Buckwheat Products Research Articles

Part I: the influence of serial repitching ofSaccharomyces pastorianuson the uptake dynamics of metal ions and fermentable carbohydrates during the fermentation of barley and gluten-free buckwheat and quinoa wort

Recently, research has been focusing on the use of alternative raw materials for brewing purposes and gluten-free beer-like beverages from malted buckwheat and quinoa are of commercial interest. A common commercial process involves the serial repitching of the yeast biomass, but this has not been described using buckwheat and quinoa wort fermentations. Our research studies (Parts I–III) explored the serial repitching of the yeast strain Saccharomyces pastorianus TUM 34/70 on the composition of a barley, buckwheat and quinoa fermentation medium. The present paper focuses on the fermentation performance and the uptake dynamics of metal ions and fermentable carbohydrates. Both pseudocereals showed high variations in all of the attributes examined during successive fermentations. In buckwheat the differences between successive fermentations were similar to those observed with barley, whereas differences in quinoa varied quite significantly from those observed with barley and showed a directional trend, suggesting a general weakening of the yeast from the sixth successive fermentation onward. In particular, the assimilation of the fermentable carbohydrates lessened and metal ion uptake appeared poorly controlled. It was concluded that buckwheat showed good potential for serial repitching of S. pastorianus TUM 34/70, whereas serial repitching of a quinoa wort appeared to be limited to five or six fermentations. Copyright © 2015 The Institute of Brewing & Distilling

Fagopyrins and Protofagopyrins: Detection, Analysis, and Potential Phototoxicity in Buckwheat.

Buckwheat contains many healthy nutrients, and its consumption is therefore increasing. Buckwheat also contains fluorescent phototoxic fagopyrins. A systematic review of fagopyrins and the phototoxicity of buckwheat found that reliable quantitative data on fagopyrin toxicity are not yet available. Generally, buckwheat seeds, flour, and teas are safe in normal amounts. Diets extensively composed of buckwheat sprouts, herbs, and particularly flowers or of fagopyrin-rich buckwheat extracts may cause fagopyrism. A reference standard is needed, as it would enable the accurate evaluation of fagopyrin content in buckwheat products and would allow proper testing of their as yet unknown physical, chemical, and biological characteristics.

Profitability and resource use efficiency of buckwheat (Fagopyrum esculentum Moench) production in Chitwan District, Nepal

The study was designed to determine the profitability and resource use efficiency of buckwheat production in Chitwan. The study used 42 buckwheat growers from 300 farmers adopting different pollinator friendly practices. Descriptive and statistical tools including Cobb-Douglas production function were used on data collected from structured interview schedule to accomplish the objectives. The benefit cost ratio (1.25) indicates that buckwheat production was profitable. The magnitude of regression coefficients of buckwheat implied that use of tractor and nutrient cost had significant positive effects on gross return. According to estimated allocative efficiency indices, it is suggested to reduce labor and seed cost by about 148% and 143%, respectively and; increase the use of tractor and nutrient inputs by about 63% and 19%, respectively. Extension of modern technologies with adjustment on resource use explains for increase in return and profit from buckwheat production which indirectly promotes and ensure forage for pollinators in study area.

English

Field experiments were carried out at Research Farm, ICAR Sikkim Centre, Tadong during two consecutive Rabi seasons of 2012 and 2013 to determine the effect of different microbial inoculants on selected soil biological properties, growth, yield, and quality of common buckwheat, and then identify the best inoculant for application for local common buckwheat production in hilly ecosystem of North-East India. The results indicated that seed inoculants applied to common buckwheat effectively increased plant growth, chlorophyll content (SPAD), yield attributing characters, total phenolic and flavonoid content, grain yield, and soil biological properties. Among the different inoculations, combined application of Azotobacter spp. and Azospirillum spp. was found most efficient and resulted in maximum values of plant growth parameter, yield attributing characteristics, grain yield (1.23 Mg/ha), soil microbial biomass carbon (SMBC) and dehydrogenase activities at all the growth stages of common buckwheat. Key words: Buckwheat, dehydrogenase activities, flavonoid content, phenolic content, microorganisms, yield.

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

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.

