Buckwheat uses, Medicinal Importance, Food Value, Gluten free food, chemical and mineral analysis

Utilization of Buckwheat in the development of different value-added food products

¢  Buckwheat (Fagopyrum Esculentum) family Polygonacea, considered as pseudocereals.

¢  Two main types i.e. Sweet buckwheat and bitter buckwheat

¢  Sweet buckwheat is commonly used.

¢  It is cultivated in mountainous region of Pakistan.

¢  It is distributed an altitude of 230-305m especially in Gilgit Baltistan.

¢  It is a short season crop.

¢  It gives better yield in a cooler atmosphere.

Present Status of buck wheat in Pakistan

¢  The Cultivated area  in Gilgit Baltistan is 948 ha.

¢  Total production 1798metric tons/annum

¢  Nutritional, medicinal and economic  value of this plant attract a special attention and become an important resource for domestication.

Medicinal Importance of buck wheat

¢  Buckwheat contain Fe, Zn, Se, Lysine, Rutin and also Gluten Free

¢  Rutin strengthens capillary walls 

¢  Se, have anti diabetic character

¢  Fe, Zn, aids as Immuno nutrients

¢  Being  gluten-free it is suitable for coeliac diseases and other gluten-sensitive patients

Agricultural Significance of buckwheat

¢  Low fertile or acidic soil where other crops fail to grow buckwheat gives better yield and successfully grown.

¢  It is short a season crop needs only 35 days for maturation.

¢  By cultivation of such short-season crops we may convert single cropping area into double cropping.

Food Value of buckwheat

Buckwheat  contains various kinds of essential nutrients, including easily digestible protein, starch, essential minerals. It is low in saturated fat, sodium, cholesterol, high in dietary fiber, potassium, zinc, Fe and also gluten-free

 Buckwheat based products

¢  Gluten Free Food

¢  Flakes

¢  Flour

¢  Biscuits

¢  Porridge

GLUTEN-FREE FOOD

¢  It is ready to serve product of buckwheat flour and skim milk.

¢  Contains all the nutrients present in buckwheat flour and skim milk.

¢  Rich indigestible protein starch and minerals (Zn, Fe, K)

¢  The product is

•          Delicious

•          Energizing

•          Refreshing

•          Has natural color

•          in different flavors

Benefits

¢  Easy to digest,  easy to swallow

¢  Strengthen capillary walls

¢  Ready to serve product for gluten-sensitive patients

¢  A good source of solid food for above six months children.

¢  Providing nutritional and therapeutic support to the digestive system

¢  Ideal choice for all age group

¢  Can be used as an energy drink by mixing 20 grams in 200ml water or milk.

¢  For children 25 gram in 75 ml

Chemical Analysis

S. No	Parameters	Buckwheat Flour	Gluten-Free Food
1	Moisture (%)	11.7	4.7
2	Ash (%)	1.62	2.63
3	Crude Fat (%)	1.45	0.34
4	Crude Protein (%)	16.4	15.46
5	Total Carbohydrate (%)	68.03	76.8
6	Crude Fiber	0.77	0.07
7	Total Acidity (%)	0.35	0.32
8	Total Energy kcal	350.77	372.1

Mineral  Analysis

S.No	Parameters	Buckwheat Flour ppm	Gluten-Free Food ppm
1	K	2425	3923.3
2	Na	788	3002.3
3	Ca	259.7	1934
4	Fe	203	82.89
5	Cu	19.71	81.04
6	Zn	33.51	37.76
7	Mn	10.48	3.68
8	Cr	7.89	3.68

¢  Cultivation of buckwheat may convert single cropping area into double cropping area  which gives a positive effect on the environment

¢  By utilization of buckwheat nutritious seeds we can develop therapeutic products for the above-mentioned patients

¢  Which eventually

•          provide new avenues of income generation

•          and helps poverty alleviation