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IN WHICH ITALIAN CITY IS HELD EVERY YEAR AN EVENT DEDICATED TO FILMS FROM AFRICA
Milan
s
japs2310qa|Points 1719|
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Asked 9/13/2012 11:53:28 AM
Updated 1/20/2014 4:21:31 PM
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Every year, an event dedicated to films from Africa, Asia and Latin America is held in the Italian city of MILAN.
Added 1/20/2014 4:21:31 PM
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what is the economic importance of amaranthus.
Weegy: It is easily harvested. Its seeds are a good source of protein. [ Compared to other grains, amaranth is unusually rich in the essential amino acid lysine Common grains such as wheat and corn are comparatively rich in amino acids that amaranth lacks; thus, amaranth and other grains can complement each other. The seeds of Amaranthus species contain about thirty percent more protein than cereals like rice, sorghum and rye.[11] In cooked and edible forms, amaranth is competitive with wheat germ and oats - higher in some nutrients, lower in others. It is easy to cook. As befits its weedy life history, amaranth grains grow very rapidly and their large seedheads can weigh up to 1 kilogram and contain a half-million seeds in three species of amaranth. Amaranth seed flour has been evaluated as an additive to wheat flour by food specialists. To determine palatability, different levels of amaranth grain flour were mixed with the wheat flour and baking ingredients (1% salt, 2.5% fat, 1.5% yeast, 10% sugar and 52–74% water), fermented, molded, pan-proved and baked. The baked products were evaluated for loaf volume, moisture content, color, odor, taste and texture. The amaranth containing products were then compared with bread made from 100% wheat flour. The loaf volume decreased by 40% and the moisture content increased from 22 to 42% with increase in amaranth grain flour. The study found that the sensory scores of the taste, odor color and texture decreased with increasing amounts of amaranth. Generally, above 15% amaranth grain flour, there were significant differences in the evaluated sensory qualities and the high amaranth-containing product was found to be of unacceptable palatability to the population sample that evaluated the baked products. ] (More)
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