Processing Effects on Anti-nutrient Factors of Tartary Buckwheat (<i>Fagopyrum tataricum</i>)


  • Qi Wang
  • Hongmei Zhu


Tartary buckwheat, Anti-nutritional factors, Trypsin inhibitor, α-amylase inhibitor, Polyphenol, Phytic acid


Steaming, boiling, baking, and se-enrichment germination processing were used to improve the edible value of tartary buckwheat and eliminate the anti-nutritional factors. The content of trypsin, α-amylase activity, polyphenols and phytic acid were researched and compared in different treatments. The results showed the content of trypsin inhibitor, α-amylase inhibitor, polyphenol, phytic acid  in tartary buckwheat processed by different methods. Among these physical treatments, boiling had the highest inhibitory effects followed by steaming. In contrast, the baking methods had the lowest effect in inhibition. The Se-enrichment germination could greatly reduce the content of trypsin inhibitor,  however, it would increase the content of α-amylase inhibitor, phytic acid and polyphenols. Furthermore, prolonged Se-enrichment time could reduce not only the content  of trypsin inhibitor but also the content of phytic acid.


• Bau, H. M., Villaume, C., & Nicolas, J. P. (1997). Effect of Germination on Chemical Composition, Biochemical Constituents and Antinutritional Factors of Soya Bean (Glycine max) Seeds. Journal of the Science of Food and Agriculture, 73(1), 1-9.

• Beiying, C., & Qun, S. (2013). Preliminary analysis of phytic acid extraction and content determination from Setaria italic brans. Science and Technology of Food Industry, 34(9), 202-205.

• E, L. I. (1994). Implications of antinutritional components in soybean food. Critical Food Science and Nutrition, 34(1), 31-67.

• Enechi, O. C., Odo, C. E., & Oburu, C. S. (2014). Concentrations of anti-nutritional factors in raw edible cocoyam (Colocasia esculenta) leaves. Journal of Pharmacy Research, 8(1), 38.

• Khanizadeha, S., Tsaob, R., Rekikaa, D., Yangb, R., Charlesa, M. T., & Rupasinghec, H. P. V. (2008). Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing. Journal of Food Composition and Analysis, 21(5), 396-401.

• Kumar, R., & Sngh, M. (1984). Tannines their adverse role in antinutrition. Journal of Agricultural and Food Chemistry, 32(3), 447-453.

• L, K. M., J, R. J., E, M. J., & A, P. G. (1974). Determination of trypsin inhibitor activity of SOY products: A collaborative analysis of an improved procedure. Cereal Chemistry, 51, 376-382.

• P, G. B., & S, N. C. (2007). Effect of two phytases on the ileal apparent digestibility of minerals and amino acids in ileorectal anastonosed pigs fed on a maize-rapeseed meal diet. Liverstock Science, 109(1-3), 261-263.

• R,Reddy, N. (1982). Phytate in legumes and cereals. Advance in Food Research(28), 20.

• Soetan, K. (2008). Pharmacological and other beneficial effects of antinutritional factors in plants-A review. African Journal of Biotechnology, 7(25), 4713-4721.

• Udensi, E., Ekwu, F., & Isinguzo, J. (2007). Antinutrient factors of vegetable cowpea (Sesquipedalis) seeds during thermal processing. Pakistan Journal of Nutrition, 6(2), 194-197.

• Wu, F. (2013). Effects of germination on main nutrient components, physiological functions and processing properties of brown rice. Jiangnan University.

• Xiaodong, J., Jing, Z., & Gang-gang, G. (2013). Study on the α-amylase Activity of the Chinese Barley Landrace. Journal of Plant Genetic Resources, 14(2).

• Yimei, Z. (2006). Study on the nutrition characteristics, gamma amino acid accumulation and physiological function of the germinated brown rice. Huazhong Agricultural University.

• Zhang, M. (2004). Dynamic changes of flavonoids and proteins in germinating buckwheat seed and its antioxidant activity. China Agricultural University.

• Zhu, H. (2014). Accumulation and distribution of selenium in different parts and macromolecule of Se-enriched Tartary Buckwheat (Fagopyrum tataricum Gaertn.) during germination. International Food Research Journal, 21(3), 991-997.




How to Cite

Wang, Q., & Zhu, H. (2015). Processing Effects on Anti-nutrient Factors of Tartary Buckwheat (<i>Fagopyrum tataricum</i>). Asian Journal of Agriculture and Food Sciences, 3(6). Retrieved from