CHEMICAL, NUTRITIONAL AND TECHNOLOGICAL CHARACTERISTICS OF BUCKWHEAT AND NON-PROLAMINE BUCKWHEAT FLOURS IN COMPARISON OF WHEAT-FLOUR

Chemical, nutritional, and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison to wheat for celiac p atients use have been studied. The results suggested the following con clusions: the 56.5% extraction value for flour obtention is considered good; the buckwheat flour presents methionine and cystine as first li miting amino acids followed by threonine as the second limiting amino acid; the buckwheat flour presents higher content of lysine amino acid s than the wheat flour; the buckwheat flour is superior to the wheat f lour regarding iron, copper, and magnesium minerals; the buckwheat flo ur does not present haemagglutinin activity and the tannin content is negligible. Rheological assays indicate that the buckwheat flour does not contain gluten.