Effect of Germination on Nutritional Composition of Common Buckwheat (Fagopyrum esculentum Moench)
K. Shreeja
Post Graduate and Research Centre, Department of Foods & Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad - 500 030, India.
S. Suchiritha Devi *
Post Graduate and Research Centre, Department of Foods & Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad - 500 030, India.
W. Jessie Suneetha
Krishi Vigyan Kendra, PJTS Agricultural University, Wyra, Khammam, Telangana, India.
B. Neeraja Prabhakar
Sri Konda Laxman Telangana State Agricultural University, Budwel, Hyderabad, Telangana-500030, India.
*Author to whom correspondence should be addressed.
Abstract
There is a growth trend in buckwheat consumption, as it has high nutritional value. Buckwheat is the main form consumed, although the consumption of buckwheat sprouts is increasingly popular in the world. Buckwheat grains were germinated at 30°C for 48 hours with 12 hours of soaking in BOD incubator followed by drying at 60°C. Germination process has increased moisture, protein and crude fiber (11.03% - 12.77%, 10.22% - 12.14% and 0.92% - 1.44%). Minerals such as sodium and potassium were also increased. Total and reducing sugars were increased and starch content has decreased with the germination process. Germinated buckwheat flour can be used in the formulations of nutraceutical foods.
Keywords: Buckwheat, psueodcereals, nutricereals, proximates, carbohydrates, energy, starches, minerals.