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Nutritional content evaluation of traditional recipes consumed by ethnic

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Article in Indian Journal of Traditional Knowledge · July 2013

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Indian Journal of Traditional Knowledge
Vol.12 (3), July 2013, pp. 498-505

Nutritional content evaluation of traditional recipes consumed by ethnic

communities of Meghalaya, India
Mandari Mary Blah1 & SR Joshi2*
1
Department of Home Science, St Mary`s College, Shillong 793 003, Meghalaya,
2
Department of Biotechnology & Bioinformatics, North-Eastern Hill University, Shillong 793 022 Meghalaya
*
E-mail: srjoshi2006@yahoo.co.in

Received 30.09.11, revised 08.04.13

In the present investigation, various traditional foods consumed by the ethnic Khasi tribe of Meghalaya, India were
sampled, standardized and evaluated for their nutritional contents. This food comprised of the main lunch or dinner dishes,
and side dishes consumed with the meals, and also the food items taken as snacks. A total of 80 different most preferred
recipes of vegetarian and non-vegetarian types were selected and standardized. A panel of 10 local women evaluated the
recipes for sensory acceptance. The nutritive values of the standardized recipes were calculated for one portion size meal for
all the major and micronutrients like protein, fat, carbohydrate, fibre, calcium, iron, vitamin C, carotene and calories. The
nutritive values also incorporate the nutritional contributions made by wild edible fruits, berries, nuts, roots and spices,
edible green leaves including salad and chutney consumed by the ethnic tribes as part of the whole meal. The findings reveal
that the whole meal taken together makes a good balanced diet in the tribal food habits.

Keywords: Khasi tribe, Traditional foods, Nutritional content, Food habits

IPC Int. Cl.8: A61K 36/00, A41D, A23, A47G 19/26, A47J 39/02

The eating traditions of every country and culture There has been very little research work on the
are the result of millennia of history. Geographical people and traditional cuisine of North-East India4,5.
location and climatic conditions play a predominant Food culture in this part of the country is invariably
role in the growing, harvesting and availability different from rest of India because of the traditional
of food products influencing the food habits of the food habits of the ethnic tribal populations. The dishes
ethnic populations1. Food habits are symbolical to a of the people of this region are not laced with oil or
particular culture. The methods of food preparation spices, yet they are delicious. The locally grown
are diverse and are related to the types of available aromatic herbs make them exotic. They are light, easy
food2. Food is represented as part of the cultural traits to prepare, and simplicity is the hallmark of the local
of an ethnic community. The cultural background cuisine. The basic components of a traditional meal
determines what shall be eaten as well as when and are steamed or boiled rice (Oryza sativa L.) (Ja khaw
how it shall be eaten3. Khasi), accompanied by a gravy-based meat or fish
The vast sub-continent of India has a range of and chutney, washed down with a soup of boiled
cuisines as diverse as its cultures. Every corner of vegetables and fresh salads. Food is also found to
this massive country has evolved its own unique vary from place to place and from tribe to tribe within
cooking method and developed its own choice the region.
of ingredients and blend of flavors, presenting Meghalaya is one of the seven states in the
a fascinating repertoire of ideas, techniques and North-Eastern region of India carved out of Assam in
recipes. Eating habits as well as preparatory recipes 1972 as an autonomous state with two hill districts of
differ from place to place. Very often the taste, the united Khasi and Jaintia Hills and the Garo Hills6.
color, texture and appearance of the same delicacy Meghalaya is rich in fauna and flora and this natural
differs from place to place due to traditional methods environment has inevitably made a deep impact on
of preparation. the people, and the physical features of the land may
—————— be considered partly responsible for their unique food
*Corresponding author habits7. People of Meghalaya have their own distinct
 BLAH & JOSHI: NUTRITIONAL CONTENT EVALUATION OF TRADITIONAL RECIPES IN MEGHALAYA 499

