Pseudocereals

The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals in particular amaranth and quinoa have acquired increased importance (which is also due to the increased demand for gluten9;]free food). Worldwide, the demand for amaranth and quinoa has risen immensely, as seen in rising prices for amaranth and quinoa. At the same time, research in all relevant fields has intensified. At present there is some confusion surrounding the term pseudocereals and what it does and does not include, for example kiwicha which is Amaranthus caudatus or kaniwa which is Chenopodium pallidicaule. Sometimes other grains are included in the pseudocereal group like chia (Salvia hispanica L), an oleaginous seed. One of the aims of the book is to clear up some of the confusion over what is included in the group of pseudocereals. The book will include: the origin, production and utilization of pseudocereals; structure and composition of kernels; carbohydrates/fibre/bioactive compounds of kernels; proteins and amino acids of kernels; lipids of kernels; pseudocereal dry and wet milling: processes, products and applications; food uses of whole pseudocereals; pseudocereals in gluten free products; and the nutritional and health implications of pseudocereal intake.

Autorentext

Claudia Monika Haros, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Valencia, Spain.

Regine Schoenlechner, University of Natural Resources and Life Sciences, Department of Food Science and Technology, Vienna, Austria.

Klappentext

Pseudocereals are well recognised for their high nutritional value, but compared to the true cereals, pseudocereals are currently underutilised. As the global demand for food grows, production and research of these crops has intensified.

Pseudocereals: Chemistry and Technology examines three pseudocereal grains; amaranth, buckwheat and quinoa. Thorough information is given on the origin of pseudocereals, their botanical characteristics, production and utilization, structure and chemical composition with special attention to carbohydrates, fibres, bioactive compounds, proteins and lipids of kernels. Food processing aspects cover dry and wet milling: processes, various food products and applications, as well as gluten free products. To complete this detailed review, nutritional and health implications of pseudocereal intake is finally addressed.

This book will provide the food science community, food manufacturers, agronomists, nutritionists, students and academics, with a detailed overview and summary of the latest research findings on pseudocereals.

Inhalt

List of Contributors xi

Preface xiii

**1 Origin, Production and Utilization of Pseudocereals *1

• **Amanda Di Fabio and Gloria Parraga

1.1 Quinoa Chenopodium quinoa Willd (Amaranthaceae) 1

1.1.1 Introduction 1

1.1.2 Origin and History 1

1.1.3 Botanical Characteristics / Species / Varieties 3

1.1.3.1 Species / Varieties 3

1.1.3.2 Botanical Description 3

1.1.4 Cultivation 5

1.1.4.1 Growth and Development 5

1.1.4.2 Climatic Requirements 6

1.1.4.3 Soil and Crop Management 6

1.1.4.4 Diseases 8

1.1.5 World Production of Quinoa 10

1.2 Amaranth Amaranthus hypochondriacus L., Amaranthus cruentus L., and Amaranthus caudatus L. (Amaranthaceae) 11

1.2.1 Introduction 11

1.2.2 Origin and History 11

1.2.3 Botanical Characteristics / Species / Varieties 12

1.2.4 Cultivation 13

1.2.4.1 Growth and Development 13

1.2.4.2 Climatic Requirements 15

1.2.4.3 Soil and Crop Management 16

1.2.4.4 Diseases 17

1.2.5 World Production of Amaranth 17

1.3 Buckwheat Fagopyrum esculentum Moench 17

1.3.1 Introduction 17

1.3.2 Origin and History 18

1.3.3 Botanical Characteristics / Species / Varieties 18

1.3.4 Pseudocereal Culture 19

1.3.4.1 Growth and Development 19

1.3.4.2 Climatic Requirements 19

1.3.4.3 Soil and Crop Management 19

1.3.4.4 Diseases and Pests 23

1.3.5 World Production of Buckwheat 23

Acknowledgements 24

References 24

**2 Structure and Composition of Kernels *28

• **María Reguera and Claudia Monika Haros

2.1 Introduction 28

2.2 Gross Structural Features 28

2.3 Physical Properties 30

2.4 Kernel Structures 33

2.5 Chemical Composition of Kernels 37

2.5.1 Proteins 37

2.5.2 Carbohydrates 38

2.5.3 Lipids 39

2.5.4 Minerals 39

2.5.5 Vitamins 40

2.5.6 Bioactive Compounds 40

2.5.7 Antinutritional Factors 41

2.5.7.1 Saponins 41

2.5.7.2 Phytic Acid 42

2.5.7.3 Protease Inhibitors 42

2.5.7.4 Oxalates 43

2.6 Conclusions 43

Acknowledgements 43

References 43

**3 Carbohydrates of Kernels *49

• **Ritva Repo-Carrasco-Valencia and Jenny Valdez Arana

3.1 Introduction 49

3.2 Simple Carbohydrates and Oligosaccharides in Quinoa, Kañiwa, Amaranth and Buckwheat 50

3.3 Complex Carbohydrates / Starch / Nonstarch Polysaccharides 53

3.3.1 Quinoa and Kañiwa 53

3.3.2 Amaranth 59

3.3.3 Buckwheat 62

3.4 Conclusion 64

References 65 **4 Dietary Fibre and Bioa...