Development and storage stability of buckwheat chips using response surface methodology (RSM)

A Recent Advance on Phytochemicals, Nutraceutical and Pharmacological Activities of Buckwheat

Buckwheat, a member of the Fagopyrum genus in the Polygonaceae family, is an ancient pseudocereal with noteworthy nutraceutical properties that have been relatively less explored. This crop holds great promise for the future due to its gluten-free protein, wellbalanced amino acid profile, and the presence of bioactive flavonoids that promote good health. With its gluten-free nature and a combination of beneficial nutritional components, buckwheat shows significant potential for a variety of health benefits. The objective of the present review aims to explore various nutritional and pharmacological properties of buckwheat. With the help of various search engines such as, Pubmed, Google and Semantic Scholar, research and review papers were carefully investigated and summarized in a comprehensive review. A fascinating spectrum of nutritional and pharmacological activities of common buckwheat and Tartary buckwheat were explored such as antidiabetic, anti-inflammatory, neurological disorders, antiobesity, anticancer, cardiovascular agents and many more. This review provides a concise overview of the current understanding of the chemical composition of both common buckwheat and Tartary buckwheat and the captivating spectrum of pharmacological activity and also underscoring their immense potential for future advancements.

Optimization of instant foxtail millet based khichdi by using response surface methodology and evaluation of its shelf stability

Instant foods are a great convenience in today's fast moving world, aiding to reduce the time spent on the cooking process, along with the added advantage of long shelf life and ease to carry. Ingredient composition was finalized by optimizing the design variables (instantised foxtail millet, instantised green gram dal and oat flakes) using Central Composite Rotatable Design besides suitable fat and spices for the development of instant foxtail millet khichdi. Over all acceptability and water holding capacity were considered as the responses for the experimental design. The developed quick cooking (jiffy) product possessed calorific value of 525.11 kcal/100 g with good rehydration/ reconstitution properties within 4 min. Shelf stability of the khichdi packed in polypropylene (75µ) and metallised polyester (90µ) pouches was evaluated in terms of chemical, microbiological and sensorial changes. The product was found to be shelf stable for 6 months of storage in metallised polyester.