Tropical Plant Research
An International Journal by Society for Tropical Plant Research
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2021, VOLUME 8 ISSUE 2Pages: 138-144
Nutritional and phenol content of traditionally processed ethnic foods of Tripura, India
Bithi Debbarma, Kripamoy Chakraborty*, Aparajita Roy Das, Ajay Krishna Saha and Panna Das
*Microbiology Laboratory, Department of Botany, Tripura University, Suryamaninagar, Tripura, India
Abstract:
Traditional foods are an integral part of the daily life of the native people of Northeast India. These food items have medicinal, ritual and cultural importance with export market potential. The methods of preparation are passed on from one generation to another. Therefore, scientific documentation of these important ethnic foods is necessary to preserve traditional knowledge. In addition, the knowledge of the nutritional properties of these ethnic foods are lacking. Therefore, the present study was an endeavor to document and to study the nutritional aspects of five selected traditional ethnic foods of Tripura. The survey was conducted to know the preparation method of ethnic foods. The raw and processed five ethnic foods were procured from various markets and nutrients such as protein, carbohydrate, phenol and fat were estimated. The nutritional and phenols were compared in raw and processed foods. The survey indicated that out of five two are fermented foods and three are processed before consumption. The results of nutritional analysis obtained from this present assessment revealed that maximum carbohydrate and fat were recorded in Bangwi (raw and processed) whereas minimum carbohydrate and was noted in Orai Bwlai Kwran (raw and processed) and Muya Kwran (raw and processed). Maximum protein was observed in Batema and minimum in Muya Kwran in raw form while in processed food items maximum and minimum protein were recorded in Khaklu Kwran and Bangwi, respectively. In raw food, maximum phenol was observed in Orai Bwlai Kwran and minimum in Bangwi while in processed food items maximum and minimum phenol were recorded in Muya Kwran and Bangwi, respectively. The results of the nutritional properties and phenols of traditional foods obtained from the present study are discussed.
Traditional foods are an integral part of the daily life of the native people of Northeast India. These food items have medicinal, ritual and cultural importance with export market potential. The methods of preparation are passed on from one generation to another. Therefore, scientific documentation of these important ethnic foods is necessary to preserve traditional knowledge. In addition, the knowledge of the nutritional properties of these ethnic foods are lacking. Therefore, the present study was an endeavor to document and to study the nutritional aspects of five selected traditional ethnic foods of Tripura. The survey was conducted to know the preparation method of ethnic foods. The raw and processed five ethnic foods were procured from various markets and nutrients such as protein, carbohydrate, phenol and fat were estimated. The nutritional and phenols were compared in raw and processed foods. The survey indicated that out of five two are fermented foods and three are processed before consumption. The results of nutritional analysis obtained from this present assessment revealed that maximum carbohydrate and fat were recorded in Bangwi (raw and processed) whereas minimum carbohydrate and was noted in Orai Bwlai Kwran (raw and processed) and Muya Kwran (raw and processed). Maximum protein was observed in Batema and minimum in Muya Kwran in raw form while in processed food items maximum and minimum protein were recorded in Khaklu Kwran and Bangwi, respectively. In raw food, maximum phenol was observed in Orai Bwlai Kwran and minimum in Bangwi while in processed food items maximum and minimum phenol were recorded in Muya Kwran and Bangwi, respectively. The results of the nutritional properties and phenols of traditional foods obtained from the present study are discussed.
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