Analyzing chemical composition of buckwheat groat of different buckwheat varieties

Authors

  • Антоніна Анатоліївна Дубініна Kharkiv State University of Food Technology and Trade Klochkivska 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-3132-1918
  • Тетяна Миколаївна Попова Kharkiv State University of Food Technology and Trade Klochkivska 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-5984-1558
  • Світлана Олександрівна Ленерт Kharkiv Petro Vasylenko National Technical University of Agriculture Artema 44, Kharkov, Ukraine, 61002, Ukraine https://orcid.org/0000-0003-0510-6034

DOI:

https://doi.org/10.15587/1729-4061.2014.26233

Keywords:

buckwheat groat, buckwheat, variety, chemical composition, comparative analysis

Abstract

This paper presents the research results and the comparative analysis of the chemical composition of buckwheat groat of different buckwheat varieties. Due to the significant expansion of the range of the buckwheat cultivation all over the world, it was interesting to determine the content of specific nutrients in buckwheat groat of different buckwheat varieties, the most promising for cultivation in the forest-steppe zone. The following varieties of buckwheat, grown in the fields of the V.Ya. Yuryev Institute of Plant Industry of NAAS: Ukrainka, Yaroslavna, Kvitnik, Kosmeya, Duimovochka, Dozhdik were selected for the research. The varietes were differed by the morphological characteristics, economic and biological characteristics, origin and genetic basis. It was experimentally confirmed that the chemical composition of buckwheat groat significantly varies depending on the buckwheat variety. The most significant differences were observed in the number of nutrients by the content of protein and fiber. It was found that the high nutrient and the most balanced by the most chemical composition indexes was buckwheat groat of the buckwheat varieties of “Kosmeya”, “Kvitnik”, “Ukrainka”. These sorts can be considered as the most promising and can be regarded as plant raw materials for producing functional products and health food.

Author Biographies

Антоніна Анатоліївна Дубініна, Kharkiv State University of Food Technology and Trade Klochkivska 333, Kharkov, Ukraine, 61051

Candidate of Technical Sciences, Professor

Head of the Department of Commodity and Examination of Goods

Тетяна Миколаївна Попова, Kharkiv State University of Food Technology and Trade Klochkivska 333, Kharkov, Ukraine, 61051

Аспірант

Кафедра товарознавства та експертизи товарів

Світлана Олександрівна Ленерт, Kharkiv Petro Vasylenko National Technical University of Agriculture Artema 44, Kharkov, Ukraine, 61002

Candidate of Technical Sciences

Department of Technology of Processing and Food Industry 

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Published

2014-08-11

How to Cite

Дубініна, А. А., Попова, Т. М., & Ленерт, С. О. (2014). Analyzing chemical composition of buckwheat groat of different buckwheat varieties. Eastern-European Journal of Enterprise Technologies, 4(10(70), 58–62. https://doi.org/10.15587/1729-4061.2014.26233

Issue

Vol. 4 No. 10(70) (2014): Ecology. Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2014 Антоніна Анатоліївна Дубініна, Світлана Олександрівна Ленерт, Тетяна Миколаївна Попова

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