Buckwheat: Structure, composition, and utilization
Y. Pomeranz, K. Lorenz
C R C Critical Reviews in Food Science and Nutrition
Abstract
This is a review of production and cultivation methods of the accepted types and varieties of buckwheat. A brief description of seed characteristics and structure is followed by a detailed review of seed composition (carbohydrates, proteins, enzymes, lipids, and miscellaneous compounds) in mature and maturing buckwheat. A major part of the review deals with buckwheat uses as food, feed, honey, and rutin. Mechanical processing, thermal treatment, specific food uses, standard specifications, and changes during storage are covered. The review ends with a projection into the future and research needs.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
buckwheat is used as food, feed, honey, and rutin
“A major part of the review deals with buckwheat uses as food, feed, honey, and rutin”
buckwheat undergoes mechanical processing, thermal treatment, and specific food uses
“Mechanical processing, thermal treatment, specific food uses, standard specifications, and changes during storage are covered”
buckwheat contains carbohydrates, proteins, enzymes, lipids, and miscellaneous compounds
“A detailed review of seed composition (carbohydrates, proteins, enzymes, lipids, and miscellaneous compounds) in mature and maturing buckwheat”