dietary and food consumption pattern. The ethnic particular food product in a standard form13.
tribal groups live in an environment characterized Standardized recipes help to make certain that a
by defined areas with specific food habits, dialects, dish tastes the same and serves the same number
cultural homogeneity and a unified social of people each time it is prepared14. Besides
organization8. Ethnic heritage and tradition are the standardization of recipes, the nutrient content
strongest influences on food choices of the ethnic analysis of each recipe provides nutritional
tribes. The Khasis of Meghalaya are one of the information to enable a person in selecting food.
major tribes in bio-diversity rich North east India. Nutritional information on food is an important
The Khasi people eat a variety of food, but rice forms public health tool to promote a balanced diet, hence
their staple food. They are very fond of meat like enhancing public health.
pork, beef, chicken and others. Fresh and dried fish The present study is an attempt to catalogue the
are also popular non-vegetarian items9. Preparation is traditional standardized recipes and the major nutrient
not elaborate and the typical meal of the tribe consists content evaluation of the traditional recipes consumed
of rice, which takes centre stage of the meal added by the Khasi tribe of Meghalaya. This information
to abundant of fresh vegetables and supplemented is expected to assist people to better understand
by meat or fish. Red meat is essential for a meal the nutritional value of food enabling a consumer
to be complete, and pork wins the popularity to compare the nutritional values of similar food
contest among the food of animal origin. The only products and then make healthy food choices
spices used in the traditional cooking practices based on the relevant nutritional information.
are turmeric (Curcuma domestica Valeton.) (Shynrai), This nutritional information will enable a person in
salt, ginger (Zingiber officinale Rose.)(Sying-Bah), selecting food which will reduce nutritional
sesame seeds (Sesasum indicum L.) (Nei-lieh/Nei-iong) health risk15. The documentation of the knowledge
and green chillies (Capsicum annum L.) (Sohmynken). is important as the information available is passed
Rice is traditionally eaten in an unpolished form. The from one generation to the next through word
traditional snack items are also rice based commonly of mouth and no written records are available. Hence,
eaten at breakfast and at tea-time. A variety of rice the study is attempted for documentation of these
cakes called ki Kpu are popular among the people9. indigenous food habits, nutritional content evaluation
These rice based snacks are very cheap and healthy and their ethnic relevance.
since it has very little oil or sugar content10. Meat is a
preferred delicacy and there is no prejudice or taboo
Methodology
in consumption of meat, and it forms an intrinsic part
The study was carried out on the food habits and
of regular tribal diet. Pork is the favorite meat and is
the constituent of the main and side dishes consumed
consumed on every occasion8. The Khasi ordinarily
by the ethnic Khasi community of Meghalaya. The
take two meals a day, one in the early morning and
most preferred traditional recipes were categorized as
the other in the evening, but labourers and others who
vegetarian and non-vegetarian. Different recipes
have to work hard take a midday meal as well,
which were commonly prepared were selected and
consisting of cold boiled rice wrapped in a leaf
standardized. A panel of 10 local women evaluated
(Pyrnium pubinerve Bl.) (ka ja song), and rice cakes
the recipes for sensory acceptance. Care was taken to
(ki kpu)11. Kwai or betel nut (Areca catechu L.) is
achieve accuracy in the quantity and quality of the
very popular among the Khasis9.
ingredients, methods of cooking, time, temperature
Since food preparation is ongoing and universal, and the number of portions. A total of 80 (eighty)
a permanent and universal method of communication popular recipes were finally selected, standardized
is needed to retain the knowledge of the recipes. and the nutritive values of the standardized recipes
A recipe is a set of directions for making a dish or were calculated for one portion size meal. All the
product in a communicative tool. It is an abbreviated major and micronutrients composition of the one
way of passing culinary practices from one generation portion size meal like protein, fat, carbohydrate,
to another12. But very often exact recipes vary greatly calorie, fibre, calcium, iron, vitamin C and carotene
from one household to other. Therefore, there is a were calculated. Nutritive values of wild edible fruits,
need for standardization of recipes. A standardized berries, nuts, roots and spices, edible green leaves
recipe is a recipe that has been tested to produce a consumed by the ethnic Khasi tribe of Meghalaya
500 INDIAN J TRADITIONAL KNOWLEDGE, VOL. 12, NO. 3, JULY 2013

