Seeds of amaranth (Amaranthus spp.), buckwheat (Fagopyrum esculentum and F. tataricum)
and quinoa (Chenopodium quinoa) become popular foods due to their attractive health …

Buckwheat (BW) is a gluten-free pseudocereal that belongs to the Polygonaceae family. BW
grain is a highly nutritional food component that has been shown to provide a wide range of …

Buckwheat sprout is widely consumed as a potential functional and healthy vegetable.
Although buckwheat sprout is abundant in soluble dietary fibers (SDFs), the information …

The objectives of this study were to investigate the nutrient composition, protein profile,
morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa …

There is a growing interest seen among consumers towards more health conscious and
wholesome nutrition. This desire to make food as medicine has created a demand for foods …

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 …

Resistant starch (RS; types 1 to 5) cannot be digested in the small intestine and thus enters
the colon intact, with some types capable of being fermented by gut microbes. As a fiber …

Buckwheat is an important crop globally. It has been processed into cereal grain, noodles,
confectionery, bread, and fermented foods for many years. Buckwheat production and …

Buckwheat hulls, generally discarded as waste, have been known to possess various
flavonoids and high antioxidant activities. The objective of this study was to determine effect …

The pseudocereal buckwheat (Fagopyrum species) has a wide range of agronomic and
health benefits that make it a promising crop for sustainable agricultural production …