Buckwheat (Fagopyrum esculentum) an annual crop, is a pseudo cereal and member of polygonaceae family. Upma is a traditional Indian breakfast dish, cooked as a thick porridge from dry roasted semolina. Buckwheat varieties PRB-1, Nelagiri along with bread wheat variety as control were procured from Agricultural University, Dharwad. The buckwheat varieties were analyzed for nutraceutical content and utilization of buckwheat in upma. Buckwheat groats were cleaned and milled by scientific miller to obtain dehusked grain. Further grains made into semolina to develop buckwheat incorporated Upma. Upma was prepared from semolina with incorporation of buckwheat semolina at 25, 50, 75 and 100 per cent in bread wheat semolina. Buckwheat and bread wheat semolina were roasted. Seasoning was done along with cut vegetables and other ingredients. Two hundred ml of water added 100 gm of upma preparation. Contents were cooked for 8-10 min and 15 trained panel members for sensory parameters evaluated upma. Among the proximate composition Nelageri, variety semolina had highest fat (1.87), protein (18.78) and ash (3.66) g/100 g contents compare to control. Analysis of nutraceutical contents revealed that PRB-1 variety had significantly highest polyphenol (614.19 mg/100 g) and vit-E (54.53 µg/100 g). Total dietary fiber found to be highest in Nelagiri variety (14.44 g %). Sensory scores of upma with 25 per cent buckwheat semolina had significantly higher scores of appearance, color, flavor, taste; texture overall acceptability and acceptability index. Computed nutritive value of highly accepted 25 per cent buckwheat incorporated upma had protein, fat, crude fiber and minerals. This could be new product development from Buckwheat semolina, which contributes health benefits for general health and particular to celiac patients.

Upma, Buckwheat, Nelagiri, Nutraceutical, Sensory scores

Buckwheat semolina had better physical and functional characteristics and are gluten free. They were found to be rich in protein, carbohydrates, energy, micro and macro minerals and nutraceutical compared to bread wheat. The Nelagiri variety had better cooking quality and acceptability. Utilization of buckwheat @ 25 per cent in upma had better sensory scores and nutrient composition. Thus, the utilization of buckwheat can be promoted in different food products. Apart from this, the comparison data of buckwheat varieties with bread wheat is useful in convincing the farmers to produce neutracetically rich and highly acceptable buckwheat among wheat growing farmers.

Latha Rani R., Kulkarni U.N. and Biradar S. (2022). Nutraceutical Rich Buckwheat upma Formulation for Nutrition Security. Biological Forum – An International Journal, 14(3): 1535-1539.