https://doisrpska.nub.rs/index.php/KE/issue/feed 2025-12-16T12:40:01+01:00 Ново Пржуљ novo.przulj@gmail.com Open Journal Systems <p>Издавач - Академија наука и умјетности Републике Српске</p> https://doisrpska.nub.rs/index.php/KE/article/view/12605 2025-12-16T11:00:49+01:00 Radoslav Grujić ww@email.com Nikolina Rajlić ww@email.com

<div>Pseudocereals are plants that are traditionally produced in some parts of the</div> <div>world. In underdeveloped regions of the world, they are used in human nutrition</div> <div>as the most important source of energy, protein, vitamins and minerals. In</div> <div>developed parts of the</div> <div>world, regardless of their favorable chemical composition,</div> <div>pseudocereals have been practically forgotten and are rarely grown. At the same</div> <div>time as the concern for human health has increased, interest among certain</div> <div>categories of people in consuming products</div> <div>containing quinoa, buckwheat, chia</div> <div>or amaranth seeds or flour is growing. This chapter provides an overview of the</div> <div>chemical composition of the most important pseudocereals and a presentation of</div> <div>their potential contribution to</div> <div>improve</div> <div>human health.</div>

2025-12-16T00:00:00+01:00 Copyright (c) 2025 https://doisrpska.nub.rs/index.php/KE/article/view/12603 2025-12-16T10:57:01+01:00 Novo Pržulj ww@email.com

<div class="page" data-page-number="33" data-loaded="true"> <div class="textLayer"> <div>Quinoa (</div> <div>Chenopodium quinoa</div> <div>Willd.) belongs to the family</div> <div>Amaranthaceae</div> <div>and</div> <div>is botanically related to spinach, beetroot, goosfoots, and amaranth. Although</div> <div>it is taxonomically and morphologically distinct from cereals, it is classified as a</div> <div>pseudocereal based on its use. It was one o</div> <div>f the staple foods of the civilizations</div> <div>in the Andean region of Latin America before the arrival of Spanish</div> <div>conquistadors, cultivated for over 7,000 years</div> <div>—</div> <div>mainly in present</div> <div>-</div> <div>day Peru,</div> <div>Bolivia, Ecuador, Chile, Argentina, and Colombia. Quinoa was used not onl</div> <div>y as</div> <div>food but also for medicinal purposes. Along with potatoes and maize, it was one</div> <div>of the three main dietary staples of the ancient Inca civilization. There is</div> <div>considerable genetic diversity among quinoa populations in terms of</div> <div>morphology, physiology, yi</div> <div>eld, chemical composition, and functional properties,</div> <div>depending on their geographic origin. Currently, more than 6,000 farmer</div> <div>-</div> <div>grown</div> <div>populations have been identified, and 16,422 quinoa accessions and wild</div> <div>relatives are stored in gene banks. This species has</div> <div>a high adaptive capacity to</div> <div>diverse and even extreme environmental conditions. In 2022, the highest grain</div> <div>production was recorded in Peru (113,376 tons), Bolivia (44,707 tons), and</div> <div>Ecuador (884 tons).</div> <div>The chemical composition of quinoa grain is unique. It</div> <div>is gluten</div> <div>-</div> <div>free and rich in</div> <div>amino acids that are rare in the plant world</div> <div>—</div> <div>lysine, methionine, and cysteine</div> <div>—</div> <div>and contains the albumin protein, which is identical to the albumin found in egg</div> <div>whites. One of quinoa’s most important features is its balanced profi</div> <div>le of</div> <div>essential amino acids. Based on its amino acid content, quinoa proteins are</div> <div>nutritionally superior to those in traditional cereals. Its grain contains more than</div> <div>twice as much lysine as wheat, maize, and rice, which is the highest value</div> <div>recorded among</div> <div>cereals and pseudocereals. Quinoa grains also contain a high</div> <div>percentage of polyunsaturated fatty acids, particularly omega</div> <div>-</div> <div>3,</div> <div>-</div> <div>6, and</div> <div>-</div> <div>9,</div> <div>which are essential for human growth and development. They also have high</div> <div>levels of vitamin E (tocopherols: α, β, γ,</div> <div>δ) and tocotrienols (α, β, γ, δ), known</div> <div>for their strong antioxidant and biological activity. Due to this lipid profile,</div> <div>quinoa is considered an alternative to oil crops in some regions. Moreover,</div> <div>quinoa is rich in minerals such as potassium, calcium, magn</div> <div>esium, and <div>phosphorus and contains dietary fiber in quantities similar to those found in</div> <div>whole grains.</div> <div>Quinoa contains a range of secondary metabolites with broad biological activity.</div> <div>At least 193 secondary metabolites have been identified over the past 40</div> <div>years,</div> <div>including phenolic acids, flavonoids, terpenoids, steroids, and nitrogen</div> <div>-</div> <div>containing compounds. These metabolites exhibit various physiological</div> <div>functions, such as insecticidal, molluscicidal, and antimicrobial effects, as well as</div> <div>diverse biological</div> <div>activities, including antioxidant, cytotoxic, antidiabetic, and</div> <div>anti</div> <div>-</div> <div>inflammatory properties. Further research is needed to enhance the</div> <div>application of quinoa in the functional food industry, as well as in animal</div> <div>nutrition, medicine, and cosmetics. This pap</div> <div>er provides an overview of quinoa’s</div> <div>origin, significance, nutritional value, physiological functions, and role in human</div> <div>nutrition as a nutraceutical plant.</div> </div> </div> </div> <div class="page" data-page-number="34" data-loaded="true"> <div class="canvasWrapper"> </div> <div class="textLayer"> </div> </div>

