The feasibility of producing a high-protein flour (HPAF) and maltodextrins from whole amaranth flour was explored using a commercial preparation of alpha-amylase. The yields of HPAF and maltodextrins were 47-49% with 31% of protein content, and 51-53% with a protein content of09% respectively which is within the recommended level (< 1.0%). The protein digestibility of HPAF (75 6%) was comparable to that of raw flour. The flour dispersibility of HPAF was 75%. The protein enriched flour may be used as a dry milk extender. Amaranth maltodextrins showed a similar Hunter colour and physical appearance to those exhibited by a commercial product. When amaranth maltodextrins were fractionated on Biogel P-10 two principal peaks, with degrees of polymerization of 1 and 2, were obtained. This suggests that amaranth grain may be used for the production of the two cited products.