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Journal articles on the topic 'Buckwheat'
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1
Golob, Aleksandra, Ana Kugovnik, Ivan Kreft, Alenka Gaberščik, and Mateja Germ. "2 The interactions between UV radiation, drought and selenium in different buckwheat species." Acta Biologica Slovenica 62, no. 1 (July 1, 2019): 57–66. http://dx.doi.org/10.14720/abs.62.1.15736.
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Here we summarise the outcomes on biochemical response and growth of buckwheat with respect to UV radiation, drought and selenium, as well as their interactions. Buckwheats are taxonomically and morphologically very diverse. They have been subjected to more or less intensive breeding, which results in higher susceptibility to environmental constraints including drought and also in different potential to cope and exploit UV radiation. The responses of different buckwheats to UV, drought and their combination differed in different species. Selenium treatment may mitigate negative effects of environmental constraints on buckwheat. Regarding the production of UV absorbing compounds, buckwheats mainly positively respond to UV dose. Ca druses in buckwheat seem to be important in affecting UV penetration.
2
Suzuki, Tatsuro, Takahiro Hara, Takashi Hara, and Kenjiro Katsu. "Effect of storage temperature on occurrence of secondary dormancy in buckwheat seeds." Seed Science and Technology 48, no. 2 (August 31, 2020): 257–67. http://dx.doi.org/10.15258/sst.2020.48.2.13.
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Buckwheat (Fagopyrum spp.) is an important crop in many parts of the world, and many varieties have been developed. One of the important breeding issues to be addressed is the low resistance to preharvest-sprouting which causes loss in yields and quality of buckwheat grain. The occurrence of dormancy in cultivated buckwheat, including presence of secondary dormancy has yet to be clarified. In this study, we investigated the effects of storage temperature and periods using nine common buckwheat (Fagopyrum esculentum), seven Tartary buckwheat (Fagopyrum tataricum) and one wild buckwheat (Fagopyrum homotropicum). In some Tartary buckwheats stored at 5°C, the germination of seeds stored 10 days harvest was significantly less than the germination of seeds collected and sown at harvest maturity; the germination of other germplasm, including common buckwheat, was not affected by storage. This result indicates that Tartary buckwheat can acquire secondary dormancy. In addition, the wild buckwheat did not germinate at any storage temperature up to 30 days after harvest maturity; therefore, this buckwheat is considered to be promising breeding material for increasing resistance to preharvest-sprouting resistance.
3
Popović, Vera, Viliana Vasileva, Aleksandar Filipović, Vera Rajičić, Saša Vujović, Jelena Golijan Pantović, and Nataša Ljubičić. "Improvement of buckwheat production in conditions of climate change." Bulgarian Journal of Crop Science 62, no. 1 (February 27, 2025): 102–12. https://doi.org/10.61308/zwep1025.
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Buckwheat‘s hight nutritional and pharmacological qualities make this pseudo cereal, a potential functional food and a symbol of a healthy lifestyle. The demand for buckwheat grain has grown because of its excellent nutritional value, balanced amino acid content, and abundance of lysine and arginine. Proteins, dietary fiber, vitamins, flavonoids, fagopyrins, d-fagomine, and phenolic acids are among the bioactive components of buckwheat that have promising therapeutic effects against chronic illnesses. Every year, there are noticeable changes in the climate, increasing temperatures and decreasing precipitation. The productivity of plants, including buckwheat, is impacted by rising temperatures. All of the aforementioned factors make it necessary introduction of agrotechnical measures in order to increase buckwheat production, i.e. yield. The Novosadska buckwheat variety, was examined in this study, grown in four repetitions, in two variants: the control, which was without application of foliar nutrition, and the variant that included foliar nutrition, with Phyto Complex, phytocereals nutrition, in Bački Petrovac, Serbia. The following criteria were examined of ten plants from each repetition: plant height, leaf mass, grain yield, protein and oil content, ash content, starch, water and phenol content. Grain yield and yield parameters were statistically considerably higher in the foliar nutrition variant than in the control variant. It is necessary to promote the introduction of agrotechnical measures to increase buckwheat production, aimed at increasing buckwheat yield. Improving productivity will be an important tradeoff between food security, population growth, better land use in the face of climate change, and increased production.
4
Golob, Aleksandra, Neja Luzar, Ivan Kreft, and Mateja Germ. "Adaptative Responses of Common and Tartary Buckwheat to Different Altitudes." Plants 11, no. 11 (May 28, 2022): 1439. http://dx.doi.org/10.3390/plants11111439.
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Environmental conditions at different elevations are harsher at higher elevations and impose constraints upon plants. The response of common and Tartary buckwheats to environmental conditions at elevations between 300 and 1180 m above sea level (asl) was studied. In common buckwheat, grown at the highest elevation, there was an increased investment in secondary metabolism, and decreased investment in primary metabolism, since the production of UV-absorbing compounds was enhanced while the amounts of chlorophylls and carotenoids decreased. In Tartary buckwheat, the amounts of UV-absorbing compounds, chlorophylls and carotenoids were similar in plants grown at different elevations, indicating better adaptation to conditions at higher elevations. Common and Tartary buckwheat plants from Podbeže had thicker leaves than plants from the two other locations. This could be a response to high radiation in the very sunny position in Podbeže.
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Chen, Yen-Liang, Kai-Min Yang, Xin-Yu Shiao, Jan-Jeng Huang, Yu-An Ma, and Po-Yuan Chiang. "Relationship between Storage Quality and Functionality of Common Buckwheat (Fagopyrum esculentum Moench) and Tartary Buckwheat (Fagopyrum tataricum Gaertn) at Different Temperatures." AgriEngineering 6, no. 3 (September 3, 2024): 3121–36. http://dx.doi.org/10.3390/agriengineering6030178.
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Buckwheat and other grains have become influential in sustainable agriculture and food security owing to climate change. However, subpar storage conditions can result in the deterioration of the nutritional value and active components of buckwheat, making storage quality a significant research subject. This study examined common buckwheat (CB) and Tartary buckwheat (TB) stored at 4 °C, 30 °C, and 55 °C from 0 to 6 months to assess storage quality and its relationship to the preservation of active components. The results of agglomerative hierarchical clustering (AHC) and principal component analysis (PCA) showed that as storage temperature and time increased, both CB and TB exhibited the following differences: significant alterations in color due to an increase in browning index (B.I.), higher acidity from accelerated acid production at high temperatures, and a decrease in total phenolics, flavonoid content, and antioxidant capacity due to thermal degradation of functional components. In the storage quality assessment, no alteration in microstructure or degradation in components was detected after exposure to all times and temperatures, and the content of the primary bioactive compound, rutin, was CB (16.57–27.81 mg/100 g d.w.) and TB (707.70–787.58 mg/100 g d.w.), demonstrating buckwheat’s resistance to microbial contamination. Storage temperature significantly impacts buckwheat’s quality and bioactive components, making it an important element in establishing a sustainable food supply chain.
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Akhundova, Nazilya, and Aynur Babashli. "Development of a production technology for cooked sausages using buckwheat extracts and their impact on quality and storage life." Eastern-European Journal of Enterprise Technologies 1, no. 11 (133) (February 28, 2025): 63–70. https://doi.org/10.15587/1729-4061.2025.323144.
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The paper examines the production of meat sausages using buckwheat extracts, which possess antioxidant activity and are of great interest to the food industry. Adding buckwheat extract to cooked sausages has shown significant advantages in preserving quality and nutritional value. Products containing the extract retained their organoleptic properties longer and exhibited lower oxidation rates, confirming buckwheat's high antioxidant activity. The use of natural additives to enhance the quality and extend the shelf life of finished products is a relevant issue. The paper provides a detailed description of experimental results on different fat varieties, confirming the positive impact of buckwheat extracts on their oxidation stability. Research has revealed significant improvements in the moisture-binding capacity, as well as increased biological value of meat sausages. A recipe and production technology for cooked sausages using a meat additive containing buckwheat extract have been developed. The inclusion of this extract significantly slows down the accumulation of primary and secondary oxidation products and reduces the concentration of carbonyl compounds in the finished product. Adding buckwheat extract at 0.025 % by weight of fat to the sausage recipe proved particularly effective. The obtained results highlight the potential of buckwheat extracts as effective antioxidants that enhance the oxidation stability of meat sausages, improve their nutritional properties, and extend shelf life without synthetic preservatives. This provides a basis for implementation in real industrial production
7
Cagaš, B. "Buckwheat Zita." Czech Journal of Genetics and Plant Breeding 45, No. 4 (December 27, 2009): 178. http://dx.doi.org/10.17221/46/2009-cjgpb.
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Wu, Yuling, Zhanming Li, Hui Zhu, Run Zi, Fang Xue, and Yue Yu. "Identification of Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn) and Common Buckwheat (Fagopyrum esculentum Moench) Using Gas Chromatography–Mass Spectroscopy-Based Untargeted Metabolomics." Foods 12, no. 13 (July 1, 2023): 2578. http://dx.doi.org/10.3390/foods12132578.