were also incorporated in the calculation of nutritive vegetables is very less but this is compensated by the
values of a meal. In all, 25 recipes of the vegetarian consumption of green leafy vegetables roots and
lunch or dinner side dishes including salad and tubers like potato, colocasia (Wang), sweet potato
chutney were selected and were standardized (Phankaro) and yam (Shriew), are staple in the Khasi
along with the remaining non-vegetarian dishes. diet18. The fat content of these vegetarian lunch/dinner
The nutrient content was calculated for one portion side dishes are very low. Majority of these recipes
size meal following the standard protocol of are prepared with very little amount of fat hence
Gopalan et.al16. the calorie and fat content are low. The diet is
monotonous and has very little change in terms of
Results and discussion preparation method. Steaming and frying are popular
The nutritive values of the standardized traditional methods of cooking. The only spices used in their
recipes were calculated for every ingredient used in cooking are turmeric, salt, ginger, and green chillies.
the preparation of a particular recipe. The nutritive It was found that the consumption of pulses is
value derived for one particular food item represents occasional, especially pigeon pea (Cajanus cajan (L.)
the sum of the nutrient content of all the ingredients Millsp.) (Shana) and Bengal gram which is consumed
which has gone into the preparation of a recipe rarely. Soybean was consumed often in fermented
(Figs. 1-18). There are some food items whose form. The little amount of pulses consumed is due
micro-nutrient content has not been analyzed as yet to external influences that have crept into the local
hence these nutrients could not be calculated. food habits.
The nutrient content of the vegetarian breakfast and There is just one non-vegetarian breakfast/snack
snack items revealed similar nutritive values since item standardized among the evaluated foods, i.e.
most of the snacks were made from rice (Table 1). Kpu doh (steamed rice flour with pork) and was found
Those snacks prepared without oil as a cooking to be high in protein, carbohydrate and calories.
medium are rich in calories and carbohydrate but a Three non-vegetarian lincuh/dinner main dishes,
minor source of fat, fibre and protein. The overall namely, jadoh sniang (pork pulao), jadoh syiar
protein content of Rymbai Ja (boiled soybean seed) (chicken pulao), jadoh dohkha (fish pulao) which
(Glycine max (L.) Merr.) and Shana jhiej (Bengal were standardized were found to be rich in protein,
gram (Cicer arietinum L.) with black sesame seed calories and carbohydrate (Table 1). For the Khasis,
(Sesamum indicum L.) (Nei-iong) was considerably staple food is rice and it takes the centre stage of
high. Calories and carbohydrate content of all the the meal. The special meals served during festivals
traditional snacks are high since these snacks are rice and marriages are jadoh (the pork pulao) which is
based. Traditional snacks where oil has been used prepared out of rice and pork. The real delicacy
as a cooking medium have more fat content (Table 1). is a pig’s head called doh khlieh which makes a
A study conducted in Shillong by Agrahar- Murugkar good combination with jadoh (pork puloa), doh jem
and Subbulakshmi 17 revealed that the consumption (pork organ meat curry)19.
of these snacks is becoming lesser and lesser as it is Thirty six recipes belonging to the non-vegetarian
being replaced with convenient snacks. It is necessary lunch/dinner side dishes were standardized. Meats
to retain these traditional snacks in the inherent such as pork, beef, chicken, egg, fish and dried fish
culture by popularizing it so that a larger majority can were used in the standardized recipes. According to
enjoy its taste and texture. The vegetarian lunch or Bareh19, meat is the delicacy of the tribal people of
dinner main dish, namely, Janeiiong (Black sesame Meghalaya where meat is taken regularly. The Khasis
rice pulao) and janeilieh (white sesame rice pulao) and Jaintias relish pork. Meat is preserved by drying
are rich in iron and calcium. Among the lunch or over the kitchen racks which last long10. All these
dinner side dishes recipes Dai neiiong (pulse curry recipes were rich in protein and also had high fat
with black sesame seed), jamyrdoh khleh bad content. Dohkha kylla bad ka wang panai (fish with
ktungrymbai (chameleon plant) (Houttuynia cordata colocasia [Colocasia esculenta (Linn.) Schott. stem
Thunb.) mixed with fermented soyabean seed are curry]), dohkha syrwa bad u palong (fish soup with
found to be rich in protein (Table 1). Unconventional spinach (Spinacia oleracea L.), dohkha syrwa bad u
green leafy vegetables are consumed raw or may tyrso (fish soup with mustard leaves [Brassica juncea
be ground as chutney. The consumption of other (L.) Czern. & Cosson.] and ktung rymbai neilieh
BLAH & JOSHI: NUTRITIONAL CONTENT EVALUATION OF TRADITIONAL RECIPES IN MEGHALAYA 501
502 INDIAN J TRADITIONAL KNOWLEDGE, VOL. 12, NO. 3, JULY 2013

