Amino acid composition of buckwheat

Pomeranz, Y.; Robbins, G. S.

doi:10.1021/jf60180a029

Cited by 136 publications

(28 citation statements)

References 4 publications

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“…Cereal based diets are a good source of energy and proteins (Li & Zhang, 2001;Pomeranz & Robbins, 1972), and many bioactive compounds, many of which possess antioxidant activity (Ötles & Cagindi, 2006;Liu, 2007;Sidhu et al, 2007). With the recent quest to eat healthier diets, other sources of natural food ingredients are being sought to complement traditional staples which have been relied upon as sources of energy for so many years.…”

Section: List Of Tables and Figuresmentioning

confidence: 99%

“…The prophylactic properties of buckwheat partly stem from its rich protein content and well-balanced amino acid profile (Pomeranz & Robbins, 1972). Protein extract from buckwheat has been proposed for the prevention and treatment of conditions such as hypertension and hypercholesterolemia (He et al, 1995;Kayashita et al, 1995).…”

Section: List Of Tables and Figuresmentioning

confidence: 99%

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Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran

Biney

Beta

2014

LWT - Food Science and Technology

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There is growing demand for functional foods and ingredients as a result of their healthpromoting properties. In this work, the potential of common buckwheat flour (Supreme) and bran (Farinetta) in improving upon the phenolic and antioxidant properties of durum spaghetti was investigated. The effects of processing and cooking on these properties were also studied in addition to the cooking quality and carbohydrate digestibility of spaghetti products. The presence of buckwheat significantly (p < 0.05) elevated total phenolic content (TPC), total flavonoids content (TFC), rutin and phenolic acids levels, in flours, uncooked and cooked spaghetti samples. Significant increments were also recorded for antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) approaches. Among uncooked spaghetti samples, there were huge increments of between 114 and 522% for TPC, 50 and 242% for TFC, 359 and 1000% for DPPH antioxidant activity, and 101 and 197% for ORAC values of the experimental spaghetti samples over the control. Farinetta contributed more phenolic and antioxidant compounds than Supreme flour. Processing did not cause any significant losses in TPC, but losses ranging from 1.2 to 33.7% in TFC and 42.0 to 55.3% in DPPH antioxidant activity were incurred. Cooking generally resulted in significant losses (p < 0.05) of up to 39% in TPC, 40% in DPPH antioxidant activity, 22% in rutin content, and 55% in TFC among all buckwheat-containing products. Even after these

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Section: List Of Tables and Figuresmentioning

confidence: 99%

Section: List Of Tables and Figuresmentioning

confidence: 99%

Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran

Biney

Beta

2014

LWT - Food Science and Technology

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“…Buckwheat (Fagopyrum esculentum Moench) is known as a valuable source of protein, and its amino acid composition is nutritionally superior to that of cereal grains (Pomeranz & Robbins 1972). For many years, the cultivation of buckwheat was in decline, yet recently it has been observed to increase because of the health-promoting properties of its grains.…”

Section: Burkwheatmentioning

confidence: 99%

Cereal based functional food of Indian subcontinent: a review

2011

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“…Buckwheat is abundant in proteins, vitamins, and essential elements, and is generally richer in them than rice, wheat, and corn. The amino acids in buckwheat are more balanced, making it suitable for human beings (Pomeranz & Robbinas 1972). The pharmacological activities of buckwheat were reported, benefiting the blood glucose (Yao et al 2008), blood cholesterol (Lin et al 2008), and oxidative stress (Inglett et al 2011).…”

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Evaluation of essential and toxic elements concentrations in different parts of buckwheat

Yin-hui¹,

Peng²,

Liu³

et al. 2013

Czech J. Food Sci.

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Huang Y., Peng L., Liu Y., Zhang Z., Lv L., Zhao G. (2013): Evaluation of essential and toxic elements concentrations in different parts of buckwheat. Czech J. Food Sci., 31: 249-255.The elements concentrations in different parts of buckwheat and the commercial products of it were analysed by experimental and chemometric approaches. The results indicated that the essential and toxic elements concentrations were significantly different in various parts of the buckwheat, with the seeds revealing the lowest concentrations. The elemental patterns were not significantly different between Fagopyrum tataricum (L.) Gaertn and F. esculentum Moench. Abundant essential elements were found in the commercial buckwheat tea. The detection of heavy metals manifested the potential toxicity of buckwheat.

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Amino acid composition of buckwheat

Cited by 136 publications

References 4 publications

Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran

Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran

Cereal based functional food of Indian subcontinent: a review

Evaluation of essential and toxic elements concentrations in different parts of buckwheat

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