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Tartary buckwheat has attracted more attention than common buckwheat due to its unique chemical composition and higher efficacy in the prevention of various diseases. The content of flavonoids in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is higher than that in common buckwheat (Fagopyrum esculentum Moench). However, the processing process of Tartary buckwheat is complex, and the cost is high, which leads to the frequent phenomenon of common buckwheat counterfeiting and adulteration in Tartary buckwheat, which seriously damages the interests of consumers and disrupts the market order. In order to explore a new and simple identification method for Tartary buckwheat and common buckwheat, this article uses metabolomics technology based on GC-MS to identify Tartary buckwheat and common buckwheat. The results show that the PLS-DA model can identify Tartary buckwheat and common buckwheat, as well as Tartary buckwheat from different regions, without an over-fitting phenomenon. It was also found that ascorbate and aldarate metabolism was the main differential metabolic pathway between Tartary buckwheat and common buckwheat, as well as the amino acids biosynthesis pathway. This study provides a new attempt for the identification of Tartary buckwheat and common buckwheat for the quality control of related agricultural products.
9
Wijngaard, H. H., and E. K. Arendt. "Buckwheat." Cereal Chemistry Journal 83, no. 4 (July 2006): 391–401. http://dx.doi.org/10.1094/cc-83-0391.
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10
Norbäck, Dan, and Gunilla Wieslander. "A Review on Epidemiological and Clinical Studies on Buckwheat Allergy." Plants 10, no. 3 (March 23, 2021): 607. http://dx.doi.org/10.3390/plants10030607.
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Background: Cultivated buckwheat include two species originating from China: common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum). Buckwheat can cause IgE-mediated allergy, including severe allergic reactions and anaphylaxis. Exposure can occure when eating buckwheat food (food allergen), when producing or handling buckwheat food (occupational exposure) or when sleeping on buckwheat husk pillows (houeshold environmental exposure). Methods: A search on buckwheat allergy in the medical datbase PubMed from 1970–2020. Result: A number of allergenic proteins have been identified in common buckwheat (e.g., Fag e 1, Fag e 2 and Fag e 3) and in tartary buckwheat (e.g., Fag t 1, Fag t 2, Fag t 3). Clinically relevant cross-reactivity has been described between buckwheat and peanut, latex, coconut, quinoa, and poppy seed. The prevalence of buckwheat allergy in the population can be estimated as 0.1–0.4% in Japan, Korea and buckwheat consuming areas of China. Among patients in allergy clinics in different countries, 2–7% has confirmed buckwheat allergy. School studies from Japan and Korea found 4–60 cases of buckwheat-related anaphylaxis per 100,000 school children. The incidence of severe allergic reactions to buckwheat, including anaphylaxis, can be estimated as 0.1–0.01 cases per 100,000 person-years. Conclusions: Buckwheat allergy is a neglected allegy deserving further attention but severe allergic reactions are rare.
11
Kim, Sung Hoon, Myung Heon Lee, Jung Sun Lee, Hyung-woo Lee, Jang Heon Lee, Su Bin Park, Won Ho Lee, and Sung Hoon Park. "Production of Buckwheat Bread Containing Buckwheat Leaves and Laminaria japonica Extracts." Food Engineering Progress 28, no. 2 (May 2024): 103–11. http://dx.doi.org/10.13050/foodengprog.2024.28.2.103.
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Buckwheat leaves have the best antioxidant properties, including flavonoids, rutin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability compared to common buckwheat and tartary buckwheat. The total dietary fiber content of the powder extracted by mixing buckwheat leaves and sea tangle was 30.5%. To manufacture bread containing mixed buckwheat flour, 10, 20, and 30% buckwheat flour was mixed in to produce buckwheat bread. The bread’s characteristics underwent significant changes with varying levels of buckwheat flour. As the buckwheat content increased, the size of the bread decreased, but its hardness, gumminess, and chewiness tended to increase. The sensory characteristics of the bread were not improved due to the addition of gluten in the case of bread mixed with 20% buckwheat flour. When the buckwheat flour content was mixed at 20%, and the mixed extract of buckwheat leaves and sea tangle were added at 0.4% and 1.0%, there was no significant difference in the appearance of the buckwheat bread. Still, regarding sensory properties, the preference was higher in the sample with 1.0% added buckwheat flour.
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Germ, Mateja, Aleksandra Golob, Katarina Vogel Mikuš, Matevž Likar, Jure Mravlje, Paula Pongrac, Anja Mavrič Čermelj, et al. "The potential of Si and Se as biostimulants to enhance resistance to climatic conditions and improve yields in common and Tartary buckwheat." Fagopyrum 42, no. 1 (March 24, 2025): 19–28. https://doi.org/10.3986/fag0045.
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Common buckwheat and Tartary buckwheat are pseudocereals and grow worldwide. Due to the high concentration of flavonoids, buckwheats are potential sources of smart food. Tartary and common buckwheat are traditionally grown in mountain regions of China, Korea, the northern parts of India, Bhutan, and Nepal. Plants that grow in high elevations are exposed to intense UV radiation, which can harm susceptible sites in the plants. Plants defend themselves against intense radiation by synthesising UV-absorbing compounds. Drought will probably become more frequent and intense due to climate change. UV radiation and drought are environmental parameters that present stress to the plants. These impacts can be synergistic or antagonistic. Selenium (Se) and silicon (Si) can protect plants exposed to UV radiation or drought since Se acts as an antioxidant. Silicon is an abundant element in Earth’s crust. It is present as a liquid or an amorphous or crystalline solid phase in the soil. Selenium and silicon are not essential elements for vascular plants, but they may positively affect plants. Thus, they can be added to the growth media to improve crop yield and quality, enhance resistance to biotic and biotic stress and improve plant growth.
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Kozar – Mukič, Marija. "Buckwheat at Slovenians in Hungary." Fagopyrum 41, no. 2 (June 3, 2024): 49–56. http://dx.doi.org/10.3986/fag0041.
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Two types of buckwheat were grown in Porabje: grey buckwheat (törsko dino) for human consumption and feeding honey bees, and the green buckwheat, Tartary buckwheat (»wild buckwheat«) for animal feed. Buckwheat was sown at the beginning of July in a rye stubble and harvested at the end of September. History of growing buckwheat, nutritional habits and dishes of Slovenians in Porabje and other parts of Hungary are presented.
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Noda, Takahiro, Koji Ishiguro, Tatsuro Suzuki, and Toshikazu Morishita. "Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages." Plants 10, no. 12 (December 3, 2021): 2662. http://dx.doi.org/10.3390/plants10122662.
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Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea. Samples (6 g) of roasted Tartary buckwheat bran and grain were rinsed with 300 mL of hot water (>95 °C) for 0.5 min. For the first infusion test, the tea infusion sample of roasted Tartary buckwheat bran contained a distinctly higher amount of rutin (389 mg/L) than that of the roasted Tartary buckwheat grain (68 mg/L). Overall, rutin was more effectively extracted from roasted Tartary buckwheat bran, as compared to roasted Tartary buckwheat grain.
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Treadwell, Danielle D., and Nancy G. Creamer. "638 Intercropping Buckwheat and Sweet Corn: Competition and Management Factors." HortScience 35, no. 3 (June 2000): 507D—507. http://dx.doi.org/10.21273/hortsci.35.3.507d.
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Row intercropping sweet corn (Zea mays L.) with a living mulch of buckwheat (Fagopyrum esculentum Moench) may reduce weed competition without reducing sweet corn yields. The objective of this experiment was to examine competition for nutrients, crop water use, and plant growth between weeds, buckwheat, and organically grown sweet corn, and examine the impact of buckwheat on weed densities and corn yields. In 1999, `Bodacious' (sehybrid) sweet corn was planted to 41,000 plants/ha stand and the following treatments were applied: 1) `Manor' buckwheat planted at 0 kg·ha–1, 56 kg·ha kg·ha–1, and 112 kg·ha–1, 2) buckwheat planted at three times: planting corn, at four-leaf corn and eight-leaf corn stage. A RCB design with four replications including a weedy/weed-free split was used. Above ground biomass of buckwheat was measured within a 1/2-m2 quadrat 8WAP and analyzed for C and N. Weed densities were taken within a 1/2-m2 quadrat 4WAP and 8WAP following each buckwheat planting. Buckwheat and corn tissue samples were analyzed for total nutrient content 8WAP. Soil samples were taken in corn and buckwheat interrows at emergence, 4 WAP, 8 WAP, and at harvest, and evaluated for inorganic nitrogen and soil moisture. Within rate treatments, yield was highest in weed and buckwheat-free (16.3 MT·ha–1) and lowest in weed-free 112 kg·ha–1 buckwheat (8.5 MT·ha–1). Within buckwheat timing treatments, yield was highest in 8 leaf (18.2 MT·ha–1) relative to at plant buckwheat. Weed densities were highest in no buckwheat (281 no/m2) and lowest in 56 kg·ha–1 buckwheat (28 no/m2) compared to the controls. These findings indicate buckwheat rate influences yield and weed density more than timing of buckwheat plant.
