Abstract: This study aimed at comparing the chemical composition, reducing power, free radical scavenging ability and ferric ion-chelating ability of products at different stages of preparation of soluble and insoluble dietary fiber from tartary buckwheat (Fagopyrum tartaricum L. Gaerth.) bran by extrusion or not, followed by sequential enzymatic hydrolysis with α-amylase and protease and subsequent cellulase modification. The results showed that extrusion and enzymatic treatment could improve the contents of total dietary fiber, insoluble and soluble dietary fiber, total flavonoids and total phenolics and antioxidant properties of dietary fiber from tartary buckwheat bran.

Key words: tartary buckwheat bran, dietary fiber, antioxidant properties