Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours

LSF caused a slight, specific LAB-dependent increase in TPC and a decrease in rutin content. Fermented raw buckwheat flours contained higher amounts of rutin and TPC with one exception when the highest increase in TPC was noted in roasted flour fermented by fungi. A LAB-dependent difference in the antioxidant capacity of buckwheat flours was noted while the inhibitory activity of fermented flours against AGEs formation was generally reduced. It can be concluded that LSF with selected LAB and fungi may improve the antioxidant and functional properties of buckwheat flours.