Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition.

This study evaluates and compares the milled
fractions of buckwheat (Fagopyrum esculentum) for their
physical, functional properties and nutritional composition.
Four samples of buckwheat from the Indian Himalayan
regions were roller-milled into five fractions: fine-flour,
grits, bran, hull-1 and hull-2. The water activity of the
grains lies between 0.77 and 0.83%. The L* values were in
the range of 22.77 ± 0.36 to 24.46 ± 0.37 for the four
buckwheat grains. Water binding capacity and oil binding
capacity showed an increasing pattern of fine flour >
grits > bran > hull-1 whereas the swelling power exhibited
a reverse trend. The maximum (20.03 ± 1.82%) and the
minimum (3.19 ± 0.12%) protein content were found in
bran and fine-flour fractions respectively. Highest starch
content was detected in fine-flour (73.19 ±
2.00–76.32 ± 2.36%) and lowest in hull-1 (11.02 ± 2.00–
17.54 ± 2.36%) with no significant (p [0.05) difference
between different samples. Fine-flour exhibited the lowest
phytates content (0.59 ± 0.00–0.62 ± 0.01%) whereas
bran has highest tannins (0.06 ± 0.03–1.39 ± 0.02). Milled fractions with specific functional properties and nutrients composition have potential for different food
applications.