Importance and utilization of buckwheat in human nutrition
1994
Morova, E. | Meszarosova, M. | Buchtova, V. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Chemickotechnologicka Fakulta)
The chemical composition and dietetic characteristics of buckwheat (Fagopyrum esculentum) are presented. Whole grains, dehulled seeds, groats and flour of buckwheat were analyzed. Titrable acids, ash, maltose, crude fibre and fat contents were determined. Protein digestibility and protein content related to the proportion of individual amino acids were studied. Proportion of essential amino acids (31.14-35.39 %) was significant. Lysine was in average 6.16 g per 100 g of proteins. It is the value close to content of lysine in egg white. Buckwheat may be recommended for human nutrition as important source of plant proteins, having similar biological value as animal proteins have.
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