Abstract
Sixteen buckwheat germplasm were evaluated for biochemical constituents of quality significance. The germplasm varied significantly in their proximate composition with moisture content ranging from 7.52–9.11%, crude protein from 7.23–9.53%, crude fat 1.97–3.62%, ash 1.83–2.93% and crude fibre from 3.71–4.78% on dry weight basis. Buckwheat flour contained 63.18–72.61% starch consisting of average 23.21% amylose. The resistant starch was found varying between 15.20–20.53%. Total soluble protein ranged from 4.58% to 7.40% with globulin as the major fraction (2.12–3.53%). The buckwheat germplasm contained high level of calcium (0.18%), phosphorus (0.26%) and potassium (0.26%). Total phenolic content was found between 378.41 to 652.71 mg/100g and flavonoids between 33.80 to 60.11 mg/100g on dry weight basis. The local genotypes were found comparable with the released genotypes in their nutrient composition and BWC-1, BWC- 2 and Kharupetia-2 along with buckwheat accessions EC-218742 and EC-27242 were found superior over others in terms of nutritional quality.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
