Traditional Indian Foods Research Articles

Carboxymethyl lysine content in traditional Indian foods

Carboxymethyl lysine (CML), an advanced glycation end product (AGE), is formed in food systems due to processing conditions employed. Dietary AGEs, when ingested, add to the endogenous AGEs pool and can have health consequences. Hence, in the present work, traditionally consumed foods from India were determined for bound and free CML levels formed by various cooking methods. Ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS/MS) with multiple reaction monitoring (MRM) was used to estimate the levels of CML for various food categories. In each category among the products tested, milk peda (Indian sweet) had a high amount of CML (230.4 ± 14.65 µg/g). Some of the food products which had significant amounts of CML are Panipuri (24.12 ± 0.35 µg/g), Curd rice (16.70 ± 2.05 µg/g), Pakoda (27.35 ± 4.71 µg/g), and roasted peanut (25.77 ± 2.79 µg/g). Correlating dietary CML consumption with various health parameters would help predict disease outcomes based on eating habits in the long run.

Effect of Sand Roasting on Physicochemical, Thermal, Functional, Antinutritional, and Sensory Properties of Sattu, a Nourishing form of Chickpea

Sattu is a traditional Indian food product made of chickpea with tremendous nutritional benefits. However, the processing of sattu has not been thoroughly explored which is an impediment to industrial applications involving the development of sattu-based products. These products carry immense benefits for consumers and for widespread popularity; it is essential that the roasting of sattu for further processing be investigated for improving the properties of sattu while reducing its antinutritional factors. In this study, the impact of sand roasting on the physicochemical, sensory, antinutritional, thermal, functional, and antioxidant properties on sattu was investigated. Chickpea grains were roasted in sand for different time periods (3–17 min) and temperature combinations (171–228°C). Results revealed that samples treated at 180°C for 15 min had maximum sensory score (3.99) followed by the samples treated at 200°C for 10 min and at 228°C for 10 min. Overall sattu roasted at 180°C for 15 min was found suitable for further application.

Traditional Indian Food for Improving Brain Cognition

Traditional Indian Food for Improving Brain Cognition

Potential and unrealized future possibilities of browntop millet in the food sector

Browntop millet (BTM) is small-seeded annual grass cultivated as grain crop, primarily on the marginal lands in dry areas in temperate, subtropical and tropical regions. It is increasingly receiving attention of the scientific community. Aim of this systematic review is to study the physiochemical, sensory, functional and nutritional properties as well as health benefits of browntop millet. This paper is based on quantitative and qualitative secondary data obtained from 71 out of 208 descriptive and scientific literature reviewed and analyzed from the national and international electronic platforms. The scientific literature based on browntop millet has been found scanty. According to the few studies available energy ranges from 338.0 kcal to 368.62 kcal. The carbohydrate, crude fiber and fat content of BTM is 71.32 gm, 8.06–16.08%, 1.89 gm, respectively. Protein is between 11.64% and 10.72%. Browntop millet contains phytochemicals such as flavonoids, quinones, tannins, and resin. There is galore scope for development and standardization of value added products made from browntop millets such as ready to eat foods (cookies, bars, deserts, etc) and ready to cook foods (idli mix, poha, etc) in which the millet can be used in combination with other cereal grains. Thus, browntop millet holds great potential in alleviating food and nutrition insecurity. It has good nutritional value. It can be used for the prevention and management of several non-communicable diseases. In order to make this smart food popular among farmers and consumers, systematized studies in the field of agriculture, nutrition, toxicology, naturopathy and biomedical sciences need to be done and documented properly. From ancient times BTM has been used in many forms such as forage, staple food or in many traditional dishes. An e-repository can be made of the traditional Indian foods made from BTM to popularize its use among the younger generations.

