Buckwheat: Composition and Potential Usages in Foods

Authors

  • Su Kılıç Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir
  • Yeşim Elmacı Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir

DOI:

https://doi.org/10.24925/turjaf.v6i10.1388-1401.2038

Keywords:

Buckwheat, Buckwheat composition, Pseudo-cereal, Functional food, Gluten-free, food

Abstract

Buckwheat (Fagopyrum esculentum Moench and Fagopyrum tataricum (L.) Gaertn) contains high amounts of protein, dietary fiber, vitamins, minerals, essential polyunsaturated fatty acids and also a good source of important antioxidants such as rutin and phenolic compounds. In addition to its high protein bioavailability, buckwheat is also an important nutritional alternative to celiac patients due to gluten-free structure. Buckwheat has been utilized as a food raw material in production of various local food products. With the renewed interest due to its nutritive and health promoting value, it has been used with an increasing popularity as an important ingredient in diets and many new food products and also has significant potential for the functional food industry. In this study, chemical composition of buckwheat and literature on the present uses of buckwheat in foodstuffs are described.

Published

01.10.2018

How to Cite

Kılıç, S., & Elmacı, Y. (2018). Buckwheat: Composition and Potential Usages in Foods. Turkish Journal of Agriculture - Food Science and Technology, 6(10), 1388–1401. https://doi.org/10.24925/turjaf.v6i10.1388-1401.2038

Issue

Section

Review Articles