Biochemical Constituents of Tatary Buckwheat (Fagopyrum esculentum moench) as Influenced by Genotypic Variations

Diksha Dogra^* and Awasthi CP

Department of Chemistry and Biochemistry, College of Basic Sciences, CSK Himachal Pradesh Krishi Vishwavidyalaya, Palampur - 176 062, Himachal Pradesh, India

*Corresponding Author : Dogra D
Department of Chemistry and Biochemistry, College of Basic Sciences, CSK Himachal Pradesh Krishi Vishwavidyalaya, Palampur-176062, Himachal Pradesh, India
Tel: 9412463923
E-mail: drdikshadogra@gmail.com

Received: June 06, 2017 Accepted: June 30, 2017 Published: July 04, 2017

Citation: Dogra D, Awasthi CP (2017) Biochemical Constituents of Tatary Buckwheat (Fagopyrum esculentum moench) as Influenced by Genotypic Variations. Vegetos 30:3. doi: 10.5958/2229-4473.2017.00155.0

Fourteen buckwheat genotypes were analysed for quality parameters of nutritional significance i.e., protein, fat, ash, crude fibre, methionine, tryptophan, total phenols, and in vitro protein digestibility. The genotype S-B-123 had a good amount of protein, fat and ash content followed by S-B-124 and S-B-121. Shimla-B-1 and Sangla-B-1 were found to contain higher amount of methionine and tryptophan content. Thus, on the basis nutritional characteristics, Choling, Khaldo, Shimla-B-1 and Sangla-B-1 found as the superior varieties. All the genotypes showed significant variation in proximate composition, amino acids, in vitro protein digestibility, total phenols and oxalate content..