Rutin, Catechin Derivatives, and Chemical Components of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Sprouts
2006
Lee, H.S. (Korea National Agricultural College, Hwaseong, Republic of Korea) | Park, C.H. (Kangwon National University, Chuncheon, Republic of Korea) | Park, B.J. (SVBL, National University Cooperation Kitami Institute of Technology, Hokkaido, Japan) | Kwon, S.M. (Kangwon National University, Chuncheon, Republic of Korea) | Chang, K.J. (Korea National Agricultural College, Hwaseong, Republic of Korea) | Kim, S.L. (National Institute of Crop Science, RDA, Suwon, Republic of Korea), E-mail: [email protected]
The aim of this study was to develop the tartary buckwheat (Fagopyrum tataricum Gaertn.) sprouts and to clarify the biological and chemical characteristics of the sprouts. At 7 days after seeding, hypocotyls length and thickness, and root length of tartary buckwheat sprouts were 13.7 cm, 1.4 mm, and 12.6 cm, respectively. Fresh weight, dry weight, and moisture contents of an individual sprout at 7 days after seeding were 202 mg, 5.4 mg, and 95.3%, respectively. Protein content in tartary buckwheat sprouts was 23.0% which relatively higher than that of seeds, while lipid and ash contents were 3.5% and 5.3%.
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