Exploring the hidden treasure in arid regions: pseudocereals as sustainable, climate-resilient crops for food security

Ramya Manoharan¹Sugandha Asthana²Chythra Somanathan Nair³Trupti Gokhale²Drishya Nishanth³Abdul Jaleel^3*Neeru Sood^2*

• ¹Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates, Al Ain, United Arab Emirates
• ²Department of Biotechnology, Birla Institute of Technology and Science Pilani, Dubai Campus, Dubai International Academic City, Dubai, United Arab Emirates, Dubai, United Arab Emirates
• ³Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates, Al Ain, United Arab Emirates

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Food Sci Nutr. 61, 14-24. https://doi.org/10.1080/10408398.2020.1713724 In today's market-driven food systems, pseudocereals are gaining attention as valuable ingredients.Processing methods like lactic acid fermentation can improve their nutritional and functional qualities.After processing, pseudocereals are used in baked goods, fermented drinks, and extruded snacks ( Alencar and de Carvalho Oliveira, 2019;Graziano et al., 2022;Martínez-Villaluenga et al., 2020). Traditional cereal-based foods can be blended with pseudocereals which wi ll be an effective way to enhance their Fruits and Nuts Vegetables Cereals,Millets and Pseudocereals Spice,condiment,food dye agent Legumes nutritional value. One study tested adding 50% refined or whole -meal quinoa, amaranth, and buckwheat flours into water biscuits (WB) to evaluate the antioxidant capacity and heat resistance. Buckwheat had the highest tocol content (86.2 mg/kg), einkorn had the highest carotenoids (5.6 mg/kg), and buckwheat and quinoa had the most conjugated phenolics (230.2 and 218.6 mg/kg, respectively). The WB with pseudocereals showed better antioxidant profiles and less heat damage compared to 100% einkorn or bread wheat WB, although lysine loss was higher. They also had a more balanced amino acid profile ( Estivi et al., 2022). Processing techniques like sprouting, cooking, and fermentation offer more opportunities for health-focused products. A study on quinoa (var. Tunkahuan) and amaranth (var. Alegría) found that germination and 24-h fermentation increased polyphenols and flavonoids, while fermentation with Lactobacillus plantarum greatly boosted antioxidant activity.The original version of this article has been updated. Error in Page number 04, Para 1, line 4: The figure depicts that pseudocereals contribute only 14%, indicating their significant role as alternative crops in different food groups . This line should read as "The figure depicts that pseudocereals contribute only 14 species, indicating their significant role as alternative crops in different food groups".