Growth and yield of amaranth ( Amaranthus spp . ) as influenced by seed rate and method of planting in Sokoto , Nigeria

Amaranthus species (A. blitum, A. caudatus, A. cruentus and A. tricular) collectively known as amaranths or pigweed, are members of the Amaranthaceae family. They have a common name such as African Spinach, India Spinach and Chinese spinach; approximately 60 species are presently recognized with inflorescence and foliage ranging from purple and red to gold. Member of this genus share many characteristics and uses with members of the closely related genus (Juan, 2007). Amaranths, originated from South America where it was widely distributed throughout most tropical regions, where it is used as a protein grain, leafy vegetable and a forage crops (Putnam, 2007). Species grown for vegetables are represented mainly by A. tricolor, A. dubius, A. lividus, A. creuntus, A. palmeri and A. hybridus. Three principal species considered for grain include, A. hypochondriacus, A. cruentus and A. caudatus (Mlakar et al., 2010). Amaranth leaf can be used as greens in salads, boiled or fried in oil and mixed with meat or fish. This can be used as side dish in soups or as an ingredient in sauce and baby food (Mlakar et al., 2010). Amaranth leaves are used similarly as spinach and can be boiled or fried as a tasty side dish. The leaves are high in fiber and contain high concentration of Vitamin A, B6 and C, riboflavin and foliate. Minerals include calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese (Putnam, 2007). An Amaranth grain can be ground for use in bread, noodle, pancakes, cereals, granola cookies or other flour baked products. More than 40 products containing amaranths are currently on the market in the U.S.A. (Putnam, 2007). Leafy vegetables of amaranth supply protein, minerals and vitamins in diet. Their lush, green, succulent crisp are eaten raw or cooked as vegetables in soup, they are best when the plant is young and tender. Amaranth grain is high in protein and contains two essential amino acids: lysine and methionine which are frequently found in other cereal grains. It is high in fiber and iron than wheat, and high in calcium than This content is available online at AESA