Fig. 1—Tree tomato and Chameleon root chutney; Fig. 2—Chameleon and fermented soybean foods; Fig. 3—Pork soup with cauliflower
and mustard; Fig. 4—Smoked beef in different recipes; Fig. 5—Fried smoked beef and fried pork dishes; Fig. 6—Pork in sesame and
beef curry; Fig. 7—Rice cooked in bamboo pipe and Colocasia salad; Fig. 8—Pork with pumpkin leaves and Fish curry; Fig. 9—Dry Fish
with sesame and Pork with mushroom; Fig. 10—Smoked beef with Cho-Cho, Chicken and egg; Fig. 11—Pork pulao and fish pulao;
Fig. 12—Dry fish curry and dry fish curry; ,Fig. 13—Plantain fried and with pork; Fig.14—Common sowthistle and plantain flower
salad; Fig.15—Plain rice and sweet rice fritters; Fig. 16—Dry and Fermented fish chutney; Fig. 17—Pulse curry and Pork with onion;
Fig.18—Rice in white sesame and black sesame
s

Table 1—The ethnics foods and their nutritional composition per portion meal
Ethnic/Local name English name

Carbohydrat

Vitamin- C
per portion

Fat (gm)%

Carotene
Iron(mg)
e (gm)%
Average

Calcium
(Kcal)%
(gm) %
Protein

Energy
(gm)%
weight

Fibre
(gm)

(mg)

