EVALUATION OF NUTRITIONAL QUALITY OF RAW AND ROASTED BUCKWHEAT (FAGOPYRUM ESCULENTUM M.) FLUOR
Ilze Beitane, Gita Krumina-Zemture
Strony: 50-56
Opublikowano: 17 Jul 2017
Wyświetlenia: 2,771
Pobrania: 432
Citations: 7 (Google Scholar)
Citations: 1 (OpenAlex)
Streszczenie: 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.
Słowa kluczowe: buckwheat, amino acids, dietary fibre, bioactive compounds
Cytowanie artykułu: Ilze Beitane, Gita Krumina-Zemture. EVALUATION OF NUTRITIONAL QUALITY OF RAW AND ROASTED BUCKWHEAT (FAGOPYRUM ESCULENTUM M.) FLUOR. Journal of International Scientific Publications: Agriculture & Food 5, 50-56 (2017). https://www.scientific-publications.net/en/article/1001393/
Powrót do spisu treści tomu
© 2026 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
