Quality attributes of traditional foods of central Kerala

Publication Date : 17/10/2015

Author(s) :

E.R.Aneena , P.S.Lakshmi , C.L .Sharon , Seeja Thomachan Panjikkaran.

Volume/Issue :
Volume 1
Issue 10
(10 - 2015)

Abstract :

Traditional cuisine is represented as a wide spectrum of food cultures with distinctive regional differences and preferences. Loss of traditional knowledge related to food production may lead to extinction of nutritional food products as well as skills gained through generations. Chemical composition of replicated traditional foods revealed that most of the traditional foods are rich in certain macro and micro nutrients. Protein content of the replicated foods varied from 0.56 to 18.97 per cent with the highest protein content in rankayyan and the lowest in karinellikka. Above 20 mg of calcium per 100 g was found in paniyaram (57.3mg), karinellikka (32.24 mg), madhura puttu (44.71 mg), muttayappam (44.01 mg) poruvelangai (38.9 mg), and rankayyan (56.4 mg). The iron content of 100 g of replicated foods varied from 0.36 mg to 2.86 mg with the highest and lowest contents in niracha pathiri and muttayappam respectively. The evaluation of nutrient content showed a variation in nutritional composition among the replicated traditional foods due to the variation in the ingredients used for the preparation. It is evident that the endangered traditional foods can be replicated under prevailing conditions preserving their quality attributes. Key words: Traditional foods, nutritional qualities, poruvelangai, manda, inderiyappam, kala kala

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