Pseudocereals have attracted the attention of nutritionists and food technologists due to their high nutritional value. In addition to their richness in nutritional and bioactive components, these are deficient in gluten and can serve as valuable food for persons suffering from gluten allergies. Processing treatments are considered an effective way to enhance the quality of food grains. Soaking and germination are traditional and most effective treatments for enhancing the nutritional and bioactive potential as well as reducing the anti-nutritional components in food grains. This study reflects the effect of soaking and germination treatments on nutritional, bioactive, and anti-nutritional characteristics of pseudocereals. There was a significant (p ≤ 0.05) increase in nutritional and bioactive components such as crude fiber, crude protein, phenolic components, antioxidant activity, and mineral content but reduced the anti-nutrients such as tannin and phytic acid. In amaranth, there was a significant increase (p ≤ 0.05) of 7.01, 74.67, 126.62, and 87.47% in crude protein, crude fiber, phenolic content, and antioxidant activity but significant (p ≤ 0.05) reduction of 32.30% and 29.57% in tannin and phytic acid contents, respectively. Similar changes in values of crude proteins, crude fiber, phenolic content, and antioxidant activity were observed in buckwheat and quinoa. While the anti-nutritional components such as tannin and phytic acid decreased by 59.91 and 17.42%, in buckwheat and 27.08% and 47.57%, in quinoa, respectively. Therefore, soaking and germination proved to be excellent techniques to minimize the anti-nutritional component and enhance the nutritional, bioactive, and antioxidant potential of these underutilized grains.

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Present study was undertaken for development of gluten free processed products i.e. cookies and pasta by incorporation of gluten-free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and groundnut (GN) were assessed for their nutritional characteristics. Results of nutritional analysis concluded that these ingredients are a rich source of crude fibre, protein, fat and ash or mineral content. Different formulations were prepared depending on variation of ingredients in each formulation. In case of cookies, the formulation containing all the four ingredients i. e. FM, PM, SB and GN in equal proportion (25% each) was liked most and scored highest on 9-point hedonic rating scale. Whereas, in case of steamed pasta (PS) and steamed as well as fried pasta (PF) products, the most acceptable formulation was the one containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked more than PS as frying increased the palatability of fried products. Although, all formulations of both products were moderately acceptable having organoleptic score more than 7.0 as per assessment on 9 point hedonic rating scale but, the formulations containing higher amount of pearl millet were scored slightly lower as compared to other formulation mainly due to the lower values for sensory parameters such as colour, flavour and texture of such products. Incorporation of nutritious gluten free ingredients increased the content of essential nutrients such as crude fibre, crude fat, crude proteins and mineral or ash contents to a significant (P≤0.05) extent as compared to control.

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