Rezultati ispitivanja mašina za obradu zemljišta i setvu heljde i raži

The paper presents an analysis and comparison of the results of exploitation testing the different machines for soil tillage under conventional and reduced tillage, as well as evaluating the quality of the two types of sowing in the production of buckwheat and winter rye, in the conditions of northern Kosovo and Metohia. The previous crop was mercantile maize. The aim of this study was to determine the effects of the aggregate labor indicators for tillage and seeding, in the production of winter rye and buckwheat, and the results will enable proper selection of appropriate technological and technical systems and pointing out the advantages and disadvantages of the applied systems for tillage and seeding. In a variant of conventional tillage in relation to reduced tillage fuel consumption was higher by 27.41 up to 27.73%, while the yields of buckwheat was lower by 22.02%, and winter rye up to 20.18%. Measured values of longitudinal and lateral distances, and depths of buckwheat and rye seeds, are numerically processed using inverse distance interpolation method. Consequently, an appropriate contour maps that present distributions of relative frequencies with respect to longitudinal and lateral seeding distances, as well as seeding depths, are drawn. These maps clearly illustrate accuracy quality of work and operational stability of two analyzed seeding machines having quire different designs of seeding apparatus, in the working conditions of buckwheat and rye seeding.

Forage production and nutrional characteristics of buckwheat as affected by maturity and conservation methods

Purchase online the PDF of Forage production and nutritional characteristics of buckwheat as affected by maturity and conservation method, Mariotti, M.,Andreuccetti, V.,Turchi, B.,Liponi, G.,Tozzi, B. - Pisa University Press - Article

Effects of Nitrogen Fertilizer and Planting Density onthe Lignin Synthesis in the Culm in Relation to Lodging Resistance of Buckwheat

Lodging is an important constraint limiting buckwheat yield and quality by bending or breaking culm on buckwheat production worldwide. This study was conducted with Ningqiao 01, a moderate lodging resistance cultivar of buckwheat, to determine whether lignin synthesis and lodging resistance of buckwheat are affected by nitrogen fertilizer and planting density. The results showed that the lignin content at the bottom of the 2nd internode was significantly and negatively correlated with lodging index and lodging percentage, but significantly and positively correlated with snapping resistance. The snapping resistance rose and then fell with the increase of nitrogen fertilizer. The snapping resistance decreased with the increase of planting density. The lodging index increased with the increase of nitrogen fertilizer and planting density. The lignin content and its related enzymes activities decreased with the increase of nitrogen fertilizer and planting density. These results suggested that the lignin content is closely related to the lodging resistance of buckwheat, and a higher lignin content could strengthen the lodging resistance of buckwheat. The increase of nitrogen fertilizer and planting density significantly increased the risk of lodging by decreasing the lignin content and its related enzymes activities at the bottom of the 2nd internode.

Chemical composition of buckwheat plant parts and selected buckwheat products

hemical composition plant parts (roots, stalks, leaves, blossoms) of common buckwheat (Fagopyrum esculentum Moench) and selected products made from its seeds (peels, whole seed, wholemeal flour, broken seeds, crunchy products Natural and Cocoa, flour, and pasta) was determined. Samples were dried and ground to a fine powder. All analyses were performed according to the Commission Regulation no. 152/2009, while rutin concentration was determined by the modified HPLC method. The lowest content of moisture was found in roots (4.3%) and in peels (almost 8%) and the highest moisture (nearly 11%) was discovered in seeds. The lowest amount of crude protein (3.5%) was found in peels, the highest crude protein amount (>13%) in both flours and leaves (23%). The starch content (>50% in dry matter) differs from one sample to another. Only in peels the content of starch was about 3.5%. From all examined samples, the lowest content of fat was found in crunchy products Cocoa, 1.7%. The lowest amount of histidine was determined in all studied samples, except peels, the highest content of glutamic acid was determined in almost all samples, except peels. Whole-meal flour is very rich source of Ca and Fe. The content of these elements was 1172 mg.kg-1 and 45.9 mg.kg-1, respectively. On the other hand, the highest content of Pb (>1 mg.kg-1) was found in broken seeds. The greatest concentration of rutin was determined in blossoms and leaves (83.6 and 69.9 mg.g-1), respectively. On the other hand, the lowest concentrations of rutin were found in buckwheat products (generally less then 1 mg.g-1, i.e. in wholemeal flour, 702 μg.kg-1, the lowest (almost 10 μg.kg-1) in pasta.

