Thumbnail Image

Theses

Browse

20211
Reset filters
Subject: Biochemistry × Author: Arya, Kiran × End date: 2024 × Start date: 2020 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Comparative analysis of the biochemical parameters of wheat and buckwheat
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-02) Arya, Kiran; Agrawal, Sanjeev
    Cereal and cereal based food products constitute a large part of human diet. As per review, buckwheat flour may enrich the functionality of cereal based products. To derive the implications for possible improvement, 19 buckwheat genotypes and 5 wheat genotypes were studied for biochemical parameters. The average protein content of buckwheat genotypes (10.77%) was found to be higher than wheat (10.2%). The average phenol content in buckwheat (4.9 mg/g) was 4 and 7 times higher in coloured wheat and normal wheat, respectively. The average flavonoid content (3.12 mg/g) in buckwheat was 3 and 4 times higher in coloured wheat and normal wheat, respectively. The average IC50 of buckwheatgenotypes (56.9 μg) was 3.2 times and 5.3 times less as compare to coloured wheat and normal wheat. Low IC50 value indicates better antioxidant potential. The antioxidant activity is directly correlated with phenol and flavonoid content. The average mineral content i.e. magnesium, iron, zinc, copper and calcium in buckwheat were found to be less than wheat. It may fulfill the partial requirement of minerals in place of wheat in coeliacpatients. Our finding suggest that addition of buckwheat flour in wheat based product may improve the protein content and quality as well as antioxidant potential which would be beneficial for health point of view.