Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses

Round 1

Reviewer 1 Report

Dear Authors,

It is an interesting review but a lot of references are missing. At some points it is really hard to read. Please find my detailed comments in the attached file.

Best regards.

Comments for author File: Comments.pdf

Author Response

See the attached file.

Author Response File: Author Response.docx

Reviewer 2 Report

Thank you for sending me this manuscript to review. Overall, I judge the manuscript an interesting review that summarizes at high extent the current research on the use, chemical composition, processing, etc. of  Tartary buckwheat bran.

Takahiro Noda, et al., describe Tartary buckwheat bran and all its beneficial characteristics, putting emphasis in the polyphenols, flavonoids, vitamins, and metals contents in bran. Authors also highlight a new variety of Tartary buckwheat bran, Manten-Kiari that has a reduced rutinosidase activity.

 

I would like to the author to add more information about the techniques used to determine the flavonoids and phenolic compounds in fine bran.

As suggestion for a better understanding, I would like to see more figures/schemes to illustrate the ideas.

The author would include more information about the new variety Manten-Kiari

 

 

Author Response

See the attached file.

Author Response File: Author Response.docx

Reviewer 3 Report

Very interesting ! Good presentation of study

Author Response

See the attached file.

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

Dear Authors,

The manuscript is in a very good shape! I would like to thank you for your changes. The only thing I would like to comment is that many latin names do not have authorities, order and family. Please add them.

Best regards

Author Response

See the attached file.

Author Response File: Author Response.docx