Analysis of morphological and biochemical characteristics of buckwheat (Fagopyrum esculentum Moench) in comparison with cereals

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CYTA-JOURNAL OF FOOD, vol.14, no.2, pp.176-185, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 2
  • Publication Date: 2016
  • Doi Number: 10.1080/19476337.2015.1076522
  • Journal Name: CYTA-JOURNAL OF FOOD
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.176-185
  • Keywords: minerals, yield components, cereals, barley, bread wheat, buckwheat, triticale, amino and organic acids, durum wheat, ORGANIC-ACIDS, COMPONENTS, ALUMINUM, PROTEIN, FLOUR
  • Eskisehir Osmangazi University Affiliated: Yes


The objective of this study was to determine some morphological, mineral, amino and organic acid characteristics of buckwheat, bread wheat, triticale, durum wheat and triticale genotypes. Nutritional quality characteristics of buckwheat are similar to bread and durum wheat, barley and triticale genotypes in minerals, amino acid and organic acid compositions. When compared with Sonmez (S, bread wheat), Dumlupinar (D durum wheat), Ince (I barley) and Karma (K, triticale) genotypes; Aktas (A) and Gunes (G) buckwheat genotypes are rich in minerals, amino acid and organic acid. Buckwheat may be an important component as well as other cereals in the food industry. Besides, as gluten-free genotypes Aktas and Gunes buckwheat genotypes could be widely used for producing gluten-free products beneficial for persons with gluten intolerance (celiac disease). Further detailed and systematical studies will help to determine biochemical composition, to improve usability, and breed new genotypes in buckwheat.