Indian Traditional Foods: Preparation, Processing and Nutrition

Ananthanarayan, Laxmi; Dubey, Kriti Kumari; Muley, Abhijeet B.

doi:10.1007/978-3-030-24620-4_6

Cited by 10 publications

(7 citation statements)

References 63 publications

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“…Similar results were seen in dry mix sample as described in (Table 2). This increase in acidity in a shorter period was due to the addition of [22]. The dry mix was seen to have a solubility of 28% and acidity swelling power of 3.08 g/g as seen from (Table 3).…”

Section: Height Increase Ph and Titratable Acidity Of The Batter And Physical Properties Of Dry MIXmentioning

confidence: 72%

Studies on an Alternative Method for Preparation and Fermentation of idlis Made from Proso Millet (Panicum miliaceum L.), Horsegram (Macrotyloma uniflorum (Lam) Verdc.) and Fenugreek (Trigonella foenum-graecum L.)

Sarangharaajan¹,

Jagadeesan²,

Palani³

et al. 2021

AFSJ

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The present study was undertaken to develop an alternative idli from proso millet with horse gram and fenugreek seeds. Two types of wet batters (Batter A & Batter B) were prepared by soaking the ingredients proso millet, horse gram and fenugreek separately (in the ratio by weight 7:2:1) in excess water for 8 hours at room temperature (25±2ºC). In method A, the ingredients were soaked in excess water and whereas in method B, fenugreek was soaked in buttermilk. The soaked ingredients were ground separately with adequate amount of water using a grinder and mixed with the addition of 1% salt. The resulting batter was fermented for 10 hours at room temperature. The batter was analyzed for its microbial load (Total Plate Count, Lactobacillus and Yeast and Mold) and physico-chemical properties (height rise, pH and titratable acidity) by drawing aliquots at fixed intervals. Microbial analysis revealed maximum load at 6th hour of fermentation for TPC, LAB and Yeast growth. Suppressing activity of the organisms was seen after this stage and there was a sharp decline in microbial growth (LAB and Yeast). The pH and total titratable acidity ranged between 4.88-6.20 and 0.19–0.51% respectively. The nutritional analysis and sensorial acceptance of the idli formulated with both the batters were also studied. Both the idlis were found to have a two-fold increase in protein content and a 50% reduction in carbohydrate content when compared with the traditional rice idli. The sensory analysis was conducted with 100 untrained panelists and the results revealed that idli prepared from Batter A was preferred. A dry ready to cook idli mix was also formulated and was studied for the above said properties. The study highlights that proso millet, horse gram and fenugreek can be used as an effective alternative for preparation of idli.

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Section: Height Increase Ph and Titratable Acidity Of The Batter And Physical Properties Of Dry MIXmentioning

confidence: 72%

Studies on an Alternative Method for Preparation and Fermentation of idlis Made from Proso Millet (Panicum miliaceum L.), Horsegram (Macrotyloma uniflorum (Lam) Verdc.) and Fenugreek (Trigonella foenum-graecum L.)

Sarangharaajan¹,

Jagadeesan²,

Palani³

et al. 2021

AFSJ

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“…These foods have become Sri Lankan traditional sweetmeats but with some evolution with time to include local ingredients. Most importantly, sourcing, and preparation of ingredients and foods has been practiced for many years with a significant component of our traditional knowledge system playing a key role in keeping trans-generational knowledge transfer on these foods (Ananthanarayan et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Macronutrient Composition, Functional and Textural Properties of Selected Traditional Sweetmeats of Sri Lanka

