Physico-Chemical and Nutritional Evaluation of Flour Made from an Under-Utilized Food Crop Buckwheat

Abstract

Buckwheat (Fagopyrum esculentum Moench) is widely regarded as a pseudo-cereal among economically significant yet underutilized crops. Nutritionally, it is comparable to or even superior to major cereals such as rice, wheat, and maize, particularly in terms of protective nutrients. Buckwheat is a gluten-free pseudo-cereal known for its high nutritional content and numerous scientifically proven health benefits. Its nutritional appeal lies in its high lysine content, absence of gluten due to lack of prolamin, and substantial protein levels. For processing buckwheat, seeds from a local variety were sourced from Roing, located in the Dibang Valley district of Arunachal Pradesh (Latitude: 28.17194, Longitude: 95.82454). The physico-chemical properties of the seeds were analyzed by measuring parameters such as length, width, bulk density, thousand kernel weight, moisture, crude protein, total fat, total ash, crude fiber, and in vitro protein digestibility. The study reported that buckwheat is an excellent source of protein, fiber, dietary fiber, and minerals. The nutritional content of buckwheat flour was determined as follows: moisture, 12.08%; ash, 2.33%; fat, 0.89%; protein, 12.84%; carbohydrates, 66.54%; energy content, 325.53 Kcal/100g; crude fiber, 5.38 g/100g; dietary fiber, 18.28 g/100g; protein digestibility, 74.38%; and carbohydrate digestibility, found to be low. The sodium and potassium contents were 3.7 mg/kg and 66.2 mg/kg, respectively. These findings highlight the nutritional benefits of buckwheat, showcasing its potential as a valuable food source, especially for those needing a gluten-free diet and seeking high-protein, high-fiber alternatives to traditional cereals.