(mg)
(µg)
Rymbai Ja Boiled soy bean 80 12.9 5.8 1.1 6.3 129 72 3.1 127.8 _
(Glycine max (Linn.)Merr.)
Kpu Maloi Steamed rice (Oryza sativa 50 3.7 0.5 0.1 38.3 173 5 0.3 _ _
Linn.) flour in small moulds
Kpu Tharo Steamed rice flour in 40 2.6 0.1 0.2 31.6 138 4 1.3 _ _
earthen pot
Kpu Syep Steamed rice flour in 100 6.8 0.5 0.2 78.2 345 10 0.7 _ _
big moulds
Kpu Neilieh Rice flour fritters 45 6.3 16.9 0.4 18.5 371 151 1.36 0.6 _
Kpu Khlien Sweet rice flour fritters 28 3.3 12.3 0.06 32.5 249 4.8 0.26 _ _
Shriew Phon Boiled Yam 58 0.7 0.5 0.5 13 55 17.5 0.5 39 _
(Dioscorea sp.)
Kpu Sla Steamed rice flour cake 45 3 0.4 0.8 40.1 176 12 0.4 _ _
Phan Karo Sdieh Fried sweet potato 40 0.6 15.6 0.4 14.1 195 23 0.18 3 12
(Ipomoea batatas
(Linn.)Lamk.)
Phan karo phon Boiled sweet potato 48 0.4 0.1 0.3 11.3 48 18.4 0.08 2.4 9.6
Kpu tyndong Rice flour cooked in 35 2.9 0.1 0.1 19.4 90 0.3 1.1 _ _
bamboo pipe
Jashawlia Sticky rice 75 3 0.4 0.2 30.6 138 4 1.2 0.8 _
Shana jhiej Bengal gram fried with 75 11.5 14.2 3.3 26.9 279 154.1 8.5 31.4 0.8
black sesame seed
Janeiiong Black seasame rice pulao 170 9.8 14.4 1.4 67.1 436 59.3 8.1 6.8 5.7
Janeilieh White sesame rice pulao 170 9.3 14.8 0.6 67.9 441 174.3 8.1 12.7 5.7
Sla Pathaw sdieh Fried pumpkin leaves 60 3.38 5.6 1.5 6.6 91 279 0.12 _ 1
(Cucurbita sp.)
Sla muli sdieh Fried radish leaves 55 2.8 5.3 0.7 2.8 69 190.2 0.12 3706 57.8
(Raphanus sativus Linn.)
Kerela sdieh thep Stuffed bitter gourd 65 1.4 20.4 0.8 13.2 242 13.2 0.9 60 45.2
bad u phan (Momordica charantia
Linn.)
(Contd.)
 BLAH & JOSHI: NUTRITIONAL CONTENT EVALUATION OF TRADITIONAL RECIPES IN MEGHALAYA 503