2025-12-16T00:00:00+01:00 Copyright (c) 2025 https://doisrpska.nub.rs/index.php/KE/article/view/12601 2025-12-16T10:52:49+01:00 Novo Pržulj ww@email.com Ana Velimirović ww@email.com Zoran Jovović ww@email.com

<div>Buckwheat (</div> <div>Fagopyrum esculentum</div> <div>Moench) is classified as a</div> <div>pseudocereal due to its similarities in usage and chemical composition with</div> <div>conventional cereals. Two species</div> <div>—</div> <div>common buckwheat (</div> <div>F. esculentum</div> <div>) and</div> <div>Tartary buckwheat (</div> <div>F. tataricum</div> <div>)</div> <div>—</div> <div>are used in human nutrition, while the wild</div> <div>spec</div> <div>ies</div> <div>F. cymosum</div> <div>is used as animal feed and in the pharmaceutical industry for</div> <div>drug production. Buckwheat grain contains various nutrients</div> <div>—</div> <div>proteins,</div> <div>polysaccharides, dietary fiber, lipids, rutin, polyphenols, minerals, and vitamins.</div> <div>Hulled buckwheat groats c</div> <div>ontain about 55% starch, 12% protein, 7% total dietary</div> <div>fiber, 4% lipids, 2% soluble carbohydrates, and 18% other compounds such as</div> <div>organic acids, phenolic compounds, tannins, phosphorylated sugars, nucleotides,</div> <div>and nucleic acids. Buckwheat starch consists</div> <div>of about 25% amylose and 75%</div> <div>amylopectin. Due to its well</div> <div>-</div> <div>balanced amino acid profile, buckwheat proteins</div> <div>have high biological value, though their main drawback is low digestibility.</div> <div>Buckwheat is gluten</div> <div>-</div> <div>free, making its flour suitable for individuals with</div> <div>celiac</div> <div>disease. Buckwheat bran is a rich source of dietary fiber. The major fatty acids in</div> <div>common buckwheat include palmitic, oleic, linoleic, stearic, linolenic, arachidic,</div> <div>behenic, and lignoceric acid. Compared to other cereals, buckwheat contains</div> <div>higher</div> <div>levels of vitamins B1, B2, B3, and E.</div> <div>Buckwheat bran containing hulls has about 40% fiber, 25% of which is soluble,</div> <div>while dehulled bran contains about 16% fiber, 75% of which is soluble. The</div> <div>primary antioxidants in buckwheat include condensed</div> <div>catechins, phenolic acids,</div> <div>rutin, quercetin, and hyperin. Various biological functions, such as antimutagenic,</div> <div>anticancer, and anti</div> <div>-</div> <div>aging effects, result from the antioxidant activity of these</div> <div>compounds. Buckwheat grain and hulls contain flavonoids and fla</div> <div>vones, phenolic</div> <div>acids, condensed tannins, phytosterols, fagopyrins, resistant starch, dietary fiber,</div> <div>lignans, plant sterols, vitamins, and minerals, all of which have specific biological</div> <div>activities. Buckwheat grain contains 2</div> <div>–</div> <div>5 times more phenolic compound</div> <div>s than</div> <div>oats or barley, and its bran and hulled grains exhibit 2</div> <div>–</div> <div>7 times higher antioxidant</div> <div>activity compared to those cereals.</div> <div>Buckwheat proteins are the most effective among plant proteins in reducing</div> <div>cholesterol levels. Dietary fibers promote satiety and weight loss and may</div> <div>mitigate the development of colon cancer. Soluble fibers lower blood cholesterol <div>levels, reduce the risk o</div> <div>f ischemic heart disease, and decrease postprandial</div> <div>glycemia. Flavonoids are known for their effectiveness in reducing cholesterol,</div> <div>strengthening and maintaining the flexibility of capillaries and arteries, lowering</div> <div>high blood pressure, and reducing the ri</div> <div>sk of atherosclerosis. Rutin exhibits</div> <div>antioxidant, anti</div> <div>-</div> <div>inflammatory, and anticancer effects, enhances vascular</div> <div>elasticity, aids in treating circulatory disorders and atherosclerosis, reduces blood</div> <div>pressure, protects against gastric lesions, lowers plasma</div> <div>cholesterol, and shields</div> <div>the body from oxidative stress. Fagopyrins found in buckwheat may be used in</div> <div>the treatment of type 2 diabetes. It is recommended to incorporate buckwheat</div> <div>flour into baked goods and confectionery products made from other cereals to</div> <div>enhance their nutritional value and thus improve public health.</div> <div>This paper summarizes the available data on key aspects related to the functional</div> <div>potential of buckwheat, emphasizing its significance as a potential functional food</div> <div>and a plant with nutraceut</div> <div>ical properties.</div> </div>

