Analysis of Antioxidant and Rutin Content in Buckwheat Flour Bread by Machine Learning Approach

  • Nafees Akhter Farooqui, Amit Kumar Mishra, Ritika


Buckwheat is a highly productive plant. Very long and continuous cultivation, especially in Asia and Eastern Europe, indicates sustainable agronomic potential. Buckwheat Fagopyrum esculentum is also known as kuttu ka atta. Buckwheat is a pseudocereal that belongs to the polygonaceous family. Buckwheat has beneficial nutraceutical properties and can play a major role in the prevention of celiac diseases. Health benefits, attributed to buckwheat include antihypertensive, antihyperlipidemic, antidiabetic, anticancer, anti-inflammatory properties. Buckwheat farming is popular in East Asia, yet the plant has few medicinal or dietary uses. The vegetative pieces, particularly the leaves and flowers, are among the bioactive compound's best-known sources. Buckwheat flour's physicochemical and functional properties are studied, and we prepared bread samples with the integration of buckwheat flour in a mixture of 30, 50,70,100 percent with refined wheat flour to access bread consistency and acceptability. The water absorption capacity of buckwheat flour was lower than refined wheat flour, while the oil absorption ability of buckwheat was higher than that of refined wheat flour. From proximate analysis, the content of moisture, ash, carbohydrate, fat, protein, energy, crude, fiber, iron, magnesium was recorded as 11.59% ,1.85%,70.85%, 5.31%,10.43%,372.91%,5.23%,1.85% and 162.5% respectively. In this paper randomly select the bread of samples to analyze the antioxidant and rutin content of buckwheat by using the hybrid method of principal component analysis That analyzes the antioxidant and rutin content in buckwheat bread after preprocessing. The results showed that the bread prepared with 30 % wheat flour & 70% buckwheat flour was most acceptable as a standard recipe. The buckwheat antioxidant content is higher than the wheat bread, the PCA method of the buckwheat antioxidant content analysis is feasible than the rutin content. It is not ideal, needs to be further study.

How to Cite
Nafees Akhter Farooqui, Amit Kumar Mishra, Ritika. (2021). Analysis of Antioxidant and Rutin Content in Buckwheat Flour Bread by Machine Learning Approach. Design Engineering, 17188 - 17201. Retrieved from