Home » Research Communication » Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet

About

The Journal of Innovation for Inclusive Development (JIID) is a Biannual (Semi-Annual), Multidisciplinary, Peer-Reviewed, Open Access Journal published from the Centre for Earth Studies, Indraprastha College for Women, University of Delhi.

Publisher Info

Published by:
Centre for Earth Studies
Indraprastha College for Women
31 Sham Nath Marg
Delhi – 110054, INDIA

Journal Release Reports

Release of Volume 2, Issue 1
Release of Volume 1, Issue 1

JIID Supports

SDGs

Subscribe to JIID:

Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet

Author(s): ,

First and Second Authors’ Affiliation: Department of Botany, Deshbandhu College, University of Delhi.

 

Abstract: Buckwheat is a multifarious pseudocereal with high nutritional benefits including absence of gluten, richness in water soluble fibres, presence of high quality proteins, unsaturated fatty acids and appreciable mineral and vitamin content. Buckwheat has excellent amino acid composition that is complementary to cereal grains. It is very high in lysine, having nearly twice the amount found in wheat and rice. Buckwheat seeds contain various phenols, bioflavonoids including rutin and sugar cyclitols, flavonoids which act as anti-inflammatory, anti-allergic, provide protect against cardiovascular disease and treat Diabetes mellitus. Buckwheat can thus prove to be a promising grain and an important introduction in the future food basket in context of its high nutritional value.

Keywords: kuttu, pseudocereal, buckwheat, staple food.

First received on: 08/08/16.

 

pdf-download   mp3-download

How to Cite:

MLA: 
Bhaduri, Niti P and Meenakshi Prajneshu. “Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet.” Journal of Innovation for Inclusive Development 1.1 (2016): 43-45. 

APA: 
Bhaduri, N.P., & Prajneshu, M. (2016). Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet. Journal of Innovation for Inclusive Development, 1(1), 43-45. 

Chicago: 
Bhaduri, Niti P and Meenakshi Prajneshu. “Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet.” Journal of Innovation for Inclusive Development 1, no. 1 (2016): 43-45. 

Harvard: 
Bhaduri, N., Prajneshu, Meenakshi. 2016. Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet. Journal of Innovation for Inclusive Development, 1(1), pp. 43-45. 

Vancouver: 
Bhaduri NP, Prajneshu M. Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet. Journal of Innovation for Inclusive Development. 2016 Aug 22;1(1):43-45.

Views: 957

Aims & Objectives

JIID has been set up as a platform for researchers from all disciplines conducting innovative research for ensuring inclusive development. [Read more]

J. innov. incl. dev.

Indexing

Google Scholar

Listing

Open Access Statement

Smiley faceThe Journal of Innovation for Inclusive Development (ISSN 2456-4478) allows readers to freely read, download, copy (after giving appropriate credit), distribute, print, search or link to the full texts of its articles and to use them for any lawful purpose.