Potential Utilization of Pseudocereals and Their By-Products in Food and Non-Food Industries
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Tarih
2026
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
CRC Press
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In today’s world, the spread of global pandemics and the rise in non-communicable diseases continue to pose significant challenges. Despite increasing awareness of these health issues and the harmful effects of unhealthy processed foods, consumers have yet to fully embrace lifestyle and dietary changes that prioritize more conscious food choices. Consequently, the demand for functional foods that promote health has been steadily growing in the food market. Pseudocereals, known for their rich phytochemical content, essential amino acids, and beneficial saturated fatty acids, have emerged as valuable functional foods. As alternatives to traditional cereals, pseudocereals such as quinoa, amaranth, and buckwheat are often referred to as the foods of the future. They contribute significantly to the development of alternative functional food products designed to help prevent or manage various health conditions. These ancient grains are particularly noteworthy for their high levels of antioxidants, phenolic compounds, vitamins, and minerals. Beyond their nutrient-rich profiles, pseudocereals are naturally gluten-free and are celebrated for their antimicrobial, antidiabetic, anticancer, and anti-inflammatory properties. Thanks to their high fiber content, they are also recognized as effective prebiotic foods. These attributes make pseudocereals promising candidates for addressing a range of health challenges, including obesity, osteoporosis, cardiovascular diseases, gastrointestinal disorders, Alzheimer’s disease, and kidney failure. Quinoa (Chenopodium quinoa Willd.) stands out for its abundance of bioactive compounds, making it ideal for gluten-free and diabetes-friendly products. Amaranth (Amaranthus spp.), rich in vitamins and proteins, is a key ingredient in gluten-free diets, while buckwheat (Fagopyrum esculentum Moench.), with its high protein content, is particularly valued in vegan diets. Beyond their culinary applications, the hulls, starch, proteins, and by-products of these pseudocereals are utilized in non-food industries, including cosmetics and medicine. This chapter, in this context, highlights the nutritional benefits and health-promoting properties of quinoa, amaranth, and buckwheat and explores their diverse applications in food and non-food sectors, emphasizing the added value of their by-products in these industries. © 2026 selection and editorial matter, Amir Gull, Gulzar Ahmad Nayik, Jahangir Ahmad Rather, F.A. Masoodi, and Charles Brennan; individual chapters, the contributors.
Açıklama
Anahtar Kelimeler
Cereal products, Diseases, Food ingredients, Food microbiology, Nutrients, Nutrition, Vitamins, Dietary changes, Food industries, Food markets, Functionals, Gluten-free, Harmful effects, Health issues, Non-communicable disease, Phytochemical, Pseudo cereals, Functional food
Kaynak
Pseudocereals: Nutritional, Technological, and Industrial Perspectives
WoS Q Değeri
Scopus Q Değeri
N/A