2025-12-16T00:00:00+01:00 Copyright (c) 2025 https://doisrpska.nub.rs/index.php/KE/article/view/12599 2025-12-16T10:36:38+01:00 Novo Pržulj ww@email.com Ana Velimirović ww@email.com Predrag Ilić ww@email.com Zoran Jovović ww@email.com Zoran Govedar ww@email.com

<div class="page" data-page-number="32" data-loaded="true"> <div class="textLayer"> <div>Sorghum (</div> <div>Sorghum bicolor</div> <div>L. Moench) is a cereal crop from the grass family</div> <div>(</div> <div>Poaceae</div> <div>) used for human and animal nutrition, as well as industrial processing. It</div> <div>is highly tolerant to drought and water scarcity and is mainly cultivated in semi</div> <div>-</div> <div>arid and arid regions of Africa, Asia,</div> <div>Australia, and North and South America. As a</div> <div>C4 photosynthetic plant, sorghum is highly efficient in carbon assimilation and</div> <div>biomass accumulation at elevated temperatures, in contrast to C3 cereals such as</div> <div>wheat, barley, oats, and rye, which lack this effi</div> <div>ciency.</div> <div>Globally, sorghum is grown</div> <div>on over 40 million hectares, 80% of which are in developing countries, primarily in</div> <div>Africa and Asia, where sorghum grain is predominantly used for human con</div> <div>sump</div> <div>-</div> <div>tion. The genus</div> <div>Sorghum</div> <div>includes 31 species, 158 varieties,</div> <div>and 523 forms. The</div> <div>genotypes cultivated in the Balkans belong to the species</div> <div>S. bicolor</div> <div>, which encom</div> <div>-</div> <div>passes annual and perennial cultivated and wild forms. According to agronomic</div> <div>classification based on cultivation and use,</div> <div>S. bicolor</div> <div>is divided into agro</div> <div>nomic</div> <div>types: grain sorghum, broom sorghum, sweet sorghum, and Sudan grass.</div> <div>Sorghum grain is a staple food for approximately 500 million people in 30</div> <div>countries across Africa and Asia. Despite this contribution to global food</div> <div>production, most of the sorghum</div> <div>grain worldwide</div> <div>and nearly all of it in Western</div> <div>countries</div> <div>is used as animal feed. Due to its favorable chemical composition, the</div> <div>whole plant is increasingly used in industrial processing, making sorghum relevant</div> <div>not only in tropical but also in temperate c</div> <div>limate regions.</div> <div>Sorghum has great potential as a source of both everyday and functional food that</div> <div>can serve as an alternative to traditional cereals such as wheat, rice, and maize.</div> <div>Despite its wide adaptability and favorable nutritional profile, the potent</div> <div>ial and</div> <div>role of sorghum in sustainable agriculture and human health have not been as</div> <div>thoroughly investigated as those of other cereals. Its high dietary fiber content</div> <div>(6%) aids digestion and may contribute to weight control and cardiovascular</div> <div>health. The g</div> <div>rain contains significant levels of protein (9</div> <div>–</div> <div>13%) and essential</div> <div>minerals such as phosphorus, magnesium, iron, and zinc, making it a vital</div> <div>nutritional resource for growth, maintenance, and metabolic functions.</div> </div> </div> <div class="page" data-page-number="33" data-loaded="true"> <div class="canvasWrapper"> </div> <div class="textLayer"> <div>Although sorghum contains a low lipid content</div> <div>(around 3%), it includes valuable</div> <div>fatty acids such as oleic and linoleic acid. It also provides B</div> <div>-</div> <div>complex vitamins</div> <div>(thiamine, riboflavin, and niacin) and vitamin E. Sorghum's unique phyto</div> <div>che</div> <div>mi</div> <div>-</div> <div>cals</div> <div>,</div> <div>including polyphenols, tannins, sterols, and phytic ac</div> <div>id</div> <div>,</div> <div>exhibit antioxidant</div> <div>properties linked to reduced risk of chronic diseases and additional health</div> <div>-</div> <div>pro</div> <div>mo</div> <div>-</div> <div>ting effects beyond basic nutrition. Polyphenols with antioxidant capacity help</div> <div>reduce oxidative stress in the human body and may have anticancer pro</div> <div>perties.</div> <div>Tannins act as a defense against pathogens, phytic acids reduce the risk of various</div> <div>chronic illnesses, and sterols contribute to lowering cholesterol levels.</div> <div>This review highlights the origin of sorghum, its role in global agriculture, growing</div> <div>con</div> <div>ditions, grain composition, and functional properties of specific grain</div> <div>components, as well as its potential in the development of new food products and</div> <div>applications in human nutrition.</div> </div> </div>

