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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
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
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(3): 561-570
DOI: https://doi.org/10.20546/ijcmas.2019.803.068


A Comparative Study on Nutritional Profile and Antinutrients of Buckwheat Fractions (Fagopyrum esculentum)
Mani Mishra and Shashi Jain
Maharana Pratap University of Agriculture and Technology Udaipur, Rajasthan, India
*Corresponding author
Abstract:

Buckwheat (Fagopyrum esculentum) is an annual crop, it is a pseudo cereal but its grains belong to cereals because of their similar use and chemical composition. Buckwheat grains and other tissues contain numerous neutraceutical compounds. A Comparative study on Nutritional profile and Antinutrients of buckwheat fractions was conducted at Department of Food & Nutrition, College of Home Science, Maharana Pratap University of Agriculture & Technology Udaipur, Rajasthan, India. The chemical analysis of buckwheat fractions buckwheat whole (BW), buckwheat groats (BG) and buckwheat husk (BH )for proximate composition revealed significant difference for moisture, fat, ash, protein, fibre and energy. Protein was significantly higher in BG (14.88g/100g) than BW (11.34g/100g) and BH (9.91g/100g). It was observed that all three fractions of buckwheat exhibited almost similar values of carbohydrate content which ranged from 66.35g/100g in BW to 71.25g/100g in BH. The significant difference was found between fractions for calcium, Iron, and Zinc. In case of calcium, BH recorded higher value 149.66 ppm than BW and BG (76.80 ppm and 38.13 ppm). The anti-nutritional factors viz., tannin and phytic acid were analyzed in all flour fractions. Tannin content was found to be highest in BH (5.54%) than BW (4.15%) and BG (4.15%). The phytic acid content was found lowest in BG (6.23%) than BW (18.36%) and BH (18.30%) and the difference was significant (p >0.05).


Keywords: Antinutrients, Phytic acid, Proximate composition
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How to cite this article:

Mani Mishra and Shashi Jain. 2019. A Comparative Study on Nutritional Profile and Antinutrients of Buckwheat Fractions (Fagopyrum esculentum).Int.J.Curr.Microbiol.App.Sci. 8(3): 561-570. doi: https://doi.org/10.20546/ijcmas.2019.803.068