Abstract:

Tartary buckwheat rice and traditionally milled flour as well as the processing by-products were analyzed for their main nutritional and functional components and the utilization ratios of these components in the two tartary buckwheat products were evaluated. The results showed that in the milling processing, the nutritional and functional components were mainly concentrated in the tartary buckwheat bran, and the contents of protein and flavonoids were 23.88% and 6.58%, respectively, while their utilization ratios were only 34.57% and 13.65%, respectively. The tartary buckwheat rice obtained by producing technique of parboiled rice significantly contained more nutritional and functional components than tartary buckwheat flour (p ＜ 0.01), the utilization ratios of protein and flavonoids of which reached 78.95% － 89.58% and 66.44% － 77.78%, respectively, meanwhile a large amount of resistant starch was produced in the processing of two tartary buckwheat rices (water soaking and wetting were adopted in the processing respectively), accounting for 4.68% and 6.84%. These results demonstrate that tartary buckwheat rice is superior to tartary buckwheat flour in nutritional value and health care function.

Key words: tartary buckwheat, tartary buckwheat rice, tartary buckwheat flour, nutritional and functional components