ABSTRACT
Buckwheat (Fagopyrum esculentum) is a pseudocereal belonging to the Polygonaceae family. An increasing popularity of nutrient-rich and gluten-free cereal food products make buckwheat a potential candidate crop. Buckwheat is a rich source of starch, proteins, lipids, antioxidants, polyphenols, aromatic compounds, dietary fiber, vitamins, and minerals. Due to its high nutritive value, buckwheat is considered as an important ingredient in the human diet. Buckwheat provides many health benefits, including reducing hypercholesterolemia, hypertension, blood sugar levels, obesity, and has anticancer properties. Based on the nutritional composition and structural and functional properties, buckwheat has applications in various food products, which includes noodles, macaroni, biscuits, cakes, and breakfast cereal. This chapter aims to provide a comprehensive overview on the nutritional composition, health benefits, and applications of buckwheat in the development of functional foods.
