Composition and technological properties of the flour and bran from common and tartary buckwheat

Abstract

Common buckwheat and tartary buckwheat were milled in a stone mill. The contents of protein, lipid, starch, dietary fibre and vitamins B1, B2 and B6 were analysed in the flour and bran. There was a prevalence of unsaturated fatty acids—C18:1, C18:2, C18:3 and C20:1. In both species most lipid substances are concentrated in the bran. In common buckwheat bran, protein content was 21.6%, and in tartary buckwheat, 25.3%. There were relatively small differences in the contents of vitamins B1 and B2 between the two main utilisable milling fractions, but more substantial differences in the contents of vitamins B6 (up to 0.61 mg/100 g in the tartary buckwheat bran fraction). Total B vitamin content was higher in tartary buckwheat than in common buckwheat. On the basis of these analyses, it can be concluded that tartary buckwheat bran is an excellent food material with a potential for preventative nutrition.