Method for producing tartary buckwheat sprout with increased anthocyanin and proanthocyanidin content by low temperature treatment

摘要

The present invention relates to a method for producing bitter buckwheat sprouts having an increased antioxidant activity and an increased anthocyanin and proanthocyanidin content as compared with the control group, comprising the steps of: (a) germinating bitter buckwheat seeds by immersing in a medium; and (b) treating the germinated bitter buckwheat seeds of the step (a) at a low temperature, to bitter buckwheat sprouts produced by the method, which has an increased antioxidant activity and an increased anthocyanin and proanthocyanidin content, and processed food containing the bitter buckwheat sprouts.