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Buckwheat: structure, composition, and utilization.

Y Pomeranz

    Critical Reviews in Food Science and Nutrition
    |January 1, 1983
    PubMed
    Summary

    This review covers buckwheat production, seed composition, and diverse applications including food, feed, and rutin extraction. It highlights processing methods and future research needs for this versatile pseudocereal.

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    Area of Science:

    • Agricultural Science
    • Food Science
    • Nutritional Science

    Background:

    • Buckwheat (Fagopyrum esculentum) is a pseudocereal with significant nutritional value.
    • Understanding its cultivation and composition is key to maximizing its potential.

    Purpose of the Study:

    • To review current production and cultivation methods for buckwheat.
    • To detail buckwheat seed characteristics, structure, and composition.
    • To explore the multifaceted uses of buckwheat and associated processing.

    Main Methods:

    • Literature review of scientific publications on buckwheat.
    • Analysis of seed composition data (carbohydrates, proteins, lipids, etc.).
    • Examination of processing techniques and storage effects.

    Main Results:

    • Comprehensive overview of accepted buckwheat types and varieties.
    • Detailed breakdown of buckwheat seed components and nutritional profile.
    • Exploration of uses in food, animal feed, honey production, and rutin extraction.

    Conclusions:

    • Buckwheat offers diverse applications and nutritional benefits.
    • Processing and storage significantly impact buckwheat quality.
    • Further research is needed to optimize cultivation and utilization.

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