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Nutritional Composition, Phytochemical Analysis, and Functional Properties of Buckwheat for Enhancing Food and Nutritional Security

agricultural-science
biochemistry
food-science-and-technology
molecular-biology
plant-science

Abstract

Buckwheat (Fagopyrum esculentum) is becoming becoming increasingly recognised as a nutritional and functional food because of its abundance of bioactive components. But little is known about its metabolomic profile, especially with regard to primary and secondary metabolites. Phytochemical profiles of buckwheat landraces from the Padder Valley, Kishtwar, Union Territory of Jammu and Kashmir, were the goal of this study. Using LC-HRMS, the study found 57% secondary metabolites and 43% main metabolites.According to FAME analysis, the keyfatty acids were palmitic acid (10.9%), oleic acid (24.2%), and linoleic acid (53.3%). There was also an important proportion of vitamin B complex present. Ten macro and microelements were also found by elemental examination using ICP-MS, with the most prevalent being potassium (K), magnesium (Mg), and phosphorus (P). According to the investigation, buckwheat has the potential to be used to make functional foods that are useful for managing and preventing metabolic illnesses.
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