Chemical composition of
Abstract
Pseudo-cereals are non-grass, wild plants whose seeds are used in the same manner as cereals, but are underutilized due to the dominance of conventional cereal crops. Pseudo-cereals have varied adaptability. They are climatically more resilient and nutritionally richer than major cereal crops. They are enriched with essential amino acids and their protein content is either similar or greater than that of cereals. They contain adequate amounts of dietary fibers that help improve lipid metabolism. They also contain saponins, polyphenols, betalains, flavonoids, antioxidants, vitamins, and other important phytochemical compounds that help detoxify ROS and cope up with the diseases. Interest in the research of pseudo-cereals is growing among the research community due to its extraordinary nutritional and phytochemical profile and its potential in the development of gluten-free products. It can serve as an alternative food source against staple cereal crops under harsh environmental conditions and if cultivated sustainably, can resolve hunger issues in many countries. Pseudo-cereals form an integral part of the biodiversity due to its widespread usage by the tribals. Wild plants of many angiosperm families are used by tribal communities, but in this review, we will only focus on members of Amaranthceae and Chenopodiaceae families.
Keywords
- Amaranthus
- quinoa
- Amaranthceae
- Chenopodiaceae
- pseudo-cereals
- nutritional profile
- gluten-free products
1. Introduction
Majority of the global population in present time is relying heavily on few major cereal crops such as wheat, rice, and maize for nutrition. These handful of crops are sustaining more than 50% of world population. Though they are rich in starch and are consumed for energy needs, they lack some essential micronutrients which has led to hidden hunger among the people. This micronutrient deficiency has affected nearly 2 billion people worldwide and has aroused serious health concerns [1]. This is not only affecting the human health but it also has adverse consequences on other plants such as pseudo-cereals whose biodiversity is declining due to the dominance of conventional cereal crops and for the same reason, they have remained underutilized till date. However, scientists have now turned their attention to the underutilized crops and they are showing considerable interest in pseudo-cereals because of their high resiliency towards the abiotic stress, nutritional, and phytochemical potential and their usage in gluten-free products. In near future, as the human population is predicted to rise, we will need to adopt an interdisciplinary approach to combat food crisis by not only improving the quality of available food by enrichment or biofortification but also by exploring other potential plants which are already enriched with required micronutrients which is an important aspect of food security [2].
Pseudo-cereals that we are going to consider in this review are dicotyledonous plants belonging to families Amaranthceae and Chenopodiaceae for example:
2. A brief of origin and distribution of pseudo-cereals
There are nearly 70
3. General characters and differences between pseudo-cereals and cereals
The grains of underutilized crops resemble to that of true cereals in functional aspect. However, they differ in nutritional and phytochemical aspects. Pseudo-cereal grains are composed of less of starch and more of proteins and lipids as opposed to cereals. The reason is, anatomically, pseudo-cereal grain contains lesser amount of endosperm (starch storing organ) and greater amount of embryo (that store proteins and lipids). Pseudo-cereals possess a considerable amount of essential amino acids such as lysine, cysteine, and methionine. Other than lysine,
In the extracts of
