Processing, Physicochemical and Functional Properties of Buckwheat (Fagopyrum esculentum)

Abstract

Buckwheat (Fagopyrum esculentum) is an underutilized pseudo-cereal valued for its rich nutrient profile, bioactive compounds and potential applications in functional foods. The present study focused on the processing characteristics, physico-functional properties and nutritional composition of the Nelageri variety of buckwheat. Primary processing involved cleaning, dehulling and milling using a buckwheat dehuller (model UASB-2018), followed by the evaluation of milling efficiency. The dehulling process showed an efficiency of 85.06%, yielding 49.29% groats with minimal broken grains (7.89%) and meal formation (72.67%), indicating effective hull removal and good kernel recovery. Physical properties of the grains revealed a thousand kernel weight of 25.14 g, grain volume of 23 .33 mL, bulk density of 1.08 g/mL and average grain dimensions of 2.94 mm length and 2.77 mm width, reflecting the compact nature of the seeds. Functional properties showed a hydration capacity of 14.15 g/1000 grains, a hydration index of 56.32%, swelling capacity of 6.66 mL/1000 grains and a swelling index of 26.43%, suggesting good water absorption and expansion behaviour useful in product development. Color analysis indicated significant variation between husk, groats and flour, with flour exhibiting the highest lightness (85.03). The mean macronutrient composition of buckwheat groats for moisture, protein, fat, crude fiber, ash and carbohydrate were 11.66±0.05 per cent, 15.98±0.21g, 1.60±0.34g, 2.50±0.04g, 2.10±0.10g and 67.04±0.48g/100g and mean micro nutrients potassium, phosphorus and magnesium content were 440±1.52mg, 350.33±1.52mg and 233±1.00mg/100g respectively. Mean Phytic acid, polyphenol, tannin content, and antioxidant activity of buckwheat groats were 650.17 mg/100g, 42.19 mg GAE/100 g, 6.13 mg TAE/100g and 89.36 per cent respectively. Overall, the study confirms that buckwheat possesses strong nutritional, functional and processing attributes, supporting its utilization in health-oriented and value-added food products.