Importance of Kemel Structure and Composition for Buckwheat Quality

Buckwheat quality is discussed. in relation to genetic polymorphism, growing and technological conditions. Particular attention is given to buckwheat kernel structure and composition and their importance for buckwheat milling quality. · Different flour fraction are obtained after milling. The chemical composition and constituents of buckwheat kernels are discussed in relation to the nutritional value of buckwheat, to the technological qUality and to the typical buckwheat taste. Aspects of buckwheat quality The main aspects of buckwheat quality are: (a) nutritional quality, (b) technological quality for different products ordishes, (c) the desired buckwheat taste. Buckwheat growing areas, where buckwheat. is still an important food source, are Nepal, Bhutan and some other regions in several Asian countries. A high buckwheat yield is particularly important there, but also the nutritional quality and taste of buckwheat products. In some of these regions. buckwheat has remained a poor people's food and is regarded as one lower utilization quality and price than rice. There was formerly a similar situation in Europe. when buckwheat was the commonest food of the poor and when wheat was the predominant food cereal of the rich. However because of the high biological value of the proteins, · buckwheat is a very important food of mountain regions in Central Asia where the soil and climate are not suitable for other field crops. Buckwheat is important also because some groups of people from these regions do not consume meat for economic. religious or cultural reasons. The nutritional value of buckwheat could also be of great importance in Europe (especiall