Nutritional and functional perspectives of pseudocereals
1
Issued Date
2024-08-01
Resource Type
ISSN
03088146
eISSN
18737072
Scopus ID
2-s2.0-85189025484
Journal Title
Food Chemistry
Volume
448
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Chemistry Vol.448 (2024)
Suggested Citation
Nandan A., Koirala P., Dutt Tripathi A., Vikranta U., Shah K., Gupta A.J., Agarwal A., Nirmal N. Nutritional and functional perspectives of pseudocereals. Food Chemistry Vol.448 (2024). doi:10.1016/j.foodchem.2024.139072 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/97890
Title
Nutritional and functional perspectives of pseudocereals
Author's Affiliation
Corresponding Author(s)
Other Contributor(s)
Abstract
An increase in the consumption of carbohydrate-rich cereals over past few decades has led to increased metabolic disorders in population. This nutritional imbalance in diets may be corrected by substituting cereal grains with pseudocereals that are richer in high-quality proteins, dietary fibers, unsaturated fats, and bioactive compounds (e.g., polyphenols and phytosterols) as compared to cereal grains. These nutrients have been associated with numerous health benefits, such as hypolipidemic, anti-inflammatory, anti-hypertensive, anti-cancer, and hepatoprotective properties, and benefits against obesity and diabetes. In this review, the nutritional composition and health benefits of quinoa, amaranth, and buckwheat are compared against wheat, maize, and rice. Subsequently, the processing treatments applied to quinoa, amaranth, and buckwheat and their applications into food products are discussed. This is relevant since there is substantial market potential for both pseudocereals and functional foods formulated with pseudocereals. Despite clear benefits, the current progress is slowed down by the fact that the cultivation of these pseudocereals is limited to its native regions. Therefore, to meet the global needs, it is imperative to support worldwide cultivation of these nutrient-rich pseudocereals.