Effects of traditional processing methods on nutrition and functional characteristics of buckwheat products

The content of main nutrition and function elements in buckwheat, such as protein, starch and rutin, were determined. The effects of traditional processing methods on rutin and quercetin content of buckwheat products, the anti-oxidation ability and the ability of scavenging activity against DPPH free radical were also compared and studied by HPLC. Comparisons of the content of protein, starch and flavonoid in buckwheat and buckwheat flour, starch content was increased but protein and flavonoid were reduced distinctly with the milling and peeling processing. This showed that the nutrition elements, especially protein, starch and rutin, distributed unbalanced, starch mainly consisted in endosperm, while protein, minerals and flavonoid were distributed in various parts of kernel. Focus on the results of anti-oxidation ability and the scavenging DPPH free radical ability under different traditional processing methods, the fermentation had highest scavenging DPPH ability and significant influence on the content of rutin and quercetin in buckwheat products. The boiled processing also had higher scavenging ability but little effect on function elements content. The anti-oxidation ability of buckwheat products reduced sharply after fried and the flavonoids content in tradition buckwheat products also had evidence varied.