Vol. 12, Issue 7 (2023)

Author(s):
Sangram Bhausaheb Sonawane

Abstract:
Due to its distinctive characteristics from other grains, buckwheat has received interest for usage as a component in the creation of functional meals. The current review concentrates on buckwheat's physico-chemical characteristics, including its protein, fat, dietary fibre, and mineral content, and demonstrates how adding it to food improves the nutritional value. Additionally, buckwheat contains a variety of bioactive substances like flavonoids, phenolics like quercetin, vitexin, rutin, orientin, isoorientin, and isovitexin, steroids, and tannins that have anti-carcinogenic, anti-hemorrhagic, cardiovascular, antioxidant, anti-inflammatory, and blood vessel protective properties. The focus of this review is also on buckwheat's use as a functional food in a variety of sectors, such as agriculture, food, pharmaceuticals, and animal feed. Buckwheat is a beneficial ingredient for bread, rice, soup, cakes, noodles, cookies, and gluten-free beer due to its functional properties.