Processing Effects on Anti-nutrient Factors of Tartary Buckwheat (<i>Fagopyrum tataricum</i>)

Authors

  • Qi Wang
  • Hongmei Zhu

Keywords:

Tartary buckwheat, Anti-nutritional factors, Trypsin inhibitor, α-amylase inhibitor, Polyphenol, Phytic acid

Abstract

Steaming, boiling, baking, and se-enrichment germination processing were used to improve the edible value of tartary buckwheat and eliminate the anti-nutritional factors. The content of trypsin, α-amylase activity, polyphenols and phytic acid were researched and compared in different treatments. The results showed the content of trypsin inhibitor, α-amylase inhibitor, polyphenol, phytic acid  in tartary buckwheat processed by different methods. Among these physical treatments, boiling had the highest inhibitory effects followed by steaming. In contrast, the baking methods had the lowest effect in inhibition. The Se-enrichment germination could greatly reduce the content of trypsin inhibitor,  however, it would increase the content of α-amylase inhibitor, phytic acid and polyphenols. Furthermore, prolonged Se-enrichment time could reduce not only the content  of trypsin inhibitor but also the content of phytic acid.

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Published

2015-12-11

How to Cite

Wang, Q., & Zhu, H. (2015). Processing Effects on Anti-nutrient Factors of Tartary Buckwheat (<i>Fagopyrum tataricum</i>). Asian Journal of Agriculture and Food Sciences, 3(6). Retrieved from https://www.ajouronline.com/index.php/AJAFS/article/view/3295