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Plant Foods for Human Nutrition

, Volume 46, Issue 4, pp 323–329 | Cite as

Chemical, nutritional and technological characteristics of buck wheat and non-prolamine buckwheat flours in comparison of wheat flour

  • M. L. P. De Francischi
  • J. M. Salgado
  • R. F. F. Leitão
Article

Abstract

Chemical, nutritional, and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison to wheat for celiac patients use have been studied. The results suggested the following conclusions: the 56.5% extraction value for flour obtention is considered good; the buckwheat flour presents methionine and cystine as first limiting amino acids followed by threonine as the second limiting amino acid; the buckwheat flour presents higher content of lysine amino acids than the wheat flour; the buckwheat flour is superior to the wheat flour regarding iron, copper, and magnesium minerals; the buckwheat flour does not present haemagglutinin activity and the tannin content is negligible. Rheological assays indicate that the buckwheat flour does not contain gluten.

Key words

Anti-nutritional factors Buckwheat Nutritive value Prolamine Technological properties 

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Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

  • M. L. P. De Francischi
    • 1
  • J. M. Salgado
    • 1
  • R. F. F. Leitão
    • 2
  1. 1.Sector de Nutrição Humana e Alimentos, Escola Superior de Agricultura Luiz de QueirozUniversity of São PauloPiracicaba, SPBrasil
  2. 2.Centro de Tecnologia de Farinhas e Panificação, ITALCampinas, SPBrasil

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