2025-12-01T00:00:00+01:00 Copyright (c) 2025 https://doisrpska.nub.rs/index.php/KE/article/view/12611 2025-12-16T11:12:04+01:00 Radoslav Grujić ww@email.com

<div>Pseudocereals</div> <div>are used in many ways. In the food and pharmaceutical industries,</div> <div>pseudocereal seeds and products obtained by processing seeds are used. Various</div> <div>technological operations are applied in this regard. This chapter provides an</div> <div>overview of key technological op</div> <div>erations and their influence on the functional and</div> <div>technological properties of pseudocereal seed components, primarily proteins,</div> <div>and their contribution to the formation of product properties. In addition to the</div> <div>basic technological operations such as cleani</div> <div>ng,</div> <div>peeling</div> <div>, aspiration, particle size</div> <div>separation and sieving, milling and fractionation, which are used for the</div> <div>processing of coarse grains, several specific operations are also used in the</div> <div>processing of pseudocereal grains (for example, heat treatment (c</div> <div>ooking, baking</div> <div>or frying), popping, soaking, germination, fermentation, extrusion and expansion).</div> <div>Extraction of proteins from pseudocereals can be carried out by chemical, physical</div> <div>and enzymatic processes. Modification of pseudocereal proteins provides new</div> <div>opportunities for the development of innovative food and non</div> <div>-</div> <div>food protein</div> <div>products, which meet the specific requirements of product formulations.</div>

2025-12-16T00:00:00+01:00 Copyright (c) 2025 https://doisrpska.nub.rs/index.php/KE/article/view/12609 2025-12-16T11:08:01+01:00 Radoslav Grujić ww@email.com Mithat Jašić ww@email.com

<div>Components</div> <div>from pseudocereals have the potential to help prevent some chronic diseases.</div> <div>Since they do not contain gluten, pseudocereals are suitable for the diet of people with</div> <div>celiac disease. This chapter reviews the latest research on the potential effects of</div> <div>ingr</div> <div>edients from amaranth, quinoa, chia, and buckwheat on human health. The review</div> <div>focuses on the nutritional values and health benefits of these pseudocereals.</div>

2025-12-16T00:00:00+01:00 Copyright (c) 2025 https://doisrpska.nub.rs/index.php/KE/article/view/12606 2025-12-16T11:02:28+01:00 Radoslav Grujić ww@email.com

