Analysis of morphological and biochemical characteristics of buckwheat (Fagopyrum esculentum Moench) in comparison with cereals. Issue 2 (2nd April 2016)

• Record Type: Journal Article
• Authors: Katar, Duran; Olgun, Murat; Turan, Metin
• Is Part Of: CyTA: journal of food. Volume 14:Issue 2(2016)
• Page Start: 176
• Page End: 185
• Publication Date: 2016-04-02
• Subjects: buckwheat -- cereals -- bread wheat -- durum wheat -- barley -- triticale -- yield components -- minerals -- amino and organic acids; trigo sarraceno -- cereales -- trigo harinero -- trigo duro -- cebada -- triticale -- componentes rentables -- minerales -- aminoácidos y ácidos orgánicos; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2015.1076522
• Languages: English
• ISSNs: 1947-6337

Abstract

Abstract : The objective of this study was to determine some morphological, mineral, amino and organic acid characteristics of buckwheat, bread wheat, triticale, durum wheat and triticale genotypes. Nutritional quality characteristics of buckwheat are similar to bread and durum wheat, barley and triticale genotypes in minerals, amino acid and organic acid compositions. When compared with Sönmez (S, bread wheat), Dumlupınar (D durum wheat), Ince (I barley) and Karma (K, triticale) genotypes; Aktaş (A) and Güneş (G) buckwheat genotypes are rich in minerals, amino acid and organic acid. Buckwheat may be an important component as well as other cereals in the food industry. Besides, as gluten-free genotypes Aktaş and Güneş buckwheat genotypes could be widely used for producing gluten-free products beneficial for persons with gluten intolerance (celiac disease). Further detailed and systematical studies will help to determine biochemical composition, to improve usability, and breed new genotypes in buckwheat.