Regeenera of Tartary Buckwheat Seedlings

Regeneration of tartary buckwheat seedlings is a new cultural technology concerning One-year-two-harvest of tartary buckwheat. Buckwheat was planted 30-40 days ahead in a frost-free period of 120-130 days in main buckwheat-producing regions so that the soil can be made full use during dormant phase. Then, buckwheat can be harvested twice. Firstly, when the tartary buckwheat seedlings grow up, it could be harvested during bud period to the beginning of florescence as a green vegetable. And then the tartary buckwheat grains were harvested after autumn. The technology allows farmers increase production of buckwheat, extends the processing industry chain of agricultural product and promotes economic growth in rural origin. Through introducing and trial planting tartary buckwheat variaties of Heifeng1, Hunan7-2, Ding 98-1, 2518, Liner, Huating, Zhuanglang, Tongxin, Gewan. et.al were selected for seeding regeneration.

Prospective induction of peripheral neuropathy by the use of Tartarian Buckwheat

Tartarian Buckwheat is an effective hypoglycemic medicinal herb. Its main active ingredients are flavonoids. We report here 5 cases of new onset polyneuropathy with dyskinesia prospectively induced by tartarian buckwheat products. Clinical and electrophysiological evidence along with laboratory tests were reviewed and analyzed. All patients were male, with an average age of 52.2±10.9years old (range: 40–66years) and had a recent history of using tartarian buckwheat for diabetes therapy. The average time of use was 2.5±1.0months (range: 1.5–4months). The average duration of the clinical course was 0.9±0.2months (range: 0.5–1months). Symptoms included numbness and weakness of the limbs (5/5, 100%), hoarseness (4/5, 80%), dysphagia (1/5, 20%), bilateral facial paralysis (1/5, 20%), urinary disorders (3/5, 60%) and gonadal abnormality (4/4, 100%). Nerve conduction studies suggested more severe damages in motor nerves than sensory nerves. All the patients showed abnormality on Von Frey filaments determination. Hence, tartarian buckwheat products may cause toxic peripheral nerve lesion and the use of herbal medication needs to be better regulated and closely monitored.

Evaluation of Essential and Toxic Element Concentrations in Buckwheat by Experimental and Chemometric Approaches

The essential and toxic element concentrations in buckwheat were analyzed by inductively coupled plasma optical emission spectrometer (ICP-OES). The concentration data were subjected to common chemometrics analyses, including correlation analysis (CA), principal component analysis (PCA) and hierarchical cluster analysis (HCA), to gain better understanding of the differences among the tested samples. Our results indicated that the essential and toxic element concentrations were not different between Fagopyrum tataricum (L.) Gaertn and F. esculentum Moench. The element concentrations varied among buckwheat samples from different sources. Commercial tartary buckwheat tea contained several essential elements, thus, could be used as the source of essential elements. The detection of toxic heavy metals in commercial tartary buckwheat tea suggested that safety issue of such buckwheat products should be seriously concerned. Our results also revealed that the place of origin and the processing protocol of tartary buckwheat affected the element concentrations of the commercial form. The implications to the quality control and safety evaluation of buckwheat were extensively discussed.

