Buckwheat

Abstract

Common buckwheat (Fagopyrum esculentum Moench) is a pseudocereal cultivated since at least 1000 BC in China and introduced to North America by the colonists. The plant has very strong adaptability to adverse environments and a very short growing span. Buckwheat contains high levels of polyunsaturated essential fatty acids, high levels of minerals and vitamins, dietary fi bre, resistant starch, antioxidant compounds and protein of high nutritional value. By mixing buckwheat with cereal grains that are low in lysine, a balanced amino acid profi le can be achieved. On the other hand, a low protein digestibility has been recorded, possibly due to the presence of tannins, phytic acid and protease inhibitors. The grain is generally used as animal or poultry feed and as human food, with the dehulled groats being cooked as porridge and the fl our used in the preparation of biscuits, pancakes, noodles and breakfast cereals. Malting is one of the most promising food processing operations for the enhancement of protein and starch digestibility. However, results so far indicate that the application of 100 % buckwheat malt in brewing is not feasible. Nevertheless, through selective plant breeding and process optimization, this pseudo-cereal in brewing will be a valuable gluten-free alternative to barley malt.

Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

“…Available lysine value of 0.52 mg/g DM was found in control rye-buckwheat cakes. This finding confirmed that common buckwheat flour is a rich source of protein with high nutritional value, especially essential lysine being a limited amino acid in cereals [41]. In this study, a protective effect on lysine blockage was found in rye-buckwheat cakes enhanced with selected spices.…”

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

“…Besides rutin, common buckwheat is a good source of another bioactive compound -D-chiro-inositol (DCI) [Arendt & Zannini, 2013]. Results of animal studies showed a decreasing effect of DCI on glucose concentration in blood of streptozocin-induced rats [Kawa et al, 2003] and blood pressure, plasma triglyceride and glucose concentrations in type 2 diabetic mice [Yao et al, 2008].…”

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals

“…Functional foods were defined by Bech-Larsen and Grunert (105) as “Foods that may provide health benefits beyond basic nutrition” and “Food similar in appearance to conventional food that is intended to be consumed as part of a normal diet, but has been modified to subserve physiological roles beyond the provision of simple nutrient requirements.” According to these definitions, certain fruits and vegetables, rich in fiber and bioactive phytochemicals, can be considered functional products. Bioactive compounds are phytochemicals present in plants that can promote health but are not essential for life (106). In the last years, cereals have also been explored due to their potential utilization in developing functional foods (107–109).…”