Table 1—The ethnics foods and their nutritional composition per portion meal (Contd.)
Pashor kait sdieh Fried plantain stem 45 0.86 5.1 0.9 12.2 98 18 1.3 40.5 7.4
(Musa acuminata Linn.)
Jhur sdieh Mixed fried vegetables 75 2.3 4.3 1.4 13.5 102 41.6 1.6 330.6 21.5
Lungsiej kylla Bamboo shoot with black 40 3.5 8 1.5 10.4 129 108.3 40 20.5 14
neiiong sesame seed
Biskot sdieh Fried cho-cho-marrow 35 0.71 10.8 0.6 6.1 118 93.4 0.6 _ 5.3
(Sechium edule Linn.)
Biskot khleh Cho-cho-marrow (Sechium 60 1.8 2 0.9 6.9 53 99 3.2 _ 5.3
edule Linn.)salad
Wangpanai khleh Colocasia [Colocasia 65 2.3 4.5 0.8 8.1 83 192.5 1.3 58 6.7
esculenta (Linn.) Schott.]
stem salad
Kerela khleh Bitter gourd salad 50 1.3 1.3 0.4 3.5 32 56.1 0.5 52.2 36.3
Kubi khleh Cabbage (Brassica 75 3 4.8 0.9 8.1 84 38.5 1.1 60.6 65.3
oleraceous Linn.)salad
Jalyngiar khleh Common sowthistle salad 50 5 2.5 5.2 16.7 102 9.3 0.1 _ 0.2
(Sonchus oleraceous Linn.)
Jamyrdoh khleh Chameleon plant 50 3.2 0.7 3.5 9.8 59 28.5 0.3 140.4 13
(Houttuynia cordata Linn.)
salad
Salad khleh Lettuce (Lactuca sativa 60 0.9 0.1 0.4 3.1 17 31.6 0.9 367.2 10
Linn.)salad
Muli khleh Radish (Raphanus sativus 130 3.7 6.6 1.4 9.9 114 265.3 1.9 12 19.1
Linn.) salad
Phan khleh Potato (Solanum tuberosum 35 3.4 0.4 1.7 18.4 91 22 0.4 9.6 11.2
bad u jaut Linn.) salad
Dai neiiong Dal curry with black 40 10.3 5.3 0.4 26.9 197 290 3.2 108 3.3
sesame seed
Sohmynken jhur Stuffed Capsicum 45 2.9 14 1.5 3.9 154 37.5 5.9 170.8 56.7
sdieh (Capsicum annum Linn.)
Sohbaingon dieng Tree tomato 20 1.2 0.1 2.6 6.5 31 18 0.9 203 7.7
tylliat (Cyphomandra batacea
(Cav.) Sendtn.) chutney
Tyrso khleh Mustard leaves salad 70 2.5 0.3 0.6 5.9 38 93 8.5 1315.5 19
Jamyrdoh khleh bad Chameleon plant mixed 60 24.7 21.8 11 78.7 452 39.3 5.7 3 0.4
ka Tungrymbai with fermented soyabean
Lung siej sdieh Fried bamboo shoot 40 3.6 5.2 4.5 12.9 99 9.3 0.5 _ 2.2
Padin khleh Plantain flower salad 40 1.9 2.4 0.8 5.9 55 97.8 1.3 16.5 10.2
Achar soh phoh Wood apple (Aegle 30 5.3 21.8 2.9 9.2 248 66.8 0.4 41 8.1
Khasi marmelos (Linn.) Corrca.)
Pickle
Thied Jamyrdoh Chameleon plant roots 28 3.9 2.8 3.6 8.8 76 76.5 0.6 4.5 0.2
Tylliat chutney
Kpu doh Steamed rice flour stuffed 130 9 1.5 0.4 53.7 264 13 2.6 1.4 0.4
with pork
Jadoh sniang Pork pulao 180 15.4 5.6 0.3 62.5 362 30.7 0.8 _ 3.3
Jadoh syiar Chicken pulao 180 14 7.1 0.1 61.3 366 33.5 3 _ 4.1
Jadoh dohkha Fish pulao 180 11.7 5.8 0.3 64.2 357 270.7 1.3 _ 12.1
Dohkha kylla Fish curry 150 13.4 6.1 0.5 9.2 147 353.4 1.24 451.2 35.1
Dohmasi sdieh Fried beef with potato 70 32.5 14.2 1.3 8.6 291 37.7 8.6 7.2 6.8
bad u phan
Doh shain Beef meat balls 75 32.2 10.1 1 3.6 234 36.5 7.7 _ 2.5
Doh masi kylla Beef curry 40 39.9 5.1 0.3 3.4 310 51 9.5 _ 3.3
Doh masi tyrkhong Smoked beef soup with 140 40.2 7.1 0.6 5.9 250 111 9.8 _ 5.3
syrwa bad u biskot cho-cho-marrow
(Contd.)
504 INDIAN J TRADITIONAL KNOWLEDGE, VOL. 12, NO. 3, JULY 2013

