Starch and protein analysis in buckwheat (Fagopyrum esculentum Moench) sprouts enriched with probiotic yeast

The study aimed to investigate the effect of modification of Fagopyrum esculentum Moench sprouts by probiotic yeast strain on their nutritional value related to protein and starch. For this purpose, an attempt was also made to 1) evaluate the digestibility of protein and starch and 2) examine anti-nutritional factors that may affect the digestibility of the indicated macronutrients. Probiotic-rich sprouts were characterized by the highest content of total protein, free amino acids and peptides, resistant starch, and total free sugars. In addition, the amino acid profile of buckwheat sprouts changed compared to seeds. Modified buckwheat sprouts were characterized by a higher content of sulfur amino acids compared to seeds and control sprouts. The highest methionine content was found in sprouts rich in probiotics, 4.65 +/- 0.29 mg/g 16gN. The results show also that the modification reduced protein and starch digestibility by 7.4% and 4.2%, respectively, compared to the seed. The digestibility may have been influenced by anti-nutritional compounds contained in the raw material, i.e. condensed tannins, phenols and alpha-amylase inhibitor. The presented research gives a new direction for the use of the raw material of buck-wheat sprouts.

Automated summary

This study investigated the effects of probiotic yeast modification on the nutritional value of Fagopyrum esculentum Moench sprouts in relation to protein and starch. The sprouts modified with probiotics showed higher levels of protein, free amino acids, peptides, resistant starch, and total free sugars compared to unmodified sprouts and seeds. Additionally, the amino acid profile of the sprouts changed after modification. The modification also reduced the digestibility of protein and starch compared to the seed, possibly due to the presence of anti-nutritional compounds in the raw material.