Characterization and Potential Uses of Functional Buckwheat Fractions Obtained by Roller Milling of New Canadian Buckwheat Genotypes

摘要

Buckwheat is a well-established special crop in Canada, grown primarily in the province of Manitoba, with production ranging from about 13 to 20 thousand metric tonnes per year. In addition to recently released cross-pollinating lines with improved quality characteristics, the latest breeding activities in Manitoba have concentrated on successfiil crossing Fagopyrum homotropicum with common buckwheat (Fagopyrum esculentum). This has allowed for the development of new self-pollinating buckwheat as well as for the development of lines with traits absent from common buckwheat, such as enhanced green testa, frost tolerance and nutraceutical components. Buckwheat has gained an excellent reputation for its nutritious qualities in the human diet. In addition to high quality proteins, vitamins and minerals, buckwheat contains also some bioactive components, such as fagopyritols, flavonoids (rutin), and dietary fiber. Buckwheat starch and dietary fibre constituents also exhibit some unique physicochemical and technological properties. The distribution of buckwheat components is not uniform throughout the groat. Roller milling can be used to fractionate buckwheat groats into various streams enriched in specific components and exhibiting distinct fimctionality. Value-added processing of buckwheat fractions into a variety of noodles, bread and pasta has a tremendous potential to expand on international markets, given the verifiably high demand for a new generation of food products that are convenient, palatable, and deliver health benefits.