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Buckwheat Production and Value-Added Processing: A Review of Potential Western Washington Cropping and Food System Applications

Author

Listed:
  • Rachel Breslauer

    (Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA
    These authors contributed equally to this work.)

  • Elizabeth Nalbandian

    (School of Food Science, Washington State University, Pullman, WA 99164, USA
    These authors contributed equally to this work.)

  • Tayler Reinman

    (Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA
    These authors contributed equally to this work.)

  • Mahvash Rezaey

    (School of Food Science, Washington State University, Pullman, WA 99164, USA
    These authors contributed equally to this work.)

  • Girish M. Ganjyal

    (School of Food Science, Washington State University, Pullman, WA 99164, USA)

  • Kevin M. Murphy

    (Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA)

Abstract

Increasing cropping system diversity can promote agricultural sustainability; however, identifying suitable alternative crops for regional growing conditions, supply chains, and markets is challenging. This review considers the potential for buckwheat production and consumption in western Washington (WWA). Buckwheat production is modest in WWA but is promising as a weed suppressive summer crop in organic systems and a short-season alternative to cereal grains. Key challenges for production in the region include flood sensitivity and sensitivity to heat at seed set, which should be breeding targets in WWA. Other production challenges include access to suitable production, storage, and transportation equipment. Regarding end-use qualities, buckwheat is composed of ash (1.1–3.1%), moisture (7.6–11.7%), crude fat (0.9–5.4%), crude fiber (0.8–10.6%), protein (6.8–17.9%), and starch (65.6–76.8%). Information about buckwheat fraction (starch and protein) functionality is limited. Buckwheat has been tested in an array of products, including pasta, noodles, cakes, cookies, bread, and beer. To enhance the quality of buckwheat food products, various enzymes and activation ingredients including transglutaminase, xanthan gum, and calcium hydroxide have been explored. Simultaneously addressing these research gaps for food products and crop production systems will be critical to successfully investing in and developing a regional supply chain in WWA.

Suggested Citation

  • Rachel Breslauer & Elizabeth Nalbandian & Tayler Reinman & Mahvash Rezaey & Girish M. Ganjyal & Kevin M. Murphy, 2023. "Buckwheat Production and Value-Added Processing: A Review of Potential Western Washington Cropping and Food System Applications," Sustainability, MDPI, vol. 15(20), pages 1-28, October.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:20:p:14758-:d:1257714
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    References listed on IDEAS

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