Functional and Physicochemical Characteristics of Raw, Roasted and Germinated Buckwheat Flour

DOI: 10.18805/ajdfr.DR-1452    | Article Id: DR-1452 | Page : 140-144
Citation :- Functional and Physicochemical Characteristics of Raw, Roasted and Germinated Buckwheat Flour.Asian Journal Of Dairy and Food Research.2019.(38):140-144
Beenu Tanwar, Nistha Lamsal, Ankit Goyal, Vikas Kumar beenutanwar@gmail.com
Address : Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India.
Submitted Date : 25-05-2019
Accepted Date : 6-08-2019

Abstract

Purpose: Buckwheat, a pseudocereal is a nutritionally dense and gluten-free grain which has a great potential especially in the functional food industry. Domestic processing methods like germination and roasting may enhance the nutritional and functional components of the buckwheat. Design/methodology/approach: The raw, roasted (120°C for 10 min) and germinated (27 ± 3°C for 24 hours) seed flour was analyzed for functional (bulk density, water absorption capacity, oil absorption capacity, swelling power, and emulsifying capacity and activity) and physicochemical (fat, ash, protein, total carbohydrate, total phenolic content and antioxidant activity) parameters. Findings: Both the methods showed varied deviation of functional properties and nutrients from the raw flour. Germination significantly (p <0.05) increased the protein (11.5%) and moisture (14.66%) whereas, decreased ash (1.8%), carbohydrate (62.84%), fat (1.33%) and fiber (7.87%); roasting significantly (p <0.05) increased the carbohydrate (71.38%) whereas, decreased ash (1.8%), fat (1.33%), fibre (6.32%), moisture (11.66%) and protein (7.6%) content. Germination significantly (p <0.05) increased the phenolic content and antioxidant activity (82.63%). Bulk density and emulsion capacity decreased in both germinated and roasted buckwheat flour. However, both germination and roasting significantly (p <0.05) increased the oil absorption capacity, swelling power, and water absorption capacity. Originality/value: The present study suggests that germinated and roasted flours can be utilized commercially for the production of economical, better and nutrient-dense food products for people suffering from cereal-based health disorders.

Keywords

Buckwheat Domestic processing Germination roasting Functional Nutritional

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