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Vombergar, Blanka, Marija Horvat, Stanko Vorih, and Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia." Fagopyrum 38, no. 2 (July 6, 2021): 35–42. http://dx.doi.org/10.3986//fag0021.
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Slovenian cuisine is traditionally related to the use of buckwheat, especially common buckwheat. At the Education Centre Piramida Maribor there are developing possibilities of using common and Tartary buckwheat in modern gastronomy. This paper presentings buckwheat dishes, which were developed and upgraded according to the trends in modern nutrition, along with market responses. Present varieties of buckwheat bread made with different leavening agents (e.g. yeast, sourdough, baking powder, cream of tartar, mineral water and without rising agents), confectionnery (e.g. cakes, pies, cream-pies, strudels, biscuits) from Tartary buckwheat, common buckwheat and other flours and also Tartary buckwheat pasta are presented. Buckwheat (either as gruel or as flour) can also be used as an ingredient in filling the chocolate pralines or in ice cream. In addition various buckwheat dishes with a touch of contemporary trends and culinary art are introduced. Furthermore, the possibilities of using common and Tartary buckwheat flour for gluten-free confectionery and for a variety of sweet and savory gluten-free dishes in the culinary will be presented. The latest speciality will be the presentation of buckwheat bread, confectionery and pasta combined with edible flowers.
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Wen, Wen, Zhiqiang Li, Jirong Shao, Yu Tang, Zhijun Zhao, Jingang Yang, Mengqi Ding, Xuemei Zhu, and Meiliang Zhou. "The distribution and sustainable utilization of buckwheat resources under climate change in China." Plants 10, no. 10 (June 24, 2022): 2081. https://doi.org/10.3390/plants10102081.
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Buckwheat is a pseudo cereal and its cultivation history can be traced back to thousands of years ago in China. Nowadays, buckwheat is a symbol of healthy life because of its rich nutritional and pharmacological properties. In this research, the current suitable areas of 19 wild buckwheat species were analyzed by the MaxEnt model, which proved that southwestern China was the diversity center of buckwheat. Their morphological characteristics and geographical distribution were analyzed. In addition, it was found that the change of buckwheat cultivation in three periods might be related to the Green Revolution of main crops and national policies. The Sustainable Yield Index (SYI) value of buckwheat in China was the lowest from 1959 to 2016. Through the MaxEnt model, the potentially suitable areas of wild buckwheat would contract while cultivated buckwheat would expand under climate change. Accordingly, the diversity of wild buckwheat will decrease. Therefore, it is necessary to protect buckwheat resources as much as possible to strengthen the development and utilization of buckwheat resources. Moreover, the promotion of buckwheat diversity will be an important trade-off between food security, population growth, and land use under climate change.
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Noda, Takahiro, Koji Ishiguro, Tatsuro Suzuki, and Toshikazu Morishita. "Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses." Plants 12, no. 10 (May 12, 2023): 1965. http://dx.doi.org/10.3390/plants12101965.
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Tartary buckwheat (Fagopyrum tataricum Gaertn.) containing large amounts of functional compounds with antioxidant activity, such as rutin, has attracted substantial research attention due to its industrial applications. Particularly, the functional compounds in Tartary buckwheat bran, an unexploited byproduct of the buckwheat flour milling process, are more concentrated than those in Tartary buckwheat flour. Thus, Tartary buckwheat bran is deemed to be a potential material for making functional foods. However, a review that comprehensively summarizes the research on Tartary buckwheat bran is lacking. Therefore, we highlighted current studies on the chemical composition of Tartary buckwheat bran. Moreover, the processing method and food uses of Tartary buckwheat bran are also discussed.
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Li, Jing, Pu Yang, Qinghua Yang, Xiangwei Gong, Hongchi Ma, Ke Dang, Guanghua Chen, Xiaoli Gao, and Baili Feng. "Analysis of Flavonoid Metabolites in Buckwheat Leaves Using UPLC-ESI-MS/MS." Molecules 24, no. 7 (April 3, 2019): 1310. http://dx.doi.org/10.3390/molecules24071310.
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Flavonoids from plants are particularly important in our diet. Buckwheat is a special crop that is rich in flavonoids. In this study, four important buckwheat varieties, including one tartary buckwheat and three common buckwheat varieties, were selected as experimental materials. The total flavonoid content of leaves from red-flowered common buckwheat was the highest, followed by tartary buckwheat leaves. A total of 182 flavonoid metabolites (including 53 flavone, 37 flavonol, 32 flavone C-glycosides, 24 flavanone, 18 anthocyanins, 7 isoflavone, 6 flavonolignan, and 5 proanthocyanidins) were identified based on Ultra Performance Liquid Chromatography–Electrospray Ionization–Tandem Mass Spectrometry (UPLC-ESI-MS/MS) system. Through clustering analysis, principal component analysis (PCA), and orthogonal signal correction and partial least squares-discriminant analysis (OPLS-DA), different samples were clearly separated. Considerable differences were observed in the flavonoid metabolites between tartary buckwheat leaves and common buckwheat leaves, and both displayed unique metabolites with important biological functions. This study provides new insights into the differences of flavonoid metabolites between tartary buckwheat and common buckwheat leaves and provides theoretical basis for the sufficient utilization of buckwheat.
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Piao, Chun Hong, Li Ping Liu, Jun Mei Liu, Han Song Yu, Yu Hua Wang, and Yao Hui Hu. "Effects Different Processing Techniques for Flavonoids from Buckwheat and Antioxidative." Advanced Materials Research 1073-1076 (December 2014): 1832–36. http://dx.doi.org/10.4028/www.scientific.net/amr.1073-1076.1832.
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the flavonoid existing in buckwheat is one of the important physiological active substances. This paper studies the baking and cooking, high pressure treatment on the effect of flavonoids from buckwheat and buckwheat grains. Results showed that buckwheat hull has little effect on processing of total flavonoids, after baking, cooking and hyperbaric treatment, buckwheat flavonoids solution rate increased by more than 70%. Instead, made of buckwheat flour dough, is greatly influenced by processing, adding a certain concentration of salt can alleviate the degradation of rutin in buckwheat, but relief is unlikely.
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Wen, Wen, Zhiqiang Li, Jirong Shao, Yu Tang, Zhijun Zhao, Jingang Yang, Mengqi Ding, Xuemei Zhu, and Meiliang Zhou. "The Distribution and Sustainable Utilization of Buckwheat Resources under Climate Change in China." Plants 10, no. 10 (September 30, 2021): 2081. http://dx.doi.org/10.3390/plants10102081.
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Buckwheat is a promising pseudo cereal and its cultivation history can be traced back to thousands of years ago in China. Nowadays, buckwheat is not only an ordinary crop but also a symbol of healthy life because of its rich nutritional and pharmacological properties. In this research, the current suitable areas of 19 wild buckwheat species were analyzed by the MaxEnt model, which proved that southwestern China was the diversity center of buckwheat. Their morphological characteristics and geographical distribution were analyzed for the first time. In addition, it was found that the change of buckwheat cultivation in three periods might be related to the green revolution of main crops and national policies. Meanwhile, the Sustainable Yield Index (SYI) value of buckwheat in China was the lowest from 1959 to 2016. Through the MaxEnt model, the potentially suitable areas of wild buckwheat would contract while cultivated buckwheat would expand under climate change. Accordingly, the diversity of wild buckwheat will decrease. Therefore, it is necessary to protect buckwheat resources as much as possible to strengthen the development and utilization of buckwheat resources. Moreover, the promotion of buckwheat diversity will be an important trade-off between food security, population growth, and land use under climate change.
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Izydorczyk, Marta S., Tricia McMillan, Sharon Bazin, Jerry Kletke, Len Dushnicky, and James Dexter. "Canadian buckwheat: A unique, useful and under-utilized crop." Canadian Journal of Plant Science 94, no. 3 (March 2014): 509–24. http://dx.doi.org/10.4141/cjps2013-075.
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Izydorczyk, M. S., McMillan, T., Bazin, S., Kletke, J., Dushnicky, L. and Dexter, J. 2014. Canadian buckwheat: A unique, useful and under-utilized crop. Can. J. Plant Sci. 94: 509–524. Buckwheat is a broad-leafed herbaceous annual plant, belonging to the genus Fagopyrum of the family Polygonaceae, the “smartweed” family, also called the buckwheat, rhubarb, or sorrel family. Although not a cereal, buckwheat on the whole resembles cereal grains; it is handled and processed like other cereals and officially listed among the 20 grains inspected and graded by the Canadian Grain Commission. In addition to starch (65–75% dwb) and proteins (13–14% dwb), buckwheat is a source of flavonoids (with rutin being the most distinctive), a group of polyphenolic compounds with a potential to inhibit lipoprotein oxidation and to reduce risk of cardiovascular diseases, and fagopyritols, another group of unique bioactive compounds first identified in buckwheat and associated with reduction of symptoms on non-insulin-dependent diabetes. Buckwheat proteins do not contain gluten, and buckwheat is regarded as an excellent alternative source of protein for individuals with celiac disease. Buckwheat is a particularly good dietary source of Zn, Cu, Mn and Mg. Buckwheat starch and dietary fibre constituents exhibit some distinctive physicochemical and functional properties. Despite the availability of several high-yielding, high-quality Canadian buckwheat cultivars and the well-established production of buckwheat on the Canadian prairies, buckwheat is found in relatively few food products manufactured in North America, and Canada remains largely an exporter of buckwheat rather than its processor. Buckwheat can be roller milled into various types of flours with variable composition and properties. Buckwheat milling fractions can be relatively easily incorporated in a variety of food products to improve their nutritional qualities and potential health benefits, but much more attention should be paid to the development and improvement of modern food processing techniques to improve the palatability and acceptability of buckwheat products.