Nutritionally Important Starch Fractions and Sensory Acceptability of Oats Incorporated Pongal – A Traditional Indian Food

Oats are being promoted as health food ingredient for its functional attributes due to high β-glucan content. There is immense scope for utilization of oats, in formulation of high fiber food products that confer health benefits, however its utilization in Indian cuisine is limited. This study aimed to explore the use of oats as a functional ingredient in an Indian traditional food and study its sensory acceptability and starch digestibility profile. The product was formulated by replacing rice with oats at a level of 20% and evaluated for sensory acceptability and starch fractions of nutritional importance through controlled enzymatic digestion involving enzymes such as amyloglucosidase, invertase and pancreatin. In addition, estimation of rapidly available glucose and starch digestibility index was carried out. Sensory analysis revealed that the product was acceptable, with no noticeable differences observed between control pongal (CP) and oats integrated pongal (OP) in terms of color, appearance, texture, aroma, mouthfeel, after taste, and overall acceptability. The addition of oats led to a substantial decrease in total starch and resistant starch content, whereas rapidly digestible starch (RDS), slowly digestible starch (SDS) and rapidly available glucose (RAG) increased significantly. The starch digestibility index of OP was 31, which was significantly greater than the starch digestibility index of CP, which was 16. These findings suggest that incorporation of oats helps in value addition of pongal in terms of enhanced digestibility with increased soluble dietary fiber content that aids in healthy gut microbiome.

Carbohydrate profiling & glycaemic indices of selected traditional Indian foods.

Background & objectives:Consumption of high glycaemic index (GI) food is associated with a high risk for diabetes. There is a felt need to understand the GI of common Indian traditional foods using standard GI protocols. The present study was aimed to analyse the carbohydrate profile of common traditional Indian food preparation and to determine their GI using standardized protocols.Methods:Twelve food preparations made of millets, wheat, maize and pulses were evaluated for nutrient composition including detailed carbohydrate profiling and tested for GI in healthy volunteers using standard methodology. Capillary blood glucose responses for the test foods containing 50 g available carbohydrates were recorded and compared to the reference food (50 g glucose). GI was calculated from the incremental area under the curve (IUAC) for the test and reference foods.Results:Available carbohydrate content of the food preparations ranged between 13.6 and 49.4 g per cent. Maize roti showed the highest total dietary fibre (7.5 g%). White chick pea ‘sundal’ showed highest resistant starch content (3.95 g%). Amongst the 12 test foods, five fell in the high GI category (finger millet balls, sorghum, pearl millet and maize roti), four in the medium GI category (sorghum idli, wheat dosa, methi roti and adai) and three in the low GI category (broken wheat upma, white peas sundal and white chick peas sundal).Interpretation & conclusions:Merely being a whole grain-based food does not qualify for a lower GI. The method of processing, food structural integrity and preparation could influence the GI. The type and quality of fibre are important than the quantity of fibre alone. Judicious planning of accompaniments using low GI legumes may favourably modify the glycaemic response to high GI foods in a meal.

Lactobacillus plantarum J9, a potential probiotic isolated from cereal/pulses based fermented batter for traditional Indian food and its microencapsulation.

This work analyzed the probiotic properties of isolates from cereal-based Indian fermented food. The isolates were tested for lactic acid production, cell hydrophobicity, antibiotic sensitivity, sensitivity to acidic conditions, and increased salt concentration. This study also evaluated the ability of the probiotic isolates to ferment sugars and their antioxidant activity. The potential probioticL. plantarumJ9 isolated fromjangribatter was encapsulated using 2.5% sodium alginate and CaCl2 by extrusion method with an encapsulation efficiency greater than 99%. After 2h of incubation, in simulated gastric juice the encapsulated J9 cells reduced from 11.8 to 6.8 log10 CFU/ml however, free J9 cells reduced from 11.8 to 1.89 log10 CFU/ml. Similarly, encapsulated J9 cells reduced from 11.8 to 8.0 log10 CFU/ml but free J9 cells reduced from 11.6 to 0.890 log10 CFU/ml in simulated intestinal juice after 2h incubation. The microencapsulation ofL. plantarumJ9 with alginate proves effective in delivering viable bacterial cells at required levels.Probiotic with antioxidant activity and antagonistic properties against food-borne pathogens is reported for the first time fromjangribatter. The sodium alginate microencapsulation allows viable cells to reach a beneficial level, and hence this study aids in developing new probiotic products.

