Comparative nutritional evaluation of common buckwheat genotypes with major cereal and pseudocereals crops

A wide variations in moisture, crude protein, fat (ether extract), ash, crude fibre, carbohydrates, methionine, tryptophan, in vitro protein digestibility and oxalate were observed in buckwheat which ranged from 10.2 to 10.9%, 10.1 to 15.2%,1.6 to 2.9%, 1.4 to 2.5, 6.9 to 9.3%, 61.8 to 67.7%, 55.4 to 104.7 mg/g N, 60.9 to 78.2 mg/g N, 65 to 78.8% and 100.3 to 155 mg/100g. Comparative performance of common buckwheat with major cereals and pseudocereals revealed the satisfactory presence of methionine, tryptophan, in vitro protein digestibility, crude fibre, ash, carbohydrates and protein content. Thus, buckwheat can be used for value addition of cereals and pulses.