GERMINATED BUCKWHEAT (Fagopyrum esculentum): TECHNOLOGICAL AND NUTRITIONAL ADVANCES FOR THE DIVERSIFICATION OF USE IN HUMAN FOOD

• Grant number: 24/23085-6
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: June 01, 2025
• End date: May 31, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Maria Teresa Pedrosa Silva Clerici
• Grantee: Maria Eugenia Araujo Silva Oliveira
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Brazil stands out globally for its food production, primarily due to the agricultural expansion in the Cerrado biome. Buckwheat is a pseudocereal adapted to various regions, as it is resistant to drought, heat, and cold. Nutritionally, it is gluten-free and a source of bioactive compounds; however, its husk needs to be removed due to the presence of antinutrients. The initial germination process can facilitate husk removal, improve the digestibility of macromolecules, and enhance the bioaccessibility of bioactive compounds. The goal of this proposal is to use germination and 3D printing as tools for the production of gluten-free products from buckwheat, evaluating the physical properties and the in vitro digestion of proteins and carbohydrates. Buckwheat seeds (Fagopyrum esculentum) will be germinated, dried to a moisture content below 15%, and ground to obtain flour with particles up to 250 microns, which will be assessed for use as a single ingredient in the 3D printing process. The physical characteristics will be evaluated (viscosity, enthalpy, color, and crystallinity), and the bioactive compounds (soluble and insoluble) will be extracted from the samples, digested, and characterized in terms of their antioxidant capacity, antidiabetic activity, and protein profile. Based on the data obtained, it will be possible to elucidate the impact of different processing methods on the bioaccessibility of bioactive compounds and the digestibility of proteins and carbohydrates in products derived from buckwheat. The aim is to contribute to the valorization of buckwheat as an ingredient in the gluten-free market by revealing its bioactive profile, with both technological and nutritional functionalities.