Vol. 11, Special Issue 12 (2022)

Author(s):
Prabha Haldkar, Virendra Kumar Tiwari, Sandeep Kumar Rumandla and Karishma Behera

Abstract:
Pseudo-cereals are seeds of non-grass and wild plants which are used in the same manner as cereals. 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 fibres that help improve lipid metabo­lism. 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. Pseudo-cereals have a higher concentration of anti-nutritional factors, which is one of their drawbacks. Processing food grains meets the requirement of removing anti-nutrients. However, food preparation and production technologies that involve malting, fermentation, puffing, extrusion cooking, etc. can affect the nutritional, bioactive chemicals, and functional properties of Pseudo-cereals. The changes in nutritional, bioactive chemicals and functional properties of Pseudo-cereals during various post-harvest processes and techniques are discussed in this study.