Abstract
The present research was carried out to explore the nutritional and bioactive profile of two buckwheat cultivars (common buckwheat and tartary buckwheat) with special reference to amino acid profile. Briefly, after milling of buckwheat cultivars, composite flour (100:0, 90:10, 80:20, and 70:30) was developed. Furthermore, cookies of composite flour were prepared and the results were compared with control sample in terms of different attributes. The buckwheat enriched cookies showed that lysine, alanine, isoleucine, glutamic acid, glycine content, cysteine, and leucine content were 3.74 to 4.9, 0.56 to 1.2, 0.19 to 1.3, 1.45 to 2.9, 0.78 to 1.6, 0.5 to 1.4, 0.78 to 1.6 g/100 g, respectively, in To, T-1, T-2, and T-3. Conclusively, Buckwheat holds essential amino acids like lysine, alanine, and glutamic acid. Cookies made with composite flour 80:20 ratio (T-2) has a great source of proximate as well as amino acid profile and showed a great sensorial score. Practical applications Buckwheat has good nutritional potential. Amino acid profile of buckwheat is promising for product development. Buckwheat cultivars (common buckwheat and tartary buckwheat) is comparatively better for the development of cookies and sensory characteristics. Baking industry can utilize the buckwheat flour for the development of functional foods