## 3 Results and Discussion  
### Evaluation of the Quality of Buckwheat and Buckwheat Malt  
The first step in assessing the potential of buckwheat as an unmalted raw material and buckwheat malt in brewing was their analysis. In Table 3, the raw materials, unmalted buckwheat, and unmalted barley, are compared in terms of their quality attributes. It is seen that the moisture content of buckwheat grains (10.63%) is lower than the moisture content of barley grains (11%). This is a small difference and may be due to transport and storage conditions. The content of foreign matter is double in buckwheat compared to barley, which can be explained by the fact that the buckwheat came from a small producer who did not have the equipment to clean it, but this does not mean that if controlled quality buckwheat from a large producer is used, the losses will be of this magnitude. The starch content is higher in buckwheat (67%) compared to barley (62%), which will contribute to obtaining a malt with a higher extract content. In the specialized literature, the content of starch varies between 62-91%; and the content in starch for barley varies between 52.10-69.08%. The low used buckwheat content of starch can be explained by the fact that the starch content is influenced by variety, production area, and crop year [13; 14; 16]. Correlated \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Characteristics**} & \multicolumn{2}{c}{**Values Obtained for:**} \\ \cline{2-3}  & **Barley** & **Buckwheat** \\ \hline Moisture, \% & 11.00 \(\pm\) 0.20 & 10.63 \(\pm\) 0.15 \\ \hline Protein content, \%/d.w. & 10.80 \(\pm\) 0.26 & 11.30 \(\pm\) 0.17 \\ \hline Starch content, \%/d.w. & 62.00 \(\pm\) 2.00 & 67.00 \(\pm\) 1.00 \\ \hline \hline \end{tabular} Results represent mean values \(\pm\) standard deviation (SD), \(n=3\).  
\end{table} 
Table 3: Results of the physico-chemical evaluation of the unmalted barley and buckwheat samples used in the experiments. with the high content of starch, the two raw materials have a lower content of protein substances, namely barley 10.8%, and buckwheat 11.3%, which will be beneficial to the malting process. The results obtained for buckwheat are consistent with those of the studies conducted by [PERSON] (2016), [PERSON] et al. (2020), and [PERSON] et al. (2021) [54; 55; 56]. Table 4 summarizes the quality characteristics of buckwheat malt and barley malt used in the study. A traditional malt analysis can be subdivided into five key groups: starch conversion, carbohydrate conversion, extract content, color, and enzyme potential. Malt analysis guides the brewer in many ways by advising them on how to adjust the mashing or grinding conditions in order to prevent challenges in the technological process [57]. The obtained buckwheat malt presents comparative values with barley malt in terms of moisture and pH of the word, with lower values being recorded for the content in the extract and the Kolbach Index. Given that the durations of saccharification and filtration were substantially longer than they were in the case of barley malt, it was suggested that enzyme preparations be used in the experiments in order to shorten these durations. [PERSON] et al. (2005) explained that due to the botanical differences between barley and buckwheat, enzyme production and, therefore, the malting process would differ, and the finished malt product would have some different physicochemical characteristics [20]. It is well known that barley is a monoctyddenous plant, and buckwheat is a dictydelorous plant. The levels of amylolytic activity and, therefore, the yield in the extract is low compared to barley malt, but the brewing process can be optimized by adding commercial enzyme preparations [19; 54]. For example, [PERSON] et al. (2006) showed that the addition of commercial enzyme preparations improved the filtration process and the quality of buckwheat beer by increasing extract content, yield, and total fermentable extract [58].