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. 2023 May 18;12(10):2047. doi: 10.3390/foods12102047

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© 2023 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Starch content (A), glucose content (B), damaged starch content (C), and endogenous α-amylase activity (D) in unsprouted buckwheat (BW-0), and sprouted buckwheat (48 h, BW-48; 72 h, BW-72). Data are expressed as mg/g dw (A–C) and U/g dw (D) and are mean ± SD of two different extractions and at least duplicate assays on each extract. Statistical analysis was by one-way ANOVA (always: p < 0.05) with Tukey’s post hoc test (different letters in the same panel indicate significant differences).

Starch content (A), glucose content (B), damaged starch content (C), and endogenous α-amylase activity (D) in unsprouted buckwheat (BW-0), and sprouted buckwheat (48 h, BW-48; 72 h, BW-72). Data are expressed as mg/g dw (A–C) and U/g dw (D) and are mean ± SD of two different extractions and at least duplicate assays on each extract. Statistical analysis was by one-way ANOVA (always: p < 0.05) with Tukey’s post hoc test (different letters in the same panel indicate significant differences).