Beverages developed from pseudocereals (quinoa, buckwheat, and amaranth): Nutritional and functional properties

Abstract

The rising global demand for nutritious, sustainable, and plant‐based beverages has catalyzed interest in pseudocereal‐based products, offering an innovative alternative to traditional cereals. Pseudocereals such as quinoa, buckwheat, and amaranth are valued for their exceptional nutritional profiles, including high‐quality proteins, dietary fibers, and bioactive compounds. This review explores the development of pseudocereal‐based beverages, emphasizing their potential as milk alternatives, fermented drinks, and beer products. The fermentation process enhances their nutritional value, bioavailability, and sensory attributes, while also reducing antinutritional factors like phytates and saponins. Moreover, these beverages exhibit promising health benefits, including antioxidant, hypoglycemic, antidiabetic, and antihypertensive effects. This review provides a comprehensive evaluation of pseudocereal‐based beverages from regulatory considerations to production processes, highlighting the potential of these ancient grains in reshaping the beverage industry while addressing modern nutritional needs. Future research directions on pseudocereal‐based beverages are also suggested.