PROSPECTS OF PROCESSING AND VALUE ADDITION IN SUPERFOODS
Authors: Kalal Archana Y. , Nidoni Udaykumar , Hiregoudar Sharanagouda , Katti Pramod 
Published: June 2024

In our global landscape, where the quest for healthier and cleaner sources of nutrients is imperative, superfoods emerge as vital players. These remarkable foods, characterized by their exceptional concentrations of nutrients and bioactive compounds, possess outstanding nutritional and biological value. They exhibit impressive bioavailability and bioactivity within the body, making them significant contributors to overall well-being. Superfoods also align closely with the principles of sustainability, encompassing economic, environmental, and social considerations, primarily in the context of meeting nutritional requirements (Fernandez-Rios et al., 2022). Although there is no official, universally accepted definition for the term "superfood" within scientific or legal realms, it is informally used to describe foods that offer abundant nutrients, hold a pivotal role in dietary health, and contribute to the optimal functioning of the human body (AESAN, 2019). These foods are typically classified using the FoodEx system proposed by EFSA (EFSA, 2011). One such superfood is quinoa (Chenopodium quinoa Willd.), an annual herbaceous plant, often referred to as a pseudocereal, originally cultivated in the Andes region of South America. Quinoa undergoes a multi-step processing journey, including seed separation, washing, drying, milling, crushing, and sieving, resulting in processed seeds, quinoa flour, and semolina (Hirich et al., 2021). This versatile ingredient has been employed in traditional South American dishes like Phiri, Chiwa, and Qusa, as well as in contemporary industrial food products such as quinoa pasta, flakes, and noodles (Angeli et al., 2020). Teff (Eragrostis tef), another superfood, hails from tropical Africa. Prior to its utilization in various food items like bread, unleavened bread, cookies, cakes, and extruded products, teff seeds are meticulously processed into fine flour particles. In Ethiopia, injera, a flatbread renowned for its pancake-like texture and softness, is a widely consumed teff-based product (Bultosa, 2007). Teff seeds also undergo fermentation to produce traditional Ethiopian alcoholic beverages like Arake, Shamit, and Tella (Gebremariam et al., 2014). Chia seeds (Salvia hispanica L.), often simply referred to as chia, originate from annual plants native to southern Mexico and Northern Guatemala. Mexico stands out as the world's leading chia producer. Chia seeds offer numerous health benefits, including support for the digestive system, skin health, enhanced bone and muscle strength, as well as a reduced risk of heart disease and diabetes (Grancieri and Martino, 2019). Superfoods, primarily derived from plant sources, are known for their exceptional nutritional density and minimal calorie content. These foods exhibit robust biological activity and possess significant nutritional potential, playing a pivotal role in the prevention of chronic diseases. Exploring the extraction of bioactive components and their integration into various food applications holds promise for the development of health-promoting foods within the food processing sector.