Comparative Study of Proximate, Antinutritional and Functional Properties of Sprouted and Unsprouted Buckwheat (Fagopyrum esculentum) Flour

By : Navdeep Jindal , Swati Mutreja

Page No: 171-174

Abstract
The effect of sprouting on physiochemical, functional and antinutritional properties of buckwheat flour was studied. Sprouting decreased carbohydrate (72.29–60.93%), ash (2.46-1.65%), fat (4.43-2.43%), starch (55.52-50.44%) while protein and amylose increased from 12.46 percent to 13.61 percent and 30.22 percent to 34.92 percent, respectively. With sprouting there was significant increase in the functional properties like percentage foaming capacity, water and oil absorption capacity 15.41-20.61, 103.45–121.58 and 91.62–108.24 respectively, Sprouting improved the least gelation concentration of flour. Conversely, bulk density decreased with sprouting time (0.81–0.64 g/ml). Antinutritional factors such as phytic acid decreased from 757.94 to 578.62 mg/100g and trypsin inhibitor decreased from 0.062 to 0.051 TIU/g after sprouting.

Authors :
Swati Mutreja and Navdeep Jindal : Department of Food Engineering and Technology, SLIET, Sangrur, Punjab India,148106