<div>Amaranth, buckwheat, quinoa and chia are rich sources of biologically act</div> <div>ive substances</div> <div>(nutraceuticals)</div> <div>. This chapter provides an overview of research on the content of</div> <div>these</div> <div>important compounds. The focus was on the content of polyphenols, flavonoids, betalains</div> <div>and other compounds. In addition, the structures of the most important biologically active</div> <div>compounds are given and the type of action of each of the above groups</div> <div>of compounds is</div> <div>indicated. This review is useful for anyone who wants to improve their diet, and especially</div> <div>for experts involved in the development of functional foods and foods for specific</div> <div>categories of consumers.</div>

2025-12-16T00:00:00+01:00 Copyright (c) 2025 https://doisrpska.nub.rs/index.php/KE/article/view/12604 2025-12-16T10:59:14+01:00 Novo Pržulj ww@email.com

<div class="page" data-page-number="26" data-loaded="true"> <div class="textLayer"> <div>The family</div> <div>Amaranthaceae</div> <div>, which includes the genus</div> <div>Amaranthus</div> <div>, consists of</div> <div>flowering plants known as amaranth, with around 175 genera and more than</div> <div>2,500 species, mostly herbaceous and semi</div> <div>-</div> <div>shrubby, that grow worldwide. The</div> <div>genus</div> <div>Amaranthus</div> <div>comprises about 87 species. Taxonomic characterization of</div> <div>this genus is rath</div> <div>er complex and challenging due to the great morphological</div> <div>similarity among many species, the existence of intermediate forms, and its broad</div> <div>geographical distribution, which has resulted in extensive synonymy within these</div> <div>taxa. In Serbia, nine</div> <div>Amaranthus</div> <div>sp</div> <div>ecies are present, with</div> <div>A. retroflexus L.</div> <div>being</div> <div>the most widespread among weedy species. Amaranth has been known since the</div> <div>time of the Aztecs, Mayans, and Incas. In the XVI and XVII centuries, it spread</div> <div>widely to various countries either as a cultivated cr</div> <div>op (grain or vegetable) or as a</div> <div>weed. Approximately 40</div> <div>Amaranthus</div> <div>species originate from the Americas, while</div> <div>others come from Australia, Africa, Asia, and Europe.</div> <div>People in Central America began cultivating amaranth around 8,000 years ago. Its</div> <div>seeds and le</div> <div>aves were staple foods of the ancient Aztecs. They considered</div> <div>amaranth one of the most important food sources and used it in religious</div> <div>ceremonies, believing it to be food worthy of the gods. Although FAO does not</div> <div>report official amaranth production, it is</div> <div>currently cultivated on larger areas in</div> <div>several countries, including Nepal, Indonesia, Malaysia, Central America, Mexico,</div> <div>and southern and eastern Africa. Many species of this genus also grow wild across</div> <div>Central America. In recent decades, organic amaranth</div> <div>production has gained</div> <div>interest in Europe.</div> <div>The main bioactive compounds in amaranth include proteins, fats, carbohydrates,</div> <div>vitamins, and minerals. The grain contains about 16% protein, which is gluten</div> <div>-</div> <div>free</div> <div>and of high nutritional quality, more than in comm</div> <div>on cereals and millets.</div> <div>Amaranth protein is rich in lysine and methionine, while low in leucine. The starch</div> <div>content, almost exclusively in the form of amylopectin, ranges between 45</div> <div>–</div> <div>65%.</div> <div>Its grain also contains more lipids than most cereals, with around 76</div> <div>% being</div> <div>unsaturated fatty acids. It is rich in vitamin B6, thiamine, riboflavin, and niacin,</div> <div>and contains α</div> <div>-</div> <div>tocopherol, β</div> <div>-</div> <div>tocotrienol, γ</div> <div>-</div> <div>tocotrienol, and polyphenolic</div> <div>compounds. The levels of some macro</div> <div>-</div> <div>and microelements are significantly higher</div> <div>than thos</div> <div>e found in cereals.</div> </div> </div> <div class="page" data-page-number="27" data-loaded="true"> <div class="canvasWrapper"> <div>Humanity has always been aware of the importance of plants for maintaining</div> <div>health. Due to its valuable biological properties, rich phytochemical composition,</div> <div>and broad pharmacological activity, amaranth has in recent years become a</div> <div>grow</div> <div>ing focus of scientific and industrial interest. Amaranth species contain both</div> <div>quality nutrients and phytochemicals that positively affect human health. This</div> <div>paper provides an overview of current data on the chemical composition of</div> <div>amaranth, its value as a</div> <div>dietary supplement, its status as a food ingredient, and</div> <div>its main biological and pharmacological properties. The beneficial effects of</div> <div>amaranth highlighted in this paper may encourage further scientific investigation</div> <div>in this field, as well as the developm</div> <div>ent of innovative technologies in the food and</div> <div>cosmetics industries that utilize various</div> <div>Amaranthus</div> <div>species.</div> </div> <div class="textLayer"> </div> </div>

