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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(2): 3384-3393
DOI: https://doi.org/10.20546/ijcmas.2019.802.394


Effect of Soaking and Germination on Nutritional profile and Antinutrients of Buckwheat Whole (Fagopyrum esculentum)
Mani Mishra1* and Shashi Jain2
1Directorate of Education Delhi, India
2College of Home Science, Maharana Pratap University of Agriculture and Technology Udaipur, Rajasthan India
*Corresponding author
Abstract:

Buckwheat (Fagopyrum esculentum) is a broad-leafed herbaceous annual. It belongs to the family Polygonaceae, which is generally referred to as the buckwheat. Hindi name for buckwheat is “Kutu”. Its consumption may be less as it is hard to digest containing anti nutritional factors. Looking to its nutritional and therapeutic significance soaking and germination methods applied to observe the effects on nutritional and antinutritional profile of buckwheat whole (Fagopyrum esculentum).The study was conducted at Department of Food & Nutrition, College of Home science, Maharana Pratap University of Agriculture & Technology Udaipur, Rajasthan, India. Buckwheat whole (BW) processed as soaking and germination for 6, 12, 18 hr and 24, 36, 48 hr respectively and subjected for chemical analysis (proximate, minerals, anti-nutrients) to find out the effect of processing on anti-nutrients with nutritional profile. Protein content was found highest in germination for 24 hr followed by unprocessed buckwheat whole. Calcium, zinc and copper content of buckwheat whole were found higher after germination as compared to unprocessed buckwheat whole. Tannin content was lower on soaking for 18 hr and 12hr in comparison to unprocessed buckwheat whole. A continuous degradation was observed in phytic acid with soaking and germination.


Keywords: Germination, Antinutrients, Soaking, Processing
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How to cite this article:

Mani Mishra and Shashi Jain. 2019. Effect of Soaking and Germination on Nutritional profile and Antinutrients of Buckwheat Whole (Fagopyrum esculentum).Int.J.Curr.Microbiol.App.Sci. 8(2): 3384-3393. doi: https://doi.org/10.20546/ijcmas.2019.802.394