Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Nutritional Changes of Buckwheat During Germination

발아중 메밀의 영양성분의 변화

  • Lee, Eun-Hye (Department of Food and Nutrition, Sookmyung Women’s University) ;
  • Kim, Chul-Jai (Department of Food and Nutrition, Sookmyung Women’s University)
  • 이은혜 (숙명여자대학교 생활과학대학 식품영양학전공) ;
  • 김철재 (숙명여자대학교 생활과학대학 식품영양학전공)
  • Published : 2008.02.29
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Abstract

To produce buckwheat sprouts, buckwheats were germinated at $23{\pm}2^{\circ}C$ up to 8 days in total darkness. In proximate analysis, moisture content increased from 13.87% of buckwheat groats to 93.75% of buckwheat sprouts on the 8th day of germination. On dry weight basis, lipid and ash contents increased like as protein content increased from 13.45% to 21.82% while carbohydrate content decreased due to enzyme hydrolysis. Amino acids were rich in glutamic acid, aspartic acids, and lysine, and also the ratio of the essential amino acids to total amino acids increased from 26.84% to 36.84%. Vitamin C did not exist in buckwheat groats but its content has continued to increase as far as 99.56 mg/100 g buckwheat sprouts. Rutin continued to increase by HPLC analysis from 4.71 mg/100 g buckwheat groats to 1,524 mg/100 g buckwheat sprouts. In analysis of organic acids, oxalic, maleic, and citric acids were commonly found in buckwheat sprouts. Fagopyrin was found almost none in buckwheat sprouts. In conclusion, the conversion of buckwheat seeds into sprouts through germination in darkness results in physically different final product with nutritional changes such as higher content of rutin, generation of vitamin C, abundance of the essential amino acids, and the existence of fagopyrin on very little.

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References

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