Chemical Composition of Buckwheat Groats from Various Russian Manufacturers

Abstract

Buckwheat groats is produced from buckwheat seeds. Buckwheat is characterized by a unique chemical composition, which determines its highest nutritional value and functional properties. The indicators of the chemical composition of buckwheat are of great importance in the production of plant-based fermented alternative dairy products. The chemical composition is characterized by a wide range of fluctuations in the quantitative content of components depending on the climatic zone of buckwheat growth and weather conditions during the vegetative period. The objects of this study were the samples of the top-grade quick-cooking unground buckwheat groats of the “Mistral”, “Agro-Alliance”, “Uvelka”, “Altaiskaya skazka” brands. This article shows that the considerable differences were observed in the content of fat, protein, and starch in buckwheat. It was found that in the unground buckwheat produced by various Russian manufacturers in the spring of 2021 an average protein content was 18.67%, fat–4.6%, carbohydrates–62.21%, and the content of starch was on average 49.78%. These indicators of the chemical composition of unground buckwheat groats should be considered when developing fermented alternative buckwheat-based dairy products.

Influence of Hulling, Cleaning and Brushing/Polishing of (Pseudo)Cereal Grains on Compositional Characteristics

“…The results for protein and fat content are comparable to the data reported by Nogala-Kałucka et al [ 35 ] for hulled and dehulled wheat, barley and oats. Significant genetic variation in protein content (102–236 mg/g) was found in common buckwheat groats, while protein content in husks ranged from 30 to 65 mg/g [ 34 , 36 ].…”