P12 Do We Even Have Cancer: Cultural Beliefs About Health and Cancer Among Asian Indians

BackgroundAsian Indians have been underrepresented in studies investigating knowledge and understanding of health and cancer, despite it being the second leading cause of mortality among this population. There is a paucity of data regarding the cultural perceptions of health and cancer in this population.ObjectiveTo gain an understanding of the cultural perceptions of health and cancer among Asian-Indian adults in an urban setting.Study Design, Setting, ParticipantsQualitative semi-structured interviews were conducted with Asian-Indian adults (n = 20), 25 years and older. Participants had no prior diagnosis of cancer.Measurable Outcome/AnalysisIndividual interviews were conducted by a trained interviewer on Zoom®. Verbatim transcripts were cross-checked for consistency prior to analysis. Transcript analysis was performed by 2 independent coders after training for qualitative analysis. Content analysis was used to identify themes using a grounded theory approach.ResultsParticipants believed good health was associated with ability to perform daily activities, regular exercise and eating well. Lifestyle behaviors were considered important to health status. Healthy eating was stressed, which included fresh foods, traditional Indian foods, and a preference for vegetarian foods. Awareness of prevalence and implications related to cancer as it impacts the Asian-Indian community. There was a general lack of knowledge around the aspects for cancer prevention, with a request for more targeted information.Conclusion and ImplicationsFindings from this study underscore a gap in awareness of cancer risk among the Asian Indian community. More research is needed at a nation-wide level to corroborate these findings. Because of the general lack of knowledge and understanding of cancer, disseminating information about cancer risk and prevention among the Asian Indian community is important to address this disparity in health and disease. Asian Indians have been underrepresented in studies investigating knowledge and understanding of health and cancer, despite it being the second leading cause of mortality among this population. There is a paucity of data regarding the cultural perceptions of health and cancer in this population. To gain an understanding of the cultural perceptions of health and cancer among Asian-Indian adults in an urban setting. Qualitative semi-structured interviews were conducted with Asian-Indian adults (n = 20), 25 years and older. Participants had no prior diagnosis of cancer. Individual interviews were conducted by a trained interviewer on Zoom®. Verbatim transcripts were cross-checked for consistency prior to analysis. Transcript analysis was performed by 2 independent coders after training for qualitative analysis. Content analysis was used to identify themes using a grounded theory approach. Participants believed good health was associated with ability to perform daily activities, regular exercise and eating well. Lifestyle behaviors were considered important to health status. Healthy eating was stressed, which included fresh foods, traditional Indian foods, and a preference for vegetarian foods. Awareness of prevalence and implications related to cancer as it impacts the Asian-Indian community. There was a general lack of knowledge around the aspects for cancer prevention, with a request for more targeted information. Findings from this study underscore a gap in awareness of cancer risk among the Asian Indian community. More research is needed at a nation-wide level to corroborate these findings. Because of the general lack of knowledge and understanding of cancer, disseminating information about cancer risk and prevention among the Asian Indian community is important to address this disparity in health and disease.

Isolation and enumeration of probiotic microorganisms from fermented idli batter

Probiotics are defined as nonpathogenic living microorganisms, that have beneficial effects on host health. The most important and frequently used functional food compounds are probiotics and fermented foods. Functional foods have numerous beneficial nutritional effects. Probiotics dairy foods, idli, dhokla, pickles etc are traditional Indian foods that beneficially affect the host. They improve survival and implantation of live microbial supplements. In our study, probiotics were isolated from Fermented Idli batter. There is a difference observed in the pH of fermented idli batter. It decreases from 6 to 4.3-5.3 during fermentation. Yeasts were isolated from the fermented batter on Sabouraud's agar. Serial dilutions were performed, furthermore spread plate of these dilutions upto 10-5 was done on Rogosa agar plates and incubated for 72 h in a candle jar under microaerophilic condition. Colonies of lactic acid bacteria were observed on Rogosa agar plate. The count of bacteria in the fermented batter was 108 cells/ml. This experiment shows the presence of probiotic microorganisms, both bacteria and yeasts. Lactic acid bacteria and yeasts facilitate idli batter fermentation thereby enhancing their nutritional value and development of desirable texture and flavor.

