The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal

Less consumed cereals, such as millet, sorghum, and teff and other crops, such as quinoa, amaranth, and buckwheat, belonging to the group of grains called pseudocereals, are often undervalued as a source of nutrients and are not usually introduced regularly in the diet. However, they have a nutritional profile that has nothing to envy to some widely consumed cereals, including wheat, rice, or maize. In addition, the nutraceutical profile of these grain crops is especially interesting due to the bioactive properties exhibited and reported in the literature. This review focuses on the potential of industrial processing to increase the content of macro- and micronutrients and the levels of bioactive compounds, and to decrease the concentration of anti-nutrients in the grains of the aforementioned minor cereals and pseudocereals. The improvement of the nutritional and nutraceutical profile showed by the procedures discussed through this review should be deeply studied in order to understand in a more detailed way the changes that occur in the tissue of these seeds. In the coming future, genetic technology could be used to influence the composition of the crops grains, which would be used as improved nutraceuticals in the development of functional foods with high nutritional quality.