Premium
Nutrient Content in Buckwheat Milling Fractions
Author(s) -
Skrabanja Vida,
Kreft Ivan,
Golob Terezija,
Modic Mateja,
Ikeda Sayoko,
Ikeda Kiyokazu,
Kreft Samo,
Bonafaccia Giovanni,
Knapp Martina,
Kosmelj Katarina
Publication year - 2004
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2004.81.2.172
Subject(s) - chemistry , bran , food science , husk , starch , dietary fiber , tannin , fraction (chemistry) , chemical composition , fiber , fagopyrum , composition (language) , raw material , botany , chromatography , organic chemistry , linguistics , philosophy , biology
Buckwheat seeds ( Fagopyrum esculentum Moench) were milled into 23 fractions: seven fine flours, three coarse flours, four small semolina, two big semolina, six bran, and one husk fraction. A considerable variation in gross chemical composition was found among the milling fractions. The protein content varied from 4.4 to 11.9% (db) in flours and from 19.2 to 31.3% in bran fractions; starch varied from 91.7 to 70.4% in flours and from 42.6 to 20.3 in bran. The percentage of soluble dietary fiber contained in total dietary fiber was higher in flours than in semolina and bran fractions. Ash, Fe, P, tannin, phytate content, and color were also investigated. A unique distribution of phytate was found in starch. Correlation is significantly positive in husk, bran, and semolina fractions, while correlation is significantly negative in flour fractions. Depending on technological or nutritional demands, appropriate fractions may be chosen to achieve the desired end‐use product.