Formulation and Optimization of Value-added Barnyard Millet Vermicelli using Response Surface Methodology

Background: Vermicelli is a traditional Indian food product, commonly known as ‘Sewai’ or ‘Jave’. The present study aims at the value addition of vermicelli enriched with iron and beta-carotene. Methods: Barnyard millet flour (BMF) and rice flour (RF) along with malt flour from whole green gram, carrot powder, fenugreek powder and xanthan gum (XG) are used to develop nutritionally enriched barnyard millet vermicelli (BMV). Response Surface Methodology (RSM) was employed to optimize the formulation by analyzing the effect of BMF, RF and XG levels on the sensory attributes like hardness, stickiness, color, flavor and masticability. Result: Results revealed that the independent variables have a significant effect on the dependent variables. The moisture, protein, ash, fat and carbohydrate content in optimized product was found to be 6.40%, 10.07%, 1.44%, 1.72% and 80.31% respectively. The optimized product is nutritionally enriched having 3.81mg/100g of iron and1039µg/100g of beta-carotene present in it.

Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli.

Idli, a naturally fermented Indian food, is prepared from a mixture of rice and black gram (lentil). To understand its microbial community during fermentation, detailed analysis of the structural and functional dynamics of the idli microbiome was performed by culture-dependent and -independent approaches. The bacterial diversity and microbial succession were assessed at different times of fermentation by 16S rRNA amplicon sequencing. Results highlighted that most microbiota belonged to phylum Firmicutes (70%) and Proteobacteria (22%). Denaturing gradient gel electrophoresis (DGGE) and quantitative PCR (qPCR) analysis confirmed the diversity and succession involved therein. A culture-dependent approach revealed that the microbially diverse populations were conserved across different geographical locations. The fermentation was primarily driven by lactic acid bacteria as they constitute 86% of the total bacterial population, and genus Weissella emerged as the most important organism in fermentation. The natural microbiota of the grains mainly drives the fermentation, as surface sterilized grains did not show any fermentation. Growth kinetics of idli microbiota and physicochemical parameters corroborated the changes in microbial dynamics, acid production, and leavening occurring during fermentation. Using a metagenomic prediction tool, we found that the major metabolic activities of these microbial fermenters were augmented during the important phase of fermentation. The involvement of the heterofermentative hexose monophosphate (HMP) pathway in batter leavening was substantiated by radiolabeled carbon dioxide generated from d-[1-14C]-glucose. Hydrolases degrading starch and phytins and the production of B vitamins were reported. Moreover, culturable isolates showing beneficial attributes, such as acid and bile tolerance, hydrophobicity, antibiotic sensitivity, and antimicrobial activity, suggest idli to be a potential dietary supplement.IMPORTANCE This is a comprehensive analysis of idli fermentation employing modern molecular tools which provided valuable information about the bacterial diversity enabling its fermentation. The study has demonstrated the relationship between the bacterial population and its functional role in the process. The nature of idli fermentation was found to be more complex than other food fermentations due to the succession of the bacterial population. Further studies using metatranscriptomics and metabolomics may enhance the understanding of this complex fermentation process. Moreover, the presence of microorganisms with beneficial properties plausibly makes idli a suitable functional food.

Affordable Healthy Food for Common People: Case Study on Traditional Indian Food Industry

Damage to environment due to over-exploitation of resources is visible all around and it pertinent now to focus on SDGs and prepare strategies to revived industries which are contributing towards sustainable development Affordable nutritious food is one of the important issue for our future. However, it is disappointing that traditional food industry (cottage industry) in India is facing severe threats from organized players. This industry is contributing towards sustainable development. This paper presents a survey of this industry and suggests means to preserve and protect this industry.

