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This webpage archives the first four editions (published between August 2016 and February 2018) of the Journal of Innovation for Inclusive Development (eISSN 2456-4478).

The Journal of Innovation for Inclusive Development (JIID) has been released as a Biannual (Semi-Annual), Multidisciplinary, Peer-Reviewed, Open Access Journal.

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Published from (Aug 2016-Feb 2018):
Centre for Earth Studies
Indraprastha College for Women
31 Sham Nath Marg
Delhi – 110054, INDIA

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Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet

First and Second Authors’ Affiliation: Department of Botany, Deshbandhu College, University of Delhi.

 

Abstract: Buckwheat is a multifarious pseudocereal with high nutritional benefits including absence of gluten, richness in water soluble fibres, presence of high quality proteins, unsaturated fatty acids and appreciable mineral and vitamin content. Buckwheat has excellent amino acid composition that is complementary to cereal grains. It is very high in lysine, having nearly twice the amount found in wheat and rice. Buckwheat seeds contain various phenols, bioflavonoids including rutin and sugar cyclitols, flavonoids which act as anti-inflammatory, anti-allergic, provide protect against cardiovascular disease and treat Diabetes mellitus. Buckwheat can thus prove to be a promising grain and an important introduction in the future food basket in context of its high nutritional value.

Keywords: kuttu, pseudocereal, buckwheat, staple food.

First received on: 08/08/16.

 

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How to Cite:

MLA: 
Bhaduri, Niti P and Meenakshi Prajneshu. “Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet.” Journal of Innovation for Inclusive Development 1.1 (2016): 43-45. 

APA: 
Bhaduri, N.P., & Prajneshu, M. (2016). Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet. Journal of Innovation for Inclusive Development, 1(1), 43-45. 

Chicago: 
Bhaduri, Niti P and Meenakshi Prajneshu. “Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet.” Journal of Innovation for Inclusive Development 1, no. 1 (2016): 43-45. 

Harvard: 
Bhaduri, N., Prajneshu, Meenakshi. 2016. Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet. Journal of Innovation for Inclusive Development, 1(1), pp. 43-45. 

Vancouver: 
Bhaduri NP, Prajneshu M. Kuttu (Buckwheat): A Promising Staple Food Grain for Our Diet. Journal of Innovation for Inclusive Development. 2016 Aug 22;1(1):43-45.

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