Buckwheat seed milling fractions: Description, macronutrient composition and dietary fibre

Steadman, K. J., Burgoon, M. S., Lewis, B. A., Edwardson, S. E. and Obendorf, R. L. (2001) Buckwheat seed milling fractions: Description, macronutrient composition and dietary fibre. Journal of Cereal Science, 33 3: 271-278.


Author Steadman, K. J.
Burgoon, M. S.
Lewis, B. A.
Edwardson, S. E.
Obendorf, R. L.
Title Buckwheat seed milling fractions: Description, macronutrient composition and dietary fibre
Journal name Journal of Cereal Science   Check publisher's open access policy
Publication date 2001
Sub-type Article
DOI 10.1006/jcrs.2001.0366
Volume number 33
Issue number 3
ISSN 0733-5210
Start page 271
End page 278
Total pages 8
Place of publication London
Publisher Academic Press Ltd
Language eng
Subject 320500 Pharmacology and Pharmaceutical Sciences
270402 Plant Physiology
250302 Biological and Medical Chemistry
Abstract The structure of the mature buckwheat achene and groat is discussed in relation to milling fractions and nutritional composition. Whole groats contain 55% starch, 12% protein, 4% lipid, 2% soluble carbohydrates, 7% total dietary fiber (TDF), 2% ash, and 18% other components (organic acids, phenolic compounds. tannins. phosphorylated sugars, nucleotides and nucleic acids, unknown corn pounds. The composition of the milling fractions reflects the relative abundance of seed tissues. Starch is concentrated in the central endosperm. Protein, oil, soluble carbohydrates and minerals are concentrated in the embryo. Commercial 'Fancy' flour, a light-coloured flour, is mostly central endosperm and contains 75% starch, 6% protein, 1% lipid, 1% soluble carbohydrates, 3% TDF, 1% ash. and 13% other components. Although the embryo traverses the central endosperm, during milling parts of the embryo separate with the aleurone and seed coat in the bran fraction. Bran, with little central endosperm, contains 18% starch, 36% protein, 11% lipid, 6% soluble carbohydrates, 15% TDF, job ash, and 7% other components. Buckwheat bran also is a rich source of TDF and soluble dietary fibre (SDF), particularly bran with hull fragments (40% TDF of which 25% is SDF), while bran without hull fragments has 16% TDF of which 75% is SDF. (C) 2001 Academic Press.
Keyword Food Science & Technology
ash
bran
buckwheat
dietary fibre
Fagopyrum esculentum
flour
lipid
milling fractions
nutritional composition
protein
soluble carbohydrates
starch
Acid Composition
Fatty-acids
Protein
Starch
Digestibility
Sterols
Fiber
Rats
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article
Collection: School of Pharmacy Publications
 
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Created: Wed, 17 Oct 2007, 10:44:51 EST