The effect of grain moisture contents on the roll milling characteristics of Tartary buckwheat cultivar ‘Manten-Kirari’

Abstract

We researched the effect of grain moisture contents on the milling characteristics in Tartary buckwheat cultivar ‘Manten-Kirari’. Grain moisture contents were adjusted from 6 to 22% by adding water. These grains were milled using a laboratory roller mill. Crushed grains were divided into flour, bran and residue by sieving. The rutin contents of flours and brans ranged from 360 to 2,060 mg/100 gDW and from 3,032 to 8,649 mg/100 gDW, respectively. When grain moisture contents were low, flour and bran milling percentages were high. The rutin contents of flours also increased with the bran milling percentage. On the other hand, the rutin contents of bran attained maximum values when grain moisture contents were from 10 to 16%. This indicated that the rutin contents of flour and bran can be controlled by adjusting the grain moisture content before roll milling. Furthermore, this research determined that Tartary buckwheat bran contains extremely high rutin content and thus appears to be a good rutin resource.

Keywords

• bran
• flour
• grain moisture
• manten-kirari
• milling percentage
• rutin
• tartary buckwheat