CHEMICAL COMPOSITION OF BUCKWHEAT PLANT (Fagopyrum esculentum) AND SELECTED BUCKWHEAT PRODUCTS

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February 2012, vol. 1, Special issue
pages: 1011-1019
Article type: Food Sciences of Food Sciences
Abstract: The aim of this study was to determine chemical composition of buckwheat plant (Fagopyrum esculentum) and products made from its seeds. From the products, peels, groats, flour and wholemeal flour were chosen. Samples were dried and ground to a fine powder. All analyses, except rutin concentration, were determined according to the Commission Regulation no.152/2009. Rutin concentration was performed by the modified method. Almost in all studied samples, the moisture content was about 6 to 8%. The lowest content of moisture was found in roots, 4.3% and the highest was discovered in both flours, about 12%. From buckwheat products, the lowest amount of crude protein was found in peels, 3.5%. On the other hand, the highest crude protein amount of the buckwheat plant was determined
in leaves, 22.7%, and in blossoms, 19.1%. The starch content differs from one sample
to another. In buckwheat products, its content was about 60 to 70% in dry matter. From all examined samples, the lowest content of fat was found in peels, 0.6%. The greatest concentration of rutin was determined in blossoms and leaves, 83.6 and 69.9 mg per g, respectively. On the other hand, the lowest concentration of rutin was found in buckwheat products, less than 1 mg per g in dry matter. All obtained values, when compared with literature, can differ. Experiments are influenced by the laboratory temperature, method of analysis, reagents and also by the variety of the buckwheat plant.
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