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Li, Hong Mei, Yun Long Li, Jun Jun Hu, Jun Sheng Bian, and Fang Shan. "Regeenera of Tartary Buckwheat Seedlings." Applied Mechanics and Materials 675-677 (October 2014): 1101–6. http://dx.doi.org/10.4028/www.scientific.net/amm.675-677.1101.
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Regeneration of tartary buckwheat seedlings is a new cultural technology concerning One-year-two-harvest of tartary buckwheat. Buckwheat was planted 30-40 days ahead in a frost-free period of 120-130 days in main buckwheat-producing regions so that the soil can be made full use during dormant phase. Then, buckwheat can be harvested twice. Firstly, when the tartary buckwheat seedlings grow up, it could be harvested during bud period to the beginning of florescence as a green vegetable. And then the tartary buckwheat grains were harvested after autumn. The technology allows farmers increase production of buckwheat, extends the processing industry chain of agricultural product and promotes economic growth in rural origin. Through introducing and trial planting tartary buckwheat variaties of Heifeng1, Hunan7-2, Ding 98-1, 2518, Liner, Huating, Zhuanglang, Tongxin, Gewan. et.al were selected for seeding regeneration.
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Muraoka, Rie, Hsiaoping Chien, and Minjuan Zhao. "Production and Market Participation of Buckwheat Farmers: Micro-Evidence from Shaanxi Province, China." Sustainability 15, no. 6 (March 8, 2023): 4822. http://dx.doi.org/10.3390/su15064822.
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Buckwheat is an important coarse grain often grown in China’s marginal and dry mountainous areas; however, few empirical studies have quantified the factors that increase land productivity and encourage buckwheat farmers’ market participation. To address this gap in the literature, this study aims to empirically identify the factors associated with the land productivity of buckwheat, those associated with buckwheat farmers’ decisions regarding market participation, and those associated with buckwheat selling prices; unique survey data collected from rural buckwheat farmers in China in 2016 are used for the analysis. Our estimation results showed that fertilizer costs and rental machine costs were negatively associated with buckwheat income, indicating the sub-optimality of buckwheat farming. Farmers are likely to sell their buckwheat at high prices if they conduct the initial processing and sell it to processing firms. Providing technical training on the initial processing and information on market channels for buckwheat farmers could serve as efficacious policy interventions. The household head’s educational attainment was positively associated with buckwheat productivity and market participation, indicating the importance of the effort to narrow the educational gap between urban and rural areas in China.
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Park, Min Ook, Hi Jin Kim, Ik Young Choi, and Cheol Ho Park. "Development and utilization of buckwheat sprouts in Korea." Fagopyrum 39, no. 1 (April 19, 2022): 19–26. http://dx.doi.org/10.3986/fag0025.
Full textAbstract:
History and dishes of buckwheat sprouts in Korea were reviewed from both industrial factory production andnon-industrial home cultivation. Industrialization of buckwheat sprouts was generally unsatisfactory because of limited demand in the market. Home-growing of buckwheat sprouts is recommended for individual health promotion. Research on buckwheat sprouts is being multifariously conducted such as component analysis, biological activity, application for food processing, creative culinary etc. Exploring and wide-spreading the protective effects of buckwheat sprouts on chronic disease are needed for the progress of buckwheat industry as well as the expansion of commercialized buckwheat sprout products.
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Sakac, Marijana, Ivana Sedej, Anamarija Mandic, and Aleksandra Misan. "Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products." Chemical Industry 69, no. 5 (2015): 469–83. http://dx.doi.org/10.2298/hemind140220062s.
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Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour which is characterized by a considerable content of antioxidants, especially polyphenols and tocopherols. Buckwheat polyphenols are represented by phenolic acids and flavonoids, mainly rutin, a proven potent antioxidant. The content of polyphenols and tocopherols in buckwheat grain primarily depends on the buckwheat species, growing area, climate and growing conditions. Common buckwheat (Fagopyrum esculentum M?ench), which is often used for the production of light and wholegrain buckwheat flour, contains less polyphenols than tartary buckwheat. The content of polyphenols in common buckwheat grain varies depending on the grain part. As their largest amount is contained in the hull and the outer layers of the grain, the wholegrain buckwheat flour is superior in polyphenols than the light buckwheat flour. Therefore, the wholegrain buckwheat flour is characterized by a higher antioxidant capacity. Polyphenols in buckwheat flour exist in free and bound forms, where the contribution of free polyphenols ranges between 48-64%. Due to a relatively high content of antioxidants in light and wholegrain buckwheat flour, they are used for substitution of wheat or other cereal flours in bakery, pasta and confectionary formulations in order to create either added value or gluten-free products. The aim of a long-term consumption of buckwheat flours is to achieve health benefits and protect from many chronic diseases. Technological procedures and some treatments used during the food preparation influence polyphenol composition and content and consequently the functionality of food. Therefore, in order to minimize polyphenol losses and preserve the antioxidant capacity of the final products it is necessary to understand the thermal treatments and their mechanisms.
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Kim, Sung Hoon, Seung Tae Kim, Sung Huo Kim, Myung-heon Lee, Jung-sun Lee, and Sung Hoon Park. "Production of enzyme food using buckwheat leaves and sea tangle." Food Engineering Progress 28, no. 4 (November 2024): 358–65. https://doi.org/10.13050/foodengprog.2024.28.4.358.
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The polyphenol content of common buckwheat, Tartary buckwheat, buckwheat leaves, sea tangle, sea mustard ears, and fusiformis were analyzed. Among these, buckwheat leaves exhibited the highest polyphenol content. Hot water extraction followed by treatment with plantase enzyme increased the polyphenol yield by 56% for buckwheat leaves and by 34% for sea tangle. Cytotoxicity test performed on 3T3-L1 pre-adipocytes for seaweeds and buckwheat leaves revealed no significant cytotoxic effects compared to that of the control group at 1 mg/mL. Additionally, when examining the effects of buckwheat leaf and sea tangle extracts on the pre-adipocytes differentiation, into adipocytes confirmed that buckwheat leaf extract inhibited fat differentiation at 10 mg/mL and sea tangle at 0.1 mg/mL. Buckwheat/sea tangle enzyme food had 6.5 times higher amylase activity, 27 times higher protease activity, and more than twice as high dietary fiber, polyphenol, and DPPH scavenging ability as brown rice enzyme foods. Buckwheat/sea tangle enzyme-supplemented food contained more than 30% more phlorotannins and 7.8% more alginic acid than brown rice enzyme-supplemented food.
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Bulan, Mary T. Saunders, David E. Stoltenberg, and Joshua L. Posner. "Buckwheat Species as Summer Cover Crops for Weed Suppression in No-Tillage Vegetable Cropping Systems." Weed Science 63, no. 3 (September 2015): 690–702. http://dx.doi.org/10.1614/ws-d-14-00088.1.
Full textAbstract:
Buckwheat is a broadleaved annual species that is often used as a summer cover crop for its quick growth, weed suppressive ability, and ease of management. Tartary buckwheat is a species related to buckwheat, with many of the same traits valued in buckwheat as a cover crop. However, Tartary buckwheat has been reported to grow more vigorously than buckwheat, especially in cool conditions, which might fill a unique niche for vegetable farmers in Wisconsin and other northcentral states. Our research objectives were to determine the effectiveness of Tartary buckwheat relative to buckwheat for weed suppression, both during the cover-cropping phase and after cover-crop termination during cabbage production, and quantify weed suppression, soil compaction, soil nitrogen availability, and cabbage yield in no-tillage (roller-crimped or sickle-bar mowed) and conventional-tillage (rototilled) systems. Across three site-years, we found that buckwheat emerged earlier and produced 64% more shoot dry biomass than Tartary buckwheat. Pretermination weed shoot biomass (predominantlyAmaranthusandSetariaspp.) in Tartary buckwheat treatments was approximately twice that of buckwheat, and did not differ from weed shoot biomass in a control fallow treatment. Cabbage yield did not differ between cover crop species nor did yield differ between conventional-tillage cover cropped and control fallow treatments. However, weed biomass was greater, and cabbage yield was reduced, in no-tillage compared to conventional-tillage treatments. We also found evidence of greater soil compaction and less nitrate–nitrogen (NO3–N) availability in no-tillage than conventional-tillage treatments. These results suggest that Tartary buckwheat is not a suitable summer cover crop alternative to buckwheat for weed suppression prior to cabbage production.
