Abstract
The connection between buckwheat grain quality and the changes of the acid number of fat (AN) and grain acidity after eight months of storage has been investigated. Parameters of buckwheat with different content of moisture, germinated grains, and spoiled grains were determined. The studies performed have shown that oxidative damage to buckwheat grain increases concomitantly to the increase of humidity and content of germinated and spoiled seeds. All three defects of grain (increased humidity and increased content of germinated and spoiled seeds) accelerate the hydrolysis of grain lipids, and this leads to an increase of the acid number of fat. AN can be considered an indicator of grain freshness and should be introduced as an indicator of buckwheat quality for inward inspection of grain.
Highlights
Buckwheat is the second most popular grain on the Russian market
Buckwheat (Fagopyrum esculentum Moench.) is the most common cereal crop in the Altai region: in 2012, buckwheat cultivation area occupied more than 420 thousand hectares in this region, this amounting to almost half of the total cultivation area of buckwheat in Russia
The aim of the present work was to investigate the effect of humidity and the proportion of sprouted and spoiled buckwheat grains on the changes of acid number (AN) of the fat and grain acidity
Summary
Buckwheat is the second most popular grain (after rice) on the Russian market. It accounts for over 20% of total consumption. The aim of the present work was to investigate the effect of humidity and the proportion of sprouted and spoiled buckwheat grains on the changes of acid number (AN) of the fat and grain acidity.
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