**1. Introduction**

Pseudo cereal is a category of non-greases that can be ground into flour and then used as cereals. Most of the pseudo cereals are amaranth (*Amaranthu* spp.), quinoa (*Chenopodium quinoa*), and buckwheat (*Fagopyrum esculentum* and *Fagopyrum tartaricum*). Pseudo cereals have high-quality proteins, rich in starch, minerals, vitamins, and bioactive compounds. Pseudo cereals could be the alternative option for developing gluten free food products for people suffering from various gluten intolerances. That is why interest in pseudo cereals has increased enormously since the turn of the century, and research has intensified [1].

Buckwheat (*Fagopyrume sculentum*) is nutritionally enriched due to its high amount of vitamin B1 and B2, proteins with significant amount of essential aminoacid. It is a rich source of flavonoids, phytosterols, soluble carbohydrates, and other substances like D-chiro-inositol, fagopyritols, or thiamine-binding proteins [2]. Buckwheat also contains a higher amount of rutin (quercetin-3-rutinoside) than other crops with significant antioxidant, anti-inflammatory, and anticarcinogenic properties. Food products made from buckwheat which have many different biological effects, include promoting intestinal microbiota and growth support of colonies of lactic acid bacteria in the gastrointestinal tract, inhibiting proteases' scavenging ability of free radical, glucose- and cholesterol-lowering effects [3].

Amaranth (*Amaranthus* L.) has a higher amount of protein content (14–19%) than that of other traditional cereal crops with almost an acceptable proportion of essential amino acids which are rich in lysine and methionine [4]. The quality of starch content is low and there is no amylose (approximately 10% of starch, while amylopectin is 90%). Amaranth contains a good source of flavonoids and tocotrienols. Besides, lipid content is essential in amaranth seed included 6-7% of squalene compounds can reduce cancer risk, lipid metabolism control, anti-aging effects on the skin, and positive implications on the human immune system. Amaranth is also a rich source of magnesium, potassium, phosphorous and zinc minerals [5].

Quinoa (*Chenopodium quinoa* Willd) is rich in macronutrients, especially proteins which are analogous to the quality of the casein. Quinoa contains protein that is gluten free because of the lack of prolamins. Quinoas possess useful levels of lipids, such as monounsaturated fat (as oleic acid) and small quantities of omega-3 fatty acids such as alpha-linolenic acid, which are safe for health. It also contains higher fiber, mineral and carbohydrates such as polysaccharides that have a low glycemic index. Quinoa also is a pioneer in phytochemicals, antioxidants such as tocopherols and flavonoids such as quercetin and kaempferol [5–7]. Quinoa contains saponins and other valuable micro- and macronutrients [8].

Pseudo cereals have been widely recognized for many years due to their nutritional value by food scientists and food producers [1]. Many studies have investigated the use of pseudo cereals in the production of gluten free products rich in nutrients such as bread, pasta and confectionary products [8]. Flour, soup, cereal breakfast as well as beer are made using quinoa. Quinoa flour is used with wheat flour or corn meal to make biscuits, bread and processed food such as spaghetti [9]. On the other hand, buckwheat is used as a food supplement that can have a positive health impact and avoid foods being oxidized during processing. Buckwheat is recognized and recorded as part of wheat bread [10, 11]. Amaranth grain has high-quality protein, and flour is used in non-gluten formulations to obtain decent quality bread and cookies [12]. Hozova et al. [13] also proposed the use of amaranth flour to manufacture high-protein/energy-value gluten-free crackers and biscuits.
