Buckwheat processing and its utilization in value-added products: A comprehensive review

Abstract

Buckwheat (Fagopyrum esculentum Moench) is a versatile pseudo-cereal with a long history of cultivation and consumption in various parts of the world. It is known for its nutritional richness, unique flavor, and health-promoting properties. This comprehensive review paper aims to explore the various aspects of buckwheat processing, from processing to utilization in value-added products. The paper covers agricultural practices, post-harvest processing methods, and the development of innovative valueadded products from buckwheat, including its incorporation in baked goods, beverages, functional foods, and more. The nutritional and health benefits associated with buckwheat consumption are also discussed, making it evident that buckwheat holds great potential for both consumers and the food industry. The buckwheat processing and its utilization in value-added products present a promising avenue for innovation in the food industry. With its remarkable nutritional composition, distinctive bioactive compounds, and adaptable processing methods, buckwheat holds the potential to contribute to a diverse range of functional and flavourful food products. This comprehensive review underscores the significance of buckwheat as a versatile ingredient for both traditional and emerging food applications, fostering healthier and more sustainable food choices.