Meanings of food, eating and health in Punjabi families living in Vancouver, Canada

Objective: South Asians living in western countries have increased risk for developing diet-related chronic disease compared to Caucasians of European heritage. To increase understanding of social and cultural factors associated with their food habits, this study examined the meanings of food, health and well-being embedded in the food practices of families of Punjabi heritage living in Metro Vancouver, Canada. Design: Qualitative research design. Setting: Metro Vancouver, British Columbia, Canada. Method: Data collection included individual interviews with 39 members of 12 families of Punjabi Sikh origin (ages 13 to 70 years) and participant observation of a grocery shopping trip and family meal. Themes were generated through constant comparative analysis of transcripts to describe, organize and interpret influences on participants’ food decision-making in families. Findings: Participants’ descriptions of their eating habits were characterized by contrasts between elders’ reliance on traditional Indian foods and young people’s desire for their diets to include at least some ‘western’ food. Participants articulated two different understandings of how food habits affect physical health: a scientific approach that related specific food components (eg, fat, cholesterol, vitamins) to risk of chronic disease, and a view based on centuries of traditional knowledge about food. Food choice was also shaped by concerns for the psychosocial well-being of individual family members, exemplified by women’s attention to food preferences of individuals in the family. Conclusion: These findings add to understanding of the varied ways food practices are implicated in constructing ethnic identities, and provide insight into cultural influences on health behaviours.

Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter

In this paper the texture profile analysis for the cooked Bori nuggets (traditional Indian food) prepared from black gram batter having different initial moisture content of 62 to 72% (wb) and air incorporation of 14.14 to 18.12% (v/v) is discussed. The initial moisture content and the volume of air incorporation into the batter had significant effect at either 5% or 1% level of significance on the springiness, chewiness, hardness, cohesiveness and gumminess of the cooked nuggets. The optimum initial moisture content of 65.10 to 67.15% (wb) in the batter and air incorporation of 15.91 to 17.23% (v/v) in it are recommended in obtaining the maximum and minimum levels of the response quality parameters. The optimum values of these response parameters would be 0.453, 12.22, 60.31 N, 0.36 and 22.36 for springiness, chewiness, hardness, cohesiveness, and gumminess, respectively.

Leaching of aluminium from utensils during cooking of food

AbstractThe use of aluminium utensils for cooking provides an important route for aluminium metal to enter foods. Leaching of aluminium from utensils made of aluminium, indalium (alloy of aluminium), stainless steel and hard anodised aluminium was studied under different conditions of pH and boiling time. Low pH was found to enhance leaching of aluminium from the utensils. The leaching was found to be the highest during first‐time preparation (new utensils) of all the foods as compared with second‐and third‐time preparations using the same utensils. Leaching of aluminium during the preparation of various traditional Indian foods was found to be negligible in hard anodised aluminium utensils, indicating the advantage of using such vessels for food preparation over simple aluminium and indalium utensils. Cereals contribute a smaller amount of aluminium to the total daily intake than legumes. Copyright © 2006 Society of Chemical Industry

Studies on the use of chhana and paneer whey in the preparation of puras (pancakes)

Puras (pancakes) are widely accepted traditional Indian foods. Studies were conducted on the use of chhana and paneer whey in the preparation of sweet and salty puras. Six samples of chhana and paneer whey were substituted in sweet and salty puras at different whey to water ratios (0 : 100, 20 : 80, 40 : 60, 60 : 40, 80 : 20, 100 : 0). The effects of chhana and paneer whey on sensory evaluation showed that sweet puras containing mixed milk chhana whey and salty puras containing cow's milk chhana whey scored highest with respect to appearance, body and texture, flavour and taste, and overall acceptability. In general, commercial samples scored less, which may be due to poor handling and maintenance of whey by commercial manufacturers. Whey substitutions also improved fat, total solids, protein and ash of both sweet and salty puras. It is interesting to note that none of sweet and salty pura samples was below the limits acceptable to the panellists. It can be thus concluded that chhana and paneer whey can be used successfully in the preparation of puras for value addition.

Dietary acculturation and health-related issues of Indian immigrant families in Newfoundland.

