Olatoye, K. K and Olaniran, A. F and Adeyemo, O.I and Ayokanmi, A.K and Agaja, F.O and Obayomi, O.V Enhancing Quality Characteristics of Buckwheat (Fagopyrum esculentum) Flour: Effects of Germination and Nixtamalisation Processes. Scientifica.
Full text not available from this repository.Abstract
Buckwheat is a pseudo-cereal with chemical, functional and application comparable to wheat but possesses higher antinutrient contents, which limit their digestibility and broader utilisation. Te study investigated the efects of germination and nix tamalisation on the quality characteristics of buckwheat four. Germination and nixtamalisation processes were carried out using limewater and potassium hydroxide. Whole, germinated buckwheat four (GBW), organically nixtamalised buckwheat four and synthetically nixtamalised buckwheat four (SNBW) were produced and analysed for nutritional composition (proximate and mineral contents), antinutrients (phytate, oxalate, tannin and saponin) and antioxidant properties (phenol, favonoids, ferric reducing antioxidant power and total antioxidant), physicochemical and functional properties (water absorption capacity [WAC], oil absorption capacity (OAC), swelling capacity (SC) and bulk density (BD), and data were analysed using ANOVA at α0.05. Germination and nixtamalisation processes signifcantly increased the moisture content (5.67%–8.67%; p<0.05, ash (1.67% 4.30%; p value p<0.05), crude protein (11.43%–14.91%; p<0.05), fbre (10.20%–13.20%) and fat (5.0%–15.0%) but reduced the carbohydrate (61.52%–50.43%) of buckwheat four. Protein digestibility of buckwheat four was signifcantly improved (65.11%–78.14%). Similar trends were observed for the mineral content and antioxidant properties of the treated fours. Te antinutritional properties of four samples were reduced by both germination and nixtamalisation. Germinated buckwheat showed higher lightness (L), redness (a) and light intensity (E) compared with nixtamalised ones. Germination and nixtam alisation signifcantly infuenced the pH, WAC, OAC, SC, solubility and bulk density of the buckwheat four, which ranged between (4.94–8.91), (74.67–190.33mL/g), (72.00–84.00mL/g), (6.28–9.87mL/g), (15.67–52.67mL/g) and (0.8–0.85g/mL), re spectively. Te application of germination and nixtamalisation processes signifcantly improves the protein digestibility, mineral content, and acidity of buckwheat four as compared to whole buckwheat. Tus, these methods of processing have been proven to further enhance the qualitative attributes of buckwheat four, promoting its expanded application in the food sector.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Depositing User: | DR ABIOLA OLANIRAN |
| Date Deposited: | 16 Feb 2026 09:20 |
| Last Modified: | 16 Feb 2026 09:20 |
| URI: | https://eprints.lmu.edu.ng/id/eprint/6030 |
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