Work

Nutritional composition and antidiabetic potential of fine and coarse flours from common and tartary buckwheat

Year: 2025

Type: article

Abstract: ABSTRACT This study evaluates the nutritional and bioactive properties and the in vitro antidiabetic activity of fine and coarse flours derived from several common and tartary buckwheat ( Fagopyrum esculentum Moench and Fagopyrum tataricum (L.) Gaertn, respectively) varieties. Fine flours were a good source of protein (9.9-13.3 g/100 g), starch (55.9-65.6 g/100 g) and riboflavin (117-172 μg/100 g) and had low phytic acid content (0.1-1.0 g/100g), with high differences among varieties. Tartary buckwheat showed the highest riboflavin content and dipeptidyl-peptidase (DPP-IV) inhibitory activity and stood out for its high protein content. Coarse flours, in general, exhibited lower nutritional value than fine flours. Fine flours from all buckwheat varieties had a moderate glycemic index (45.5-60.7 %) and inhibited DPP-IV, α-glucosidase, and α-amylase activities. The findings of this work evidenced the potential of buckwheat to boost the nutritional content of gluten-free diets offering additional health benefits.

Source: LWT

DOI: 10.1016/j.lwt.2025.118404