Common Buckwheat: Nutritional Profiling of Grains 

DOI: 10.18805/ajdfr.DR-1480    | Article Id: DR-1480 | Page : 333-340
Citation :- Common Buckwheat: Nutritional Profiling of Grains.Asian Journal Of Dairy and Food Research.2019.(38):333-340
Address : Department of Chemistry and Biochemistry, College of Basic Sciences, CSK Himachal Pradesh Krishi Vishwavidyalaya, Palampur-176 062, Himachal Pradesh, India.
Submitted Date : 26-09-2019
Accepted Date : 15-10-2019

Abstract

Buckwheat is economically important smaller millet grown primarily for carbohydrates and protein content. In this study, biochemical composition of 14 promising genotypes of buckwheat grown in Sangla region of Himachal Pradesh were analysed. The grain weight, moisture content, crude protein, total soluble protein, crude fat (ether extract), ash, crude fibre, carbohydrates, methionine, tryptophan, in vitro protein digestibility and oxalate in genotypes ranged from 18.8 to 26.8g, 10.2 to 10.9%,10.4 to 15.1%,9.4 to 13.3%,1.7 to 2.8%,1.49 to 2.45%,6.1 to 9.2 %,62.0 to 67.9%,57.9 to 103.4 mg/gN,62.2 to 79.2 mg/gN,66.7 to 79.5% and 98 to 152mg/100g, in that order. Based on cumulative grading of nutritionally desirable qualities, the genotypes VL-27 and PRB-9001 followed by S-B-201 proved superior cultivars.

Keywords

Buckwheat In vitro protein digestibility Methionine Moisture Content Oxalate Tryptophan.

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