The determination of vitamin-C and β-carotene from the young as well as mature shoots of
4. Nutritional profile
This section deals with the nutritional aspect of chosen
4.1 A. viridis
Nutrients | Concentration (g/100 g) |
---|---|
Protein | 14.95 ± 0.19c |
Fat | 6.30 ± 0.05a |
Total sugars | 0.27 ± 0.01b |
Soluble fiber | 0.68 ± 0.01c |
Insoluble fiber | 29.92 ± 0.01d |
Carbohydrates | 28.55 ± 0.76a |
Essential minerals | (mg/g) |
Calcium (Ca) | 5.97 ± 0.27d |
Potassium (K) | 6.66 ± 0.19c |
Magnesium (Mg) | 4.27 ± 0.02d |
Sodium (Na) | 0.77 ± 0.01d |
Phosphorous (P) | 8.73 ± 0.02a |
Trace elements | |
Iron (Fe) (mg/g) | 0.33 ± 0.23a |
Chromium (Cr) (μg/g) | 5.36 ± 0.01b |
Copper (Cu) (μg/g) | 6.14 ± 0.01b |
Zinc (Zn) (μg/g) | 24.95 ± 0.01b |
4.2 A. aspera
Nutrients | Concentration (g/100 g) |
---|---|
Crude protein | 36.71 |
Crude fat | 8.31 |
Carbohydrates | 37.52 |
Crude fiber | 0.44 |
Minerals | Concentration |
---|---|
Macro-minerals | (mg/g) |
Sodium (Na) | 0.06 ± 0.01b |
Potassium (K) | 6.35 ± 0.04b |
Calcium (Ca) | 0.17 ± 0.01b |
Magnesium (Mg) | 2.18 ± 0.01b |
Trace minerals | (μg/g) |
Molybdenum (Mo) | 0.28 ± 0.02b |
Manganese (Mn) | 30.20 ± 0.63b |
Aluminum (Al) | 41.07 ± 4.16b |
Iron (Fe) | 76.82 ± 4.15b |
Zinc (Zn) | 41.77 ± 0.18a |
Copper (Cu) | 7.67 ± 0.19b |
Strontium (Sr) | 3.39 ± 0.26b |
Cadmium (Cd) | 0.10 ± 0.04b |
Lead (Pb) | 0.21 ± 0.02b |
Ultra-trace minerals | (μg/g) |
Chromium (Cr) | 2.18 ± 0.38b |
Cobalt (Co) | 0.09 ± 0.01b |
Nickel (Ni) | 1.35 ± 0.44b |
Tin (Sn) | 0.18 ± 0.04b |
4.3 C. album
Nutrients | Concentration (g/100 g) |
---|---|
Protein | 13.12b ± 0.07 |
Fat | 6.50a ± 0.30 |
Crude fiber | 13.09b ± 0.04 |
Carbohydrate | 54.61a ± 0.09 |
Total starch | 41.44a ± 0.29 |
Minerals | Concentration (mg/kg) |
---|---|
Calcium (Ca) | 177.89a ± 4.04 |
Sodium (Na) | 82.45b ± 0.42 |
Iron (Fe) | 112.07a ± 1.26 |
Magnesium (Mg) | 1600.34a ± 15.01 |
Copper (Cu) | 5.90b ± 0.36 |
Zinc (Zn) | 24.20b ± 0.23 |
Potassium (K) | 10113.31a ± 21.50 |
4.4 Zea mays (maize), Triticum aestivum (wheat), and Oryza sativa (rice)
Cereals | Protein | Fat | Fiber | Carbohydrate |
---|---|---|---|---|
Wheat | 12.39 ± 0.010 | 2.50 ± 0.010 | 1.14 ± 0.070 | 75.65 ± 0.240 |
Maize | 8.58 ± 0.000 | 2.85 ± 0.020 | 2.83 ± 0.020 | 75.39 ± 0.030 |
Rice | 10.49 ± 0.010 | 3.94 ± 0.030 | 1.09 ± 0.000 | 75.61 ± 0.450 |
Cereals | Wheat | Maize | Rice |
---|---|---|---|
Sodium (Na) | 383.33 ± 0.001 | 333.33 ± 0.0011 | 126.67 ± 0.001 |
Potassium (K) | 416.67 ± 0.001 | 300.00 ± 0.001 | 183.33 ± 0.001 |
Calcium (Ca) | 60.02 ± 0.0027 | 12.95 ± 0.7770 | 3.35 ± 0.0019 |
Magnesium (Mg) | 140.73 ± 0.0053 | 77.62 ± 0.0037 | 23.67 ± 0.0052 |
Iron (Fe) | 67.22 ± 0.0011 | 58.35 ± 0.0006 | 59.33 ± 0.0005 |
Zinc (Zn) | 11.73 ± 0.0011 | 9.45 ± 0.0009 | 9.27 ± 0.0006 |
5. Processing treatments for pseudo-cereals
Their extraordinary nutritional profile is the result of the presence of countless bioactive components that includes essential amino acids, proteins, phenolic compounds, and a wide range of anti-oxidants, thus rendering them with a high nutraceutical potential. But along with favorable substances, they also contain anti-nutrients such as phytate, tannins, and saponins which reduces the bioavailability of beneficial supplements. To resolve this, pseudo-cereals are subjected to several processing treatments like soaking, fermentation, popping, germination, and cooking. Such treatments improve bioavailability of nutrients by decreasing the amount of anti-nutrients and consequently enhances the nutritional value of pseudo-cereals. For example, seeds of
5.1 Processing treatments
Processing increases the digestibility and palatability of respective food product. It extends the self-life and reduces the anti-nutritional compounds. Following are few traditional methods for processing pseudo-cereals to make them more consumable.
