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A few days ago, over 160 people were hospitalised in Meerut after consuming adulterated kuttu ka atta (or buckwheat flour). The victims were suffering from symptoms like vomiting, diarrhea and food poisoning and were rushed to the district hospital. There is always a rise in the food adulteration issues during festivals like Navratri and it mostly affects ingredients like sweets, snacks, oils and flour.
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In this case buckwheat flour, which is a vital food item in the religious fasting days, was targeted. As demand increases, so does the temptation to dilute or contaminate products, jeopardizing public health. Buckwheat flour, also known as kuttu ka atta, is a staple for preparing a variety of dishes like rotis, puris and pakoras. It is gluten-free and rich in protein, fibre and complex carbohydrates, making the flour good for regulating cholesterol levels and improving heart health. However, due to adulteration, the nutritional value of this superfood decreases and also causes several health risks. Here are six tips to help you verify the quality of kuttu ka atta at home.
Check Certifications
Before purchasing buckwheat flour, look for certifications like organic, gluten-free, or non-GMO labels. These labels indicate higher standards of quality control and can give you peace of mind that the flour is genuine and free from additives.
Examine The Packaging
Always check the packaging for any signs of damage or tampering. Sealed, intact packaging helps to preserve the flour's freshness and prevents contamination. It's also a good idea to note the manufacturing and expiration dates to ensure you are buying fresh flour.
Conduct a Purity Test At Home
A simple way to check for adulteration is by mixing a small amount of flour in a glass of water. Genuine buckwheat flour will dissolve uniformly, while adulterants like wheat or rice flour will float to the top or settle at the bottom.
Observe The Colour
Pure buckwheat flour typically has a light brown colour. If the flour appears too white or has a grayish hue, it may be adulterated with other flours like wheat or rice. Always opt for flour with a consistent, natural colour.
Kneading Test
While kneading the dough, observe its texture. Pure buckwheat flour tends to crumble slightly because it lacks gluten. If the dough feels too elastic or smooth, it could be a sign that the flour has been mixed with gluten-rich wheat flour.
Store Properly
To maintain the quality of buckwheat flour, store it in a cool, dry place in an airtight container. Buckwheat is sensitive to moisture and exposure to air, which can lead to spoilage or contamination.