Vol. 11, Issue 10 (2022)

Author(s):
Latha Rani R, Uma N Kulkarni and Suma Biradar

Abstract:
Buckwheat varieties PBR-1, Nelageri, IC-79147 along with one bread wheat variety as a control were procured from Wheat scheme, MARS, Agricultural University, Dharwad during kharif season. The varieties were analyzed for proximate principles viz., moisture, fat, protein, ash, crude fiber, carbohydrates and energy. Macro and micro mineral contents viz., Calcium, sodium, potassium, iron, zinc, copper and manganese. Analysis of the proximate results revealed that Nelageri variety had higher moisture- 15.73, fat- 1.87, protein- 18.78, ash- 3.66 gm/100 gm. IC-79147 variety showed maximum crude fiber- 1.46, carbohydrates - 67.78 g percent and energy 346 Kcal. Analysis of the macro mineral content revealed that Nelageri variety had highest sodium (2.45 mg) and potassium (444.00 mg) compared to control. IC-79147 variety had lowest calcium (40.00 mg) compared to control. Among the micro minerals, manganese and copper ranged between 2.60 to 2.80 mg/100 g, 0.55 to 0.67 mg/ 100 g respectively. IC-79147 variety had highest Zn (4.25 mg) and Fe (5.57 mg). PBR-1 variety had lowest Zn (3.32 mg) content among the varieties. Results concluded that buckwheat varieties had good macronutrients and mineral composition. These minerals especially iron helps to improve hemoglobin level, zinc to improve immunity, sodium to maintain water and mineral balance, potassium to maintain normal blood pressure level. These minerals found to be good amount in buckwheat varieties compared to bread wheat. Hence, buckwheat can be used in different food recipes to overcome micro and macro mineral deficiency. Buckwheat is gluten free as mentioned in the literature and current study observation hence it can be useful for celiac patients as these patients are gluten intolerance in nature.