Vol. 9, Special Issue 10, Part T (2025)

Buckwheat (Fagopyrum esculentum), an annual crop belonging to the Polygonaceae family, stands out as a pseudo-cereal with unique properties. Its gluten-free nature and distinct amino acid composition grant it special biological attributes. Notably, when comparing the roasted buckwheat-based health mix with the control, significant differences (p<0.01) were observed in various aspects, including volume and colour values such as L* and b*. These values ranged from 12.17 to 13.33 and 41.87 to 59.33 and 14.58 to 16.47, respectively. Additionally, the volume of the roasted buckwheat-based health mix surpassed that of the control, registering at 13.33 compared to 12.17. Bulk density measurements (in g/ml) including tapped and loose, were slightly lower (0.91 and 0.81) in comparison to the control (0.93 and 0.82). Furthermore, noteworthy distinctions were noted between the control and RBWBHM (Roasted Buckwheat-Based Health Mix) in parameters such as Water Absorption Capacity (WAC), final gelation temperature and gelation time, which ranged from 2.14 to 3.37 (g/g), 94.03 to 95.03 °C and 723.37 to 750.44 seconds respectively. The overall acceptability score favoured the control (8.87) over the roasted buckwheat-based health mix, which received a score of 7.13.