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

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Title Buckwheat processing and its utilization in value-added products: A comprehensive review
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Creator Chandan Solanki, Mridula D and Ranjeet Singh
 
Subject Buckwheat, value-added products, processing, nutritional benefits, functional foods
 
Description Not Available
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.
Not Available
 
Date 2023-11-20T15:15:20Z
2023-11-20T15:15:20Z
2023-07-01
 
Type Review Paper
 
Identifier Not Available
2277-7695
http://krishi.icar.gov.in/jspui/handle/123456789/80904
 
Language English
 
Relation Not Available;
 
Publisher AKINIK Publishers