Nutritive value and chemical composition of pseudocereals as gluten-free ingredients
Abstract
The only treatment available for patients with coeliac disease is a lifelong elimination of food products containing gluten. The gluten-free products currently available in the market are considered of low quality and poor nutritional value. In the present study, the pseudocereals amaranth, quinoa and buckwheat were studied as potential healthy ingredients for improving the nutritional quality of gluten-free breads. The pseudocereal seeds and pseudocereal-containing gluten-free breads were evaluated in terms of their protein, fat, total starch, dietary fibre, ash and mineral content as well as their fatty acid composition. The pseudocereal containing gluten-free breads showed significantly higher levels of protein, fat, fibre and minerals than the control bread. The attributes of these breads conform to the expert's nutritional recommendations for the gluten-free diet and gluten-free foods. These results suggest that the pseudocereals amaranth, quinoa and buckwheat can represent a healthy alternative to frequently used ingredients in gluten-free products.
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Other suitable cereal substitutes are sorghum and maize, as well as pseudocereals chia, quinoa, teff, amaranth and buckwheat.
“Other suitable cereal substitutes are sorghum and maize (23), as well as pseudocereals (24) chia, quinoa, teff, amaranth and buckwheat (23,25-27).”
In a comparative study on some grains, amaranth, quinoa and buckwheat were considered healthy ingredients for improving the nutritional quality of gluten-free breads with significantly higher levels of protein, fat, fibre and minerals than in a control bread.
“In a comparative study on some of these grains (24), amaranth, quinoa and buckwheat were considered healthy ingredients for improving the nutritional quality of gluten-free breads with significantly higher levels of protein, fat, fibre and minerals than in a control bread.”
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- Authors
- Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E.
- Affiliations
- National University of Ireland (IE)
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- Corresponding author
- Gallagher, E.
- Venue
- International Journal of Food Sciences and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2009-01
- Volume
- 60
- Issue
- sup4
- Pages
- 240-257
- ISSN
- 0963-7486 (ISSN-L)
- 1465-3478
- OpenAlex
- W2036737000
- Cited by
- 395
- References
- 0
- Citations by year
- 2026: 16 · 2025: 16 · 2024: 20 · 2023: 32 · 2022: 39 · 2021: 27 · 2020: 38 · 2019: 32 · 2018: 33 · 2017: 33 · 2016: 20 · 2015: 25 · 2014: 22 · 2013: 9 · 2012: 21
- FWCI
- 17.47
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Sciences and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Enterprise Ireland
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- pseudocereals, gluten-free foods, celiac disease, Amaranthus, quinoa, buckwheat, gluten-free bread, nutritional value, chemical composition, protein content, dietary fiber, mineral content, fatty acid composition, seed chemical composition
- MeSH terms
- Bread, Edible Grain, Cooking, Dietary Fats, Dietary Fiber, Dietary Proteins, Fatty Acids, Food Handling, Glutens, Minerals, Nutritive Value, Seeds, Starch, Plant Shoots, Fagopyrum, Chenopodium quinoa, Amaranthus, Diet, Gluten-Free, Functional Food
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