Abstract: The nutritive value and processing features of Inner Mongolia buckwheat flour were studied and the results showedthat that the nutritive value of buckwheat flour was better than that in wheat flour, but the β-amylase activity in buckwheatflour was very low and the falling number of buckwheat flour was higher than 1000s. The buckwheat flour had much worseprocessing qualities. So, the milked flour of adding 20% buckwheat flour to wheat flour could be used to improve processingfeatures.

Key words: buckwheat, nutritive value, processing, feature