2025-12-16T00:00:00+01:00 Copyright (c) 2025 https://doisrpska.nub.rs/index.php/KE/article/view/12602 2025-12-16T10:55:07+01:00 Novo Pržulj ww@email.com

<div>Chia (</div> <div>Salvia hispanica</div> <div>L.) is an annual herbaceous plant whose seeds</div> <div>were a staple food for the Aztec and Mayan civilizations. The center of origin of</div> <div>this plant is southern Mexico and northern Guatemala. Today, chia is</div> <div>commercially cultivated in Australia, Mexico, Bolivia, Per</div> <div>u, Argentina, Ecuador,</div> <div>Guatemala, and parts of Europe. Chia seeds contain 15</div> <div>–</div> <div>25% protein, 30</div> <div>–</div> <div>33% fat,</div> <div>26</div> <div>–</div> <div>41% carbohydrates, 18</div> <div>–</div> <div>30% dietary fiber, and 4</div> <div>–</div> <div>5% ash, along with significant</div> <div>amounts of vitamins, minerals, and antioxidants. Dietary fiber constitute</div> <div>s over</div> <div>35% of the seed’s total mass (92% insoluble and 8% soluble), which is considerably</div> <div>higher than in cereals and oilseeds. Chia proteins contain all ten essential amino</div> <div>acids. The seed contains approximately 25</div> <div>–</div> <div>38% oil, making it the richest botanical</div> <div>source of omega</div> <div>-</div> <div>3 alpha</div> <div>-</div> <div>linolenic acid among all identified plant sources. The</div> <div>vegetative parts of the plant, particularly the leaves, are also rich in</div> <div>polyunsaturated fatty acids and essential oils, making them valuable forage for</div> <div>ruminants. Chia is an ex</div> <div>cellent source of minerals such as potassium, zinc, calcium,</div> <div>phosphorus, and copper. It also contains vitamins niacin, thiamine, and riboflavin.</div> <div>Carotenoids, sterols, tocopherols, and phenolic compounds, including quercetin,</div> <div>myricetin, kaempferol, caffeic</div> <div>acid, and chlorogenic acid have been identified in</div> <div>the seeds. Among antioxidant compounds, rosmarinic acid has been detected in</div> <div>the highest concentration, along with protocatechuic, caffeic, gallic, and ferulic</div> <div>acids, as well as isoflavones like glycitin,</div> <div>genistin, glycitein, and genistein. Phytates</div> <div>and trace amounts of tannins are present in relatively small quantities, while</div> <div>antioxidant compounds such as vitamin E and carotenoids are abundant. In its</div> <div>natural or processed form, chia seed is classified as a</div> <div>functional food. The</div> <div>phytochemicals responsible for chia’s functional food properties include</div> <div>carotenoids, sterols, tocopherols, and phenolic compounds such as quercetin,</div> <div>myricetin, kaempferol, caffeic, and chlorogenic acids. These phytochemicals,</div> <div>alone o</div> <div>r in combination, possess therapeutic potential to alleviate or prevent</div> <div>various diseases such as neurodegenerative disorders, cancer, cardiovascular</div> <div>diseases, kidney diseases, and diabetes. <div>This paper provides an overview of the most important information</div> <div>on the origin,</div> <div>cultivation, and chemical composition of chia seeds, highlighting the impact of</div> <div>their consumption on human health.</div> </div>

2025-12-16T00:00:00+01:00 Copyright (c) 2025 https://doisrpska.nub.rs/index.php/KE/article/view/12600 2025-12-16T10:51:05+01:00 Novo Pržulj ww@email.com