et al. 2023

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Purpose: Sri Lankan traditional sweetmeats occupy a special place in regular consumption, festivities and religious offerings. Sweetmeats are popular food items since ancient times, however, their compositional information are limited. The objective of this study is to provide information on macro-nutrients, energy intake, antioxidant potential and bioactive compounds of selected sweetmeats.Research Method: Twenty-five sweetmeat prepared with standardized recipes were analyzed for major nutrients using standard analytical methods. Methanol (80%, v/v) extracts of these products were evaluated for antioxidant potential (AP) by Ferric Reducing Antioxidant Potential (FRAP), 2,2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging activity and 2,2′-diphenyl-1-picrylhydrazyl radical (DPPH) radical scavenging assays.Findings: Almost all tested sweetmeats were energy-dense foods. Among the deep-fried foods, Beraliya kevum had the highest fat content 28.23±1.06 %. Kos eta aggala (68.05±1.30%) reported the highest carbohydrate content and Unduwalalu had the highest protein content (8.70±0.33%) among all the sweetmeats. The AP of Hal helapa made of rice flour, finger millet flour and Vateria copallifera was significantly (p<0.05) higher compared to all other sweetmeats; 222.44±5.34 mM TEAC/g dry matter by DPPH assay and 240.28±5.62 mM TEAC/g dry matter by ABTS assay. Stable polyphenolic compounds and Maillard reaction products generated during high temperatures of processing may be contributing to high AP.Originality/ Value: These findings are useful to enhance the consumer awareness in making food choices based on the major nutrients and antioxidant potential. These data can be used to improve the healthrelated parameters of traditional sweetmeats by reformulating with healthy ingredients and meeting the health concerns of consumers.

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“…After oil extraction, the left-out seed meal is used as a protein-rich feed for farm animals, especially poultry. The vegetative part of mustard is consumed as a very popular delicious cuisine known as 'Sarson Ka Saag' in the northern part of India (Ananthanarayan et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Utilization of crop wild relatives for biotic and abiotic stress management in Indian mustard [Brassica juncea (L.) Czern. & Coss.]

Verma,

Dubey,

Singh

et al. 2023

Front. Plant Sci.

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Brassica juncea (L.) Czern. & Coss. (Indian mustard) is an economically important edible oil crop. Over the years, plant breeders have developed many elite varieties of B. juncea with better yield traits, but research work on the introgression of stress resilience traits has largely been lagging due to scarcity of resistant donors. Crop wild relatives (CWRs) are the weedy relatives of domesticated plant species which are left unutilized in their natural habitat due to the presence of certain undesirable alleles which hamper their yield potential, and thus, their further domestication. CWRs of B. juncea namely include Sinapis alba L. (White mustard), B. tournefortii Gouan. (African mustard), B. fruticulosa Cirillo (Twiggy turnip), Camelina sativa L. (Gold-of-pleasure), Diplotaxis tenuisiliqua Delile (Wall rocket), D. erucoides L. (White wall rocket), D. muralis L. (Annual wall rocket), Crambe abyssinica R.E.Fr. (Abyssinian mustard), Erucastrum gallicum Willd. (Common dogmustard), E. cardaminoides Webb ex Christ (Dogmustard), Capsella bursa-pastoris L. (Shepherds purse), Lepidium sativum L. (Garden Cress) etc. These CWRs have withstood several regimes of biotic and abiotic stresses over the past thousands of years which led them to accumulate many useful alleles contributing in resistance against various environmental stresses. Thus, CWRs could serve as resourceful gene pools for introgression of stress resilience traits into Indian mustard. This review summarizes research work on the introgression of resistance against Sclerotinia stem rot (caused by Sclerotinia sclerotiorum), Alternaria blight (caused by Alternaria brassicae), white rust (caused by Albugo candida), aphid attack, drought and high temperature from CWRs into B. juncea. However, various pre- and post-fertilization barriers due to different ploidy levels are major stumbling blocks in the success of such programmes, therefore, we also insightfully discuss how the advances made in -omics technology could be helpful in assisting various breeding programmes aiming at improvisation of stress resilience traits in B. juncea.

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Indian Traditional Foods: Preparation, Processing and Nutrition

Cited by 10 publications

References 63 publications

Studies on an Alternative Method for Preparation and Fermentation of idlis Made from Proso Millet (Panicum miliaceum L.), Horsegram (Macrotyloma uniflorum (Lam) Verdc.) and Fenugreek (Trigonella foenum-graecum L.)

Studies on an Alternative Method for Preparation and Fermentation of idlis Made from Proso Millet (Panicum miliaceum L.), Horsegram (Macrotyloma uniflorum (Lam) Verdc.) and Fenugreek (Trigonella foenum-graecum L.)

Macronutrient Composition, Functional and Textural Properties of Selected Traditional Sweetmeats of Sri Lanka

Utilization of crop wild relatives for biotic and abiotic stress management in Indian mustard [Brassica juncea (L.) Czern. & Coss.]

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