Vol. 7, Issue 6, Part D (2025)

Amaranth and quinoa, two highly nutritious pseudocereal seeds, have garnered attention for their versatile applications in food products, particularly for individuals with gluten sensitivity, such as those with celiac disease. Both grains are rich in essential nutrients like proteins, dietary fibers, vitamins, and minerals, making them ideal candidates for enhancing the nutritional value of various foods. Their gluten-free nature allows them to be used as alternatives to wheat and other grains in a range of products, including bread, cookies, and breakfast cereals. Amaranth and quinoa are also incorporated into traditional dishes, particularly in Indian cuisine, and are increasingly being explored in plant-based meat substitutes. Additionally, quinoa can be used to create milk and tempeh, further expanding its utility in the food industry. The incorporation of quinoa and amaranth into food formulations not only improves the nutritional profile of the products but also offers potential health benefits, such as anti-inflammatory, anti-obesity, and antioxidant activities. This review highlights the growing potential of quinoa and amaranth as functional foods and their promising applications in the food industry.