Eating adulterated foods can lead to ulcers, piles, cancer and many serious liver diseases. In such a situation, to maintain both your faith and health, learn how to identify real and fake buckwheat flour.
Do not spoil your health by doing adulterated buckwheat flour in Navratri, this is how to identify real and fake
Tips to Avoid Buying Kuttu ka Atta: Chaitra Navratri has started. During Navratri, the devotees of Maa Durga consume buckwheat flour for fruit for the whole nine days. The medical name of the buckwheat is Phagopaerum efculantum. It is called Buckwheat in English. Due to the increase in the demand of buckwheat flour during Navratri, even profiteers start selling buckwheat flour by adulteration. Which has a very bad effect on health. Eating adulterated foods can lead to ulcers, piles, cancer and many serious liver diseases. In such a situation, to maintain both your faith and health, learn how to identify real and fake buckwheat flour.
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Identify by color
Buckwheat flour is dark brown in colour. When buckwheat flour is adulterated or spoiled, its color changes first. In this condition, the color of buckwheat flour may be gray or light green.
There is a problem while kneading the dough-
Bad or adulterated buckwheat flour tends to disintegrate while kneading.
Check quality
Before buying buckwheat flour, try touching it. If the dough is rough and black grains are visible in between, then do not buy this flour. This flour has got spoiled due to the presence of fungi.
Do not store for long time-
Buckwheat is a type of grain found in cold regions. Storing it for a long time can also lead to fungus problems. This is the reason why it is not advised to store it for a long time.
Keep these things in mind-
Don't forget to sieve the buckwheat flour before using it.
While kneading the buckwheat flour, do not put rock salt directly in it and mix it in water only.
Always buy flour of good brand. This reduces the chances of adulteration in the flour.
Never buy loose flour. Adulteration is done the most in loose buckwheat flour.
