Properties: <pseudo-grain>
A pseudo-grain is a broad-leaved (non-grass-like) plant whose seeds are used in the same way as true grains (grasses). The seeds can be ground into flour and used accordingly. Pseudo-grains contain no gluten.
Pseudo-grains have certain similarities in texture, taste, and form with grains. While grains belong to the grass family and exhibit specific characteristics (wheat-, corn-, or barley-plants produce thin, pointed leaves that turn into ears and generate the kernels we recognize as grain), pseudo-grains do not have true seeds but are plants that differ from grasses in having broad leaves and producing seeds. Additionally, they bear small fruits from which flour can be obtained once ground.
Uses: <pseudo-grain>
Pseudo-grain is currently highly valued for the production of gluten-free breads and other sweets. It is a healthy alternative to the most commonly used ingredients in bread and special products for people with celiac disease on the market, for those suffering from gluten-related disorders.
Furthermore, the use of pseudo-grain for the preparation of bread and related products is a good alternative for some individuals with celiac or gluten sensitivity who have an intolerance to maize corn. Pseudo-grain can only be consumed by people with a gluten disorder if it is free from gluten cross-contamination that can occur at various stages of harvesting and processing, whether during the harvest of the grain, transportation, milling, storage, processing, handling, or cooking.
Difference between Pseudo-grains and Other Grain Types
Pseudo-grains differ from other grain types by the absence of gluten. This characteristic makes them very interesting as food for people with celiac disease, one of the most severe forms of gluten intolerance, whose prevalence is estimated at 1-2% of the world population.
History
Despite being ancient crops with a history spanning thousands of years, pseudo-grains only recently sparked significant interest not just due to their absence of gluten but especially because of their nutritional profile. They are therefore an important substitute for animal protein and ideal for vegetarian nutrition.
The Three Most Commonly Used Pseudo-grains
Although there are several representatives within this group, only three have gained a certain significance on the world market:
Quinoa (Chenopodium quinoa)
Quinoa originates from the Andean region where it has been cultivated for centuries. The main producers are Bolivia and Peru. Today, its cultivation has spread to other areas such as the USA, Canada, Italy, and Sweden. The highland varieties typical of central-southern Chile at sea level are particularly important for the spread of the culture in other parts of the world due to their sensitivity to photoperiod.
In addition to its nutritional interest, quinoa is a frost-resistant, salt-tolerant plant that can grow on poor soils. Therefore, it is used as a means in many food security programs and as an alternative crop. According to the U.S. National Aeronautics and Space Administration (NASA), it is even a crop that has sparked interest due to its ability to be cultivated on spacecraft for long-term missions.
Amaranth (Amaranthus)
Amaranth represents another popular pseudo-grain. This plant originates from Mesoamerica, where its cultivation dates back several thousand years. Amaranth was one of the most highly valued products of pre-Columbian cultures, particularly the Mayas and Aztecs.
The Christian invasion led to amaranth being "condemned" and its cultivation, possession, and consumption completely banned during colonial times. This situation persisted for centuries, so that amaranth was not consumed for a long time.
In a study where wheat flour was replaced by amaranth flour, experts found that the substitution increased protein, lipid, and fiber content, although the result produced crumblier and harder bread.
Although researchers do not rule out the possibility of making bread with amaranth flour, they limit the ratio to about 20 grams per 100 grams of wheat flour to maintain quality and nutritional value. Amaranth is primarily used in Asia and Africa as a leaf vegetable. The seeds can be cooked, used as flour or grain in soups.
Buckwheat (Fagopyrum esculentum)
Unlike the other two pseudo-grains, buckwheat is native to the Asian region, specifically Central Asia. Although its name (buckwheat) can lead to confusion, buckwheat is neither a grain nor wheat like quinoa and amaranth. While it was traditionally cultivated in many countries, today's main producers are also the largest consumers. Russia produces 50% of the world's total, followed by China (17%) and Ukraine (7%).
Buckwheat is an annual herb with erect, jointed, hollow stems (20-70 cm high) and rather soft, scale-like leaves. The flowers are white or pink, small, and clustered in terminal inflorescences. The fruits are triangular achenes, contain a single seed, and ripen slowly, which complicates harvesting. These fruits are available from July to October.