## 3 Results and Discussions
### Flows Characterization
#### 3.1.3 Total Flavonoid Content of Flours  
The increased interest for the use of buckwheat and sprouts in food industry is also due to their flavonoid content, which are important compounds with an antioxidant role.  
The total flavonoid of sprouted buckwheat flour was 659.92 mg QE/100 g f.w. Other studies reported values of 1500 mg/100 g f.w. [51] or values in the range of 100-1250 mg/100 g f.w. [52]. The differences between values could be explained by the buckwheat varieties but also by time and germination condition. An important germination condition could be the absence or presence of light and also its type (e.g., blue, red, fluorescent).  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Glucose** & **Sucrose** & **Maltose** & **Fructose** \\  & [\%] & **[\%]** & **[\%]** & **[\%]** \\ \hline RT (min) & 11.20 & 17.80 & 22.70 & 9.10 \\ \hline
**WF** & 0.07 \(\pm\) 0.01 a & 0.21 \(\pm\) 0.02 a & 0.07 \(\pm\) 0.02 d & 0.05 \(\pm\) 0.01 a \\
**BW** & 0.03 \(\pm\) 0.01 a & 0.74 \(\pm\) 0.05 d & 0.11 \(\pm\) 0.10 f & 0.20 \(\pm\) 0.05 a \\
**10 BW** & 0.08 \(\pm\) 0.02 a & 0.26 \(\pm\) 0.01 a & 0.07 \(\pm\) 0.01 d & 0.07 \(\pm\) 0.01 a \\
**20 BW** & 0.08 \(\pm\) 0.02 a & 0.30 \(\pm\) 0.01 b & 0.07 \(\pm\) 0.01 d & 0.08 \(\pm\) 0.01 a \\
**30 BW** & 0.07 \(\pm\) 0.01 a & 0.35 \(\pm\) 0.02 c & 0.08 \(\pm\) 0.01 e & 0.09 \(\pm\) 0.02 a \\
**SF** & 4.80 \(\pm\) 0.12 d & 0.27 \(\pm\) 0.05 a & 0.02 \(\pm\) 0.01 a & 2.50 \(\pm\) 0.10 c \\
**105F** & 0.94 \(\pm\) 0.08 b & 0.21 \(\pm\) 0.08 a & 0.06 \(\pm\) 0.01 c & 0.21 \(\pm\) 0.01 a \\
**20 SF** & 2.00 \(\pm\) 0.10 c & 0.21 \(\pm\) 0.05 a & 0.06 \(\pm\) 0.01 c & 0.40 \(\pm\) 0.05 a \\
**30 SF** & 2.61 \(\pm\) 0.09 c & 0.23 \(\pm\) 0.04 a & 0.05 \(\pm\) 0.01 b & 0.63 \(\pm\) 0.05 b \\ \hline \hline \end{tabular} RT = retention time; WF: wheat flour; BW flour: buckwheat flour; 10 BW, 20 BW, 30 BW: composite flour with 10%, 20%, 30% buckwheat flour addition; SF flour-sprouted buckwheat flour, 10 SF, 20 SF, 30 SF: composite flour with 10%, 20%, 30% sprouted buckwheat flour. Different lowercase letters within a column indicate significant differences between the means of the same parameter analyzed at \(p<0.05\) and (n = 3) according to [PERSON]’s multiple range test.  
\end{table}
Table 4: Free sugars content of flour samples.  
As illustrated in Table 3 buckwheat flour has a lower amount of flavonoids \(-\)275.58 mg QE/100 g compared with SF flour, which reached a value of 659.92 mg QE/100 g. The total flavonoids content of buckwheat flour was reported by the literature in a range of 67-225 mg/100 g by [PERSON] et al. [47], meanwhile, [PERSON] et al., [53] reported a value of 400 mg/100 g for buckwheat flour. The differences between the results could be explained by the buckwheat varieties and the cultivating conditions [PERSON] et al. [47] such as the fertilizer soil treatments with _Azospirillum_ and _Azobacter_[54].  
As it was expected, the content of total flavonoids in wheat flour extract was the lowest: 10.10 mg QE/100 g compared to sprouted buckwheat and buckwheat floors, respectively.  
Partial substitution of wheat flour resulted on a significant increase of total flavonoids amount in composite flours; 10 BW, 20 BW and 30 BW reached values of 38.71 mg QE/100 g, 67.30 mg QE/100 g and 99.96 mg QE/100 g, respectively. Furthermore, 10 SF, 20 SF and 30 SF samples had even higher values: 72.71 mg QE/100 g, 140.73 mg QE/100 g and 211.73 mg QE/100 g.