Buckwheat Milling Waste Effects on Root Morphology and Mycorrhization of Silver Fir Seedlings Inoculated with Black Summer Truffle (Tuber aestivum Vittad.)

Abstract

Large amounts of buckwheat waste are generated annually by the industry and are used in several different ways. To date, there has been little research regarding its suitability as a medium for growing seedlings in nurseries. The aim of this study was therefore to analyze the suitability of common and Tartary buckwheat wastes (brans and husks) as media used for raising seedlings. A pot experiment with five different treatments was carried out, in which silver fir root parameters were analyzed and compared 6 and 12 months after summer truffle-spore inoculation. A significantly higher concentration of the antioxidant rutin was confirmed in Tartary buckwheat bran compared to other buckwheat waste used. We also confirmed a significantly positive effect of added Tartary buckwheat husks on specific root length, root tip density, and specific root tip density compared to added common buckwheat husks or Tartary buckwheat bran, for which a significantly negative effect on branching density was confirmed. A significantly negative effect of added buckwheat husks and Tartary buckwheat bran was confirmed for summer truffle mycorrhization level.

Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites

“…It is suggested that quercetin could be used with vitamin C for the prevention or treatment of COVID-19 patients in addition to pharmacological agents [ 72 ]. Rutin, quercetin and other plant bioactive substances could be retrieved as well from the waste material of the food industry and that of other industries and used for new production and novel purposes [ 73 , 74 ].…”

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

“…Its seeds contain various nutrients such as carbohydrates, proteins, phenolics, vitamins, carotenoids, minerals, and phytosterols [14]. Buckwheat flour is widely used in the production of noodles, pancakes, and pasta [15,16] or for husking [17]. BH accounts for about 22% of the total mass of processed grain [18].…”