ABSTRACT
Super grains include amaranth, buckwheat, chia, hemp seed, millets, quinoa, and teff, most of which are gluten free. However, these contain certain antinutritional factors, which can be toxic. However, these antinutrients can be reduced/removed using optimum processing treatments. Apart from nutritional richness, the super grains exhibit good functionality, such as water absorption, water solubility, oil absorption, foaming, emulsification, and gelation making them useful in specialty foods. The processed super grains can be used partially or completely in common products like bread, pasta, noodles, cookies, and beverages to provide specialty characteristics.
