Biochemical Constituents of Tatary Buckwheat (Fagopyrum esculentum moench) as Influenced by Genotypic Variations

Fourteen buckwheat genotypes were analysed for quality parameters of nutritional significance i.e., protein, fat, ash, crude fibre, methionine, tryptophan, total phenols, and in vitro protein digestibility. The genotype S-B-123 had a good amount of protein, fat and ash content followed by S-B-124 and S-B-121. Shimla-B-1 and Sangla-B-1 were found to contain higher amount of methionine and tryptophan content. Thus, on the basis nutritional characteristics, Choling, Khaldo, Shimla-B-1 and Sangla-B-1 found as the superior varieties. All the genotypes showed significant variation in proximate composition, amino acids, in vitro protein digestibility, total phenols and oxalate content.