Background: Buckwheat is now becoming increasingly popular due to its health benefits.
The most attractive feature of its seeds are gluten-free with high-quality protein and presence
of bioactive compounds with health-promoting effects. The aim of this study was to determine the
effect of processing treatments on nutritional and physicochemical properties of buckwheat which
would further be utilized for the production of a varied range of novel products.
Methods: The different processing treatments such as cooking, fermentation, and germination
were given to buckwheat seeds. The native and processed buckwheat were then analyzed for their
nutritional properties such as moisture, ash, fat, crude fiber, protein, total phenol, tannin and phytate
content using standard methods. The physicochemical properties were also determined using
Results: Processing treatments significantly (p≤0.05) reduces the tannin and phytate content and
significantly (p≤0.05) increases the total phenol content. Also, processing had a varied effect on
Water Absorption Capacity (WAC), Oil Absorption Capacity (OAC), least gelation concentration
and bulk density. The WAC and OAC of buckwheat flours were significantly (p≤0.05) varied from
2.15 to 3.89 g/g and 1.96 to 2.32 g/g, respectively.
Conclusion: The changes observed in physicochemical properties of buckwheat flour after processing
treatments provided a crucial basis for its potential applications on an industrial scale.