Physico-Chemical Properties of Pseudo-Cereals - A Review

Pseudocereals like quinoa, amaranth, and buckwheat are becoming more popular as the market for health food is expanding due to their high-quality protein with biological values close to 90%, resistant starch, gluten-free status, and higher content of healthy fats when compared to other staple cereals like rice, wheat and maize.

- Gangakhedkar P.S., Pawar V.S., Nikkam I.T., Wandhekar S.S.

ABSTRACT

The rich mineral content of pseudocereals in calcium, iron, zinc, phosphorus, potassium and magnesium benefits persons who are deficient in microminerals. Pseudocereals are possible sources for nutraceuticals because they also include phytosterols and flavonoids. Numerous forms of cleaning, grading and separating machinery are built using the physical properties of grains as a reference point. This article provides a thorough analysis with an emphasis on the physicochemical characteristics of pseudocereals.

Key words: Pseudocereals, quinoa, amaranth, buckwheat, complete protein, gluten-free and complex starch.

INTRODUCTION

Pseudo-cereals are defined as starchy food grains excluding those currently classified as cereals, legumes, oilseeds and nuts. Recently, there has been a lot of interest in the pseudo-cereals. Their superior nutritional profile is one among the factors contributing to this resurgence of interest. They contain starch, which makes them one of the most significant sources of energy, as well as high-quality protein and lipids that are rich in unsaturated fats.