Comparative nutritional evaluation of common buckwheat genotypes with major cereal and pseudocereals crops

DOI: 10.5958/0976-0547.2015.00007.5    | Article Id: D-4142 | Page : 36-40
Citation :- Comparative nutritional evaluation of common buckwheat genotypes with major cereal and pseudocereals crops.Agricultural Science Digest.2015.(35):36-40
Diksha Dogra* and C.P. Awasthi drdikshadogra@gmail.com
Address : Department of Chemistry and Biochemistry, College of Basic Sciences, CSKHPKV, Palampur-176 062, India.

Abstract

A wide variations in moisture, crude protein, fat (ether extract), ash, crude fibre, carbohydrates, methionine, tryptophan, in vitro protein digestibility and oxalate were observed in buckwheat which ranged from 10.2 to10.9%,10.1 to 15.2%,1.6 to 2.9%,1.4 to 2.5,6.9 to 9.3%,61.8 to 67.7%,55.4 to 104.7 mg/g N, 60.9 to 78.2 mg/g N,65 to 78.8% and 100.3 to 155 mg/100g. Comparative performance of common buckwheat with major cereals and pseudocereals revealed the satisfactory presence of methionine, tryptophan, in vitro protein digestibility, crude fibre, ash, carbohydrates and protein content. Thus, buckwheat can be used for value addition of cereals and pulses.

Keywords

Amaranthus Buckwheat Barley In vitro protein digestibility Methionine oat Protein Tryptophan Wheat.

References

  1. Akeson, W.E. and Stahman,M.A. (1964). A pepsin-pancreatic digest index of protein quality evaluation. Journal of Nutrition 83 : 257-259.
  2. Abaza, R.H., Blake, J.T. and Fisher, E.J.(1968). Oxalate determination: Analytical Problems Encountered with Certain Plant Species. Journal of Association of Official Analytical Chemists 51(5): 963-967.
  3. AOAC.(1965). Official Methods of Analysis of Association of Official Analytical Chemists. 10th edition. Washington, D.C.
  4. AOAC.(1970). Official Methods of Analysis of Association of Official Analytical Chemists. 11th edition. Washington, D.C.
  5. Bonafaccia, G., Acquistucci, R. and Luthar. Z. (1994). Proximate chemical composition and protein characterization of the buckwheat cultivated in Italy. Fagopyrum 14: 43-48
  6. Bonafaccia, G., Marocchini and kreft, I.(2003). Trace elements in flour and bran from common and tartary buckwheat. Food Chemistry 83 :1-5
  7. Collins, W.W. and Hawtin, G.C.(1999). Biodiversity in Agroecosystems. Boca Raton, Washington: CRC Press, 267-281
  8. Dietrych-Szostak, D. and Ploszynski, M.(1986). Chemical composition and feeding value of buckwheat hulls and harvest residues. In: Proceedings of the 3rdInternational symposium on Buckwheat, Poland. p 149 – 155
  9. Dogra, D.(2010). Biochemical Evaluation of Buckwheat (Fagopyrum esculentum Moench) genotypes. Ph.D. Thesis, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur, India.
  10. Eggum, B.O., Kreft, I. and Javornik, B.(1981). Chemical composition and proteins quality of buckwheat (Fagopyrum esculentum Moench). Qualitas Plantarum Plant Foods for Human Nutrition 30 : 175 -179
  11. Guo, Xiano., Yao, Huiyuan. ans Chen, Zhengxing.(2006). In vitro digestibility of Chinese tartary buckwheat protein fractions. The microstructure and molecular weight distribution of their hydrolysates. Journal of Food Biochemistry 30(5): 508-520
  12. Gupta, C. and Sehgal, S.(1991). Development, acceptability and nutritional value of weaning mixtures. Plant Foods for Human Nutrition 41: 107-116
  13. Hesse, A. and Siener, R.(1997). Current aspects of epidemiology and nutrition in urinary stone disease. World Journal of Urology 15:165-171
  14. Gopalan, C., Rama, B.V. and Balsubramanian, S.C. (2004). Nutritive Value of Indian foods. National Institute of Nutrition (ICMR), Hyderabad. Pp. 52-83
  15. Horn, M.J., Jone, D.D. and Blum, A.E.(1946). Colorimetric determination of methionine in proteins and foods. Journal of Biological Chemistry 116 : 313-320
  16. Joshi, B.D. and Paroda, R.S.(1991). Buckwheat in India. National Bureau of Plant Genetic Resources. New Delhi.
  17. Kusano, T., Chiue, H., Ikeda, K., Arihara, M. and Ujihara, A.(1983). Nutritive components in autotetraploid buckwheat seed. In: Proceedings of the International symposium on Buckwheat, Miyazaki. p. 213-220
  18. Karlubik, M., Michalik, I. and Urminnska, D.(1997). Content of amino acid and the biological value of buckwheat grain protein in comparison with other corps. Acta Zootechinca 53: 97-105
  19. Li S and Zhang QH. 2001. Advances in the development of functional foods from buckwheat. In: Critical Reviews in Food Science and Nutrition 46(6): 451- 464
  20. Mertz, E.T., Jambunathan, R. and Mishra, P.S.(1975). Protein Quality Agricultural Research. Bulletin No. 7, Pardue University USA p.9
  21. Robinson, R.G.(1980). The buckwheat crop in Minnesota.In: Agricultural Experiment Station Bulletin 539, University of Minnesota, St. Paul.
  22. Steadman, K.J., Burgoon, M.S., Lewis, B.A., Edwardson, S.E. and Obendorf, R.L..(2001). Buckwheat seed milling fractions: Description, macronutrient composition and dietary fibre. Journal of Cereal Science 33: 271-278
  23. Siener, R., Honow, R., Seidler, A., Voss, S. and Hesse, A.(2006). Oxalate contents of species of the Polygonaceae, Amaranthaceae and Chenopodiaceae families. Food Chemistry 98 : 220-224
  24. Tang, C.H.(2007). Functional properties and in vitro digestibility of buckwheat protein product: Influence of processing. Journal of Food Engineering 82: 568 – 576
  25. Wang, Q., Ogura, T. and Wang, Li.(1995). Research and development of new products from bitter buckwheat. In: Current advances in Buckwheat Research. pp. 873-879
  26. Zheng, G.H., Sosulski, F.W. and Tyler, R.T.(1998). Wet-milling, composition and functional properties of starch and protein isolated from buckwheat groats. Food Research International 30(7): 493-502
  27. Zeven, A.C. and J.M.J de Wet.(1982). Dictionary of cultivated plants and their regions of diversity excluding most ornamentals forest trees and lower plants. 2nd Ed. Pudoc, Wageningen.

Global Footprints