Nutritive Value Of Indian Foods Pdf LINK Free Download

Traditional foods of indigenous communities can be explored as a sustainable means of addressing undernutrition. Our study aimed at identifying indigenous foods of the Santhal tribal community of Godda district of Jharkhand, India, assessing their nutritive value, and appraising their potential role in addressing hidden hunger. A cross-sectional survey using qualitative methods like focus group discussions with women of childbearing age (15-49 years), adult males, and elderly people was conducted for food identification. This was followed by taxonomic classification and quantitative estimate of nutritive value of the identified foods either in a certified laboratory or from secondary data. The community was well aware of the indigenous food resources in their environment. More than 100 different types of indigenous foods including a number of green leafy vegetables were identified. Taxonomic classification was available for 25 food items and an additional 26 food items were sent for taxonomic classification. Many indigenous foods (more than 50% of which were green leafy vegetables) were found to be rich sources of micronutrients like calcium, iron, vitamin A as beta carotene, and folate. Maximizing utilization of indigenous foods can be an important and sustainable dietary diversification strategy for addressing hidden hunger in this indigenous community.

India is endowed with several indigenous foods (IFs), that hold special cultural significance among local and ethnic caommunities, yet no attempts have been made till date to systematically compile their nutritive values. As per FAO's recent mandate on creation of "Global-Hub on Indigenous Food Systems," IFs have received renewed global recognition for their potential to contribute to improved food security while enhancing biodiversity across the world. Hence, the useful properties of wild IFs require proper study and documentation in order to bridge the gap between scientific evidence generation and indigenous peoples' ancestral knowledge. For this purpose, we conducted a literature search in two scientific databases: PubMed and Google Scholar, between July 2020 and December 2021, to identify studies reporting nutritive values and/or antinutrient content of IFs (not included in Indian food composition database), consumed by Indian indigenous communities. A total of 52 Indian research articles were included, from which data was selected and extracted, to create a compendium on nutrient (n = 508) and antinutrient (n = 123) content of IFs, followed by computation of antinutrient-to-mineral molar ratios for 98 IFs to predict their mineral bioavailability. Maximum nutritive values were available for green leafy vegetables (n = 154), followed by other vegetables (n = 98), fruits (n = 66), cereals (n = 63), roots & tubers (n = 51) and nuts and legumes (n = 36). Several IFs seen to have better nutritional content than conventional foods and were found to be rich (i.e., >20% Indian recommended dietary allowances per reference food serve) in iron (54%), calcium (35%), protein (30%), vitamin C (27%), vitamin A (18%), zinc (14%) and folate (13%). Some IFs displayed high levels of antinutrients, however, anti-nutrient-to-mineral molar ratios were found to be low (for mainly leafy vegetables, other vegetables, and roots and tubers), thus indicating high mineral bioavailability. Hence, efforts are desirable to encourage the inclusion of these nutritionally superior IFs into the usual diets of indigenous communities. The IF database collated in our review can serve as a resource for researchers and policymakers to better understand the nutritional properties of region-specific IFs and promote them through contextual food-based interventions for improved dietary quality and nutrition outcomes in indigenous population of India.

Nutritive Value Of Indian Foods Pdf Free Download

Download File 🔥 https://urllio.com/2y3Cgi 🔥

Flow diagram reporting the screening and selection process used in identification of research studies reporting nutritive values and antinutritional content of indigenous foods consumed by and known to indigenous communities of India.

Three native species formerly used as food plants by the Indians of western Canada were analyzed for nutritive value. The species were Indian bread-root (Psoralea esculenta Pursh, squaw-root (Perideridia gairdneri(Hook & Arn.) Mathias), and Jerusalem artichoke (Helianthus tuberosusL. var. subcanescensGray. Protein scores, which are estimates of protein quality based on egg protein with a value of 100, were: squaw-root, 81;Jerusalem artichoke, 58;and Indian bread-root, 36. Squaw-root proved to be nutritionally the best among the 3 species and could also be a useful source of vitamins A and C and of potassium. Both squaw-root and Indian bread- root are also valuable sources of food energy,and all 3 plants, especially Indian bread- root, are good sources of lysine and therefore good supplements for cereals.

Rotis are a great low-calorie food to be included in the diet. Roti made with millets, Bengal grams, pulses flour plus whole wheat flour gives you a multi-grain flour that can further lower your calorie intake and enhance its nutritional value. Rotis, a staple food in India, is routinely made every day in every Indian kitchen. Switch to roti and ditch the other high-calorie, carbohydrate-rich foods if you want to lose the extra weight. With a lot of health benefits, rotis help you stay fit and lean.

Yes, consuming sprouted ragi offer umpteen health benefits for pregnant and lactating mothers. Sprouting adds to the nutritive value that stimulates milk secretion in lactating mothers and maintains the good health status of pregnant women.

Declining nutritive values are seen in India too. In the report, Indian Food Composition Tables 2017, researchers at the National Institute of Nutrition measured the values of 151 nutrients in 528 food items collected from markets across six geographical regions.

Considering the importance of these plants in diets, especially that of the poor, it is important that wild plants too are included in studies on the impact of climate change on nutritive value of food species.

9. Gopalan C, Rama Sastri, BV, Balasubramanian SC. NationalInstitute of Nutrition (India) 1989, Nutritive value of Indian foods , Rev.ed./revised and updated by B.S. Narasinga Rao, YG. Deosthale and KC Pant,National Institute of Nutrition, Indian Council of Medical Research,Hyderabad, India 2351a5e196