–12 hours to activate enzymatic processes.
• Germination: The soaked grains are incubated at 25–30°C, 75% humidity for 24–48 hours to sprout, enhancing bioavailability of nutrients and reducing antinutrients like phytic acid.
• Drying: The sprouted grains are dried at <50°C to retain nutrients and improve digestibility.

3. Milling & Blending

• The dried sprouted grains are stone-ground or hammer-milled into a fine flour (mesh size: 100–150 microns).
• The flours are blended in a 65:30:5 ratio with cluster beans powder to enhance elasticity and improve noodle texture.

4. Dough Preparation

• The blended flour is mixed well with RO-treated water to form a smooth, firm dough.
• The dough is kneaded thoroughly and allowed to rest for 30 minutes for hydration and gluten activation.

5. Extrusion & Noodle Formation

• The dough is fed into a cold extrusion machine and passed through a thin perforated die to form noodles.
• The extruded noodles are cut into desired lengths (15–20 cm).

6. Steaming & Pre-Drying

• The noodles are steam-cooked for 3–5 minutes to enhance elasticity.
• They are then air-dried for 30 minutes to remove excess surface moisture.

7. Drying & Shelf Stability

• The noodles are dried in a tray dryer at 45–50°C until the moisture content is <10% to ensure a long shelf life.

8. Packing & Storage

• The dried amaranth noodles are packed in moisture-resistant biodegradable pouches or vacuum-sealed to prevent rancidity.
• Stored in a cool, dry place with a shelf life of 6–8 months.

Uses of Sprouted Amaranth Noodles

✅ High in Protein & Lysine – Essential for muscle repair and immune function.
✅ Rich in Calcium & Iron – Supports bone health and prevents anemia.
✅ Gluten-Friendly Alternative – Lower gluten content, suitable for mild gluten sensitivity.
✅ Rich in Dietary Fiber – Aids digestion and improves gut health.
✅ Suitable for Weight Management – Provides satiety due to high fiber and protein content.

Recipes Using Sprouted Amaranth Noodles

1️⃣ Amaranth Noodles with Basil Pesto

🔹 Ingredients:

• 1 cup sprouted amaranth noodles
• 2 tbsp homemade basil pesto
• 1/2 tsp rock salt
• 1 tbsp cold-pressed coconut oil
• 1 tbsp chopped nuts (cashews or almonds)

🔹 Method:
1️⃣ Boil amaranth noodles in hot water for 2 minutes, drain and set aside.
2️⃣ Heat coconut oil, add basil pesto and sauté for 1 minute.
3️⃣ Toss in the boiled noodles and mix well.
4️⃣ Garnish with chopped nuts and serve warm.

2️⃣ Stir-Fried Amaranth Noodles with Tofu & Vegetables

🔹 Ingredients:

• 1 cup sprouted amaranth noodles
• 1/2 cup tofu cubes
• 1/2 cup mixed vegetables (bell peppers, carrots, broccoli)
• 1 tsp soy sauce
• 1/2 tsp rock salt
• 1 tbsp sesame oil
• 1 tsp sesame seeds (for garnish)

🔹 Method:
1️⃣ Boil amaranth noodles for 2 minutes and rinse under cold water.
2️⃣ Heat sesame oil, stir-fry tofu and vegetables until slightly crisp.
3️⃣ Add soy sauce, rock salt, and mix well.
4️⃣ Toss in the noodles and stir-fry for 2 minutes.
5️⃣ Garnish with sesame seeds and serve hot.

3️⃣ Amaranth Noodles in Spiced Coconut Broth

🔹 Ingredients:

• 1 cup sprouted amaranth noodles
• 1 cup coconut milk
• 1/2 tsp turmeric powder
• 1/2 tsp rock salt
• 1 tbsp cold-pressed coconut oil
• 1 tbsp roasted peanuts (for garnish)

🔹 Method:
1️⃣ Boil amaranth noodles for 2 minutes and drain.
2️⃣ Heat coconut oil, add turmeric powder, rock salt, and pour in coconut milk.
3️⃣ Simmer for 2 minutes, then add the boiled noodles.
4️⃣ Garnish with roasted peanuts and serve warm.