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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(4): 902-907
DOI: https://doi.org/10.20546/ijcmas.2020.904.108


Physical and Functional Properties of Buckwheat
R. Latha Raniand Uma N. Kulkarni2*
1Department of Food Science and Nutrition, UAS, GKVK, Bangalore, India
2Department of Food Science and Nutrition, College of Community Science, UAS, Dharwad-580005, Karnataka, India
*Corresponding author
Abstract:

Buckwheat (Fagopyrum esculentum) an annual crop, is a pseudo cereal and a member of the polygonaceae family. A major benefit of buckwheat compared to other grains is that it has a gluten free property and unique amino acid composition that gives special biological activities. These include cholesterol-lowering effects, anti-hypertension effects and improving digestion by relieving constipation. Though the physiological importance of pseudo cereal is laid since ancient times, the physicochemical properties of buckwheat studies are in vague. Hence the present study was taken up with the objective is to assess the physical and functional properties of buckwheat varieties. Buck wheat varieties were selected from wheat scheme, MARS, Agricultural University Dharwad. Two buckwheat varieties viz., PRB-1, Nelagiri along with one bread wheat were selected for the study. The buckwheat varieties did not very much, PRB-1 variety had highest 100 kernel weight (1.97 g/100 g), volume (2.66 g/100 g), bulk density (0.74) while Nelagiri variety had highest grain length (4.02 mm) and length/width ratio (1.53). The width was same for both the varieties (2.89 mm). Hydration capacity (1.22 g/100 g) and Hydration index (0.79) were highest in Nelagiri variety. Swelling capacity (0.37 ml/100 g) and swelling index (0.94) were highest in PRB-1 variety. Water absorption capacity was found to be highest in buckwheat (2.23 ml/g) whereas highest oil absorption capacity was observed in bread wheat (2.20 ml/g).


Keywords: Buckwheat, Bread wheat, PRB-1, Nelagiri
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How to cite this article:

Latha Rani, R and Uma N. Kulkarni. 2020. Physical and Functional Properties of Buckwheat.Int.J.Curr.Microbiol.App.Sci. 9(4): 902-907. doi: https://doi.org/10.20546/ijcmas.2020.904.108