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  • Nutritional and functional quality of buckwheat = Prehranska in funkcionalna kakovost ajde
    Bonafaccia, Giovanni ...
    Content of trace elements, proteins, starch and amylose was studied in buckwheat samples. There was a significantly higher content of Cd, Pb and Cr in samples from traffic and industry polluted area ... than in the samples from unpolluted areas. Buckwheat is very rich in essential micronutrients, however, it must be grown in unpolluted areas, to avoid accumulation of contaminating elements. In vitro starch digestability was invetigated in buckwheat groats. After 3 cycles of wet-heating treatment, in buckwheat groats it is much more functionaly important resistant starch (6.4%) than after one cycle (1.4%) or in white wheat bread. In studied buckwheat flours from the gene bank seed samples, we have find from 67.8 to 80.7% starch (in dry matter), from 33.0 to 40.0% of amylose (starch basis) and from 7.7 to 12.0% proteins (dry matter basis). Different milling fractions may have very different content of mineral elements, proteins, and polyphenols, dark flours being generally more rich than the light ones.
    Vir: Novi izzivi v poljedelstvu '96 : zbornik simpozija, [Radenci, 9. in 10. decembra 1996] = New challenges in field crop production '96 : proceedings of symposium (Str. 247-249)
    Vrsta gradiva - prispevek na konferenci ; neleposlovje za odrasle
    Leto - 1996
    Jezik - angleški
    COBISS.SI-ID - 74105

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