Vol. 7, Special Issue 2 (2025)

Cereals and pseudo cereals serve as essential sources of nutrition worldwide, yet they differ significantly in their phytochemical composition, nutritional profile, and antimicrobial properties. This study presents a comparative analysis of these two food groups to evaluate their potential health benefits and functional applications. A range of cereals, including barley, wheat, rice, and maize, were compared against pseudo cereals such as quinoa, amaranth, and buckwheat. The analysis included quantification of key phytochemicals (phenolic compounds, flavonoids, and saponins), assessment of macronutrient and micronutrient content, and evaluation of antimicrobial activity against common foodborne pathogens.
Results revealed that pseudo cereals generally exhibited the presence of higher levels of bioactive compounds and superior protein quality, along with enhanced antioxidant properties compared to traditional cereals. These findings highlight the potential of pseudo cereals as nutritionally superior and functionally valuable alternatives, supporting their inclusion in diverse dietary and therapeutic applications. The study discovers the potential of pseudo cereals over cereals and further research also need to be done to analyze the functional properties of pseudo cereals for food security and human health.