Effect of buckwheat flour on chemical and functional properties of tarhana

Tarhana was supplemented with buckwheat flour (BWF) to improve its nutritional value and functional properties. Some physical, chemical, functional and sensory properties of tarhanas containing BWF (20%, 40%, 60% 80% and 100%) were determined and compared with the control sample. Fermentation loss of tarhana varied between 9.06% and 23.27%. Ash, protein, fat and cellulose contents of the tarhana increased with high BWF addition levels. The high phytic acid content (1565 mg/100 g) of BWF decreased up to 98.7% proportion during the tarhana process. As the BWF addition level increased, K, Mg and P contents of tarhana increased significantly (p < 0.05). 40% BWF addition increased lysine content significantly (p < 0.05). While nutritional value of tarhana increased with BWF addition, functional and sensory properties decreased over 40% addition level.