Buckwheat: structure, composition, and utilization.

Y Pomeranz

doi:10.1080/10408398309527376

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Buckwheat: structure, composition, and utilization.

Y Pomeranz

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Abstract

This is a review of production and cultivation methods of the accepted types and varieties of buckwheat. A brief description of seed characteristics and structure is followed by a detailed review of seed composition (carbohydrates, proteins, enzymes, lipids, and miscellaneous compounds) in mature and maturing buckwheat. A major part of the review deals with buckwheat uses as food, feed, honey, and rutin. Mechanical processing, thermal treatment, specific food uses, standard specifications, and changes during storage are covered. The review ends with a projection into the future and research needs.

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Amino Acids Animal Feed Anthocyanins Edible Grain Flavonoids Food Handling Glucosidases Hot Temperature Lipid Metabolism Microscopy, Electron, Scanning Nutritive Value Peptide Hydrolases Phenols Polymers Protease Inhibitors Proteins Seeds Journal Article Review

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Y Pomeranz. 1983. Buckwheat: structure, composition, and utilization.. https://doi.org/10.1080/10408398309527376

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