Buckwheat sees its antioxidant properties and its nutritional quality significantly improved by germination as indicated by a study published in the Institute of Food Technologists.
Sprouting is known to be a process for improving the nutritional quality of cereals, highly valued by consumers and manufacturers. Researchers from Wilmar (Shanghai) were interested in its effects on the chemical composition of buckwheat, and particularly its antioxidant activity. They subjected the buckwheat seeds to germination for more than 72 hours before studying the modifications.
Sprouting increases nutritional quality
Compared to the composition of ungerminated buckwheat, the results show an increase in crude protein and reducing sugar levels. Conversely, trypsin inhibitor activity, crude fat and phytic acid levels decreased following this germination. The authors also note a significant increase in total phenolic compounds, in particular rutin and C-glycosylflavones.
A considerable source of antioxidants
This long germination allowed the buckwheat seeds to endow them with a strong antioxidant potential, the levels of polyphenols, including flavonoids and tannins, having been considerably intensified. This enrichment comes from the beneficial activation of phenylalanine ammonialyase present in buckwheat. The authors of the study believe that sprouted buckwheat could be used for the development of quality nutritious food.
Source
Zhang G et al: Effects of Germination on the Nutritional Properties, Phenolic Profiles, and Antioxidant Activities of Buckwheat. Journal of Food Science, vol 80, no 5, p1111-19
