**2. Types and characteristics of pseudo cereals**

Pseudo cereals are non-grass species, eaten as grains, and having nutritional value is competitive or in most cases even better [14]. Amaranth (*Amaranthus L.*), quinoa (*Chenopodium quinoa*) and buckwheat (*Fagopyrum spp.)* are the main cerealreferential species (**Figure 1** and **Table 1**). Pseudo grain is not actual grain; it is dicotyledonous and pseudo grain is equivalent to true grain composition (**Table 2**). Hull (whether glossy or dull, brown, black or gray), testa, aleurone and starchy endosperm that occupy most of the seed (**Figure 2**) are the principal components of the buckwheat kernels (where there is perisperm absent). Pseudo cereal grain constitutes a healthy protein source, amino acids, vitamins, minerals and fatty acids [24]. In amaranth and quinoa seeds higher protein and fat levels are observed compared to common cereals due to high concentrations of amaranth and quinoa bran [25].

#### **3. Nutritional compositions and application of pseudo cereals**

#### **3.1 Buckwheat**

Buckwheat (BW), which belongs to the Polygonaceans families, is a typical Central and Eastern Europe and Asia crop. BW is widely used as a pseudo cereal

**259**

**Figure 1.**

*A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake*

as an essential functional food. Grains of BW provides various valuable vitamins (B1, B2, B6, and E) and minerals (P, Fe, Zn, K, and Mg) [26]. The biological value of BW proteins is high, but their digestibility is relatively low. The BW protein amino acids are well-balanced and rich in lysine [27] (**Table 2**). Besides, the contents of rutin, catechins, and polyphenols and their potential antioxidant activity are also of

*Different types of leaves and seeds pseudo cereals: (a) quinoa; (b) buckwheat; (c) amaranth.*

*DOI: http://dx.doi.org/10.5772/intechopen.94972*

*A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake DOI: http://dx.doi.org/10.5772/intechopen.94972*

**Figure 1.** *Different types of leaves and seeds pseudo cereals: (a) quinoa; (b) buckwheat; (c) amaranth.*

as an essential functional food. Grains of BW provides various valuable vitamins (B1, B2, B6, and E) and minerals (P, Fe, Zn, K, and Mg) [26]. The biological value of BW proteins is high, but their digestibility is relatively low. The BW protein amino acids are well-balanced and rich in lysine [27] (**Table 2**). Besides, the contents of rutin, catechins, and polyphenols and their potential antioxidant activity are also of

*Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*

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 con-

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.

Pseudo cereals are non-grass species, eaten as grains, and having nutritional value is competitive or in most cases even better [14]. Amaranth (*Amaranthus L.*), quinoa (*Chenopodium quinoa*) and buckwheat (*Fagopyrum spp.)* are the main cerealreferential species (**Figure 1** and **Table 1**). Pseudo grain is not actual grain; it is dicotyledonous and pseudo grain is equivalent to true grain composition (**Table 2**). Hull (whether glossy or dull, brown, black or gray), testa, aleurone and starchy endosperm that occupy most of the seed (**Figure 2**) are the principal components of the buckwheat kernels (where there is perisperm absent). Pseudo cereal grain constitutes a healthy protein source, amino acids, vitamins, minerals and fatty acids [24]. In amaranth and quinoa seeds higher protein and fat levels are observed compared to common cereals due to high concentrations of amaranth and quinoa bran [25].

**3. Nutritional compositions and application of pseudo cereals**

Buckwheat (BW), which belongs to the Polygonaceans families, is a typical Central and Eastern Europe and Asia crop. BW is widely used as a pseudo cereal

tains saponins and other valuable micro- and macronutrients [8].

**2. Types and characteristics of pseudo cereals**

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

**258**

**3.1 Buckwheat**


**Table 1.**

**261**

**3.2 Amaranth**

*A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake*

Moisture (%) 10.12 9.97 9.72 6.21 Ash (%) 0.48 2.28 1.92 2.53 Protein (%) 11.2 12.4 11.5 17.0 Cellulose (%) 0.60 2.6 1.3 5.54 Fat (%) 0.70 5.3 2.4 4.90 Phytic acid/Phytate (mg/100 g) 196.0 1574 1335 237.75 Phytate phosphorus (mg/100 g) 38.35 443.88 376.48 **—**

Ca 20.05 30.5 17.96 1533.0 Cu 0.31 0.81 0.78 0.52 Fe 1.38 4.10 2.87 1.40 K 181.4 681.1 479.8 200.0 Mg 29.9 174.3 190.6 68.5 Mn 0.37 1.6 1.23 1.02 P 208.7 504.3 444.8 257.74 Zn 1.23 4.04 3.01 0.21

