Potential processing techniques for safe utilisation of pseudo cereals in the food system

Abstract

Pseudocereals such as quinoa, amaranth, and buckwheat are increasingly recognized for their nutritional benefits and potential applications in gluten-free diets. This review examines the safe utilization and impact of various processing techniques, including soaking, milling, popping, puffing, germination, fermentation, cooking, and baking, on pseudocereals' nutritional, functional, and bioactive properties. There are several advantages and disadvantages in food processing methods, such as fermentation enhances bioactive properties and probiotic potential, while popping and puffing modify protein and fat content, maintaining beneficial omega-6/omega-3 ratios. While germination boosts antioxidant activity and nutrient availability, cooking methods such as boiling and steaming affect folate and amino acid levels. Whereas baking, despite reducing some beneficial compounds, and can increase antioxidant activity through the Maillard reaction. Nevertheless, novel non-thermal techniques like low-frequency ultrasound, high-pressure processing, and microwave processing promise to improve functional properties and reduce anti-nutrients. Additionally, this review explores the incorporation of pseudocereals into baked goods, snacks, and breakfast cereals, highlighting their unique textures and flavors. This review provides a comprehensive analysis of pseudocereals, laying the groundwork for future research aimed at optimizing benefits and overcoming challenges in food and nutrition science.