Table 1—The ethnics foods and their nutritional composition per portion meal (Contd.)
Doh jem sniang Pork organ meat curry 60 10.9 10.6 1.1 3.9 151 51.3 6.5 _ 3
Dohkha syrwa Fish soup with spinach 180 9.3 16 0.1 5.6 203 585 1 2232 24.4
bad u palong
Dohkha kylla bad ka Fish curry with colocasia 100 7.9 17.6 1.5 4.4 208 514.4 3.8 6000 42.5
wang panai stem
Tung rymbai neilieh Fermented soyabean with 120 37.1 36.8 8.5 50.1 681 455 3.4 18 3.3
white sesame seed
Phan khleh bad Fermented dry fish with 70 7.2 1.4 2.6 27.4 142 82.3 0.4 31.9 21.8
ktungtap potato salad
Doh syiar khleh Chicken and egg mixed 60 12.8 2.4 0.1 3.3 85 33.6 1.3 71.7 0.6
Doh sniang syrwa Pork soup with mustard 200 9.6 2 0.5 3.2 69 84.7 9 1311 18.9
bad u tyrso leaves
Kerela sdieh thep Bitter gourd stuffed with 60 32.4 20.5 0.8 4.3 332 36.4 8.3 50.4 38.4
bad dohmasi roasted beef
Dohsniang kylla Pork curry 120 10.7 7.3 1.1 14.2 165 49.3 1.7 114 18.2
Doh sniang kylla Pork mushroom (Agaricus 80 11.1 10.9 1.4 5.6 168 53.7 7.1 _ 3
neiiong bad u tit bisporus Linn.) curry with
black sesame seed
Dohsniang kylla bad Pork curry with plantain 120 7.8 6.7 0.4 6 116 25.3 1.3 _ 5.8
pashor kait stem
Umshit ktung Dry fish with black 120 14.9 3.3 0.7 4.6 118 32.6 5.3 73.2 5.8
sesame seed broth
Doh masi syrwa Beef soup with mixed 230 18.2 25.5 0.9 17.4 209 50.6 4.8 390.2 11.3
vegetables
Dohkha syrwa bad u Fish soup with mustard 200 9.9 5.9 0.4 5.7 117 396.3 7.1 1048.8 26.4
tyrso leaves
Doh thad sdieh Fried smoked beef 30 39.6 10.1 0.2 0.1 250 34 9.4 _ _
Pylleng sdieh bad u Spinach (Spinacia 80 6.2 11.3 0.2 1.6 131 53.3 1.3 1800 8.9
palong oleracea Linn.) omelet
Doh khleh Pork salad 40 7.4 1.7 0.1 2.2 55 21.3 1 _ 3
Doh sniang syrwa Pork soup with bamboo 180 9 1.9 0.1 5 74 32 1 _ 6.1
bad ka lung siej shoot
Ktung khleh Dry fish salad 50 13 0.9 0.4 5.2 81 309 4.1 140 14.1
bad u sohsaw
Ktung ba dung Ground dry fish 30 18.6 4.2 0.1 1.3 117 417 5.8 _ 0.6
Ktung shira sdieh Dry fish fry 20 39.7 9 _ 1.6 246 _ _ _ _
Ktung shira kylla Dry fish curry 35 10.5 11 0.4 12.9 157 28.3 0.1 140 13
Doh thad dung Ground smoked beef 30 39.7 10.1 0.3 0.7 256 35 9.4 3 0.3
Sohsaw sdieh bad Tomato (Solanum 60 4.8 12 0.6 9.1 165 38 0.5 175 16.8
tungtap lycopersicum (Linn.)
Karsten.) fry with
fermented dry fish
Ktung tap dung Dry fish chutney 40 4.6 2 0.4 7.6 68 28.5 0.3 140.4 13
Doh sniang sdieh Fried Pork 30 7.4 1.7 _ _ 45 12 0.8 _ 0.8
Dohsniang Neiiong Pork curry with black 80 10 15.6 1.3 5 201 56 6.5 _ 4.1
sesame seed
Tungrymbai neiiong Fermented soybean with 120 38.1 32.2 9.9 46 672 83 12 _ 3.9
black sesame seed
Dohmasi thad kylla Smoked beef with pumpkin 80 40.8 10.2 1.2 9.4 280 54 9.7 30 4.5
bad u pathaw curry
Dohsniang syrwa Pork soup with cauliflower 180 9.4 2 0.9 5.7 79 45.8 1.7 18 37.7
badu phulkubi
Doh sniang syrwa Pork soup with pumpkin 150 10.1 2.2 1.2 7.2 89 222 1 _ 4.1
bad u sla pathaw (Cucurbita sp.) leaves
(-) indicates nutrients not yet analyzed; since, there are no English names for these recipes, the English names are translations from Khasi
 BLAH & JOSHI: NUTRITIONAL CONTENT EVALUATION OF TRADITIONAL RECIPES IN MEGHALAYA 505