<div class="page" data-page-number="26" data-loaded="true"> <div class="textLayer"> <div>Millets is a general term for gluten</div> <div>-</div> <div>free, small</div> <div>-</div> <div>seeded cultivated grass</div> <div>species whose grains and vegetative parts are used as food for humans, livestock,</div> <div>birds, and poultry. These plant species originate from</div> <div>tropical regions of Africa and</div> <div>Asia, and were introduced to Europe via Georgia in the 5</div> <div>th</div> <div>and 4</div> <div>th</div> <div>millennia BCE.</div> <div>Today, millets are grown in 93 countries on more than 30 million hectares, mainly</div> <div>in Asia (around 50%) and Africa (about 40%), where they remai</div> <div>n important food</div> <div>sources. The largest producers are India (39%), Niger (11%), China (9%), Nigeria,</div> <div>and Mali. Russia accounts for about 7% of the global millet</div> <div>-</div> <div>growing area, while</div> <div>the remaining 3% includes other regions, including Europe. Millet ranks fifth</div> <div>in</div> <div>global cereal production, after maize, wheat, barley, and sorghum.</div> <div>These crops require</div> <div>a lot of</div> <div>sunlight and can grow on modest but non</div> <div>-</div> <div>acidic soils.</div> <div>Millet cultivation is not recommended in monoculture, mainly due to the risk of</div> <div>heavy infestation by c</div> <div>orn borer. These species can be grown as cover crops to</div> <div>conserve soil moisture, prevent erosion, maintain fertility, and suppress weeds.</div> <div>Besides tropical areas, millets are cultivated in the northern hemisphere up to</div> <div>53°N. The most commonly cultivated mill</div> <div>et species include finger millet (</div> <div>Eleusine</div> <div>coracana</div> <div>), foxtail millet (</div> <div>Setaria italica</div> <div>), proso millet (</div> <div>Panicum miliaceum</div> <div>),</div> <div>barnyard</div> <div>grass</div> <div>(</div> <div>Echinochloa crus</div> <div>-</div> <div>galli</div> <div>and</div> <div>E. colona</div> <div>), kodo millet (</div> <div>Paspalum</div> <div>scrobiculatum</div> <div>), little millet (</div> <div>Panicum sumatrense</div> <div>), teff</div> <div>(</div> <div>Eragrostis tef</div> <div>), fonio millet</div> <div>(</div> <div>Digitaria exilis</div> <div>and</div> <div>D. iburua</div> <div>), Job's tears (</div> <div>Coix lacryma</div> <div>-</div> <div>jobi</div> <div>), Guinea millet</div> <div>(</div> <div>Brachiaria defexa</div> <div>), and browntop millet (</div> <div>Brachiaria ramosa</div> <div>). In the Western</div> <div>Balkans, proso millet, barnyard millet, foxtail millet, and canary</div> <div>grass (</div> <div>Phalaris</div> <div>canariensis</div> <div>) are the most suitable, with proso millet being the most widely</div> <div>cultivated.</div> <div>Due to their versatility and added nutritional value, millet species are referred to</div> <div>as “miracle crops.” They are a good source of energy, dietary fiber</div> <div>, slowly</div> <div>digestible and resistant starch. Rich in proteins and essential amino acids</div> <div>,</div> <div>including sulfur</div> <div>-</div> <div>containing ones</div> <div>,</div> <div>millets are widely consumed by vegans. Millet</div> <div>bran is a primary source of complex dietary fiber, which is resistant to enzymatic</div> <div>digesti</div> <div>on. The grains are also rich in minerals and vitamins, mainly concentrated</div> <div>in the aleurone layer, germ, and pericarp.</div> </div> </div> <div class="page" data-page-number="27" data-loaded="true"> <div class="canvasWrapper"> <div>Millet nutrients provide various health benefits, including reducing the incidence</div> <div>of cancer, obesity, diabetes, cardiovascular disease, g</div> <div>astrointestinal issues,</div> <div>migraines, and asthma. Due to its low glycemic index and high fiber content, millet</div> <div>is considered an ideal food for diabetics. Millets play an important role in modern</div> <div>diets as a potential source of essential nutrients, particularly</div> <div>in developing and</div> <div>underdeveloped countries.</div> <div>However, millet grains also contain antinutrients</div> <div>,</div> <div>naturally occurring</div> <div>phytochemicals that reduce nutrient bioavailability. When consumed raw, these</div> <div>compounds may pose health risks. Yet, in recent years, certain</div> <div>antinutritional</div> <div>compounds such as polyphenols have been recognized as nutraceuticals due to</div> <div>their antioxidant properties. Antinutrients can be removed through pretreatment</div> <div>or processing techniques.</div> <div>Major obstacles to expanding millet cultivation outside t</div> <div>ropical regions include</div> <div>lack of awareness among farmers and consumers, absence of breeding programs</div> <div>and seed availability, and insufficient knowledge of cultivation practices. In the</div> <div>Western Balkans, proso millet is grown on a limited scale, with around 10</div> <div>0 ha in</div> <div>Serbia.</div> </div> <div class="textLayer"> </div> </div>

