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Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.4 [2005] >
NPR Vol.4(3) [May-June 2005] >
| Title: | Food |
| Issue Date: | Jun-2005 |
| Publisher: | CSIR |
| Abstract: | Buckwheat, Fagopyrum esculentum Moench.
(Hindi — Kuttu) is not a cereal but
it has been used both as food and a traditional medicine. In Korea, it
is milled into flour and is used largely for noodles and curds, in addition its
pericarp is used for pillow stuffing materials. Buckwheat is abundant in
nutrients, such as protein, amino acids and minerals. Buckwheat is cited as an
origin plant of rutin which is a kind of flavonol glycoside compounds used in
preventing edema, haemorrhagic diseases and stabilizing high blood pressure due
to its effectiveness in controlling blood vessel. Based on high lysine contents
present in Buckwheat sprouts they are recommended as new source of vegetable.
The sprouts have a soft and slightly crispy texture and an attractive fragrance,
but do not have beany flavour as soybean sprouts do. Buckwheat sprouts are
abundant in amino acids, minerals and crude fiber. Researchers at Republic of
Korea have studied further the changes in free sugars, fatty acids, free amino
acids, water-soluble vitamins and flavonoids during cultivation to evaluate the
nutritional properties of buckwheat sprouts. |
| Page(s): | 212-213 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.4(3) [May-June 2005]
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