5.1.1 Fermentation
Fermentation is a metabolic process carried out by anaerobic microorganisms in which carbohydrates are broken down to release energy. It is an age-old technique for food preservation. Pseudo-cereals are an adequate source of carbohydrates, minerals, vitamins, sterols, and other growth factors that sustains the microbe populations. These grains are composed of an indigenous microbiota comprising of molds, lactic acid bacteria (LAB), enterobacteria, etc. LAB are gram positive, strictly fermentative bacteria which carries out lactic acid fermentation and produces lactic acid as the major metabolic end product of carbohydrate fermentation and the most frequently used strain for this purpose is
Lactic acid fermentation is a commonly used food processing technique which can be employed in many different ways to improve nutritional and functional quality of pseudo-cereals such as production of bioactive peptides to stimulate immune system, increasing total phenolic content and antioxidant capacity, decreasing of anti-nutritional factors like phytic acid, tannins, and enzyme inhibitors. The formation of lactic acid during fermentation leads to a decrease in pH that results in enhanced activity of endogenous phytase. Phytases constitutes particular subgroup of phosphatases which are responsible for lowering or eliminating the anti-nutritional effect of phytic acid. Some LAB strains and other vitamin producing microorganisms can elevate the concentrations of natural form of vitamins that leads to the decrease in side effects of chemically synthesized vitamins. Hence, they can be utilized as an alternative source of biofortification which is also a cost-effective strategy and eliminates the need to add synthetic vitamins. Food products consumed after fermentation with LAB improves the overall nutritional quality by increasing vitamin B9 concentrations. There is a need to explore more beneficial effects of lactic acid fermentation to design novel and healthier edibles especially for patients with celiac disease [22, 23].
5.1.2 Popping
Also known as heat induced puffing, is a low-cost technology in which heating at atmospheric pressure gives rise to high internal pressure due to evaporation of moisture, causing the pericarp to break, leading to the expansion of endosperm. Puffed grains undergo dehydration as well as structural and textural changes. Puffing increases digestibility and functionality of the grains. Because of such modifications,
5.1.3 Germination
Germination is a process in which a new plant arises from the seed if the seed is under favorable conditions. Imbibition is the first step in germination process in which the dry seed absorbs water which leads to the increased metabolic rates and subsequent growth. The interesting part is the rise of hydrolytic enzyme activities followed by breakdown of stored macromolecules in the seed. Such changes alter the technological properties and functionality of grains which is a desirable asset. During germination, the action of hydrolytic enzymes on starch increases its digestibility. It also increases the content of free amino acids which are readily absorbed compared to the intact proteins, influencing the postprandial protein metabolism. The breakdown of cell wall changes the solubility of fiber components and increases the amounts of bioactive compounds and antioxidant activities [25].
5.1.4 Cooking
Grains of pseudo-cereals are generally eaten after boiling. However, excessive boiling decreases the phenolic contents of the grains. Highest retention of phenolic contents was observed by pressure cooking. From anti-nutritional aspect, no significant reduction was seen in anti-nutritional compounds, especially of phytic acid through boiling. Evaluation of minerals in
6. Conclusion
Pseudo-cereals are a powerhouse of nutrients. There is a need to explore them further and bring them in our daily diet. Even though pseudo-cereals seem more superior than cereals in context of their chemical composition, the anti-nutrients present in them reduces the bioavailability of the nutritional components. Phytate and lower inositol phosphates binds to the minerals like calcium, zinc, magnesium, and iron, making them unavailable for absorption [26]. As nutritional deficiency is becoming more prevalent among the human population throughout the globe, food producers are expected to develop novel strategies for their improved processing. Moreover, there is a requirement of making people aware about the benefits of pseudo-cereals so that they consider them in their diet along with the cereals which will also elevate the nutritional quality of their diet. Prerequisite for this is to design new range of food products prepared using pseudo-cereals as their key ingredients and introduce them into the market. Pseudo-cereals are also in demand for the manufacture of gluten-free edibles. Therefore, it is very important to have a detailed understanding of the properties of pseudo-cereals and their benefits and drawbacks. This will aid in boosting the quality of life of the people with celiac and other gluten-induced diseases. Pseudo-cereals have an immeasurable potential, the only task is to give an eye to them.
Acknowledgments
Thanks to the head of the Department of Botany, Faculty of Science, The Maharaja Sayajirao University of Baroda for providing laboratory facilities at the department.
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