Nutritional composition and antidiabetic potential of fine and coarse flours from common and tartary buckwheat

This study evaluates the nutritional and bioactive properties and the in vitro antidiabetic activity of fine and coarse flours derived from several common and tartary buckwheat ( Fagopyrum esculentum Moench and Fagopyrum tataricum (L.) Gaertn, respectively) varieties. Fine flours were a good source of protein (9.9-13.3 g/100 g), starch (55.9-65.6 g/100 g) and riboflavin (117-172 μg/100 g) and had low phytic acid content (0.1-1.0 g/100g), with high differences among varieties. Tartary buckwheat showed the highest riboflavin content and dipeptidyl-peptidase (DPP-IV) inhibitory activity and stood out for its high protein content. Coarse flours, in general, exhibited lower nutritional value than fine flours. Fine flours from all buckwheat varieties had a moderate glycemic index (45.5-60.7 %) and inhibited DPP-IV, α-glucosidase, and α-amylase activities. The findings of this work evidenced the potential of buckwheat to boost the nutritional content of gluten-free diets offering additional health benefits. • Fine and coarse flours from common and tartary buckwheat varieties were evaluated • The nutritional, bioactive, immunochemical and antidiabetic properties were studied • Fine flours showed higher nutritional value than coarse flours • Fine flours had were able to inhibit DPP-IV, α-amylase and α-glucosidase enzymes • Buckwheat enhance the nutritional quality and health benefits of gluten-free diets