Y. Yamashita’s scientific contributions

The nutritional characteristic of seven essential minerals , i.e., zinc, copper, manganese , calcium, magnesium, potas­ sium and phosphorus, in buckwheat flour was studied for seven different cultivars. The composition ofthe seven min­ erals in buckwheat flour was analyzed, and the release of the minerals in a soluble form after in vitro enzymatic diges­ tion of the buckwheat flours was analyzed. There was a variation in the mineral composition among the buckwheat flours examined. The present study has shown the great part of the zinc, copper and potassium is released in a soluble form from the buckwheat flour by enzymatic digestion. Nutritional implications for the present findings are discussed.