Black Wheat Flour

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Black wheat is black in colour because of anthocyanins,  40 – 140  parts per million  (ppm),  that  develop  naturally in the field at the time of grain filling.  Anthocyanin is a type of flavonoid, a class of compound  with antioxidant  effects.  Found naturally in  a  number of foods, anthocyanins are the  pigments that give  red,  purple, and blue plants their rich color. Black wheat  flour can  replace conventional wheat to make to make all regular dishes such  as whole wheat chapattis, parathas,  naan, thepla,  phulka,  bread,  biscuits,  cakes, pizza  base, burger  buns, roasted snacks  etc.

Black wheat has been developed at National Agri-Food Biotechnology Institute (NABI), Government  of India,  after a seven – year  research  of by routine  and  safest  method  of plant  breeding.

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  • 1 Kg

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© 2016 P mark | all rights reserved | Crafted by

© 2016 P mark | all rights reserved | Crafted by

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