Biochemical Constituents of Tatary Buckwheat (Fagopyrum esculentum moench) as Influenced by Genotypic Variations
Dogra Diksha*, Awasthi CP
Department of Chemistry and Biochemistry, College of Basic Sciences, CSK Himachal Pradesh Krishi Vishwavidyalaya, Palampur-176 062, Himachal Pradesh, India
*Corresponding author: Dogra D, Department of Chemistry and Biochemistry, College of Basic Sciences, CSK Himachal Pradesh Krishi Vishwavidyalaya, Palampur-176 062, Himachal Pradesh, India, Tel: 9412463923; E-mail: firstname.lastname@example.org
Fourteen buckwheat genotypes were analysed for quality parameters of nutritional significance i.e., protein, fat, ash, crude fibre, methionine, tryptophan, total phenols, and in vitro protein digestibility. The genotype S-B-123 had a good amount of protein, fat and ash content followed by S-B-124 and S-B-121. Shimla-B-1 and Sangla-B-1 were found to contain higher amount of methionine and tryptophan content. Thus, on the basis nutritional characteristics, Choling, Khaldo, Shimla-B-1 and Sangla-B-1 found as the superior varieties. All the genotypes showed significant variation in proximate composition, amino acids, in vitro protein digestibility, total phenols and oxalate content.