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Asian Journal of Dairy and Food Research

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Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 4 (december 2019) : 333-340

Common Buckwheat: Nutritional Profiling of Grains 

Diksha Dogra
1Department of Chemistry and Biochemistry, College of Basic Sciences, CSK Himachal Pradesh Krishi Vishwavidyalaya, Palampur-176 062, Himachal Pradesh, India.
Cite article:- Dogra Diksha (2019). Common Buckwheat: Nutritional Profiling of Grains. Asian Journal of Dairy and Food Research. 38(4): 333-340. doi: 10.18805/ajdfr.DR-1480.

ABSTRACT

Buckwheat is economically important smaller millet grown primarily for carbohydrates and protein content. In this study, biochemical composition of 14 promising genotypes of buckwheat grown in Sangla region of Himachal Pradesh were analysed. The grain weight, moisture content, crude protein, total soluble protein, crude fat (ether extract), ash, crude fibre, carbohydrates, methionine, tryptophan, in vitro protein digestibility and oxalate in genotypes ranged from 18.8 to 26.8g, 10.2 to 10.9%,10.4 to 15.1%,9.4 to 13.3%,1.7 to 2.8%,1.49 to 2.45%,6.1 to 9.2 %,62.0 to 67.9%,57.9 to 103.4 mg/gN,62.2 to 79.2 mg/gN,66.7 to 79.5% and 98 to 152mg/100g, in that order. Based on cumulative grading of nutritionally desirable qualities, the genotypes VL-27 and PRB-9001 followed by S-B-201 proved superior cultivars.

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