Cereal Chem. 81(2):172-176Buckwheat seeds (Fagopyrum esculentum Moench) were milled into 23 fractions: seven fine flours, three coarse flours, four small semolina, two big semolina, six bran, and one husk fraction. A considerable variation in gross chemical composition was found among the milling fractions. The protein content varied from 4.4 to 11.9% (db) in flours and from 19.2 to 31.3% in bran fractions; starch varied from 91.7 to 70.4% in flours and from 42.6 to 20.3 in bran. The percentage of soluble dietary fiber contained in total dietary fiber was higher in flours than in semolina and bran fractions. Ash, Fe, P, tannin, phytate content, and color were also investigated. A unique distribution of phytate was found in starch. Correlation is significantly positive in husk, bran, and semolina fractions, while correlation is significantly negative in flour fractions. Depending on technological or nutritional demands, appropriate fractions may be chosen to achieve the desired end-use product. 2 Corresponding

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The inhibitory potency of dietary fiber sources, tannins, phytate, and a protein protease inhibitor on the in vitro pepsin-pancreatin digestibility of protein was compared. The protein inhibitor exhibited the highest inhibitory capacity among the substances examined; and phytate the lowest. Our findings suggest that the inhibition of the digestion of dietary sources of plant proteins by such factors as fiber and tannins, in addition to the protein protease inhibitors, may also be taken into account.