EnglishHindiCzechFinnish



Quick Enquiry

    Reload Image

   


Contact Us

Mobile : +91-9977168000

Call Us : 08042755203

M/s Singhal Trading Company

Buckwheat Flour


Buckwheat Flour

Buckwheat Flour is of huge demand at the time of Hindu fasting days because it is not counted amongst cereals. Buckwheat Flour is used for making different food items like kuttu ki puri and kuttu pakoras which are delicious and also healthy to eat. With high medicinal value, Buckwheat Flour is also demanded in the Pharmaceutical Industry. We make available hygienically processed and with minimal moisture content Buckwheat Flour in proper packaging.

Medicinal Uses
  • Buckwheat contains a glucoside named rutin, a medicinal chemical that strengthens capillary walls, reducing hemorrhaging in people with high blood pressure and increasing microcirculation in people with chronic venous insufficiency.
  • Buckwheat contains D-chiro-inositol, a component of the secondary messenger pathway for insulin signal transduction found to be deficient in Type II diabetes and polycystic ovary syndrome.
  • It is being studied for use in treating Type II diabetes Research on D-chiro-inositol and PCOS has shown promising results
  • A buckwheat protein has been found to bind cholesterol tightly
  • It is being studied for reducing plasma cholesterol in people with hyperlipidemia
  • It is rich in dietary fiber and one of the laxative foods


Compositiions

Starch 71-78% in groats 70-91% in different types of flour Starch is 25% amylose and 75% amylopectin. Depending on hydrothermal treatment, buckwheat groats contain 7-37% of resistant starch.
Proteins Crude protein is 18%, with biological values above 90%. This can be explained by a high concentration of all essential amino acids, especially lysine, threonine, tryptophan, and the sulphur-containing amino acids.
Minerals Rich in iron (60-100 ppm), zinc (20-30 ppm) and selenium (20-50 ppb)
Antioxidants 10-200 ppm of rutin and 0.1-2% of tannins
Aromatic compounds Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat aroma.2,5-dimethyl-4-hydroxy-3(2H)-furanone, (E,E)-2,4-decadienal, phenylacetaldehyde, 2-methoxy-4-vinylphenol, (E)-2-nonenal, decanal and hexanal also contribute to its aroma. They all have odour activity value more than 50, but the aroma of these substances in an isolated state does not resemble buckwheat.