Comparison of nutrient composition of wild Dioscorea species consumed by ethnic groups of Odisha in India with commercially cultivated roots and tubers

Charupriya, T S; Geethanjali, K; Kauser, S; Nelson, Ann Raeboline Lincy Eliazer; Ravichandran, K.; Manjula, Ch.; Antony, Usha

doi:10.56042/ijtk.v20i3.29684

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“…India is a land of diverse ethnicity and thus houses a plethora of ethnic foods. Different forms of foods and beverages are prepared and consumed by the different ethnic communities residing all over India (Charupriya et al 2021). The method of preparing indigenous food products is distinctive and differs from community to community depending on the raw materials available.…”

Section: Introductionmentioning

confidence: 99%

Ethnobotanical survey and preliminary phytochemical screening of Posa kumura: an uncharted ethnic food of Assam

Kalita

Middha²,

Bose³

et al. 2023

Ethnobot. Res. App.

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Background: India is a land of diverse ethnicity with plethora of ethnic foods. One of the ethnic foods is Posa kumura (a form prepared from matured fruit of Benincasa hispida) which is consumed in Assam. However, being not so popular, till date there is no written document to provide an evidence of its origin. Methods:The present ethnobotanical study consists of both online (Google form) and offline (field visits and interviews) survey with 918 informers of the state having different gender, age groups and occupation through semi-structured questionnaires along with the preliminary phytochemical analysis. Results:The findings revealed that of 918 respondents (559 male, 358 female and 01 transgender) from 35 districts of Assam, 372 consumes Posa kumura in various forms. Of the 372 people, 75.81% opined that the matured Benincasa hispida (Thunb.) Cogn. is placed in shade for varying periods of time for conversion to Posa kumura. Though the production process reported is similar, it is different in terms of how people intend to consume. Frying of Posa kumura (49%) was the most favoured mode of consumption followed by curry (27%), dry (6%) and pitha (6%). The age-old health benefits claimed by the consumer of Posa kumura includes improved digestion, anti-diabetic, promotes weight loss, etc. The preliminary phytochemical analysis revealed the presence of carbohydrates, reducing sugars, alkaloids, flavonoids, amino acids, phytosterols, saponins, coumarins. However, phenolics, tannins, phlobatannins, triterpenoids, lignins, quinones, anthraquinones, resins, fixed oils and fats were absent. Besides, Posa kumura also enhances milk production and helps prevent foot and mouth disease of cows.Conclusion: Thus, it can be inferred that the functional ingredients of this food lead to improvement in health in a holistic way.

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Section: Introductionmentioning

confidence: 99%