Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties

Abstract Flour from twenty-three Tartary buckwheat varieties were evaluated and compared for proximate composition, mineral and amino acid profile. Further, pasting properties and process characteristics such as foaming, oil and water absorption capacities, emulsification properties were determined for identifying the efficient application of Tartary buckwheat in food systems. Ash, protein and fat contents of the flours ranged between 1.76–2.80%, 9.06–14.88%, and 2.02–3.60%, respectively. Buckwheat flours from all varieties had abundant K, Mg and Ca content, with the highest in B-121, IC-329200 and IC-274439, respectively. All essential amino acids were detected in all varieties with leucine present in abundance. Isoleucine, cystine and asparagine were limiting. Emulsifying and foaming properties of all buckwheat flours improved as the pH increased from 4 to 10. Emulsion activity index (pH 10) showed a significant positive correlation with hydrophobic amino acids. Flours from most of the buckwheat varieties had unique pasting properties with very low set back and breakdown viscosities indicating paste stability and lower retrogradation tendency, making them suitable for thickening of sauces and soups.