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Cited by 94Seed and Plant BiochemistryFood Nutrient Composition and Product DevelopmentFood composition and properties

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Nutritional and functional perspectives of pseudocereals

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Nandan, Alisha, Koirala, Pankaj, Dutt Tripathi, Abhishek, Vikranta, Urvashi, Shah, Kartik, Gupta, Abhishek J., Agarwal, Aparna, Nirmal, Nilesh·2024·Food Chemistry
DOI 10.1016/j.foodchem.2024.139072
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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.

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Sorted by citations

Metadata

Authors
Nandan, A., Koirala, P., Dutt Tripathi, A., Vikranta, U., Shah, K., Gupta, A. J., Agarwal, A., & Nirmal, N.
Affiliations
  • Banaras Hindu University (IN)
  • Mahidol University (TH)
  • Nestlé (India) (IN)
  • University of Delhi (IN)
Corresponding author
  • Agarwal, Aparna
  • Nirmal, Nilesh
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2024-08
Volume
448
Pages
139072
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2024.139072
OpenAlex
W4392977251
Cited by
94
References
3
Citations by year
2026: 47 · 2025: 34 · 2024: 13
FWCI
3.04
Type
journal article
Language
en
Open access
Licence
Locations
  • Food Chemistry (publishedVersion, cc-by)
  • PubMed (publishedVersion)
Funders
Mahidol University
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
pseudocereals, quinoa, Amaranthus, buckwheat, functional foods, nutritional composition, bioactive compounds, polyphenols, phytosterols, dietary fiber, unsaturated fat, health benefits, grain processing, wheat, maize, rice, obesity, diabetes mellitus, metabolic disorders
MeSH terms
Animals, Edible Grain, Dietary Fiber, Humans, Nutritive Value, Triticum, Fagopyrum, Chenopodium quinoa, Amaranthus, Functional Food

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