ABSTRACT
This chapter explores the nutritional composition, structural features, and physical and engineering properties of pseudocereals, including quinoa, amaranth, and buckwheat. Pseudocereals are considered grains due to their nutritional profile, despite belonging to different plant families than traditional cereals. They offer a nutritious alternative to conventional grains and are particularly appealing for individuals with dietary restrictions as they are gluten free. However, limited commercialization exists due to a lack of research on their composition and processing methods. Enhancing the functional properties and nutritive value of pseudocereals requires expansion of the technology portfolio and improvement of processing techniques. The structural features of pseudocereals, such as the seed coat, aleurone layer, endosperm, and embryo, significantly influence their texture, taste, cooking properties, and potential applications in food processing. Protein content and composition, carbohydrates (starches), and lipids differ among pseudocereal species, contributing to their nutritional characteristics. The physical and engineering properties of pseudocereals, including size, shape, bulk density, porosity, and mechanical and aerodynamic properties, have implications for processing, handling, storage, and transportation. Understanding these properties is crucial for optimizing processes in the agricultural, food processing, and storage industries. By considering and understanding these properties, stakeholders in the pseudocereal industry can optimize processing efficiencies, ensure proper handling, and minimize energy consumption. Further research is needed to expand knowledge in areas, such as thermal properties, to enhance the overall understanding of pseudocereal characteristics. Overall, pseudocereals are nutritionally dense crops with unique characteristics and health benefits that can be further explored and utilized through research and technological advancements.
