Study on Phenolic Compounds and Effect of Time-Temperature Treatment on Amylase Activities of High Hill Buckwheat in Nepal

Pradeep Kaji Poudel, Dhan B. Karki

Abstract

Two varieties of buckwheat, mithe, Fagopyrum esculentum and tite, Fagopyurum tataricum,were collected from Mustang district, Nepal, and their proximate composition was analyzed. Total flavonoids, Tannin and Total phenolics were significantly higher (p<0.05) in tite than in mithe buckwheat. Samples of Buckwheat were steeped in water for 12 h and germinated for 48, 72, 96, 120, and 144 h at eachtem perature of 15, 20, 23 and 27 ºC. The germination inhibited by stepwise drying from 50 to 80 ºC. Effect of germination time and buckwheat variety on amylase activity was studied. Germination time had a significant effect on amylase activity of buckwheat malts. Tite and mithe buckwheat were grown under four different temperatures at 15, 20, 23 and 27 ºC for 48, 72,96, 120 and 144 h. However, mithe buckwheat was not germinated at 27 ºC. The maximum amylase activity was observed at 23ºC for 96 h. At this temperature mithe and tite buckwheat had alpha and beta amylase activity 13.87 and 268.97 units/gdry malt and 13.18 and 275.96 units/g dry malt,respectively. Due to high amylase activity of tite buckwheat was selected and malted in bulk quantity.

DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11749

J. Food Sci. Technol. Nepal, Vol. 8 (46-51), 2013

Keywords

Germination; Amylase enzyme; Mithe and Tite buckwheat

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DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11749