Abstract:

The contents of proteins, crude fat, fatty acids, amino acids, total sugar, reducing sugar, mineral elements, vitamin
B1 and vitamin B2, and α and β-amylase activities in tartary buckwheat were determined to reveal the changes in nutrients
during germination. The results showed that the contents of proteins, fat and total sugar were significantly decreased. Meanwhile,
the contents of soluble low molecular sugar, nitrogen-containing substances and fatty acids were greatly increased.
The content of reducing sugar was increased from 1.61% to 10.63%, and an increase in total amino acid content of 3.85%
was observed. The contents of seven essential amino acids were markedly increased during the first four days of germination,
and the lysine content was increased by approximately 30.5% at the end of germination. Non-essential amino acids also
displayed an increasing trend. Compared with ungerminated tartary buckwheat, the contents of vitamin B1 and B2 did not significantly
change. Meanwhile, α and β-amylase activities exhibited an increase. During germination, the values of essential
to total amino acid ratio and essential amino acid index (EAAI) were increased, the compositional pattern of EAA measured
up better to the FAO/WHO standards, and the first limiting amino acid was changed from lysine to methionine and cysteine.
In conclusion, the nutritional value is improved in tartary buckwheat during germination.

Key words: tartary buckwheat, germination, nutritional components, nutritional value assessment