Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

Abstract

AbstractThe effect of 24‐h Rhizopus oligosporus fermentation on raw and roasted buckwheat groats was investigated. The changes in the chemical composition were analyzed and sensory evaluation of fermented product was performed. The significant increase in content of protein and some minerals in both fermented products was observed. In the raw buckwheat groat, the main saturated fatty acids were palmitic and stearic acids and the main unsaturated fatty acids were oleic and linoleic. The fermentation process did not affect the content of fatty acids in both products. A higher content of amino acids was found in the product obtained after the 24‐h fermentation as compared with nonfermented samples. The fermentation process by R. oligosporus improved the protein digestibility, in both fermented buckwheat products it exceeded 87%. The sensory evaluation proved that fermented buckwheat products were well accepted by the evaluators.Practical ApplicationsFermented buckwheat products added to different food systems can greatly enhance the nutritional status, especially protein and some minerals, without compromising consumer acceptance. The fermentation with Rhizopus oligosporus can be recommended for production of tempeh‐like functional buckwheat‐based foods with valuable nutritive substances. Moreover, another possible application of the fermented buckwheat products is to use it as an additive for baking products, soups or sauces.