Effects of Different Treatment Environments on Compositional Changes in Buckwheat (Fagopyrum esculentum Moench) when Exposed to Cold Water

Abstract

Cold water exposure is a traditional method of processing buckwheat grains by soaking them in running river water during the harsh winter season. The method varies depending on the production site. This study aimed to clarify the variations in the composition of buckwheat grains under different soaking conditions. The results showed that free sugars and proteins remained in the grains, whereas condensed tannins leached out. Additionally, the amount of leached tannins was proportional to the soaking duration. The amount of free amino acids in the grains increased substantially after prolonged soaking and shade drying in the shade, with even greater increases observed at lower temperatures. The decrease in condensed tannins and the increase in free amino acids may affect noodle quality.