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. 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. The present study aims to assess the awareness of pseudo-cereals among food and nutrition students of Indore, with a focus on understanding their knowledge, perceptions, and potential gaps in awareness regarding these grains. The study included 200 subjects with age range (18-30) years, of colleges of Food and Nutrition of Indore (Madhya Pradesh). The assessment on awareness of pseudo-cereals among food and nutrition students was done based on their knowledge, perceptions, and potential gaps in awareness regarding these grains. The data was calculated by advance excel 2007 and statistical packaged tool. Results shows that there was statistically non-significant (p>0.05) difference between in the respondents on awareness and identification of pseudo-cereals.

• 1.   Tanveer Bilal Pirzadah, Bisma Malik,“Pseudocereals as super foods of 21st century:Recent technological interventions”, 17 June 2020.
• 2.   D. Morales, M. Miguel, M. Garcés-Rimón,“Pseudocereals: A novel source of biologicallyactive peptides” Critical reviews in food science and nutrition, 61 (9) (2021), pp. 1537-1544.
• 3.   RJ Fletcher, “Nutritional constituents ofpseudo cereals and their potential use in foodsystems: A review” Trends in Food Science &Technology, 75 (2018), pp. 170-180.
• 4.   FAO, The State of Food and Agriculture. Rome:Food and Agriculture Organization; 2013.
• 5.   Pirzadah TB, Malik B, “Pseudocereals as superfoods of 21st century: Recent technologicalinterventions”, Journal of Agriculture and Food Research. 2020.
• 6.   Mir NA, Riar CS, Singh S. “Nutritional constituents of pseudo cereals and their potential use in food systems”: A review. Trends in Food Science & Technology. 2018.
• 7.   Bekkering CS, Tian L. “Thinking outside of thecereal box: Breeding underutilized (pseudo)cereals for improved human nutrition”.Frontiers in Genetics. 2019.
• 8.   Henrion M, Labat E, Lamothe L. “Pseudocereals as healthy grains: An overview. In: Innovative Processing Technologies for Healthy Grains”: John Wiley & Sons Ltd.; 2021. pp. 37-59.
• 9.   Padamnabhi Nagar, Riya Engineer and Krishna Rajput, “Review on Pseudo-Cereals of India”, 28 November 2021, DOI: 10.5772/ intechopen.101834.
• 10.   D. Bender and R. Schönlechner, “Recent developments and knowledge in pseudocereals including technological aspects”, 20 Jul 2021, Pages: 583-609.
• 11.   Haros, C.M and Schoenlechner R. (Eds.), “Pseudocereals, chemistry and technology”, 2021, Wiley–Blackwell, pp. 163–192.
• 12.   Samira Dakhili, Leyla Abdolalizadeh, Seyede Marzieh Hosseini, Saeedeh Shojaee-Aliabadi, Leila Mirmoghtadaie, “Quinoa protein: Composition, structure and functional properties”, 9 July 2019, Food Chemistry Volume 299.
• 13.   Priyanka Thakur, Krishan Kumar, Harcharan Singh Dhaliwal, “Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review”, 27 May 2021, Food Bioscience Volume 42.
• 14.   L. Alvarez-Jubete, E.K. Arendt, E. Gallagher, “Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients” February 2010, Trends in Food Science & Technology Pages 106-113.
• 15.   Samira Dakhili, Leyla Abdolalizadeh, Seyede Marzieh Hosseini, Saeedeh Shojaee-Aliabadi, Leila Mirmoghtadaie “Quinoa protein: Composition, structure and functional properties”, 30 November 2019, Food Chemistry Volume 299.
• 16.   Aluwi, N.A., Murphy, K.M., and Ganjyal, G.M. (2017). Physicochemical characterization of different varieties of quinoa. Cereal Chemistry, 94(5): 847–856.
• 17.   Priyanka Thakur, Krishan Kumar “Nutritional importance and processing aspects of pseudocereals”, 2019, Journal of Agricultural Engineering and Food Technology, 155-160.
• 18.   Ritu Sindhu, B. S. Khatkar, “Pseudocereals: Nutritional Composition, Functional Properties, and Food Applications”, 2019, Food Bioactives

Funding

Below is the link to the supplementary material.