Development and utilization of buckwheat sprouts in Korea

Authors

  • Min Ook Park Department of Agro-Industry, Kangwon National University, Chuncheon, 24341, Korea
  • Hi Jin Kim Korea Buckwheat Research Institute, Chuncheon, 24261, Korea
  • Ik Young Choi Department of Agro-Industry, Kangwon National University, Chuncheon, 24341, Korea
  • Cheol Ho Park Korea Buckwheat Research Institute, Chuncheon, 24261, Korea

DOI:

https://doi.org/10.3986/fag0025

Keywords:

Common buckwheat, buckwheat sprouts, sprout dishes

Abstract

History and dishes of buckwheat sprouts in Korea were reviewed from both industrial factory production andnon-industrial home cultivation. Industrialization of buckwheat sprouts was generally unsatisfactory because of limited demand in the market. Home-growing of buckwheat sprouts is recommended for individual health promotion. Research on buckwheat sprouts is being multifariously conducted such as component analysis, biological activity, application for food processing, creative culinary etc. Exploring and wide-spreading the protective effects of buckwheat sprouts on chronic disease are needed for the progress of buckwheat industry as well as the expansion of commercialized buckwheat sprout products.

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Published

2022-04-19

Issue

Vol. 39 No. 1 (2022)

Section

Articles