Vol. 12, Issue 1 (2024)
Nutritional and antioxidant composition of buckwheat (Fagopyrum esculentum and fagopyrum tataricum)
Author(s): Sagun Pathania and YS Dhaliwal
Abstract: Pseudocereal buckwheat is primarily grown in the Himalayan regions and possesses excellent nutritional and nutraceutical qualities. In the present study, two varieties of buckwheat i.e., USDA-1 (F. esculentum) and UDAY (F. tataricum) were used and procured from from Highland Agricultural Research and Extension Centre Kukumseri, Lahaul & Spiti. The physical, functional, nutritional, mineral, and antioxidant qualities of both the varieties of buckwheat, USDA-1 (F. esculentum) and UDAY (F. tataricum), were evaluated. The formulations containing different proportions of buckwheat flours obtained from USDA-1 (F. esculentum) and UDAY (F. tataricum) have been standardized for preparation of bakery (bread), confectionery (Ladoo) and extruded (pasta) products and further assessed for nutritional, minerals, antioxidant and sensory attributes / parameters. Result of study showed that USDA-1 (F. esculentum) and UDAY (F. tataricum), the values of moisture (11.3% and 10.7%), crude protein (12.44% and 11.61%), crude fat (2.64% and 2.25%), crude fiber (2.83% and 3.12%), and total ash (2.27% and 2.06%) contents, respectively. It was found that USDA-1 (F. esculentum) variety had the highest amounts of iron (4.47 mg /100 g), zinc (2.82 mg/100 g), and magnesium (236.6 mg/100 g), respectively and whereas UDAY (F. tataricum) variety had the greatest levels of total flavonoid content (204 mg/100 g) and antioxidant activity (63.50%), respectively.
Pages: 23-25 | 105 Views 56 Downloads
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How to cite this article:
Sagun Pathania, YS Dhaliwal. Nutritional and antioxidant composition of buckwheat (Fagopyrum esculentum and fagopyrum tataricum). Int J Chem Stud 2024;12(1):23-25.