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Lejiņš, Andris, and Biruta Lejiņa. "THE BUCKWHEAT ROLE IN CROP ROTATION AND WEED CONTROL IN THIS SOWINGS IN LONG TERM TRIAL." Environment. Technology. Resources. Proceedings of the International Scientific and Practical Conference 1 (August 3, 2015): 141. http://dx.doi.org/10.17770/etr2009vol1.1102.
Full textAbstract:
Buckwheat research has been carried out within the long-term crop rotation stationary that was established in 1969 as a part of the Research institute of Agriculture. Buckwheat proportion within the partcular crop rotations went up to 22%. The highest buckwheat yields were obtained from the buckwheat variants that where cultivated after winter rye, and within the buckwheat monoculture experimental plots. A considerable yield decrease was observed when cultivating buckwheat after potatoes. Weeds in the buckwheat sowing were effectively brought under control by the herbicide Butisane 400 (1.5 l ha-1), applied immediately after sowing and Betanal AM 2.5 l ha-1 after seedling in 2-3 leaves stage.
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Kasajima, Shinya. "Recent advances in the nutritional, functional, and agronomic traits of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.)." Fagopyrum 38, no. 1 (May 11, 2021): 5–13. http://dx.doi.org/10.3986/fag0018.
Full textAbstract:
Tartary buckwheat (Fagopyrum tataricum(L.) Gaertn.) is considered a functional food because its seeds contain higher amounts of polyphenols (e.g., rutin) compared to common buckwheat. However, because of its highly bitter taste and difficulties in cultivation, the agricultural production and usage of Tartary buckwheat in food products remain limited. The nutritional and functional ingredients of Tartary buckwheat include quercetin, which causes its bitterness and is generated by rutinosidase (rutin-degrading enzyme). A nonbitter Tartary buckwheat variety with trace levels of rutinosidase has recently been developed. Despite such research, there is still a lack of agronomic information on Tartary buckwheat. Lodging can be a significant problem during its cultivation, and a lodging-resistant, semidwarf variety has been developed. This paper summarizes recent advances in our knowledge regarding the nutritional and agronomic traits of Tartary buckwheat. The information extends our understanding of the health benefits of Tartary buckwheat and the solutions to challenges in its agricultural production.
 Keywords: agronomic traits, nutrient function, Tartary buckwheat
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Corey, Kris, Anwar A. Hamama, Haiwen Li, Rafat A. Siddiqui, Chyer Kim, and Harbans L. Bhardwaj. "Composition of Buckwheat Honey." Journal of Agricultural Science 14, no. 9 (August 15, 2022): 59. http://dx.doi.org/10.5539/jas.v14n9p59.
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Buckwheat has been grown in Virginia since late 1700s; however, today the crop is almost non-existent in Virginia. Since buckwheat flowers profusely in a few weeks after planting, it has potential to support honeybees but there is a lack of information about quality of buckwheat honey produced in Virginia. Our objective was to characterize composition of honey produced by honeybees foraging on buckwheat (Buckwheat honey), compared to that produced by honeybees foraging on wild plants (Wild plant honey). Buckwheat honey differed in composition, antioxidant concentrations, and microbial activities from wild plant honey. Concentrations of fructose, glucose, and melezitos in buckwheat honey were quantitatively lower than that in wild plant honey whereas concentrations of sucrose and maltose exhibited an opposite trend—concentration of maltose being statistical significant. Fructose was the dominant sugar (42 and 52 percent in buckwheat honey and wild plant honey, respectively). Buckwheat honey had significant higher concentrations of K and Cu in comparison to wild plant honey (0.17 and 0.04 percent, and 5.0 and 3.33 ppm, respectively). Concentrations of Trolox and TPC were significantly higher in buckwheat honey than wild plant honey (1.01 and 0.32, and 0.39 and 0.17, respectively). Both types of honeys exhibited anti-microbial activity against gram-positive and gram-negative bacteria. The buckwheat honey was darker in color than the honey from wild plants. We concluded that production of buckwheat as a grain or cover crop can also support honeybees and buckwheat honey might be superior to wild plant honey.
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Kumar, Virender, Daniel C. Brainard, and Robin R. Bellinder. "Suppression of Powell Amaranth (Amaranthus powellii) by Buckwheat Residues: Role of Allelopathy." Weed Science 57, no. 1 (February 2009): 66–73. http://dx.doi.org/10.1614/ws-08-028.1.
Full textAbstract:
Previous studies have demonstrated that emergence and growth of Powell amaranth is inhibited in soils where buckwheat has been grown and incorporated. The primary objectives of this research were to (1) evaluate the possible role of allelopathy in explaining that suppression; (2) distinguish between suppression caused by incorporation of fresh buckwheat residues from suppression caused by changes in soil during buckwheat growth; and (3) quantify the relative importance of buckwheat root vs. shoot tissues in suppression. When all buckwheat plant parts were removed from soil in which buckwheat was grown, Powell amaranth emergence was not suppressed, but growth was reduced 70% compared to bare soil. Addition of buckwheat shoots, but not roots to these soils reduced emergence by 80%, and contributed to additional reduction in growth. Addition of chemically activated carbon did not increase emergence or growth in buckwheat-amended soil. However, thermally activated carbon resulted in greater adsorption of phenolics than chemically activated carbon and alleviated suppression of Powell amaranth in buckwheat-amended, high organic-matter soils. However, suppression was not overcome on mineral soils. In addition to adsorbing phenolics, activated carbon changed the nitrogen (N) content and electrical conductivity of soil extracts. Aqueous shoot extracts of buckwheat stimulated Powell amaranth germination slightly, but inhibited radicle growth. Aqueous soil extracts from buckwheat-amended soil inhibited germination of Powell amaranth compared with extracts from unamended soil. Results suggest that emergence suppression of Powell amaranth by buckwheat residues might be due to allelopathic compounds concentrated in the shoot tissues. However, these inhibitory effects appear to depend on interactions of buckwheat residues with soils. In contrast, suppression of growth of Powell amaranth appears to be associated primarily with lower N availability in buckwheat-grown soils.
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Siwatch, Munish, Ritika B. Yadav, and Baljeet S. Yadav. "THERMAL, PASTING AND RHEOLOGICAL PROPERTIES OF PROCESSED BUCKWHEAT (FAGOPYRUM ESCULENTUM) FLOUR." Asian Journal of Pharmaceutical and Clinical Research 10, no. 9 (September 1, 2017): 134. http://dx.doi.org/10.22159/ajpcr.2017.v10i9.18174.
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Objective: The aim of the study was to analyze the effect of various processing treatments on thermal, pasting, and rheological properties of buckwheat flour.Methods: Buckwheat seeds were processed through different processing treatments including cooking, germination, and fermentation, and their flours were produced. The processed flours were analyzed for their thermal properties using differential scanning calorimeter, pasting properties using rapid visco-analyzer, and rheological properties using rotational rheometer.Results: Fermented buckwheat flour showed significantly (p≤0.05) higher onset temperature (To=66.6°C), peak temperature (Tp=71.15°C), conclusion temperature (Tc=78.03°C), and enthalpy of gelatinization (1.89 J/g). The peak viscosity ranged from 39 to 1299 cp, lowest for cooked buckwheat flour and highest for fermented buckwheat flour. The native buckwheat flour showed the highest value, whereas cooked buckwheat flour showed the lowest value for storage modulus (G’) and loss modulus (G”). The value of tan ∂ was lower than 1 for native and processed buckwheat dough.Conclusion: The changes observed in physicochemical properties of buckwheat flour after processing treatments provided a crucial basis for its potential applications on an industrial scale. Furthermore, buckwheat seeds are gluten-free; therefore, their flour or products can be used for persons suffering from celiac diseases.
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Nahberger, Tina Unuk, Tine Grebenc, Daniel Žlindra, Tanja Mrak, Matevž Likar, Hojka Kraigher, and Zlata Luthar. "Buckwheat Milling Waste Effects on Root Morphology and Mycorrhization of Silver Fir Seedlings Inoculated with Black Summer Truffle (Tuber aestivum Vittad.)." Forests 13, no. 2 (February 4, 2022): 240. http://dx.doi.org/10.3390/f13020240.
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Large amounts of buckwheat waste are generated annually by the industry and are used in several different ways. To date, there has been little research regarding its suitability as a medium for growing seedlings in nurseries. The aim of this study was therefore to analyze the suitability of common and Tartary buckwheat wastes (brans and husks) as media used for raising seedlings. A pot experiment with five different treatments was carried out, in which silver fir root parameters were analyzed and compared 6 and 12 months after summer truffle-spore inoculation. A significantly higher concentration of the antioxidant rutin was confirmed in Tartary buckwheat bran compared to other buckwheat waste used. We also confirmed a significantly positive effect of added Tartary buckwheat husks on specific root length, root tip density, and specific root tip density compared to added common buckwheat husks or Tartary buckwheat bran, for which a significantly negative effect on branching density was confirmed. A significantly negative effect of added buckwheat husks and Tartary buckwheat bran was confirmed for summer truffle mycorrhization level.
