CHANGES IN PHYTOCHEMICAL PROPERTIES OF BUCKWHEAT VARIETIES ON MALTING

Abstract

This research was conducted for comparative study of the proximate composition, micro nutrients, nutritional and anti-nutritional composition on malting of buckwheat varieties (common and tartary buckwheat). Buckwheat samples were taken from NARC which were collected from Dolakha district of Nepal. Steeping of buckwheat seeds were done for 20 h in tap water and germination was carried out at 26-28°C and 85-86% RH in open environment and 24.5°C and 93.5% RH in humidity chamber for 3 days. Physical properties, germination percentage, changes in proximate composition, mineral composition, flavonoid, tannin, polyphenol content and antioxidant activity were analyzed. The proximate composition of common and tartary buckwheat increased on malting except fat and moisture. The mineral composition of common and tartary buckwheat increased on malting except iron content. The flavonoid content, total polyphenol content and antioxidant activity of unmalted common buckwheat was 84 mg/100 g, 205.6 mg/100 g, 9.742% and tartary buckwheat was 250.9 mg/100 g, 388.6 mg/100 g, 13.229% respectively whose value increased on malting to 91.2 mg/100, 240.9 mg/100 g, 13.835% in open environment and to 97.3 mg/100 g, 248.9 mg/100 g, 18.476% in humidity chamber for common buckwheat whereas to 270 mg/100 g, 440.8 mg/100 g, 34.447% for tartary in open environment and 298.4 mg/100 g, 451 mg/100 g, 40.096% in humidity chamber. The tannin content decreased on malting from 103.6 mg/100 g to 83.57 mg/100 g and 70.69 mg/100 g for common buckwheat and from 137.10 mg/100 g to 103.6 mg/100 g and 93.34 mg/100 g for tartary buckwheat in open environment and in humidity chamber respectively.