Canadian buckwheat: A unique, useful and under-utilized crop
Bibliographic record
Abstract
Izydorczyk, M. S., McMillan, T., Bazin, S., Kletke, J., Dushnicky, L. and Dexter, J. 2014. Canadian buckwheat: A unique, useful and under-utilized crop. Can. J. Plant Sci. 94: 509–524. Buckwheat is a broad-leafed herbaceous annual plant, belonging to the genus Fagopyrum of the family Polygonaceae, the “smartweed” family, also called the buckwheat, rhubarb, or sorrel family. Although not a cereal, buckwheat on the whole resembles cereal grains; it is handled and processed like other cereals and officially listed among the 20 grains inspected and graded by the Canadian Grain Commission. In addition to starch (65–75% dwb) and proteins (13–14% dwb), buckwheat is a source of flavonoids (with rutin being the most distinctive), a group of polyphenolic compounds with a potential to inhibit lipoprotein oxidation and to reduce risk of cardiovascular diseases, and fagopyritols, another group of unique bioactive compounds first identified in buckwheat and associated with reduction of symptoms on non-insulin-dependent diabetes. Buckwheat proteins do not contain gluten, and buckwheat is regarded as an excellent alternative source of protein for individuals with celiac disease. Buckwheat is a particularly good dietary source of Zn, Cu, Mn and Mg. Buckwheat starch and dietary fibre constituents exhibit some distinctive physicochemical and functional properties. Despite the availability of several high-yielding, high-quality Canadian buckwheat cultivars and the well-established production of buckwheat on the Canadian prairies, buckwheat is found in relatively few food products manufactured in North America, and Canada remains largely an exporter of buckwheat rather than its processor. Buckwheat can be roller milled into various types of flours with variable composition and properties. Buckwheat milling fractions can be relatively easily incorporated in a variety of food products to improve their nutritional qualities and potential health benefits, but much more attention should be paid to the development and improvement of modern food processing techniques to improve the palatability and acceptability of buckwheat products.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.001 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.002 | 0.003 |
| Science and technology studies | 0.003 | 0.001 |
| Scholarly communication | 0.001 | 0.001 |
| Open science | 0.001 | 0.001 |
| Research integrity | 0.000 | 0.001 |
| Insufficient payload (model declined to judge) | 0.007 | 0.001 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".