(fermented soya bean with white sesame seed curry) Acknowledgement

have high calcium content (Table 1). Dohkha kylla Authors gratefully acknowledge the cooperation
bad ka wang panai (fish with colocasia stem curry), received from the local Khasi women in the
dohkha syrwa bad u tyrso (fish soup with mustard preparation and sensory evaluation of various
leaves), dohkha syrwa bad u palong (fish soup traditional foods considered in the present study.
with spinach), pylleng sdieh bad u palong (spinach
omlette) have a good amount of carotene content. References
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in various standardized recipes. Fermented food 2nd edn, (Chapman and Hall USA), 1995,4,17.
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basic components of a meal are steamed or boiled 559-561.
6 Nongkynrih AK, Khasi Society of Meghalaya: A Sociological
rice, accompanied by a gravy-based meat or fish Understanding, (Indus publishing company, New Delhi),
and chutney, washed down with a soup of boiled 2002, 11.
vegetables with or without meat (syrwa). One needs 7 Mathur PRG, The Khasis of Meghalaya, (Cosmo
an acquired taste to enjoy this cuisine. Publications New Delhi, India), 1979, 224.
8 Agrahar-Murugkar D & Subbulakshmi G, Nutritional value
The recipes considered in the present study were
of edible wild mushrooms collected from the Khasi hills of
among the most preferred and commonly consumed Meghalaya, Food Chem, 289(4) (2004) 599-603.
traditional daily meal recipes of the Khasi tribe of 9 Lyngdoh MPR, The Festivals in the History and Culture of
Meghalaya (Figs. 1-18). The nutritional evaluation the Khasi, (Vikas Publishing House Pvt. Ltd, New Delhi),
reveals that these traditional recipes which formed 1991, 24.
10 Agrahar-Murugkar D & Subbulakshmi G, Nutrition values
main and side dishes of regular diets of the ethnic of Wild edible fruits, berries, nuts, roots and spices
tribe indicated to be good source of balanced nutrition. consumed by the Khasi tribes of India, Ecol Food Nutr,
44(2005) 207-223.
Conclusion 11 Gurdon PR, The Khasis, (Low Price Publications, Delhi),
The Khasis tribes of Meghalaya have their 1993, 51.
12 Mizer DA, Porter M & Sonnier B, Food preparation
own distinct dietary and food consumption pattern. for the professionals, 1st edn, (John Wiley and Sons), 1987,
Man needs adequate food for growth and development 93-110.
to lead an active and healthy life. Since all food are not 13 Khan MA, Nutrition for food service managers, (John Wiley
of the same quality from the nutritional point of view, and sons), 1998, 378.
man’s ability to meet his nutritional needs and maintain 14 Ray F M & Lewis J E, Exploring professional cooking,
(Giencol Mc Graw- Hill), 1996, 50-59.
good health depends upon the type and quantity of food 15 Sangram P & Sebastian O, Junk food a health poser: Food
stuffs he is able to include in his diet to satisfy his can make or break us, Health Action, 17(11) (2004) 3-4.
hunger. This work adds to the knowledge of nutritional 16 Gopalan C, Rama Sastri BV & Balasubramanian SC,
information on various traditional recipes of the Khasi Nutritive Value of Indian Foods, (Indian Council of Medical
community. It is necessary to retain these traditional Research, Hyderabad), 2000, 47-91.
17 Agrahar-Murugkar D & Subbulakshmi G, Nutrition
recipes in the inherent culture by popularizing it so evaluation and processing methods of some traditional
that the larger majority can enjoy its tastes and texture. snacks consumed by the Khasi tribes of Meghalaya,
The traditional knowledge of indigenous population J Food Sc Tech, 42 (3)(2005) 255-258.
about diversity of world food resources must be 18 Agrahar-Murugkar, D & Pal PP, Dietary pattern of the
tribals of Meghalaya and its relation with socio-economic
preserved and this knowledge should be combined factors, Indian J Nutr Diet, 42(2004) 71-80.
with basic scientific supporting data already available 19 Bareh HM, Encyclopedia of Health and Nutrition, 1st edn,
for enhancing public health. Vol 1, (Anmol publications, New Delhi), 1999, 262-264.

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