Effect of Buckwheat Groats Processing on the Content and Bioaccessibility of Selected Minerals

Abstract

Adequate supply of minerals in the diet is necessary for the proper functioning of the human body. In recent years gluten-free diet, which rigorous forms may lead to deficiencies of mineral components (especially Mg, Mn, Zn and Cu), is becoming more and more popular. Buckwheat grains do not contain gluten, and their nutritional value is very high. They are often consumed in the form of groats, which are obtained from roasted and dehulled seeds. The purpose of the work was to determine how conducting the buckwheat groats production in industrial conditions affects the content and availability of magnesium, manganese, zinc and copper. The results indicated that husk removal had a particularly adverse effect on the total manganese content and its amount released by enzymatic digestion, whereas it had a positive effect on the post-digestion zinc level by increasing it by nearly half. Hydrothermal processes especially affected the release of analysed elements simulated by the in vitro method, and the extent of changes depended on the processing parameters. It was shown that bioaccessibility of minerals may be increased by treating buckwheat at a lower temperature for a short time, which has a particularly beneficial effect on the manganese and magnesium. Treating grains at a higher temperature reduces the bioaccessibility of all analysed elements, which was particularly noted for zinc and copper. Based on the obtained results, it should be stated that buckwheat groats should be a regular part of human diet, because they are a good source of easily digestible mineral compounds. Their consumption should be especially considered by people on a rigorous gluten-free diet, as they can prevent mineral deficiencies associated with its use.

Influence of Hulling, Cleaning and Brushing/Polishing of (Pseudo)Cereal Grains on Compositional Characteristics

“…The average Zn content in wheat grains worldwide is 28.5 mg/kg, which is slightly higher than in our case [ 42 ]. Klepacka et al [ 10 ] found differences between hulled and dehulled common buckwheat grains in terms of Mg, Mn, Zn and Cu content. Dehulled grains contained higher concentration of Mg and Zn, while Mn content had decreased.…”

“…Examples of such whole grain foods are wheat groats, spelt rice, spelt groats, spelt kasha, barley groats, barley kasha, pot barley, barley porridge, barley pearls, whole oat groats, whole grain oats, steel cut oats, oat rice or a mixture of different grains (rice, spelt and barley, etc.) [ 9 , 10 , 11 , 12 ].…”

Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview

“…The micronutrients in buckwheat are higher than in cereal grains, and their concentration is mainly confined to the seed coat, hull, and aleurone layers (Orožen et al, 2012 ). The minerals like zinc, copper, and potassium become readily available for absorption after enzymatic digestion into a soluble form (Klepacka et al, 2020 ). The diet available for gluten‐free consumers is low in vitamins and minerals, and the incorporation of buckwheat in gluten‐free diets increases the concentration of vitamins and essential minerals in their diet (Mir et al, 2014 ).…”

Цифровой Экспресс-Анализ Фракционного Состава Зерна Гречихи Как Этап Внедрения Индустрии 4.0 На Зерноперерабатывающих Предприятиях

“…Гречневая крупа является одним из любимых продуктов не только россиян, но и за рубежом [1][2][3]. Алтайский край традиционно и заслуженно является лидером в России по выработке гречневой крупы [4].…”