Buckwheat

Published Date
2013, Pages 369–408, doi:10.1533/9780857098924.369

Author 

Elke K. Arendt

Emanuele Zannini

Abstract:

Common buckwheat (Fagopyrum esculentum Moench) is a pseudo-cereal cultivated since at least 1000 BC in China and introduced to North America by the colonists. The plant has very strong adaptability to adverse environments and a very short growing span. Buckwheat contains high levels of polyunsaturated essential fatty acids, high levels of minerals and vitamins, dietary fibre, resistant starch, antioxidant compounds and protein of high nutritional value. By mixing buckwheat with cereal grains that are low in lysine, a balanced amino acid profile can be achieved. On the other hand, a low protein digestibility has been recorded, possibly due to the presence of tannins, phytic acid and protease inhibitors. The grain is generally used as animal or poultry feed and as human food, with the dehulled groats being cooked as porridge and the flour used in the preparation of biscuits, pancakes, noodles and breakfast cereals. Malting is one of the most promising food processing operations for the enhancement of protein and starch digestibility. However, results so far indicate that the application of 100%buckwheat malt in brewing is not feasible. Nevertheless, through selective plant breeding and process optimization, this pseudo-cereal in brewing will be a valuable gluten-free alternative to barley malt.

Key words

buckwheat chemical composition buckwheat

 utilization in food and beverages

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