Nutritional, functional, and environmental benefits of pseudocereals-A review
Ranjana Mankotia, Himanshu Singh, N Varsha, Manendra Kumar Ghritlahare, Manda Sai Krishna, Rohit Meena, Dipak Kumar Murmu and Arghya Mani
Pseudocereals, including quinoa, amaranth, buckwheat, chia, and canihua, are gaining global recognition due to their exceptional nutritional profile, functional properties, and environmental resilience. Unlike traditional cereals, pseudocereals are dicotyledonous plants that provide high-quality proteins, essential amino acids, dietary fiber, and bioactive compounds. Their adaptability to marginal soils and low water requirements make them sustainable alternatives in the face of climate change. This review comprehensively examines the nutritional, functional, and environmental advantages of pseudocereals, their historical significance, processing techniques, and potential applications in food systems. Additionally, challenges such as limited commercialization and consumer awareness are discussed, along with future research directions to enhance their utilization in global agriculture and nutrition security.
