Development and evaluation of germinated buckwheat (Fagopyrum esculentum Moench) flour incorporated dosa

Abstract

Germinated seeds or sprouts always nutritionally superior to their original seeds with higher levels of sensory properties, nutrients, lower amounts of anti-nutrients and increased protein and starch digestibility. A fermented product along with germinated grain flour makes the product more bioavailable with biochemical modification of primary food matrix brought about by microorganisms and their enzymes. Buckwheat (Fagopyrum esculentum Moench) belongs to polygonaceae family was germinated and fermented for dosa. Dosa was prepared with Germinated Buckwheat Flour (GBWF) at 25, 50 and 75% proportions replacing rice. 25% incorporation of germinated buckwheat flour has high sensory acceptability.