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Cheng, Ni, Liming Wu, Jianbin Zheng, and Wei Cao. "Buckwheat Honey Attenuates Carbon Tetrachloride-Induced Liver and DNA Damage in Mice." Evidence-Based Complementary and Alternative Medicine 2015 (2015): 1–10. http://dx.doi.org/10.1155/2015/987385.
Full textAbstract:
Buckwheat honey, which is widely consumed in China, has a characteristic dark color. The objective of this study was to investigate the protective effects of buckwheat honey on liver and DNA damage induced by carbon tetrachloride in mice. The results revealed that buckwheat honey had high total phenolic content, and rutin, hesperetin, andp-coumaric acid were the main phenolic compounds present. Buckwheat honey possesses super DPPH radical scavenging activity and strong ferric reducing antioxidant power. Administration of buckwheat honey for 10 weeks significantly inhibited serum lipoprotein oxidation and increased serum oxygen radical absorbance capacity. Moreover, buckwheat honey significantly inhibited aspartate aminotransferase and alanine aminotransferase activities, which are enhanced by carbon tetrachloride. Hepatic malondialdehyde decreased and hepatic antioxidant enzymes (superoxide dismutase and glutathione peroxidase) increased in the presence of buckwheat honey. In a comet assay, lymphocyte DNA damage induced by carbon tetrachloride was significantly inhibited by buckwheat honey. Therefore, buckwheat honey has a hepatoprotective effect and inhibits DNA damage, activities that are primarily attributable to its high antioxidant capacity.
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Марьин, Василий, Vasily Mar'in, Александр Верещагин, Alexander Vereshchagin, Николай Бычин, and Nicolay Bychin. "Winter Buckwheat Grain: The Dynamic Pattern of the Mechanical Properties of the Main Fraction." Food Processing: Techniques and Technology 49, no. 1 (June 26, 2019): 97–103. http://dx.doi.org/10.21603/2074-9414-2019-1-97-103.
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As quality requirements get lower and lower, the quality of buckwheat grain meant for buckwheat groats is deteriorating. The most typical example is winter buckwheat grain. Buckwheat grain has to be sorted according to various fractions before scouring. Thus, the mechanical properties of these fractions remain a relevant field of study. The research features the dynamic pattern in the mechanical properties of the main fractions of winter buckwheat grain according to fraction before and after storage. The research subject is fractions of buckwheat sorted according to grain size before scouring. The buckwheat grain was harvested in the foothills of the Altai Territory in May 2015; it meets the necessary standards. There were twelve samples: six samples were harvested and sent for recycling (May 2015); other six samples were stored for eight months up to March 2016. The buckwheat did not pass the temperature treatment stage. The smaller fractions revealed a greater deformation before and after storage. That can lead to a higher deformation rate during scouring. Thus, the changes in the mechanical properties of winter buckwheat grain occur differently for each fraction.
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Luthar, Zlata, Meiliang Zhou, Aleksandra Golob, and Mateja Germ. "Breeding Buckwheat for Increased Levels and Improved Quality of Protein." Plants 10, no. 1 (December 24, 2020): 14. http://dx.doi.org/10.3390/plants10010014.
Full textAbstract:
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are important sources of proteins with balanced amino-acid compositions, and thus of high nutritional value. The polyphenols naturally present in Tartary buckwheat and common buckwheat lower the true digestibility of the proteins. Digestion-resistant peptides are a vehicle for fecal excretion of steroids, and in this way, for bile acid elimination and reduction of cholesterol concentrations in serum. Buckwheat proteins are more effective compared to soy proteins for the prevention of gallstone formation. Tartary and common buckwheat grain that contains appropriate amounts of selenium-containing amino acids can be produced as functional food products. The protein-rich by-products of buckwheat are a good source of bioactive substances that can suppress colon carcinogenesis by reducing cell proliferation. The grain embryo is a rich source of proteins, so breeding buckwheat with larger embryos is a possible strategy to increase protein levels in Tartary and common buckwheat grain. However, chemical analysis of the grain is the most relevant criterion for assessing grain protein levels and quality.
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Skřivan, Pavel, Diana Chrpová, Blanka Klitschová, Ivan Švec, and Marcela Sluková. "Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition." Foods 12, no. 16 (August 15, 2023): 3055. http://dx.doi.org/10.3390/foods12163055.
Full textAbstract:
Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential health benefits. Secondly, because buckwheat, and buckwheat flour especially, are suitable raw materials for the production of gluten-free foods. Buckwheat flours are classified similarly to wheat flours, but the different anatomy of wheat grains and buckwheat seeds makes this classification partly misleading. While wheat flours are largely produced by one standard process, the production process for buckwheat flours is more varied. For wheat and wheat flours, the basic quality parameters and their required ranges for different types of primary and secondary processing are clearly defined. This is not the case for buckwheat and buckwheat flours, and the definition of the parameters and their ranges that characterize its technological quality remain unclear. The standardization of quality parameters and production processes is likely to be necessary for the potential expansion of the use of buckwheat for food production and, in particular, for bakery products.
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Akhundova, Nazilya, Aynur Babashli, and Natavan Gadimova. "Development of technology for fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan." Eastern-European Journal of Enterprise Technologies 5, no. 11 (131) (October 30, 2024): 16–23. http://dx.doi.org/10.15587/1729-4061.2024.312155.
Full textAbstract:
The object of the study is the production of the national fermented milk product “Gatyg” based on sprouts of buckwheat varieties grown in Azerbaijan. Buckwheat is one of the most important grain food crops, contains protein of high nutritional value and a significant amount of dietary fiber, vitamins B1, B2 and E, as well as minerals. Rutin and quercetin are the main antioxidants in buckwheat. Due to the high rutin content, buckwheat is used to maintain the functional capabilities of the vascular system. The biological value of buckwheat proteins is more than 90 %. A recipe and technology for the fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan were developed. The conducted studies allowed determining the best parameters of BAS extraction to achieve extractive substances in the extracts up to 20–25 %. The yield of flavonoids is 93 %. The content of BAS and flavonoids during the germination of buckwheat seeds, as well as the conditions for their extraction from sprouts of buckwheat grown in Azerbaijan, were studied. The quality indicators of the obtained product, enriched with sprouted buckwheat seeds, are distinguished by high taste and aromatic characteristics. It was found that it is advisable to include 7 % buckwheat sprouts in the composition of a product for therapeutic and prophylactic nutrition.
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Kreft, Ivan, Aleksandra Golob, Blanka Vombergar, and Mateja Germ. "Tartary Buckwheat Grain as a Source of Bioactive Compounds in Husked Groats." Plants 12, no. 5 (March 2, 2023): 1122. http://dx.doi.org/10.3390/plants12051122.
Full textAbstract:
Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain regions of Western China, and is cultivated in China, Bhutan, Northern India, Nepal, and Central Europe. The content of flavonoids in Tartary buckwheat grain and groats is much higher than in common buckwheat (Fagopyrum esculentum Moench), and depends on ecological conditions, such as UV-B radiation. Buckwheat intake has preventative effects in chronic diseases, such as cardiovascular diseases, diabetes, and obesity, due to its content of bioactive substances. The main bioactive compounds in Tartary buckwheat groats are flavonoids (rutin and quercetin). There are differences in the bioactivities of buckwheat groats obtained using different husking technologies, based on husking raw or pretreated grain. Husking hydrothermally pretreated grain is among the traditional ways of consuming buckwheat in Europe and some parts of China and Japan. During hydrothermal and other processing of Tartary buckwheat grain, a part of rutin is transformed to quercetin, the degradation product of rutin. By adjusting the humidity of materials and the processing temperature, it is possible to regulate the degree of conversion of rutin to quercetin. Rutin is degraded to quercetin in Tartary buckwheat grain due to the enzyme rutinosidase. The high-temperature treatment of wet Tartary buckwheat grain is able to prevent the transformation of rutin to quercetin.
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Badamshina, Elena, Svetlana Leonova, and Nelya Nikulina. "USE OF BUCKWHEAT IN BREAD RECIPE." Bulletin of KSAU, no. 5 (July 10, 2024): 199–206. http://dx.doi.org/10.36718/1819-4036-2024-5-199-206.
