Temperature and duration were found to be significant factors for amaranth malting.
Protein content and In-Vitro Protein Digestibility (IVPD) were increased after amaranth malting.
Malting at 28 class="mathmlsrc">title="View the MathML source" class="mathImg" data-mathURL="/science?_ob=MathURL&_method=retrieve&_eid=1-s2.0-S0733521015300837&_mathId=si1.gif&_user=111111111&_pii=S0733521015300837&_rdoc=1&_issn=07335210&md5=afeacae171146b83c0b375ffdf187542">class="imgLazyJSB inlineImage" height="12" width="20" alt="View the MathML source" style="margin-top: -5px; vertical-align: middle" title="View the MathML source" src="/sd/grey_pxl.gif" data-inlimgeid="1-s2.0-S0733521015300837-si1.gif">class="mathContainer hidden">class="mathCode"> and for 48 h was found to be optimized.
A notable decrease in phytic acid and oxalate and increase in tannin were observed.
A significant linear correlation between IVDP & monitored anti-nutrients were observed.