Comprehensive Insights into the Nutritional Value, Bioactive Constituents, and Health-Promoting Potential of Underutilized Grains

Abstract

As awareness of healthy living and balanced diets increases, interest in nutrient-rich foods has grown. In this context, underutilized grains are gaining attention for their untapped potential. Many cereals and pseudocereals remain largely overlooked despite their potential to improve modern diets. With their rich nutritional and functional properties, these grains offer valuable alternatives to commonly consumed cereals, particularly for gluten-free diets and sustainable food systems. This review examines the nutritional value, bioactive compounds, health benefits, and processing challenges of underutilized cereals and pseudocereals, with particular emphasis on anti-nutritional factors and processing techniques that enhance nutrient availability and sensory quality. A structured literature search was conducted using Scopus, Web of Science, PubMed, and Google Scholar to identify relevant peer-reviewed studies published between 2000 and 2025. The selected literature was critically reviewed and qualitatively synthesized to provide a comprehensive overview of the nutritional composition, bioactive constituents, health-promoting properties, and processing characteristics of underutilized grains. Compared with traditional cereals, underutilized grains contain higher levels of β-glucans, functional proteins, essential fatty acids, vitamins, and antioxidant-rich phytochemicals. These components are associated with potential health benefits, including antioxidant, anti-diabetic, antiinflammatory, and cardioprotective effects. However, their nutritional potential may be limited by anti-nutritional compounds such as tannins, phytic acid, oxalates, saponins, and trypsin inhibitors. Processing techniques such as popping, roasting, flaking, boiling, and extrusion have been shown to reduce these compounds while improving flavour consistency, texture, and overall nutritional quality. The reviewed evidence indicates that underutilized grains possess considerable nutritional and functional potential; however, appropriate processing strategies are essential to reduce antinutritional factors while preserving bioactive compounds. Greater utilization of these grains may support the development of sustainable, nutrient-dense, and gluten-free food products. Underutilized grains hold significant promise for improving human nutrition and supporting sustainable dietary patterns. With appropriate processing strategies, their nutritional and functional benefits can be better utilized. Their inclusion in daily diets may contribute to healthier food choices, expanded gluten-free options, and improved long-term health outcomes.