ABSTRACT
Pseudocereals, including quinoa, amaranth, chia, and buckwheat, have attracted significant attention in recent years due to their exceptional nutritional profiles, gluten-free nature, and adaptability to diverse agro-climatic conditions. To fully exploit the potential of these pseudocereals, innovative processing technologies have emerged as crucial tools in improving their overall quality, shelf life, and consumer acceptability. This chapter delves into the different processing technologies employed for pseudocereals, highlighting their impact on nutritional enhancement, functional properties, and product diversification. The different bio-processing technologies, like fermentation, soaking, and germination, have gained prominence as pre-treatments, imparting desirable flavor profiles, improved digestibility, and increased nutrient bioavailability. Fermentation, both spontaneous and controlled, enhances microbial and enzymatic activity, resulting in enhanced nutritional and functional properties. The advances in dehulling and novel milling techniques have enabled the removal of outer layers, resulting in improved texture, reduced bitterness, and increased digestibility. Furthermore, the emerging novel technologies such as ultrasound, high-pressure processing, cold plasma treatment, ozonation, and irradiation have shown potential in preserving the nutritional content and functional attributes of pseudocereal products, while extending their shelf life. The incorporation of extrusion and 3D-printing technology in pseudo-cereal processing has shown tremendous potential in expanding product diversity. They enable the production of a wide range of snacks, breakfast cereals, pasta, bakery products, and extruded flours. Furthermore, these technologies also facilitate the utilization of pseudocereal by-products, reducing waste and promoting sustainability. Future research should focus on optimizing processing conditions, exploring novel and synergistic combinations of processing techniques, and evaluating the sensory attributes and consumer acceptance of processed pseudocereal products.
