Common Buckwheat: Nutritional Profiling of Grains

¹Department of Chemistry and Biochemistry, College of Basic Sciences, CSK Himachal Pradesh Krishi Vishwavidyalaya, Palampur-176 062, Himachal Pradesh, India.

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

REFERENCES

Abaza RH, Blake JT and Fisher EJ. (1968). Oxalate determination: Analytical Problems Encountered with Certain Plant Species. Journal of Association of Official Analytical Chemists. 51(5): 963-967.
Akeson WE and Stahman MA. (1964). A pepsin-pancreatic digest index of protein quality evaluation. Journal of Nutrition. 83: 257-259.
AOAC (1965). Official Methods of Analysis of Association of Official Analytical Chemists. 10th edition. Washington, D.C.
AOAC (1970). Official Methods of Analysis of Association of Official Analytical Chemists. 11th edition. Washington, D.C.
Bradford MM. (1976). A rapid and sensible method for the quantitation of microgram quantities of protein utilizing the principle of protein dye binding. Analytical Biochemistry. 72: 248-254.
Bonafaccia G, Acquistucci R and Luthar Z. (1994). Proximate chemical composition and protein characterization of the buckwheat cultivated in Italy. Fagopyrum. 14: 43-48.
Bonafaccia G, Marocchini and kreft I. (2003). Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chemistry. 80: 9-15.
Dietrych-Szostak D and Ploszynski M. (1986). Chemical composition and feeding value of buckwheat hulls and harvest residues. In: Proceedings of the 3rd International symposium on Buckwheat, Poland. p 149 – 155.
Food and Agriculture Organization (FAO). Neglected Crops: (1492). From a Different Perspective. FAO Plant Production and Protection Series No. 26. Rome: 1994. p. 348.
FAOSTAT data, (2013). Online database. Available from: http:// faostat3.fao.org.
FAO, (2005). The state of food insecurity in the world 2004. FAO. Rome. FAOSTAT, 2013. FAO Statistical Databases. Rome: FAO. Available online at http://faostat. fao.org/.
Gupta C and Sehgal S. (1991). Development, acceptability and nutritional value of weaning mixtures. Plant Foods for Human Nutrition. 41: 107-116.
Guo Xiano, Yao Huiyuan, Chen Zhengxing. (2006). In vitro digestibility of Chinese tartary buckwheat protein fractions. The microstructure and molecular weight distribution of their hydrolysates. Journal of Food Biochemistry. 30(5): 508-520.
Horn MJ, Jone DD and Blum AE. (1946). Colorimetric determination of methionine in proteins and foods. Journal of Biological Chemistry. 116: 313-320.
Hesse A and Siener R. (1997). Current aspects of epidemiology and nutrition in urinary stone disease. World Journal of Urology. 15:165-171.
Joshi BD and Paroda RS. (1991). Buckwheat in India. National Bureau of Plant Genetic Resources. New Delhi.
Kreft I and Germ M. (2008). Organically grown buckwheat as a healthy food and a source of natural antioxidants. In: 2nd Mediterranean Conference on Organic agriculture, Dubrovnik, April, 2008.
Karlubik M, Michalik I and Urminnska D. (1997). Content of amino acid and the biological value of buckwheat grain protein in comparison with other corps. Acta Zootechinca. 53: 97-105.
Kusano T, Chiue H, Ikeda K, Arihara M and Ujihara A. (1983). Nutritive components in autotetraploid buckwheat seed. In: Proceedings of the International symposium on Buckwheat, Miyazaki. p. 213-220
Li S and Zhang QH. (2001). Advances in the development of functional foods from buckwheat. In: Critical Reviews in Food Science and Nutrition. 46(6): 451- 464.
Mertz ET, Jambunathan R and Mishra, PS. (1975). Protein Quality Agricultural Research Bulletin No. 7, Pardue University USA p.9
Marshall H and Pomeranz Y. (1982). Buckwheat: Description, breeding, production and utilization. In: Advances in Cereal Science and Technology. American Association of Cereal Chemists Incorporated, St. Paul, Minnesota. 5 (Y. Pomeranz, ed.): 157-210
Panse VG and Sukhatme PV. (1984). Statistical Methods for Agricultural workers, ICAR, New Delhi.
Robinson RG. 1980. The buckwheat crop in Minnesota. In: Agricultural Experiment Station Bulletin 539, University of Minnesota, St. Paul.
Siener R, Honow R, Seidler A, Voss S and Hesse A. (2006). Oxalate contents of species of the Polygonaceae, Amaranthaceae and Chenopodiaceae families. Food Chemistry 98 p 220-224.
Sinha SK. (1977). Nutritive quality of food legumes. In: Food legumes- distribution, adaptability and biology of yield, FAO of United Nations,Rome, pp. 94-101.
Steadman KJ, Burgoon MS, Lewis BA, Edwardson SE and Obendorf RL, (2001). Buckwheat seed milling fractions: Description, macronutrient composition and dietary fibre. Journal of Cereal Science. 33: 271-278.
Tang CH., (2007). Thermal properties of globulin from buckwheat (Fagopyrum esculentum Moench): effects of salts and protein perturbants. Journal of Thermal Analysis and Calorimetry. 89(3): 941-951.
Thacker PA, Andesson DM and Bowland JP (1984). Buckwheat as a potential feed ingredient for use in pig diets. Pig News Inform. 5(2): 77-81.
Wang Q, Ogura T and Wang Li., (1995). Research and development of new products from bitter buckwheat. In: Current advances in Buckwheat Research. pp. 873-879.
Wang Q, Ogura T and Wang Li., (1995). Research and development of new products from bitter buckwheat. In: Current advances in Buckwheat Research. pp. 873-879.
Zheng GH, Sosulski FW and Tyler RT. (1998). Wet-milling, composition and functional properties of starch and protein isolated from buckwheat groats. Food Research International. 30(7): 493-502.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

Research Article

Common Buckwheat: Nutritional Profiling of Grains

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board