Buckwheat is a gluten-free crop under the family Polygonaceae abundant with beneficial
phytochemicals that provide significant health benefits. It is cultivated and adapted in diverse …

The current production levels of the major staple food crops are not sufficient to fulfill the
projected global food requirements, with more than 75% of total grain production being …

Production of food, fodder and plant vegetation declined rapidly around the world due to
climate change, increase in saline areas and loss of productive lands. A major challenge of …

This work studies the physicochemical properties of quinoa flour and isolated starch. Starch
in the seed forms clusters rich in amylopectin that are immersed in a matrix with spherical …

In this study, buckwheat, quinoa and amaranth flours were fermented by two different
methods (spontaneous fermentation and yeast fermentation) and fermented dough of …

Proximate, mineral and sugar composition, amino acid and fatty acid profile and saponin
content were determined in six quinoa (Chenopodium quinoa Willd) varieties (Pasto, Atlas …

This study reports the effect of boiling, steaming and malting on the amino acid composition
of the pseudocereals amaranth, buckwheat and quinoa. For all pseudocereals the foremost …

Flour from twenty-three Tartary buckwheat varieties were evaluated and compared for
proximate composition, mineral and amino acid profile. Further, pasting properties and …

A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is
crucial to be able to promote their industrial use. As a first step towards a more efficient and …

Amaranth, quinoa, and buckwheat, known as pseudocereals, have been consumed since
ancient times and are considered sacred in most cultures. Their grains can be used as …