Page 76 - Book of Abstracts

5 International Scientific Online Conference DOI: https://doi.org/10.15414/2021.9788055224015

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A NEW ARTIFICIAL BUCKWHEAT SPECIES FAGOPYRUM HYBRIDUM AS A SOURCE OF THE
RAW MATERIAL FOR WHOLE-GRAIN FLOUR PRODUCTION
Elena Klimova , Ivan Fesenko
2
1
1 Orel State University named after I.S. Turgenev, Orel, Russian Federation; E-mail.: kl.e.v@yandex.ru
2 Federal Scientific Center of Grain Legumes and Groats Crops, Orel, Russian Federation
Fagopyrum hybridum, a new artificial buckwheat species, was resulted from a long-term
experiment including interspecific cross F. tataricum (4x) × F. giganteum followed re-sowing of
the hybrid lineages and selection of the samples most suitable for agriculture. Accession of the
species gave 2.8 t/ha on experimental plots. Therefore, it can be considered as a possible
cultivated species. An objective of this work was to evaluate the grain of F. hybridum as a raw
material for the production of whole-grain flour.
We used a lineage of F. hybridum which shown maximal yield ability in variety testing. For
comparison, it was taken the grain of common buckwheat, F. esculentum, a buckwheat species
widely cultivated in Russia, and one of F. tataricum (an accession k-108 producing grain
morphologically similar with one of F. hybridum). The samples of grain were milled and the
milling fragments were analyzed using a microscope. Also, both the thousand-grain weight and
share of the hull were evaluated.
Grain characteristics of F. hybridum are typical for tetraploid tartary buckwheat which
was one of the parental forms in the interspecific cross that resulted in F. hybridum, with several
differences. So, thousand grains weight of the new species is up to 40 g versus up to 25 g typical
for tetraploid F. tataricum; share of the hull in the grain is about 30 % for F. hybridum and up
to 35 % for tetraploid F. tataricum, despite the hull of F. hybridum seed is thicker compared to
one of tetraploid F. tataricum. Production of whole-grain flour requires some peculiarities of
the grain, including specific features of shell which must be fragmented into fragments that are
not harmful to consumers. We compared the hull fragments of F. tataricum, F. esculentum and
F. hybridum. Fragments of F. esculentum husk grinding had sharp edges, often with acute angles.
In addition, a significant number of large hull fragments were observed. Fragments of F.
hybridum hull milling were smaller and did not have acute angles. It appears to be related to
the structure of the hull. It can be assumed that the hull structure of F. hybridum is looser, which
contributes to better results of grinding the whole grain.
So, due to some peculiarities of the hull structure resulting in optimal characteristics of
its milling fragments the grain of F. hybridum looks like the best raw material for the production
of whole-grain buckwheat flour.
Keywords: Fagopyrum hybridum, whole-grain flour, buckwheat.

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5 International Scientific Conference Agrobiodiversity for Improving the Nutrition, Health, Quality of Life and |75
Spiritual Human Development
November 3 2021
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