Vol. 12, Special Issue 8 (2023)

Author(s):
Harleen Kaur

Abstract:
Modern consumers exhibit a heightened interest in adopting healthier lifestyles and sound nutritional practices. While a plethora of plant species hold potential for human consumption, the prevailing risk of health-related concerns has led to a decline in the diversity of species incorporated in diets. Recent studies underscore the imperative of enhancing the nutritional quality of gluten-free cereal-based products. As global populations increase, researchers continuously explore novel food sources to enhance diets and promote improved health. Current research is notably concentrated on the exploration of alternative crops and underutilized species with versatile applications. Pseudocereals have attracted interest because of their outstanding nutritional, phenolic, and phytochemical profiles, which place them as essential components for the development of gluten-free products. Additionally, the amino acid composition and nutritional attributes, including essential amino acid index, biological value, protein efficiency ratio, and nutritional index, of pseudocereals outshine those of traditional cereals like wheat, rice, and maize. Recent investigations highlight the various health benefits offered by phenolic compounds present in pseudocereals, such as combating oxidative stress, anti-cancer, anti-diabetic, anti-inflammatory, anti-hypertensive effects, and cardiovascular disease prevention. Commercializing pseudocereals holds potential to address diverse health-related concerns, while the availability of appealing gluten-free products made from pseudocereals contributes to meeting nutritional requirements for individuals with celiac disease. This advancement signifies a step towards ensuring adequate nutrient intake.