Abstract
A comparative study has been made of the chemical composition of grains in four buckwheat cultivarsviz. Fagopyrum esculentum Moench,F. sagittatum Gilib.,F. kashmirianum Munshi andF. tataricum Gaertn. Grains ofF. esculentum had the lowest content of phenolics, relatively low fat, free sugar and protein content but a higher starch content compared to other three cultivars.F. esculentum had a lower albuminglobulin content as also a lower glutelin content but a higher content of residual insoluble proteins. The content of prolamins was generally low in each of the four cultivars. Low content of phenolics in the groat fraction ofF. esculentum accounts for its better palatability compared to other three cultivars which possess astringent taste.
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