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Research Article Open access CC BY 4.0

Effect of Germination on Nutritional Composition of Common Buckwheat (Fagopyrum esculentum Moench)

K. Shreeja, S. Suchiritha Devi, W. Jessie Suneetha, B. Neeraja Prabhakar

International Research Journal of Pure and Applied Chemistry · pp. 1–7 · Published 31 Jan 2021

10.9734/irjpac/2021/v22i130350

Abstract

There is a growth trend in buckwheat consumption, as it has high nutritional value. Buckwheat is the main form consumed, although the consumption of buckwheat sprouts is increasingly popular in the world. Buckwheat grains were germinated at 30°C for 48 hours with 12 hours of soaking in BOD incubator followed by drying at 60°C. Germination process has increased moisture, protein and crude fiber (11.03% - 12.77%, 10.22% - 12.14% and 0.92% - 1.44%). Minerals such as sodium and potassium were also increased. Total and reducing sugars were increased and starch content has decreased with the germination process. Germinated buckwheat flour can be used in the formulations of nutraceutical foods.

Buckwheat psueodcereals nutricereals proximates carbohydrates energy starches minerals.

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