ABSTRACT
Buckwheat belongs to the Polygonaceae family with two cotyledons and is considered a pseudo-cereal. Common (Fagopyrum esculentum) and tartary (Fagopyrum tataricum) buckwheat are the two main species that are commonly cultivated. It contains protein of high nutritional value, dietary fiber, resistant starch, rutin, D-chiro-inositol, vitamins, and minerals. Buckwheat has a balanced amino acid composition and high nutritional value, and due to the absence of prolamines and glutenin, it can be used in a gluten-free diet. Among the biologically active compounds, rutin content is highest and has antioxidant properties, and the protein present in buckwheat lowers plasma cholesterol. The physicochemical characteristics of buckwheat flour are dependent on the milling methods. Wet-milling of buckwheat grain to flour has a more granular intact structure and reduced flavonoid content compared to other milling methods (stone milling, steel milling, etc.) The processing of buckwheat grain, its nutritional and chemical composition, application in product development, and health benefits are discussed in this chapter.
