Effect of microwave treatment on phytoconstituents of buckwheat (Fagopyrum esculentum) grains with special emphasis on allergenic proteins.

Biswas, Aditi; Verma, Kuldip Chandra; Giri, Kumkum; Tamta, Pawanesh; Joshi, Nidhi

Buckwheat is a widely consumed pseudo-cereal, has gained significant attention recently due to its high nutritional value, adaptability to various climates, and least cost of cultivation. During a field survey, it was reported by local communities, that prolonged consumption of buckwheat leaves and grains causes digestive problems and numbness in the fingers, it is due to toxic components and allergens present in buckwheat. In the present study, effects of different durations of microwave radiation on phytoconstituents of five buckwheat cultivars of Himalaya were studied, with special emphasis on anti-nutrients and allergenic proteins, to make it suitable for daily human consumption. Total phenols, total flavonoid, total antioxidant, protein, lysine, arginine, tryptophan, tannin, oxalate and phytic acid were estimated using standard spectrophotometric methods, and protein profiling for allergenic proteins was done by SDS-PAGE. It was found that increase in the duration of microwave treatment led to decrease in the total phenolics (8.3–12.1%), total flavonoids (9.0–11.5%), total antioxidants (5.0–7.1%), protein (3.5–7.9%), tryptophan (4.1–6.4%), arginine (3.2–7.1%) and lysine (4.2–8.6%) content, whereas, a significant (p ≤ 0.05) reduction was found in anti-nutritional factors viz. phytic acid (23.0–53.1%), tannins (15.6–21.1%) and oxalate (13.8–25.3%). SDS-PAGE profiling revealed that, duration of microwave radiation is directly proportional to the reduction in the major allergenic proteins (30, 19 and 16-kDa) of buckwheat grains. Thus, it may be concluded from the current study that microwave treatment can be used as an effective strategy to improve the nutritional value by reducing the anti-nutrients and major allergens of raw buckwheat grains, and thus make them more amenable for daily consumption and for preparation of different by-products.

HIMALAYA Mountains; BUCKWHEAT; PHYTIC acid; PROTEINS; NUTRITIONAL value; FLAVONOIDS; OXALATES

Journal of Food Measurement & Characterization, 2024, Vol 18, Issue 5, p3353

2193-4126

Academic Journal

10.1007/s11694-024-02409-w