Ozdal, T.Abu-Khalil, F.2025-01-152025-01-1520240978-044313370-1978-044313369-510.1016/B978-0-443-13370-1.00005-32-s2.0-85213187374https://doi.org/10.1016/B978-0-443-13370-1.00005-3https://hdl.handle.net/20.500.14517/7605Pseudocereals have emerged as nutritious powerhouses, delivering a diversity of proteins that suit nutritional needs and culinary innovations in a world where dietary choices and nutritional awareness are growing at an unprecedented rate. Pseudocereals are crops that are not often used yet are rich in protein and do not contain gluten, making them a great choice for those following a gluten-free diet. This in-depth investigation digs into the fascinating world of pseudo-grains, which include amaranth, buckwheat, quinoa, and chia seeds, as well as the lesser-known albumen and wattleseeds. This underutilized pseudocereal is high in vital fatty acids, amino acids, phenolic compounds, flavonoids, vitamins, and minerals. The quantity and quality of protein provided by grains determines their importance and function. Proteins derived from plants are naturally occurring, inexpensive, and deemed safe for human consumption. This review article discusses the protein content and amino acid composition of pseudocereals, techniques of protein extraction and isolation, uses of different pseudocereal proteins, and health benefits of different pseudocereal proteins. The article explores how pseudocereals have the potential to improve the quality of gluten-free products like bread, pasta, beverages, and biscuits. Pseudo-grains have high nutritional value and are gluten-free, making them an excellent alternative for boosting the quality of traditional diets. © 2025 Elsevier Inc. All rights reserved.eninfo:eu-repo/semantics/closedAccessAntioxidant ActivityCytotoxicityGluten Free DietProteinsPseudocerealsVitamin CBook PartN/AN/A129162