Vol. 6, Issue 5 (2018)
Importance of buckwheat (Fagopyrum esculentum Moench)
Author(s): Debasis Mahata
Abstract: Buckwheat is one of the most important traditional pseudocereals and a multipurpose crop, belonging to genus Fagopyrum of the family Polygonaceae. Even though it is an underutilized crop, it remains important for food security in the temperate and hilly regions of countries in East Asia, East Europe and the Himalayan region. Excellent grain quality with high nutritive substances (63% carbohydrate, 11.7% protein, 2.4% fat, 9.9% fiber, 11% water and 2% minerals),well balanced amino acid composition, abundant vitamin P high in rutin, which reduces cholesterol content in the blood makes buckwheat an almost perfect food. The crop is not a cereal, but the seeds (strictly achenes) are usually classified among the cereal grains because of their similar usage. The seed is used in several culinary preparations during fast and religious festivals. Its starchy flour mixed with wheat, rice or maize flour is used to prepare biscuits, noodles, pancakes and for gluten free diets. The biological value of protein is superior to other food plants and is nearly equal to that of eggs. The flowers of buckwheat are rich source of dark coloured and strong flavoured honey. Besides food production, it is extremely useful as a cover crop in maintaining agro-ecosystem by storage of water and preventing soil erosion and also for livestock feed, fodder and green manure.
Pages: 2121-2125 | 1109 Views 540 Downloads
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How to cite this article:
Debasis Mahata. Importance of buckwheat (Fagopyrum esculentum Moench). Int J Chem Stud 2018;6(5):2121-2125.
