Buckwheat Research Paper

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Buckwheat is a pseudo cereal that is cultivated for its grains –like seeds, and also used as a cover crop. Buckwheat is the rich source of protein, carbohydrates, fiber and most of essential amino acids. Considering the health awareness, craze of health foods among the people and the decreased productivity of the buckwheat crop, extensive efforts are being made to improve the production of the buckwheat and to improve the health status of the people by making the buckwheat based health foods. However, limited information appears to be available on the health foods but adequate information appears to be available on the functional and nutraceutical properties of buckwheat. The research work on these aspects especially in buckwheat mostly carried out in abroad and in India too is reviewed briefly under the following sub heads:
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(2003) reported that there was small differences in the contents of iron, antimony and chromium between flour (extraction rate 55%) and bran fractions whereas mostly concentrated amount of trace elements were present in bran of both the species of buckwheat (F.esculentum and F.tataricum). Thakur (2007) evaluated biochemical properties of tartary buckwheat (Fagopyrum tataricum gaertn) genotypes and also studied the effect of heat treatment on prominent biochemical attributes of buckwheat. The study showed that genotypes namely Sangla-B-214, VL-27, Sangla-B-1,31B-208 and B-201, emerged overall nutritionally superior and multipurpose genotype in order of excellence. Jubete et al. (2009) studied that vitamin E composition differed significantly from grain type to grain type, and highest vitamin E content (expressed as α-tocopherol equivalents) was found in quinoa grains, followed by amaranth and buckwheat (24.7, 15.4, and 6.3 μg/g respectively). Therefore these grains proved to be good sources of vitamin E and may be used as ingredients in gluten-free products for improving vitamin E content and overall nutritional

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