Comparative study of physicochemical and functional properties of different buckwheat varieties and their milling fractions

Mazahir, M. and Ahmed, A. and Akram Khan, M. and Mariam, A. and Riaz, S. (2023) Comparative study of physicochemical and functional properties of different buckwheat varieties and their milling fractions. International Food Research Journal (Malaysia), 30. pp. 1261-1273. ISSN 2231 7546

The present work evaluated the physicochemical and functional characteristics of different indigenous buckwheat varieties grown in Gilgit Baltistan, Pakistan, using grains and milled flour (fine flour, coarse flour, bran, and husk). Results showed that the thousand grain weight, length, width, thickness, arithmetic mean diameter, and geometric mean diameter were found to be highest in common buckwheat. In contrast, the highest mean values for sphericity were observed in Tartary buckwheat. The water absorption capacity, oil absorption capacity, swelling capacity, foaming, and foaming stability were high in common buckwheat as compared to Tartary buckwheat. Results regarding chemical properties revealed that common buckwheat contained higher quantity of protein (14.67%), fat (3.86%), fibre (1.38%), ash (2.24%), and total carbohydrate (65.8%); while Tartary buckwheat contained moisture (13.31%), protein (11.9%), fibre (1.38%), fat (3.57%), ash (2.69%), and total carbohydrate (68.8%). Furthermore, during the comparison of milling factions, it was found that buckwheat husk contained the highest quantity of copper (6.78 mg/100 g) and manganese (32.79 mg/100 g), while fine flour proved to be a rich source of magnesium. The present work identified variability among buckwheat varieties and milling fractions for physicochemical and nutritional traits that could be used to supplement various food products as functional ingredients.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(05)%202023/14%20-...

Abstract

The present work evaluated the physicochemical and functional characteristics of different indigenous buckwheat varieties grown in Gilgit Baltistan, Pakistan, using grains and milled flour (fine flour, coarse flour, bran, and husk). Results showed that the thousand grain weight, length, width, thickness, arithmetic mean diameter, and geometric mean diameter were found to be highest in common buckwheat. In contrast, the highest mean values for sphericity were observed in Tartary buckwheat. The water absorption capacity, oil absorption capacity, swelling capacity, foaming, and foaming stability were high in common buckwheat as compared to Tartary buckwheat. Results regarding chemical properties revealed that common buckwheat contained higher quantity of protein (14.67%), fat (3.86%), fibre (1.38%), ash (2.24%), and total carbohydrate (65.8%); while Tartary buckwheat contained moisture (13.31%), protein (11.9%), fibre (1.38%), fat (3.57%), ash (2.69%), and total carbohydrate (68.8%). Furthermore, during the comparison of milling factions, it was found that buckwheat husk contained the highest quantity of copper (6.78 mg/100 g) and manganese (32.79 mg/100 g), while fine flour proved to be a rich source of magnesium. The present work identified variability among buckwheat varieties and milling fractions for physicochemical and nutritional traits that could be used to supplement various food products as functional ingredients.

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Item Type:	Article
AGROVOC Term:	buckwheat
AGROVOC Term:	Fagopyrum esculentum
AGROVOC Term:	functional foods
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	proximate analysis
AGROVOC Term:	sampling
AGROVOC Term:	statistical sampling
AGROVOC Term:	milling by-products
AGROVOC Term:	product development
Geographical Term:	Pakistan
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	13 Nov 2025 05:01
Last Modified:	13 Nov 2025 05:01
URI:	http://webagris.upm.edu.my/id/eprint/1428

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