**Quinoa flour**

**Buckwheat flour**

**Amaranth flour**

**flour**

great significance [28]. BW does not contain gluten and can be used in celiac disease patients. Resistant starch content is a significant factor in BW 's preparation of low glycemic index food [28]. Some early studies also showed that BW flours and bran could prepare different bakery products, pasta-noodle, cookie, cake, crepe, break-

*Longitudinal sections of seed structures of the three major groups of pseudo cereals: (a) amaranth; (b) quinoa;* 

Amaranth (*Amaranthus* spp) is an indigenous pseudo grain domesticated in South America and has potential worldwide agronomic value [22]. Amaranth is a highly nutritious pseudo cereal that does not contain gluten. Due to its high protein content and its similar composition of essential amino acid [31], amaranth seed nutrient quality is superior to that of most cereal grains (**Table 2**). Additionally,

fast cereal and soap formulations [11, 29, 30].

*Chemical composition of wheat and pseudo cereals flours [17–21].*

*DOI: http://dx.doi.org/10.5772/intechopen.94972*

**Parameters Wheat** 

Minerals (mg/100 g)

**Table 2.**

**Figure 2.**

*(c) buckwheat [22, 23].*

*Botanical classification of cereals and pseudo cereals [15, 16].*

*Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*


*A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake DOI: http://dx.doi.org/10.5772/intechopen.94972*

#### **Table 2.**

*Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*

**260**

**Cereals**

> **Name**

**Class** **Order** **Family** **Subfamily**

**Tribe** *Genus* *Species*

*T. aetivum,* 

*S. cereals*

*H. vulgare*

*A. sativa*

*O. sativa*

*Z. mays*

*S. bicolor*

*P. glaucum* 

*A. caudatus,*

*Ch. quinoa Wild,*

*F. tartarum*

*F. esculentum* 

*Moench*

*Ch. pallidicaule* 

*Aellen (kanigua/*

*kanihua/*

*canihua)*

*Ch. nuttalia* 

*Safford*

*A. cruentus,*

*(pearl millte)*

*P. meliaceum* 

*A.* 

*(proso millet)*

*hypochondriacus*

*S. italica* 

*(foxitail millet)*

*P. sacrobiculatum* 

*(kodo millet)*

*T.aestivum*

spp.*,* 

*spelta, T.* 

*durum*

**Table 1.** *Botanical classification of cereals and pseudo cereals [15, 16].*

*Trtiticum*

*Secale*

*Hordeum*

*Avena*

*Oryza*

*Zea*

*Sorghum*

*Pennisetum*

*Amaranthus*

*Chemopodium*

*Fagoryrum*

*Panicum*

*Setaria*

*Paspalum*

*Triticeae*

*Poeae*

*Oryzeae* 

*Andropogoneae*

*Pooideae*

*Bambusoideae*

**Wheat**

**Rye**

**Barley**

**Oat** *Monocotyledoneae*

*Poales* *Poaceae*

*Amaranthaceae*

*Panicoideae* *Paniceae Amarantheae*

*Amaranthoideae*

*Chenopodioideae*

*Chenopodieae*

*Fagopyreae*

*Polygonoideae*

**Rice**

**Corn Sorghum**

**Millet**

**Amaranth**

**Quinoa** *Dicotyledoneae*

*Caryophyllales*

*Polygonaceae*

**Buckwheat**

**Pseudo cereals**

*Chemical composition of wheat and pseudo cereals flours [17–21].*

#### **Figure 2.**

*Longitudinal sections of seed structures of the three major groups of pseudo cereals: (a) amaranth; (b) quinoa; (c) buckwheat [22, 23].*

great significance [28]. BW does not contain gluten and can be used in celiac disease patients. Resistant starch content is a significant factor in BW 's preparation of low glycemic index food [28]. Some early studies also showed that BW flours and bran could prepare different bakery products, pasta-noodle, cookie, cake, crepe, breakfast cereal and soap formulations [11, 29, 30].

#### **3.2 Amaranth**

Amaranth (*Amaranthus* spp) is an indigenous pseudo grain domesticated in South America and has potential worldwide agronomic value [22]. Amaranth is a highly nutritious pseudo cereal that does not contain gluten. Due to its high protein content and its similar composition of essential amino acid [31], amaranth seed nutrient quality is superior to that of most cereal grains (**Table 2**). Additionally,

lysine is abundant in amaranth grain, which is typically deficient in cereal grains. The overall content of minerals, especially calcium and magnesium, is generally more significant than observed in the grains [8]. Amaranth grain can be toasted, popped, extruded or milled into flour, thus eaten as various cereal products, including bread, cakes, muffins, cookies, dumplings, crepes, noodles and crackers. Some studies have found that amaranth grain could be used in gluten free goods such as crackers, maize tortillas, chips and bread [32, 33]. It is also used in foodstuffs to increase nutritional supplies that typically lack a celiac diet [34].
