DOI: 10.1094/CC-83-0391 |  VIEW ARTICLE

REVIEW: Buckwheat.

H. H. Wijngaard (1,2) and E. K. Arendt (1,3). (1) Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland. (2) Bio Transfer Unit, National University of Ireland, University College Cork, College Road, Cork, Ireland. (3) Corresponding author. Phone: +353 21 490 2064. Fax: +353 21 427 0213. E-mail: <e.arendt@ucc.ie> Cereal Chem. 83(4):391-401. Accepted March 13, 2006. Copyright 2006 AACC International, Inc.

Buckwheat has major potential as food ingredient, especially for the functional food industry. Buckwheat, a pseudo-cereal, contains protein of high nutritional value, dietary fiber, resistant starch, rutin, D-chiro-inositol, vitamins, and minerals. D-Chiro-inositol, fagopyritols (galactosyl derivatives of D-chiro-inositol), resistant starch, and buckwheat protein product exhibited positive health effects on rats, but more studies should be undertaken to establish effects on humans. Rutin and quercetin are the main antioxidants in buckwheat and have been mentioned in the treatment of chronic venous insufficiency. The main nutritional value of buckwheat groats (dehulled seeds) is similar to that of cereals. Starch and fiber are present in similar amounts, and buckwheat also contains a high level of polyunsaturated essential fatty acids such as linoleic acid. Several vitamins (B1, C, and E) are present, whereas minerals are present in abundance. In comparison to cereals, buckwheat protein is of high nutritional quality due to its relatively high level of lysine. On the other hand, a low digestibility has been recorded, possibly due to tannins, phytic acid, and protease inhibitors. Some protease inhibitors can also cause allergic reactions in humans. Malting may enhance the nutritional and functional properties of buckwheat by increasing protein digestibility and the level of nutritional and functional components.