The aim of this investigation was to examine the influence of extrusion on dietary fiber profile and the contentof bioactive compounds, rutin and quercetin in young sprout, whole seed, and matured stem of Tartary buckwheat.WSI(water soluble index) is increased by a function of both screw profile and process temperature, compared to control indifferent parts of Buckwheat. Also, WSI of ME is increased more than 5.2 times in grain, compared to that of control. Theeffect of precooking by extrusion on the dietary fiber profile of buckwheat flour was evaluated. Precooking by extrusion sig-nificantly increased SDF in flour, although in most cases extrusion decrease in TDF a little. The thermo-mechanical treat-ment undergone by the buckwheat flour during extrusion led to redistribute part IDF fraction to SDF, leading to an increasein the latter. The content of rutin was increased about two fold in extruded flour of sprout, compared to in control. Thisincrease maybe why these compounds are released from cell wall by high shear processing under high temperature.

• Dong Eun Kim(Department of Herbal Medicine Resources, Kangwon National Universtiy) | 김동은
• Soon Yeol Hong(Department of Herbal Medicine Resources, Kangwon National Universtiy) | 홍순열
• Wie Soo Kang(Division of Bio-resources Technology, Kangwon National University) | 강위수
• Chang Yeon Yu(Division of Biotechnology, Kangwon National University) | 유창연
• Beom Goo Lee(Korea Energy Technology) | 이범구
• Ill Min Chung(Department of Applied Life Science, Collage of Life and Enviromental Science, Konkuk University) | 정일민
• Jung Dae Lim(Department of Applied Life Science, Collage of Life and Enviromental Science, Konkuk University) | 임정대 Corresponding author