An incisive review on Buckwheat—A potential underutilized millet

Abstract

Buckwheat is a short-season, multi-nutrient crop commonly known as “Kuttu” in India and used to make flour “Kuttu ka Atta” and utilized to prepare a variety of dishes. Buckwheat has small, triangular seeds, frequently used as substitutes for cereals like wheat and rice and commonly cultivated at high altitudes, particularly >1000 masl, where other cereal crops are not as readily available. It is relatively easy to grow, adapts well to various soil types, requires little water, and thrives in moderately fertile soil, which makes it an ideal crop for farmers where water sis scarece and soil is not fertile. Buckwheat is a gluten-free grain that contains carbohydrates, phenolics, protein, dietary fiber, omega-3 and omega-6 fatty acids, and vitamins. Furthermore, it is also said to be beneficial in a number of diseases such as Zn, Cu, Fe, P, Mn, and Mg. Buckwheat has also been used to treat a number of diseases like high blood pressure, digestive troubles, skin problems, and so on. Coordinated efforts are required to improve production and encourage consumption of buckwheat.