볶음 공정에 따른 타타리 메밀의 항산화 활성 측정

본 연구에서는 타타리 메밀의 볶음 온도 및 볶음 시간에 따른 색도변화를 살펴보고, 이들의 물 추출물에 대한 총 페놀성 화합물 함량, 전자공여능을 측정하였다. 총 페놀성 화합물 함량 측정결과, 볶음 처리를 하지 않은 타타리 메밀에 비하여 10분 처리구의 경우 <TEX>$225^{\circ}C$</TEX>와 <TEX>$250^{\circ}C$</TEX>에서는 총 페놀성 화합물 함량이 유의적으로 크게 감소하였다. 전자공여능 측정 결과 <TEX>$175^{\circ}C$</TEX>와 <TEX>$200^{\circ}C$</TEX>의 경우 볶음시간에 따라 증가하는 경향을 나타낸 반면, <TEX>$225^{\circ}C$</TEX>와 <TEX>$250^{\circ}C$</TEX>의 경우 볶음시간이 길어질수록 전자공여능 값이 감소하는 경향을 나타내었다. 색도 측정 결과, 볶음 처리를 하지 않은 타타리 메밀의 L값과 비교하여 <TEX>$200^{\circ}C$</TEX>와 <TEX>$250^{\circ}C$</TEX>에서 10분동안 볶음 처리를 한 경우 탄화되어 크게 감소하는 것을 확인할 수 있었다. 이와 같은 결과를 통해 타타리 메밀을 이용한 가공제품의 품질 고급화를 위하여 최적의 볶음 조건 설정은 매우 중요한 연구라고 판단된다. The effects of roasting temperature and time on the antioxidant activities of tartary buckwheat were investigated. Compared to raw seeds (2.05 mg TAE/g), seeds roasted at <TEX>$175^{\circ}C$</TEX> for 5 min showed significantly higher total polyphenol content (p<0.05), while those roasted at <TEX>$250^{\circ}C$</TEX> for 10 min showed significantly lower total polyphenol content (2.77 and 2.56 mg TAE/g, respectively). The electron-donating abilities of tartary buckwheat seeds increased with an increase in the roasting time at lower temperatures (p<0.05). However, seeds roasted at a higher temperatures (<TEX>$250^{\circ}C$</TEX>) for 10 min showed significantly lower electron-donating abilities (p<0.05). Seeds roasted at <TEX>$175^{\circ}C$</TEX> showed adequate L values, regardless of the roasting time. In contrast, seeds roasted for 10 min at <TEX>$250^{\circ}C$</TEX>, showed markedly lower L values. Our results suggest that the roasting temperature and time must be controlled to produce high-quality tartary buckwheat products.

Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests.The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

Canadian buckwheat: A unique, useful and under-utilized crop

Izydorczyk, M. S., McMillan, T., Bazin, S., Kletke, J., Dushnicky, L. and Dexter, J. 2014. Canadian buckwheat: A unique, useful and under-utilized crop. Can. J. Plant Sci. 94: 509–524. Buckwheat is a broad-leafed herbaceous annual plant, belonging to the genus Fagopyrum of the family Polygonaceae, the “smartweed” family, also called the buckwheat, rhubarb, or sorrel family. Although not a cereal, buckwheat on the whole resembles cereal grains; it is handled and processed like other cereals and officially listed among the 20 grains inspected and graded by the Canadian Grain Commission. In addition to starch (65–75% dwb) and proteins (13–14% dwb), buckwheat is a source of flavonoids (with rutin being the most distinctive), a group of polyphenolic compounds with a potential to inhibit lipoprotein oxidation and to reduce risk of cardiovascular diseases, and fagopyritols, another group of unique bioactive compounds first identified in buckwheat and associated with reduction of symptoms on non-insulin-dependent diabetes. Buckwheat proteins do not contain gluten, and buckwheat is regarded as an excellent alternative source of protein for individuals with celiac disease. Buckwheat is a particularly good dietary source of Zn, Cu, Mn and Mg. Buckwheat starch and dietary fibre constituents exhibit some distinctive physicochemical and functional properties. Despite the availability of several high-yielding, high-quality Canadian buckwheat cultivars and the well-established production of buckwheat on the Canadian prairies, buckwheat is found in relatively few food products manufactured in North America, and Canada remains largely an exporter of buckwheat rather than its processor. Buckwheat can be roller milled into various types of flours with variable composition and properties. Buckwheat milling fractions can be relatively easily incorporated in a variety of food products to improve their nutritional qualities and potential health benefits, but much more attention should be paid to the development and improvement of modern food processing techniques to improve the palatability and acceptability of buckwheat products.

