A Study on the Efficacy of Lakadong Turmeric collected from selected regions of Meghalaya.

Abstract

This study is to evaluate the 'Lakadong turmeric‘ which is regarded as the stylish and exquisite variety of turmeric setup in the state of Meghalaya. The assessment was carried out at the State Food Testing Laboratory under the Commissionerate of Food Safety, Pasteur Hills, Shillong. The study represents a brief analysis reflecting the microbial contaminations, chemical contaminants, trace elements like heavy metals and pesticide residues of various 'Lakadong turmeric‘ samples collected from different regions of Meghalaya. Collection of samples was done on random sampling from selected part of East Khasi Hills (locality namely; Laban and Lumshngain), West Jaintia Hills (Laskhein and Shangpung), and Ri Bhoi District (Umeit and Mawkhap) respectively. Around 7 (seven) Pure ‗Lakadong Turmeric‘ samples were tested for the presence of Escherichia coli, Salmonella and Yeasts and Moulds respectively. However, all tested samples depict absence of bacterial growth, indicating that these ‗Lakadong Turmeric‘ samples collected and tested are bacteriologically free from pathogens and other bacterial contaminations. Chemical analysis like, Moisture content, Total Ash, and Acid Insoluble Ash (AIA) was also performed in all 7 (seven) turmeric samples and all these samples conform to the prescribed standards as per the Food Safety and Standards Act, 2006. Presence of macro, micro and toxic heavy metals were also assessed to analysed the curcumin content of each ‗Lakadong Turmeric‘ samples inorder to determine the authenticity of the products. It was observed that samples show value for heavy metals below the Limit of Quantity (LOQ) indicating that all 7 (seven) ‗Lakadong Turmeric‘ samples shows no interference of trace metals. Curcumin content of all 7 (seven) samples shows variable values ranges from 5-13.80 %. From the study, it was shown that the turmeric sample derive from Laskein region, West Jaintia Hills District have the highest curcumin content of 13.80% respectively.