Summary

Buckwheat flour contained a relatively high level of zinc. Approximately 41 % of the zinc in buckwheat flour was water-soluble. The majority of zinc in noodles made from buckwheat flour was released on in vitro digestion. Chromatographic analysis indicated that most of the soluble zinc occurring on the digestion of the buckwheat noodle $ was found with substances with relatively low molecular weight. The nutritional implications of the present findings were discussed