Pseudocereals as Healthy Grains

Henrion, Muriel; Labat, Emilie; Lamothe, Lisa

doi:10.1002/9781119470182.ch3

Cited by 8 publications

(7 citation statements)

References 112 publications

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“…Even though pseudo-cereals seem more superior than cereals in context of their chemical composition, the anti-nutrients present in them reduces the bioavailability of the nutritional components. Phytate and lower inositol phosphates binds to the minerals like calcium, zinc, magnesium, and iron, making them unavailable for absorption [26]. As nutritional deficiency is becoming more prevalent among the human population throughout the globe, food producers are expected to develop novel strategies for their improved processing.…”

Section: Discussionmentioning

confidence: 99%

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Review on Pseudo-Cereals of India

Nagar¹,

Engineer²,

Rajput³

2022

Pseudocereals

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Pseudo-cereals are non-grass, wild plants whose seeds are used in the same manner as cereals, but are underutilized due to the dominance of conventional cereal crops. Pseudo-cereals have varied adaptability. They are climatically more resilient and nutritionally richer than major cereal crops. They are enriched with essential amino acids and their protein content is either similar or greater than that of cereals. They contain adequate amounts of dietary fibers that help improve lipid metabolism. They also contain saponins, polyphenols, betalains, flavonoids, antioxidants, vitamins, and other important phytochemical compounds that help detoxify ROS and cope up with the diseases. Interest in the research of pseudo-cereals is growing among the research community due to its extraordinary nutritional and phytochemical profile and its potential in the development of gluten-free products. It can serve as an alternative food source against staple cereal crops under harsh environmental conditions and if cultivated sustainably, can resolve hunger issues in many countries. Pseudo-cereals form an integral part of the biodiversity due to its widespread usage by the tribals. Wild plants of many angiosperm families are used by tribal communities, but in this review, we will only focus on members of Amaranthceae and Chenopodiaceae families.

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Section: Discussionmentioning

confidence: 99%

“…From anti-nutritional aspect, no significant reduction was seen in anti-nutritional compounds, especially of phytic acid through boiling. Evaluation of minerals in Amaranthus revealed that boiling and steaming negatively affected the folate content and also certain essential amino acids [26].…”

Section: Author Detailsmentioning

confidence: 99%

Review on Pseudo-Cereals of India

Nagar¹,

Engineer²,

Rajput³

2022

Pseudocereals

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“…The usage of quinoa in GFB is recommendable considering its well-balanced nutritional composition and high amounts of unsaturated fatty acids, vitamins (E, B, and C), minerals (Ca, Fe, Mg, Mn, Cu, and K), dietary fiber, and polyphenols [55,110,121] (pp. .…”

Section: Quinoamentioning

confidence: 99%

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

Djordjević,

Starowicz

et al. 2024

Antioxidants

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The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients’ diets has driven more intensive research regarding antioxidant compounds’ inclusion in gluten-free bread (GFB) production during the last decade. The presented review gathered information that provided insights into plant-based antioxidant sources which are applicable in GFB production through the resulting changes in the technological, sensory, and nutritional quality of the resulting antioxidant-enriched GFB. The influence of the bread-making process on the antioxidant compounds’ content alteration and applied methods for their quantification in GFB matrices were also discussed, together with strategies for enhancing the antioxidant compounds’ content, their bioaccessibility, and their bioavailability, highlighting the existing contradictions and constraints. The addition of plant-based antioxidant compounds generally improved the antioxidant content and activity of GFB, without a profound detrimental effect on its technological quality and sensory acceptability, and with the extent of the improvement being dependent on the source richness and the amount added. The determination of a pertinent amount and source of plant-based antioxidant material that will result in the production of GFB with desirable nutritional, sensory, and technological quality, as well as biological activity, remains a challenge to be combated by elucidation of the potential mechanism of action and by the standardization of quantification methods for antioxidant compounds.

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“…Apart from this, a low GI diet also plays a vital role in eliminating the risks of developing cardiovascular disease, type II diabetes and some cancers. Therefore, pseudocereals such as buckwheat, amaranth and quinoa have gained much attention in formulating GFPs, owing to the gluten‐free nature and higher concentrations of proteins and dietary fibres resistant to starch, antioxidants and minerals (Henrion et al ., 2020). Chia seed is yet another gluten‐free pseudocereals with an exceptionally high nutritional profile and relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50) (Arslan‐Tontul et al ., 2022).…”

Section: Pseudocereals and Gimentioning

confidence: 99%

“…In addition to this, dietary fibres usually encapsulate the starch granules in fibre‐rich foods, resulting in reduced interaction with α‐amylases and slowing the carbohydrate digestion (Ciudad‐Mulero et al ., 2019). Similarly, the rich mixture of phenolic compounds and bioactive peptides in pseudocereals, such as amaranth and buckwheat grains, are also hypothesised to reduce the interaction of starch molecules with α‐amylases thus, reducing the bioaccessibility of carbohydrates in the intestine and providing an antidiabetic effect (Henrion et al ., 2020). Figure 2 presents an overview of the possible mechanisms involved in the reduction of GI by pseudocereals.…”

Section: Pseudocereals and Gimentioning

confidence: 99%

Glycaemic response of pseudocereal‐based gluten‐free food products: a review

Punia

Sharma²,

Singh

et al. 2022

Int J of Food Sci Tech

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Summary Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten‐free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten‐free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten‐free food applications and the latest research conducted worldwide.

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Pseudocereals as Healthy Grains

Cited by 8 publications

References 112 publications

Review on Pseudo-Cereals of India

Review on Pseudo-Cereals of India

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

Glycaemic response of pseudocereal‐based gluten‐free food products: a review

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