Buckwheat Flour: A Friend or Foe?
By Dr Brij Mohan Sharma
SPECS (Society of Pollution and Environmental Conservation Scientists) collected 20 samples of buckwheat flour from different markets on 28 and 29 March 2025. Out of these, 8 samples contained fungus, 3 samples contained excessive amounts of sodium benzoate, and 7 samples contained excessive amounts of calcium propionate. Only 2 samples were found to be pure.
The shelf life of buckwheat flour is no more than two months. It is essential for both the general public and specialists to have complete knowledge about buckwheat flour. Below is all the necessary information.
Buckwheat flour, made from grinding the fruit of the buckwheat plant, is not related to any common grain. It contains proteins, magnesium, vitamin B, iron, calcium, and several important minerals. This flour is particularly used during fasting periods. Buckwheat flour has several health benefits. The phytonutrients found in it help control cholesterol and blood pressure, while vitamin B-complex helps alleviate liver-related problems. Buckwheat flour is rich in antioxidants, which help reduce mental stress. As a good source of manganese, it strengthens bones, and its iron, protein, and complex carbohydrates contribute to hair strength. Additionally, buckwheat flour contains fibre, which reduces the risk of respiratory diseases. It is commonly used to prepare puris, parathas, pakoras, and cheelas during fasting periods. This flour is also safe for individuals suffering from celiac disease.
Buckwheat flour is gluten-free, making it suitable for those with wheat allergies. It is beneficial for diabetes patients as it helps control blood sugar levels. It also reduces cholesterol levels and helps prevent heart-related problems. Buckwheat flour strengthens bones, improves hair health, and reduces hair fall. It helps resolve liver problems and supports digestive health. Its consumption also reduces inflammation in the body and improves the health of blood vessels. Lastly, it is proven to reduce mental stress.
Buckwheat flour is rich in various nutrients, making it a healthy option. It is a good source of protein, magnesium, iron, calcium, folate, manganese, and phosphorus. The calorie content of buckwheat flour is 343 per 100 grams, with 10% water content. It contains 13.3 grams of protein, 71.5 grams of carbohydrates, 0 grams of sugar, 10 grams of fibre, and 3.4 grams of fat. These nutrients make buckwheat flour a healthy and balanced part of a diet.
Buckwheat flour can spoil for several reasons, such as being too old, adulterated, infested with insects, or contaminated with bacteria or fungi. Consuming spoiled buckwheat flour can lead to food poisoning, causing stomach pain, gas, diarrhoea, constipation, and nausea. Spoiled buckwheat flour can be identified by certain signs, such as a strange smell, gray or light green colour, or the presence of black specks in the flour.
To avoid spoiled buckwheat flour, use freshly ground buckwheat flour and store it away from sunlight and moisture. It is also important to keep it in the refrigerator and check the packaging to ensure it is not damaged. If you suspect the flour is adulterated, choose flour with labels like organic, gluten-free, or non-GMO.
Buckwheat flour can spoil quickly due to humidity, temperature, and improper storage. According to food experts, buckwheat flour has a shorter shelf life compared to other flours because it contains more natural oils, which can oxidize quickly. Its shelf life is generally one to one and a half months. If the flour spoils, consuming it can lead to food poisoning.
There can be some drawbacks to consuming buckwheat flour, especially if consumed in large quantities. Excessive intake of buckwheat flour can lead to stomach pain, gas, bloating, and allergies. If the flour contains added salt or sodium, consuming it may negatively affect blood pressure. Buckwheat flour also contains phosphorus and consuming it in excess can impact kidney health. It should be consumed in moderation, as excessive intake can lower blood sugar levels. Additionally, dishes made from buckwheat may cause acidity issues in some people. Individuals who frequently experience gas problems may suffer from headaches and heartburn when consuming buckwheat-based foods. Buckwheat flour is not fully digestible, which can cause digestive issues.
To prevent flour from spoiling, certain chemicals are used, including benzoyl peroxide, calcium propionate, sodium benzoate, and antioxidants. Benzoyl peroxide is a common flour additive that helps improve the whiteness of the flour and its storage properties. However, excessive consumption of it can adversely affect the nutritional content of the flour and lead to nausea, dizziness, toxicity, and severe liver damage. It also works by killing bacteria and is used in acne treatments.
Calcium propionate is used as a preservative in food products and animal feed. It prevents the growth of mould and bacteria, thereby increasing the shelf life of food products. It is especially found in products like bread, cakes, tortillas, and processed meats. However, it may have some side effects, such as headaches, migraines, insulin resistance, and imbalances in the gut microbiota. Excessive calcium intake can lead to hypercalcemia, muscle weakness, kidney stones, and mental confusion.
Sodium benzoate is another common preservative used to preserve food products and is also found in hair care products. It can help control elevated ammonia levels in the blood and treat mental disorders like panic attacks. However, excessive intake of sodium benzoate can lead to allergic reactions, aspirin-induced asthma, stomach pain, and mutations. Sodium benzoate is used in food products according to regulatory guidelines, usually at a concentration of 0.1 to 0.2 grams per litre.
Buckwheat flour can be adulterated with various substances, including poor-quality maize, rice, or wheat flour, white wood dust, boric acid, marble powder, and ergot, a toxic substance. These adulterations negatively affect the quality of buckwheat flour and can be hazardous to health. Consuming such adulterated flour can lead to various health problems and may have serious consequences on the body.
To check the purity of buckwheat flour, you can inspect the colour, smell, and test it by mixing it with water or oil. Additionally, check the information and certifications on the packet.
Colour Test: • Pure buckwheat flour is dark brown or gray in colour. • Adulterated buckwheat flour may appear light green or gray.
Smell Test: • Adulterated buckwheat flour may emit a foul odour. • Pure buckwheat flour has a nutty aroma.
Water Test: • Fill a glass with half water and add a spoonful of buckwheat flour. • If the flour is adulterated, you will see floating particles in the water, and the flour will settle at the bottom.
Oil Test: • Add a spoonful of buckwheat flour to oil. • Pure flour will not form lumps with oil. • Adulterated flour will form lumps when mixed with oil.
Identifying Adulteration with Chalk or Husk: • To identify adulteration with chalk, husk, or marble powder, dissolve the flour in water. The flour will float, while the marble powder or chalk will settle at the bottom. Husk particles will float on top.
Testing on a Hot Griddle: • When you place the flour on a hot griddle, pure flour will burn and turn into ash with a pleasant smell. However, adulterated flour will leave white ash and may emit a different odour.
Texture Test: • You can also check the texture of the flour. If it feels too smooth or greasy when you rub it between your hands, it may be adulterated. Pure buckwheat flour feels slightly coarse and soft but not greasy.
Packet Check: • Always check the information and certifications on the packet. • The packet should have certifications like FSSAI, ISO, and AGMARK.
(The author is Founder, SPECS, and National Awardee in Science and Technology.)
