Fagopyrum esculantum (Family: Polygonaceae) commonly known as Buckwheat has variety of beneficial properties and its gluten free nature plays an important role in prevention of celiac diseases. Other health benefits of buckwheat include antihypertensive, antihyperlipidemic, anti-diabetic, anticancer and anti-inflammatory properties. In the present study, the water absorption capacity of buckwheat flour was found lower than that of refined wheat flour, whereas oil absorption capacity of buckwheat flour was found higher than that of refined wheat flour. From proximate analysis, the content of moisture, ash, carbohydrates, fats, proteins, crude-fiber, iron, magnesium were recorded in terms of percentage as 11.5, 1.85, 70.8, 5.31, 10.43, 5.23, 1.85 and 1.62 respectively. The energy content of buckwheat flour was calculated to be around 373 kJ. Statistical analysis showed that bread prepared with 70 % buckwheat flour, biscuits prepared with 25 % buckwheat flour and idly prepared with 50 % buckwheat flour has maximum scores in overall acceptability.
