Dietary value of buckwheat
1996
Kreft, I. | Skrabanja, V. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Agronomy Dept.) | Ikeda, S. | Ikeda, K. (Kobe Gakuin Univ., Kobe (Japan). Nutrition Fac.) | Bonafaccia, G. (Instituto Nazionale della Nutrizione, Rome (Italy))
Buckwheat is introduced as a crop of renewed interest, based on nutritional composition and feasible of natural production way. A survey of most characteristic nutritional constituents (proteins, starch, fibres, polyphenols, trace elements) is given and results are discussed from a dietary point of view. Biological value (BV) of buckwheat proteins is compared with BV of other protein sources. Ranges of fibres and polyphenol contents in buckwheat samples are presented. An emphasis is placed on latest analyses of starch acceptability to enzymes. Amylose and trace elements contents in studied cultivars of buckwheat are reported.
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Эту запись предоставил University of Ljubljana