2025-12-16T00:00:00+01:00 Copyright (c) 2025 https://doisrpska.nub.rs/index.php/KE/article/view/12612 2025-12-16T11:13:59+01:00 Radoslav Grujić ww@email.com Milka Stijepić ww@email.com

<div>Consumer interest in nutrient</div> <div>-</div> <div>rich pseudocereals has stimulated research focused</div> <div>on the potential benefits of</div> <div>pseudocereals for the development of sustainable</div> <div>agriculture and the food industry and for human nutrition. Pseudocereals</div> <div>contribute to the improvement of sensory properties and consumer acceptability</div> <div>of products. Pseudocereals provide unique taste, textur</div> <div>e and color to various food</div> <div>formulations. The addition of pseudocereals provides a creative way to meet the</div> <div>growing consumer demand for healthier and more diverse food options. Due to</div> <div>their high content of macro</div> <div>-</div> <div>and micronutrients, pseudocereals can be us</div> <div>ed to</div> <div>develop a range of new food products.</div> <div>The development of new gluten</div> <div>-</div> <div>free products requires additional research to</div> <div>improve the bioactive, technical and sensory properties of the products. Recently,</div> <div>there has been an increased interest in the research</div> <div>and development of new</div> <div>products based on chia, amaranth, buckwheat and quinoa. Based on a review of</div> <div>the latest research published in leading world journals, this chapter provides an</div> <div>overview of the current use of pseudocereals in the production of food pro</div> <div>ducts.</div> <div>In addition, development directions and new opportunities for improving the</div> <div>nutritional value and quality of industrial products incorporating pseudocereals</div> <div>(seeds, flour or extracts) are analyzed.</div>

2025-12-16T00:00:00+01:00 Copyright (c) 2025 https://doisrpska.nub.rs/index.php/KE/article/view/12610 2025-12-16T11:10:18+01:00 Radoslav Grujić ww@email.com

<p>This chapter provides an overview of the functional and technological<br />properties of protein and starch from amaranth, quinoa, buckwheat and chia<br />seeds. Pseudocereal proteins have molecules with a complex structure. Functional<br />and nutritional properties depend on the protein structure. The basic functional<br />properties of pseudocereals are: solubility, water absorption capacity, oil<br />absorption capacity, water holding capacity, oil holding capacity, gelling property,<br />foaming properties and gelling properties. Functional properties of pseudocereal<br />proteins refer to their behavior during food preparation, processing and storage.<br />The properties of starch significantly affect the functional properties of food<br />products made on the basis of pseudocereals, which is why it is necessary to clarify<br />the characteristics and behavior of starches during processing by analyzing<br />relevant research.</p>

2025-12-16T00:00:00+01:00 Copyright (c) 2025 https://doisrpska.nub.rs/index.php/KE/article/view/12607 2025-12-16T11:05:11+01:00 Radoslav Grujić ww@email.com Мира Обрадовић ww@email.com

<div>Antinutrients are compounds that, after binding to nutrients in food, prevent the</div> <div>digestion, absorption, or utilization of nutrients.</div> <div>Pseudograins contain certain</div> <div>antinutrients (phytic acid, saponins, condensed tannins, trypsin, and</div> <div>chymotrypsin inhibitors). Phytic acid and its salts, phytates, interfere with the</div> <div>absorption of metal ions in the digestive tract. Tannins inhibit the activi</div> <div>ty of α</div> <div>-</div> <div>glucosidase and α</div> <div>-</div> <div>amylase. Saponins reduce the bioavailability of zinc and iron.</div> <div>This chapter provides an overview and structures of antinutrients in amaranth,</div> <div>quinoa, and buckwheat, and a proposal for methods for their removal or</div> <div>reduction.</div>

2025-12-16T00:00:00+01:00 Copyright (c) 2025