Canadian buckwheat: A unique, useful and under-utilized crop

Izydorczyk, M. S., McMillan, T., Bazin, S., Kletke, J., Dushnicky, L. and Dexter, J. 2014. Canadian buckwheat: A unique, useful and under-utilized crop. Can. J. Plant Sci. 94: 509-524. Buckwheat is a broad-leafed herbaceous annual plant, belonging to the genus Fagopyrum of the family Polygonaceae, the “smartweed” family, also called the buckwheat, rhubarb, or sorrel family. Although not a cereal, buckwheat on the whole resembles cereal grains; it is handled and processed like other cereals and officially listed among the 20 grains inspected and graded by the Canadian Grain Commission. In addition to starch (65-75% dwb) and proteins (13-14% dwb), buckwheat is a source of flavonoids (with rutin being the most distinctive), a group of polyphenolic compounds with a potential to inhibit lipoprotein oxidation and to reduce risk of cardiovascular diseases, and fagopyritols, another group of unique bioactive compounds first identified in buckwheat and associated with reduction of symptoms on non-insulin-dependent diabetes. Buckwheat proteins do not contain gluten, and buckwheat is regarded as an excellent alternative source of protein for individuals with celiac disease. Buckwheat is a particularly good dietary source of Zn, Cu, Mn and Mg. Buckwheat starch and dietary fibre constituents exhibit some distinctive physicochemical and functional properties. Despite the availability of several high-yielding, high-quality Canadian buckwheat cultivars and the well-established production of buckwheat on the Canadian prairies, buckwheat is found in relatively few food products manufactured in North America, and Canada remains largely an exporter of buckwheat rather than its processor. Buckwheat can be roller milled into various types of flours with variable composition and properties. Buckwheat milling fractions can be relatively easily incorporated in a variety of food products to improve their nutritional qualities and potential health benefits, but much more attention should be paid to the development and improvement of modern food processing techniques to improve the palatability and acceptability of buckwheat products.

Efficient promotion of the sprout growth and rutin production of tartary buckwheat by associated fungal endophytes

The purpose of this study was to investigate the effects of endophytic fungi from tartary buckwheat on the host sprout growth and functional metabolite production. Without obvious changes in the appearance of the sprouts, the exogenous fungal mycelia elicitors notably stimulated the sprout growth and rutin accumulation, and the stimulation effect was mainly depended on the mycelia elicitor species along with its treatment dose. Three endophytic fungi Fat6 (Bionectria pityrodes), Fat9 (Fusarium oxysporum) and Fat15 (Alternaria sp.) were screened to be the most effective candidates for promoting F. tataricum sprout growth and rutin production. With application of polysaccharide (PS, 150 mg/l) of endophyte Fat6, PS (200 mg/l) of endophyte Fat9, and PS (150 mg/l) of endophyte Fat15, the rutin yield was effectively increased to 47.89 mg/(100 sprouts), 45.85 mg/(100 sprouts) and 46.83 mg/(100 sprouts), respectively. That was about 1.5- to 1.6-fold compared to the control culture of 29.37 mg/(100 sprouts). Furthermore, the present study revealed that the biosynthesis of the functional flavonoid resulted from the stimulation of the phenylpropanoid pathway by mycelia polysaccharide treatments. Application of specific fungal elicitors could be an efficient strategy for improving the nutritional and functional quality of tartary buckwheat sprouts.

The effect of growing regions, microbiological fertilizers and soil additives on productivity of buckwheat (Fagopyrum esculentum Moench)

This study was aimed at investigating the productivity of buckwheat taking into account growing regions, especially altitude, since this species does not have demanding soil requirements. The experiments were conducted during 2009 and 2010 in two localities: Valjevo (the village of Jasenica at 300 m altitude - 2009 and the village of Jovanja at 160 m altitude - 2010), and Nova Varos (the village of Radijevici at 1,065 m altitude). Soil of the experimental plots at both localities was characterized by acidic chemical reactions, with 3-5% of humus. In addition, the soil was rich in potassium, but poor in phosphorus. Within the objective test, with four replications, microbiological fertilizers Bactofil and Slavol were applied just before planting, alone or in combination with soil additives (hydrogel and zeolite). Half of each plot was fertilized foliarly, by the application of microbiological fertilizer Slavol using the concentrations of 50 ml per 10 liters of water. As compared with the control (no fertilizer application), in all variants of fertilization with a top dressing, increased grain yields were obtained. Significantly higher grain yields of buckwheat were obtained in the first locality, especially in the variant of fertilization with the combined use of Slavol and soil conditioner hydrogel.

Evaluation of cytotoxicity of buckwheat grains and buckwheat products to HT29 cells in an in vitro environment

Evaluation of cytotoxicity of buckwheat grains and buckwheat products to HT29 cells in an in vitro environment