DEVELOPMENT AND CHARACTERIZATION OF TARTARY BUCKWHEAT SPROUTS

摘要

The aim of this study is to develop the production process for Tartary buckwheat sprouts and to clarify the biological and chemical characteristics of the sprouts. It took 2 days to germinate and another 7th day were needed to grow sprouts long enough to be commercially available. On the 7th day after germination, hypocotyls length, hypocotyls thickness, and root length were respectively 13.7cm, 1.4mm, and 12.6cm, respectively. Fresh weight, dry weight and water contents of an individual Tartary buckwheat sprout were 0.202g, 0.005 4g and 95.3% respectively, on the 7th day after germination. Protein contents in Tartary buckwheat sprouts was 23%, which is relatively higher than that of seeds, Lipid and ash were respectively 3.5% and 5.3%, respectively. Among 7 minerals, phosphorus (P) was the highest (1 383.5mg/100g) while Sodium (Na) and Potassium (K) were respectively 1 197.5mg/100g and 1 106mg/100g, respectively. The amount of other minerals was Mg (795.5mg), Ca (149mg), Zn (16.4mg), and Fe (14.7mg) in order. Total rutin contents including normal sprouts and roots was the highest (5 644.9mg/100g) on the 7th day after germination. Catechis in Tartary buckwheat sprouts were high in order of catechin (59mg/100g), epicatechin gallate (47mg/ g), and epicatechin (14mg/g).