Effect of germination on the nutritional value of buckwheat seed
I. J. KANG1, C. K. Chung, Y. S. Kim, H. N. Chun4, and E. R. Kim. (1) Division of Life Sciences, Hallym University, 1Okchon-Dong, Chunchon, 200-702, South Korea, (2) R&D Center, Maeil Dairy Industry Co., Ltd, 480 Gagok-Ri, Jinwi-Myun, Pyungtaek, 451-861
Buckwheat seed has long been used as a traditional Korean food ingredient for buckwheat noodles and cakes. Nutritional value and functional components of certain seeds can be improved by germination. This study has examined and compared the chemical compositions of seed and sprout of buckwheat. The buckwheat seed was germinated and harvested after 7 days of germination and lypophilized. The content of crude protein, lipids and ash of buckwheat sprout were 20.8, 1.3 and 2.6% in dry weight basis, respectively. Buckwheat sprout showed higher contents of crude protein and ash compared to the buckwheat seed. Major amino acids of buckwheat sprout were glutamic acid(2,764 งท/100g) and aspartic acid(1,698 งท/100g). The contents of tryptophan, alanine, tyrosine and histidine of buckwheat sprout were 1.7 to 1.9 times higher than those of buckwheat seed. Linoleic acid(45.9%), oleic acid(18.4%), palmitic acid(13.7%) and linolenic acid(11.8%) were major fatty acids of buckwheat sprout. Stearic(18:0) and oleic(18:1) acid were decreased by 21% and 50%, whereas those of linoleic acid(18:2) and linolenic(18:3) acid were increased by 1.3 and 5.4 times, respectively after 7 days of germination. Buckwheat sprout had 152.0 mg of Ca, 9.9 mg of Zn, 485.0 mg of Mg and 5.4 mg of Fe per 100 g dry weight. The mineral contents of buckwheat sprout were 1.8 to 8.4 times higher than those of buckwheat seed. Vitamin A, C and E of buckwheat sprout was 1,180 I.U., 203 mg and 32.1 mg per 100 g dry weight, respectively. a-Tocopherol in particular was increased by 27.5 times compared to that of buckwheat seed. Also, rutin content of buckwheat sprout was 343.67 mg%, which was almost 18 times that of buckwheat seed. The results in this study indicate that the nutritional value can be enhanced by germination of buckwheat seed and exhibit potential functional value for the development of health food.
Session 45I, Nutrition: General