Table 2.

Industrial applications of pseudocereals.

Products	Applications	References
Gluten-free bakery products	Amaranth improves the nutritional quality of food that lacks gluten	Gambus et al., 2010
	Bread made from buckwheat had significantly higher mineral composition than wheat breads	Islam et al., 2016
	10% of amaranth flour with cheese bread could score 6.8 out of 9 in hedonic scale showed enhanced iron and dietary fiber content	Lemos et al., 2012
	Gluten-free bread with 60:40 ratio of popped and raw amaranth flour was found to increase in volume and produced consistent crumb	de la Barca et al., 2010
Noodles and pasta	Buckwheat does not contain gluten ingredient for improving texture of noodles, as it enhanced firmness and reduced cooking loss For quinoa pasta, emulsifiers are added to enhance its quality Corn flour and quinoa flour (5%–15%) were investigated in making gluten-free spaghetti. Quinoa and rice flour, gluten-free blends have been used to make tasty macaroni and pasta	Borges et al., 2003
Beverages	Beers brewed with buckwheat malt showed similar physicochemical properties to traditional wheat-based beers, including pH, amino acid content, fermentability, and alcohol content. Also delivered satisfying sensory qualities, with a pleasant aroma, balanced taste, and appropriate bitterness Gluten-free, bottom-fermented beers made from buckwheat and quinoa malts have been successfully brewed, showing viscosity and pH levels much like those found in traditional barley beers Buckwheat’s bioactive components are suitable for tea production	Phiarais et al., 2010 Qin et al., 2013
Animal fodder	Buckwheat plant residues can be used as animal feed Quinoa plant is rich in minerals and plant residues can be utilized as animal feed Amaranth can be used to reduce cholesterol level in animals	Leiber, 2016 Zulkadir and İdikut, 2021 Peiretti, 2018
Granolas and breakfast cereals	Granolas made with quinoa, amaranth, or linseed were well received for their taste and offered strong nutritional and physico-chemical benefits. Had low water activity, which helped extend shelf life, while still providing high nutritional value and appealing flavor and texture Quinoa and amaranth can serve as a substitute for rice and breakfast porridge or as a base in infant food formulation Quinoa and cranberry extract as breakfast cereal showed highest anthocyanin and phenolic content	Schoenlechner, 2017 Jancurová et al., 2009 Srujana et al., 2019