Pseudocereals are the seeds or fruits of non-grass species that can be consumed similarly to cereals. Most commonlyused pseudocereals are amaranth, quinoa, buckwheat, chia, album and wattleseeds. These underutilized p...Pseudocereals are the seeds or fruits of non-grass species that can be consumed similarly to cereals. Most commonlyused pseudocereals are amaranth, quinoa, buckwheat, chia, album and wattleseeds. These underutilized pseudocereals are good source of essential amino acids, essential fatty acids, phenolic compounds, vitamins, flavonoids andminerals. Food and Agriculture Organization (FAO) has identified many plants as under-utilized, which can significantlycontribute for improving nutrition and health, enhance food basket and livelihoods, future food security andsustainable development. They are reported to have anti-cancerous, cardio-protective, anti-inflammatory, hypocholesterolemic, anti-obesity and antioxidant properties. This review paper portray major pseudocereals with their aminoacid composition, methods of extraction and isolation of proteins, effect of processing on the quality of protein andnutritional profile and various health benefits.展开更多
文摘Pseudocereals are the seeds or fruits of non-grass species that can be consumed similarly to cereals. Most commonlyused pseudocereals are amaranth, quinoa, buckwheat, chia, album and wattleseeds. These underutilized pseudocereals are good source of essential amino acids, essential fatty acids, phenolic compounds, vitamins, flavonoids andminerals. Food and Agriculture Organization (FAO) has identified many plants as under-utilized, which can significantlycontribute for improving nutrition and health, enhance food basket and livelihoods, future food security andsustainable development. They are reported to have anti-cancerous, cardio-protective, anti-inflammatory, hypocholesterolemic, anti-obesity and antioxidant properties. This review paper portray major pseudocereals with their aminoacid composition, methods of extraction and isolation of proteins, effect of processing on the quality of protein andnutritional profile and various health benefits.
