Milled fractions of common buckwheat ( Fagopyrum esculentum ) from the Himalayan regions: grain characteristics, functio
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ORIGINAL ARTICLE
Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition Crassina Kasar1 • M. P. Thanushree1 • Stuti Gupta1 • Aashitosh A. Inamdar1
Revised: 13 August 2020 / Accepted: 8 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study evaluates and compares the milled fractions of buckwheat (Fagopyrum esculentum) for their physical, functional properties and nutritional composition. Four samples of buckwheat from the Indian Himalayan regions were roller-milled into five fractions: fine-flour, grits, bran, hull-1 and hull-2. The water activity of the grains lies between 0.77 and 0.83%. The L* values were in the range of 22.77 ± 0.36 to 24.46 ± 0.37 for the four buckwheat grains. Water binding capacity and oil binding capacity showed an increasing pattern of fine flour > grits > bran > hull-1 whereas the swelling power exhibited a reverse trend. The maximum (20.03 ± 1.82%) and the minimum (3.19 ± 0.12%) protein content were found in bran and fine-flour fractions respectively. Highest starch content was detected in fine-flour (73.19 ± 2.00–76.32 ± 2.36%) and lowest in hull-1 (11.02 ± 2.00– 17.54 ± 2.36%) with no significant (p [ 0.05) difference between different samples. Fine-flour exhibited the lowest phytates content (0.59 ± 0.00–0.62 ± 0.01%) whereas bran has highest tannins (0.06 ± 0.03–1.39 ± 0.02). Milled fractions with specific functional properties and nutrients composition have potential for different food applications. Keywords Buckwheat Milling fraction Functional properties Minerals Dietary fiber
& Crassina Kasar [email protected] 1
Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, India
Introduction In spite of the fact that buckwheat is grown in India since time immemorial and have been a traditional food in the regions where it is grown, almost no works have been done to understand the compositional quality of buckwheat or its products. Although buckwheat is an underutilized crop in India, it still plays an important role in the food and nutritional security of the people living in remote settlements of the Indian Himalayan and North-Eastern regions. In South India, it is sporadically grown in Nilgiris and Palani hills. Compared to the amount of work done on nutritional composition, bioactivity, health benefits and product development, very little has been done on the processing aspects of buckwheat grain. Poor understanding of the quality characteristics of ready-to-use buckwheat products is one of the reasons for lack of use in commercial food product formulations. There is no organized market for buckwheat/buckwheat milled products and thus its production has not been encouraged. Limited reports have been published related to milling of buckwheat into different fractions using roller mill. Most of the earlier works on buckwheat are related to use of buckw
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