International Scientific Publications
© 2017 Science Events Ltd
Terms of use
Choose language English French Russian Bulgarian

Agriculture & Food, Volume 5, 2017

EVALUATION OF NUTRITIONAL QUALITY OF RAW AND ROASTED BUCKWHEAT (FAGOPYRUM ESCULENTUM M.) FLUOR
Ilze Beitane, Gita Krumina-Zemture
Pages: 50-56
Published: 17 Jul 2017
Views: 144
Downloads: 42
Abstract: Buckwheat is a gluten-free pseudocereal which is abundant in nutrients, like proteins, amino acids, dietary fibre, minerals, vitamins, phenolics and flavonoids. The amino acid content, dietary fibre, Fe, Zn, vitamins B1 and B2, total phenolic content, rutin and quercetin were analysed in the flour of raw and roasted buckwheat in order to evaluate their nutritional quality and possible differences. It was concluded that there are relatively small differences in dietary fibre content, Fe, Zn, vitamins B1 and B2, and quercetin between raw and roasted buckwheat flour. However, raw buckwheat flour showed significantly (p<0.05) higher total phenolic, rutin and some essential amino acid content, like valine, leucine, phenylalanine, histidine, and lysine, compared to roasted buckwheat flour. Both buckwheat flour types could be used as ingredients with high nutritional value in the production of new functional products.
Keywords: buckwheat, amino acids, dietary fibre, bioactive compounds
Download full text

Back to the contents of the volume