Nutritional and functional quality of buckwheat
1996
Bonafaccia, G. | Francisci, R. (Istituto Nazionale della Nutrizione, Roma (Italy)) | Ikeda, K. | Ikeda, S. (Kobe Gakuin Univ., Kobe (Japan). Nutrition Fac.) | Skrabanja, V. | Knapp, T. | Dolenc, K. | Kreft, I. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Agronomy Dept.)
Content of trace elements, proteins, starch and amylose was studied in buckwheat samples. There was a significantly higher content of Cd, Pb and Cr in samples from traffic and industry polluted area than in the samples from unpolluted areas. Buckwheat is very rich in essential micronutrients, however, it must be grown in unpolluted areas, to avoid accumulation of contaminating elements. In vitro starch digestibility was investigated in buckwheat groats. After 3 cycles of wet-heating treatment, in buckwheat groats it is much more functionally important resistant starch (6.4%) than after one cycle (1.4%) or in white wheat bread. In studied buckwheat flours from the gene bank seed samples, we have found from 67.8 to 80.7% starch (in dry matter), from 33.0 to 40.0% of amylose (starch basis) and from 7.7 to 12.0% proteins (dry matter basis). Different milling fractions may have very different content of mineral elements, proteins, and polyphenols, dark flours being generally more rich than the light ones.
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