Full textAbstract:
The purpose of research is to study the chemical composition of buckwheat varieties bred in the Republic of Bashkortostan and the influence of buckwheat flour on bread quality indicators. Objectives: to study the chemical composition of buckwheat varieties in the Republic of Bashkortostan, to identify varieties that have the highest nutritional value; to set parameters for soaking and germination of buckwheat grains; to carry out the selection of technological parameters for baking bread from composite flour (first grade wheat flour and buckwheat flour); to explore the quality indicators of bread. The study was carried out at the Department of Technology of Public Nutrition and Processing of Plant Raw Materials of the Fe¬deral State Budgetary Educational Institution of Higher Education "Bashkir State Agrarian University" and in the analytical laboratory of the Bashkir Research Institute of Agriculture UFITs RAS. The results of the chemical composition of buckwheat varieties Agidel, Zemlyachka, Ilishevskaya, Inzerskaya selection of the Republic of Bashkortostan for the 2019–2021 harvest, as well as the use of flour from sprouted buckwheat grains on the quality indicators of wheat bread are presented. Based on nutritional value, the buckwheat variety Inzerskaya was selected for the production of buckwheat flour for inclusion in the bread recipe. The physicochemical parameters of flour from sprouted buckwheat grain, as well as the content of flavonoids in buckwheat flour, were determined. Optimal parameters for germination of buckwheat grain have been identified, which prove an improvement in the physico-chemical parameters and antioxidant activity of the resulting flour, which confirms the need to use this flour in the bread recipe. The optimal content of flour from sprouted buckwheat grain as part of a composite mixture with first-grade wheat flour was identified, which was 10%, which improves the organoleptic and physicochemical properties of bread.
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Lukšič, Lea, Aleksandra Golob, Maria Mravik, and Mateja Germ. "UV absorbing compounds in buckwheat protect plants and provide health benefit for humans / UV absorbirajoče snovi v ajdi ščitijo rastline in prispevajo k zdravju ljudi." Folia biologica et geologica 61, no. 1 (May 5, 2020): 75–87. http://dx.doi.org/10.3986/fbg0070.
Full textAbstract:
Buckwheat became a pan-Eurasian crop, when it expanded via Himalaya to Europe. Common buckwheat is one of the oldest domesticated crops in Asia, while Tartary buckwheat is still thriving as a wild or weedy plant. Buckwheat belongs to dicotyledonous crops that can tolerate poor soils and extreme environment conditions. Buckwheat grows on high elevation, where the intensities of UV radiation are usually high. Buckwheat is a fast-growing plant rich in flavonoids, which absorb UV radiation and have an antioxidant potential. Flavnoids have positive effect also on human health. Besides common buckwheat flour, Tartary buckwheat flour is more and more used in preparing dishes, due to its much higher content of flavonoids rutin and quercetin compared to common buckwheat. Therefore, the studies on how the technological procedures of preparing Tartary buckwheat bread affect the content, availability and efficacy of flavonoids in buckwheat bread have been made. Buckwheat is commonly used in the dishes in Japan (soba noodles), China (buckwheat noodles), Korea (buckwheat noodles), Italy (buckwheat polenta), France (galettes), Slovenia (kasha, žganci). Common buckwheat and Tartary buckwheat are plants suitable for designing foods with good functional value and healthy features. Therefore, it has been determined that different technological procedures, such as hydrothermal treatment of grain, sourdough fermentation, dough preparation and baking influences the availability and changes in the content of flavonoids, rutin and quercetin and antioxidant activity in sour bread and food products, made with buckwheat flour.
 Key words: Common buckwheat, Tartary buckwheat, sourdough bread, rutin, quercetin, flavonoids, UV absorbing compounds
 
 Izvleček
 Ajda je postala vseevrazijska kultura, ko se je preko območja Himalaje razširila v Evropo. Navadna ajda je ena najstarejših gojenih rastlin v Aziji, medtem ko tatarska ajda še vedno uspeva tudi kot divja ali plevelna rastlina. Ajda spada med gojene dvokaličnice, ki lahko prenašajo slaba tla in ekstremne razmere v okolju. Ajda raste na visoki nadmorski višini, kjer je intenziteta ultravijoličnega sevanja običajno visoka. Ajda je hitro rastoča rastlina, bogata z flavonoidi, ki absorbirajo UV sevanje in imajo antioksidativni potencial. Flavonoidi pozitivno vplivajo tudi na zdravje ljudi. Poleg moke iz navadne ajde se moka iz tatarske ajde vse pogosteje uporablja pri pripravi jedi, ker ima v primerjavi z navadno ajdo veliko večjo vsebnost flavonoidov kot sta rutin in kvercetin. Zato so bile narejene študije o tem, kako tehnološki postopki priprave kruha iz tatarske ajde vplivajo na vsebnost, razpoložljivost in učinkovitost flavonoidov v ajdovem kruhu. Ajdo je zelo pogosto uporabljajo v jedeh na Japonskem, na Kitajskem, Koreji, v Italiji, v Franciji, Sloveniji. Navadna ajda in tatarska ajda, sta rastlini primerni za pripravo živil z dobro funkcijsko vrednostjo in lastnostmi ugodnimi za zdravje. Ugotovljeno je bilo, da različni tehnološki postopki, kot so hidrotermična obdelava zrnja, mlečnokislinska fermentacija, priprava testa in peka, vplivajo na dostopnost in spremembe v vsebnosti flavonoidov, rutina in kvercetina in antioksidativno aktivnost kislih kruhov in prehranskih izdelkov pripravljenih iz ajdove moke .
 Ključne besede: navadna ajda, tatarska ajda, kruhi s kislim testom, rutin, kvercetin, flavonoidi, UV absorbirajoče snovi
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Vombergar, Blanka, Lidija Tašner, Marija Horvat, Stanko Vorih, Nataša Pem, Silva Golob, and Tamara Kovač. "Buckwheat – Challenges in nutrition and technology / Ajda – izzivi v tehnologiji in prehrani." Fagopyrum 39, no. 2 (May 30, 2022): 33–42. http://dx.doi.org/10.3986/fag0026.
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The buckwheat market is dominated by common buckwheat, however, the production of Tartary buckwheat is also growing. New varieties of Tartary buckwheat have been registered, and the technology of husking and grinding is being developed. The offer of Tartary buckwheat is becoming more accessible for consumers, and buckwheat products and beverages is strongly increasing in the industry. The selection of buckwheat dishes in gastronomy is becoming more and more noticeable. Buckwheat festivals, days of buckwheat delicacies, weeks of buckwheat cuisine, and competitions in preparing buckwheat dishes are organized. Traditional and modern media are contributing to the growing popularity of buckwheat. Gluten-free, sugar-free, lactose- free products (including buckwheat) are becoming a food hit. Buckwheat products with less salt are part of the offer of healthy foods. The present results were presented at the 3th EuroIbra, Prague, Czech Republic in September 2021, and published on the first time in this publication. Izvleček Na trgu prevladuje navadna ajda, narašča tudi pridelava in uporaba tatarske ajde. Potrjene so nove sorte tatarske ajde, razvija se tehnologija luščenja in mletja ajde. Za potrošnike postaja ponudba tatarske ajde dostopnejša. V industriji se močno razvija ponudba ajdovih izdelkov in pijač. Na trgu je veliko različnih ajdovih kruhov (delež ajde je večinoma do 30 %), tudi ajdov toast in ajdov prepečenec. Prevladuje uporaba navadne ajde, kruhov iz tatarske ajde je malo. Ponudba ajdovih jedi v gastronomiji je vedno bolj opazna. Organizirajo se festivali ajde, dnevi ajdovih dobrot, tedni ajdove kulinarike, tekmovanja v pripravi ajdovih jedi. K vedno večji popularnosti ajde prispevajo tradicionalni in sodobni mediji. Med svoje vsebine uvrščajo ajdove jedi, ki jim gostinci dajejo pridih kulinaričnih doživetij. Priljubljeni postajajo ajdovi izdelki in jedi brez glutena, brez sladkorja in brez laktoze. Tudi ajdovi izdelki z manj soli so vključeni v ponudbe izdelkov in jedi za ohranjanje zdravja. Ta članek je bil predstavljen na 3th EuroIbra, Prague, Czech Republic, septembra 2021, tu pa je prvič objavljen.
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Kučka, Matúš, Katarína Ražná, Simona Čerteková, Milan Chňapek, Lucia Mikolášová, Zdenka Gálová, and Zelmira Balazova. "BUCKWHEAT – A GENOMIC, TRANSCRIPTOMIC AND PROTEOMIC VIEW." Journal of microbiology, biotechnology and food sciences 13, no. 3 (September 4, 2023): e10059. http://dx.doi.org/10.55251/jmbfs.10059.
