Quality analysis of buckwheat (Fagopyrum esculentum Moench) genotypes of Assam
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Date
2019-07
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AAU, Jorhat
Abstract
Buckwheat (F. esculentum) is a gluten-free pseudocereal with high biological value. It occupies a special place amongst cultivable crops due to its nutritional, dietetic and therapeutic properties. Buckwheat grain is characterized by a high content of starch, protein with an advantageous amino acid composition, a low content of α-gliadin and a high content of dietary fibre. The protein of buckwheat is of excellent quality and is high in the essential amino acid lysine, unlike common cereals. It was a very popular food during the 17th-19th centuries, lost its popularity because of competition from wheat during 20th century, but has recently become popular again because of its health-promoting properties. In the present investigation, sixteen buckwheat germplasm from RARS, North Lakhimpur were evaluated for biochemical constituents of quality significance. Buckwheat germplasm were found varying significantly in their proximate composition with moisture content ranging from 7.52-9.11%, crude protein from 7.23-9.53%, crude fat 1.97-3.62%, ash 1.83-2.93% and crude fibre from 3.71-4.78% on dry weight basis. Starch, amylose and resistant starch were found in the range of 63.18-72.61%, 22.45-24% and 15.20-20.53% respectively with nitrogen free extract ranging from 71.41-76.97%. Total soluble protein ranged from 4.58% to 7.40% and globulin was the major fraction (2.12-3.53%), followed by glutelin (0.96-1.65%), albumin (0.76-1.35%) and prolamin (0.13-0.24%). Buckwheat contained calcium, iron, phosphorus, potassium and sodium from 144.00-215.33, 2.50-3.50, 242.61-282.00, 237.00-298.27 and 1.56-4.24 mg/100gm respectively. Total phenolic content was found between 378.41 to 652.71 mg/100g and flavonoids between 33.80 to 60.11 mg/100g on dry weight basis. Of the sixteen buckwheat germplasm used in the study, released genotypes Himpriya, VL-7 and PRB-1; local genotypes BWC-1, BWC-2, Jonai and Kharupetia-2; accession genotypes EC-218742 and EC-27242 were found superior over the others in terms of nutritional quality.