Traditional Indian diets are high in grains, vegetables and fruits, and in this respect are substantially in accord with Canada s Food Guide to Healthy Eating. Adopting North American eating patterns carries potential health risks. In this study we explored migration-associated changes in eating patterns, lifestyle practices, and health-related issues of Indian immigrants and their families in Newfoundland. A cross-sectional survey employing a self-administered mailed questionnaire was conducted. A random sample of 132 subjects aged ten to 65+ took part. Participants were well established in Newfoundland and almost all were fluent in English. They were somewhat acculturated to foods commonly eaten in Canada. The majority reported that they were very or somewhat likely to engage in healthy lifestyle practices, and most (73%) wanted more relevant nutrition information. Consumption of grains, vegetables, and fruits was not in accordance with Canada s Food Guide to Healthy Eating. Sixty-five percent of participants reported that traditional Indian foods were not readily available, and 72% indicated a change in food-preparation methods. Studies of diverse ethnic groups are needed to guide effective nutrition education programs. University curricula and dietetic training programs should include cross-cultural courses to increase awareness of immigrants unique needs.

Detection of Bacillus cereus in foods by colony hybridization using PCR-generated probe and characterization of isolates for toxins by PCR

Isolates of Bacillus cereus from traditional Indian foods were detected by colony hybridization using the PCR-generated phospholipase (PL-1) probe. In all, 29 isolates picked up by the probe were confirmed as B. cereus by conventional cultural and biochemical characteristics. All the isolates reacted positively in PCR with phospholipase (PL-1) primers. Among the native isolates, 11 of them showed the discontinuous pattern of haemolysin BL activity in gel diffusion assay. Though 14 isolates reacted positively in PCR with primers (Ha-1) specific to the B gene of haemolysin BL, only four of them showed both the presence of gene and haemolysin BL activity. More than 50% of the isolates indicated their potential enterotoxigenicity by reacting positively with primers specific for the BceT gene encoding for diarrhoeal enterotoxin. PCR with primers for different inverse (IS) repeat elements revealed that isolates carrying transposon IS 231–P 231-1 did not carry IS 240–P 240. Some of the isolates were devoid of these IS elements. The study demonstrated the potential of using of a PCR-generated labelled PL-1 probe for the direct detection of B. cereus in food samples and PCR for characterizing the toxigenic isolates.

Attitudes to lifestyle risk factors for coronary heart disease amongst South Asians in Leicester: a focus group study.

South Asians have a significantly higher risk of mortality from coronary heart disease (CHD) compared with the general population in the UK. There is a lack of evidence on attitudes to and knowledge of risk factors for CHD amongst South Asians. Such information is important for the provision of effective health promotion services. The aim of the study was to identify key issues relating to knowledge of and attitudes to lifestyle risk factors for CHD amongst South Asians aged over 40 years in Leicester, UK. A qualitative focus group analysis was carried out using randomly selected South Asians from GP lists and South Asians attending community centres. Group discussions were taped, translated and transcribed. The transcripts were analysed using qualitative methodology to identify key issues and themes. Participants expressed a range of attitudes to and different levels of knowledge of lifestyle risk factors for CHD. Barriers to improving lifestyle with respect to diet and exercise were identified; these included lack of information (e.g. of how to cook traditional Indian food more healthily) and cultural barriers, such as lack of women-only exercise facilities. Participants perceived stress as an important cause of CHD, and stress directly related to ethnic minority status was described frequently. Language was identified as a key barrier to accessing health services. Health professionals need to provide individually tailored health promotion for South Asians which avoids stereotyping, but recognizes potential cultural obstacles to change. The issue of stress amongst South Asians requires more research and needs to be recognized as an important issue by health professionals. South Asians still face problems accessing health and leisure services due to language and cultural issues.

Convenience Foods for Defence Force Based on Traditional Indian Foods

This article reviews the traditionally used food items vis-a-vis convenience foods developed by the Defence Food Research Laboratory (DFRL), Mysore, during the past three decades keeping in view the quality requirements (QRs) of the Defence Forces. Simultaneously, information has been provided on the kind of processing technologies used that any entrepreneur becomes aware of the infrastructure required to produce these commercially to meet the demands of the Army Purchase Organisation (APO) with DFRL know-how. The information provided will also be of immense value to APO in planning the convenience foods requirement and their inclusion in packed rations for special tasks and missions.