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Buckwheat is a pseudocereal from the Polygonaceae family. Two species from this family are commercially exploited – common buckwheat and tartary buckwheat. Buckwheat comes from China, although in recent years, the highest production has been noted in Russia. With its nutritional composition (mainly rutin), it has a beneficial effect on human health. Rutin is mainly contained in the flowers and leaves of buckwheat, and it has antidiabetic, neuroprotective and antioxidant properties; it improves blood pressure and lowers cholesterol levels. In addition to rutin, buckwheat contains bioactive peptides that serve as trypsin inhibitors and have antioxidant and antimicrobial properties. Buckwheat found its use mainly in the field of food and feed production. Amplification polymorphism detection techniques are currently used for the genomic analyses of buckwheat, with 8,884 available markers that include 756 loci. The most frequently used type of molecular markers in buckwheat is the microsatellite markers, which form tandem repeats of short nucleotide motifs. The total number of microsatellites in the tartary buckwheat genome is 37,572, with a frequency of 83.25 microsatellites per 1 Mb. Based on their genetic variability, the buckwheat varieties can be divided into the European and Asian groups, with a lower diversity among the varieties in the European group. Genomic analyses can reveal the genetic relatedness or differences between the individual varieties, as well as losses in genetic purity. The transcriptomic analyses are primarily devoted to the expression of genes responsible for the synthesis of flavonoids, but also those involved in the plant's defense mechanisms, development etc. Molecular analyses revealed that the expression of genes supporting the synthesis of rutin can be favorably influenced by light, darkness, methyl jasmonate, abscisic acid etc. Some buckwheat genes were introduced into Arabidopsis, which subsequently showed improved properties, for example, resistance to drought. These findings not only enhance our understanding of buckwheat at a fundamental level but also hold practical significance for breeding programs focused on enhancing nutritional and agronomic traits in buckwheat varieties.
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Regvar, Marjana, Urška Bukovnik, Matevž Likar, and Ivan Kreft. "UV-B radiation affects flavonoids and fungal colonisation in Fagopyrum esculentum and F. tataricum." Open Life Sciences 7, no. 2 (April 1, 2012): 275–83. http://dx.doi.org/10.2478/s11535-012-0017-4.
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AbstractIn the present study, we have evaluated the effects of increased UV-B radiation that simulates 17% ozone depletion, on fungal colonisation and concentrations of rutin, catechin and quercetin in common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum). Induced root growth and reduced shoot:root ratios were seen in both of these buckwheat species after enhanced UV-B radiation. There was specific induction of shoot quercetin concentrations in UV-B-treated common buckwheat, whereas there were no specific responses for flavonoid metabolism in tartary buckwheat. Root colonisation with arbuscular mycorrhizal fungi significantly reduced catechin concentrations in common buckwheat roots, and induced rutin concentrations in tartary buckwheat, but did not affect shoot concentrations of the measured phenolics. Specific UV-B-related reductions in the density of microsclerotia were observed in tartary buckwheat, indicating a mechanism that potentially affects fungus-plant interactions. The data support the hypothesis that responses to enhanced UV-B radiation can be influenced by the plant pre-adaptation properties and related changes in flavonoid metabolism.
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Korpacheva, Svetlana, Kristina Serasutdinova, Igor Lomovsky, and Olga Chugunova. "Technological aspects of obtaining melanin and powder from buckwheat hull and their use in food technology." E3S Web of Conferences 296 (2021): 07007. http://dx.doi.org/10.1051/e3sconf/202129607007.
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In the paper, technology of melanin and powder from buckwheat (Fagopyrum esculentum) hull obtaining is studied. Buckwheat hull is a by-product of buckwheat grain production and has high antioxidant activity. It is a cheap source for raw material with high content of cellulose and brown melanin pigment. In Russia, buckwheat grain is strategical crop used in child and dietary nutrition. Buckwheat hulls, which production volume is about 22% of the total volume of processed grain, are practically not used. At the same time, buckwheat hull can be regarded as a valuable raw material for obtaining of several biologically active substances and technological food ingredients due to its unique chemical composition. The possibility and prospects of using products of buckwheat hulls processing in the formulation of dessert with functional properties, is described. It was found that the implementation of buckwheat processing by-products into the desserts increases their antioxidant activity, and addition of fine powder increases dietary fiber content in them.
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Lee, Chaeyoon, Sujin Lee, and Sangsuk Oh. "Recent Trends in Buckwheat Allergen Research : a mini review." Food Engineering Progress 16, no. 4 (November 2012): 314–24. http://dx.doi.org/10.13050/foodengprog.2012.16.4.314.
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Buckwheat (Fagopyrum esculentum) is one of the traditional crops and there is a growing global attention as a healthy food because of its rich nutrition. Buckwheat allergy is an IgE mediated immediate-type reaction and it is considered to be a critical allergen because it causes severe allergic reactions by small amount of intake particularly in children. In this issue of Buckwheat allergy, research papers about various topics - major allergens of buckwheat, clinical reports, detection methods and methods to reduce allergenic reaction - were reviewed. Major buckwheat allergens reported and listed on IUIS are Fag e 1 with molecular weight 24 kDa, Fag e 2 with molecular weight 16 kDa and Fag e 3 with molecular weight 19 kDa. PCR and ELISA methods have been used to detect buckwheat allergens. Recently, the LC/MS method has been developed to apply to detect buckwheat allergens. In addition to detection methods development, there have been efforts to reduce buckwheat allergens using chemical and/or physical methods, but not commercialized yet.
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Lineva, Anna, Eva Tavčar Benković, Samo Kreft, and Ellen Kienzle. "Remarkable frequency of a history of liver disease in dogs fed homemade diets with buckwheat." Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere 47, no. 04 (August 2019): 242–46. http://dx.doi.org/10.1055/a-0894-8141.
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Abstract Objective In our nutrition consultation service we observed liver disease in 2 dogs of one owner who was feeding buckwheat. This led to the hypothesis that buckwheat may cause problems. The present retrospective study in a German and a Russian nutrition consultation service was carried out to see whether there is an increased incidence of liver disease in dogs fed buckwheat. Materials and methods A retrospective study was carried out on the nutrition consultation cases of the Chair of Animal Nutrition and Dietetics, LMU Munich and a Russian nutrition consultant. All cases of dogs with buckwheat in their nutritional history were evaluated and compared with randomly selected dogs that had not been fed buckwheat from the same case set. Two German and 1 Russian buckwheat samples were compared (appearance, nutrient content, starch gelatinization, flavonoids, fagopyrin) as well as cooking methods. Results In the years 2007–2017, 34 cases of dogs fed buckwheat were identified in Germany and 57 in Russia. Eighty-five control cases in Germany and 48 in Russia were evaluated. In Germany, the incidence of liver disease in dogs fed buckwheat was 32 %, while that of the control group was 3.5 %. However, in Russia there was no significant difference between dogs fed buckwheat and control dogs. The appearance of the German and Russian buckwheat differed, with smaller seeds and more greenish colour in the German specimens while the Russian buckwheat presented larger and more brownish seeds. There was no difference in the analyses of the 3 buckwheat samples in crude nutrient and rutin content. Quercetin, quercitrin and fagopyrin were not detectable in all three samples. The degree of starch gelatinization in the Russian sample was higher than in the German. In Russia it is recommended to remove the reddish scum during boiling whereas this is rarely mentioned in Germany. Conclusion and clinical significance German buckwheat may represent a risk in canine diets. With the difference remaining unclear, it is recommended to refrain from feeding buckwheat to dogs. In dogs fed homemade diets and suffering from liver disease, buckwheat should be considered in the nutrition history.
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Golob, Aleksandra, Mateja Germ, Ivan Kreft, Igor Zelnik, Urška Kristan, and Vekoslava Stibilj. "Selenium uptake and Se compounds in Se-treated buckwheat." Acta Botanica Croatica 75, no. 1 (March 1, 2016): 17–24. http://dx.doi.org/10.1515/botcro-2016-0016.
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AbstractIn field experiments, tartary buckwheat and hybrid buckwheat were foliarly sprayed with an aqueous solution of sodium selenate (20 mg Se L-1). In treated plants, the selenium content was significantly higher than in controls, irrespective of the plant part and taxon of buckwheat. The highest average Se concentrations in hybrid and tartary buckwheat were found in seeds. The main Se species found in seeds was Semethionine. Selenium-sprayed plants had higher photochemical efficiency of photosystem II in both taxa and higher electron transport system activity in hybrid buckwheat, suggesting a positive effect of Se on physiological characteristics. Because of the concentration of Se in both buckwheat taxa and selenomethionine as the dominant species of Se, Se-enriched buckwheat is a potential source of dietary Se for animals and humans.
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Xu, Qinglian, Li Wang, Wenxiu Li, Yage Xing, Ping Zhang, Qin Wang, He Li, et al. "Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity." Molecules 24, no. 23 (November 29, 2019): 4368. http://dx.doi.org/10.3390/molecules24234368.
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In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated. In total, 103 aroma components were isolated and identified from all samples. Tartary buckwheat rose tea (TBR) contained 57 aroma components and tartary buckwheat jasmine tea (TBJ) had 53, both of which were higher than those in others. In addition, the total flavonoid content (TFC) and the total phenolic content (TPC) of scented tartary buckwheat tea were much higher than those of TBH. After the tartary buckwheat tea (TBT) was soaked in hot water twice, the antioxidant activity of all samples decreased, and the antioxidant activity of TBR and TBJ infusions was more stable than those of others. Further, the antioxidant activity of the first tea infusion (FTI) of the TBT was higher than that of the second tea infusion (STI). Overall, considering the diverse aroma compounds of scented tartary buckwheat tea and higher antioxidant activity of tea infusions, the combination of scented tea and tartary buckwheat is a feasible approach to develop tartary buckwheat scented tea.