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Advancement in Nutritional Value, Processing Methods, and Potential Applications of Pseudocereals in Dietary Food: A Review

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Abstract

In this modern era, people are paying more attention to adopting healthy lifestyles and suitable nutritional diets. To meet the increasing demand, new food sources are continuously being identified. The present review focuses on underutilized cereal crops, commonly known as pseudo-cereals (Buckwheat, Quinoa, and Amaranth), and their nutritional products. The nutritional properties, amino acid profile, essential amino acid indices, protein efficiency ratio, nutritional index, and biological functions are higher in pseudo-cereals than other true crops. We comprehensively discussed pseudo-cereals’ characteristics and nutritional composition, bioactive components, and functional properties of pseudo-cereals. Also, the processing treatments and applications of pseudo-cereals as dietary food were discussed. Finally, the current challenges in using pseudo-cereals as dietary food supplements were analyzed, and recommendations were made for future studies.

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Data Availability

The datasets used in the present study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors are highly indebted to ICAR (Indian Council of Agricultural Research), New Delhi for support.

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Authors and Affiliations

  1. ICAR-National Bureau of Plant Genetic Resources, Pusa, New Delhi, 110012, India

    Sapna Langyan & Ashok Kumar

  2. Jamia Millia Islamia, New Delhi, 110025, India

    Fatima Nazish Khan

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  1. Sapna Langyan
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  2. Fatima Nazish Khan
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  3. Ashok Kumar
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Conceptualization, S.L.; writing S.L, and F.N.K.; editing A.K.

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Correspondence to Sapna Langyan.

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Langyan, S., Khan, F.N. & Kumar, A. Advancement in Nutritional Value, Processing Methods, and Potential Applications of Pseudocereals in Dietary Food: A Review. Food Bioprocess Technol 17, 571–590 (2024). https://doi.org/10.1007/s11947-023-03109-x

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