S. Suchiritha Devi

Effect of Germination on Nutritional Composition of Common Buckwheat (Fagopyrum esculentum Moench)

K. Shreeja, S. Suchiritha Devi, W. Jessie Suneetha & B. Neeraja Prabhakar · International Research Journal of Pure and Applied Chemistry · 2021

There is a growth trend in buckwheat consumption, as it has high nutritional value. Buckwheat is the main form consumed, although the consumption of buckwheat sprouts is increasingly popular in the world. Buckwheat grains were germinated at 30°C for 48 hours with 12 hours of soak...