Benefits of Semolina Flour (Suji) And Its Side Effects

Semolina flour or sooji is the coarse, purified wheat middlings of durum wheat mainly used in making pasta[1] and couscous. Semolina can be found plenty in India. The original texture of this wheat is a little bit coarsely. But the texture after it cooked is lovely and very unique. It also has a great taste. Semolina becomes very popular in wheat around the world because of its taste and benefits.

The nutritional value of semolina consists of; Semolina, Carbohydrates, Dietary fibre ,Fat, Protein, Vitamins such as, Vitamin A ,Thiamine (B1), Riboflavin (B2),Niacin (B3), Vitamin B6, Folate (B9), Vitamin B12, Vitamin C. Minerals such as; Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, and Other constituents like Water.

Suji or Semolina flour can be used in different forms, check out various way to use sooji and how different recipes can be created without compromising with the taste:

• Sooji can be used instead of corn meal to be out at the bottom of fresh pizza dough to avoid sticking. To get a tasty bread crust, 2 or 3 teaspoons of sooji can be added to the bread mixture.
• Sooji is used widely in bakery. A quick semolina pudding can be made by boiling some milk, adding sugar and sooji and a flavor like vanilla essence and is served with jam.
• Substituting sooji with regular flour in cakes and biscuits will add to extra crispness.
• Sooji is also used in manufacturing pasta. Sooji pasta has a pleasant taste and smooth texture. Suji is good to thicken stew, prepare a base for soufflé or serve as a hot cereal.
• Another dish that can be made using Semolina flour or sooji is couscous which is cooked like rice.
• Sooji is used in a large no of other dishes including desserts and main courses.

Though semolina is good for health, it has some side effects, such as:

• Wheat Allergy: If you have an allergy to wheat, you should not consume anything made with or containing semolina.
• Allergic reactions: Which may includes syndromes like hives, runny nose, sneezing, stomach cramps, nausea, vomiting or asthma.
• Anaphylaxis: A life-threatening condition that causes difficulty breathing as the body goes into a state of shock can occur.
• Celiac Disease: If you have celiac disease and eat a food made with semolina, you may experience abdominal pain, chronic diarrhea, bloating or constipation.
• Gluten Sensitivity: Semolina's gluten content can also cause problems if you have a gluten sensitivity.
• Additionally, if you continue to eat semolina, it may damage your small intestines and lead to malabsorption of nutrients and malnutrition.

Side effects from eating semolina include abdominal pain, bloating, diarrhea or constipation, as well as joint pain and headaches. You may also experience changes in behavior, such as poor attention, hyperactivity or depression.

Semolina wheat was formerly grown in Central Europe and the Near East. Now they are extensively cultivated in Italy, Russia, West Asia, Canada, North Africa. The cultivation of durum generates greater yield in areas of low precipitation (3–5 dm).