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A Study on Organoleptic Evaluation and Acceptability of Traditional Tribal Therapeutic Recipes of Assam for Gastro Intestinal Disorders

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A Study on Organoleptic Evaluation and Acceptability of Traditional Tribal Therapeutic Recipes of Assam for Gastro Intestinal Disorders INTERNATIONAL WEB CONFERENCE ON FOOD TECHNOLOGY AND NUTRITION – PROSPECTS FOR HEALTH FTNPHJAN2021 – JOAASR A Study On Organoleptic Evaluation and Acceptability of Traditional Tribal Therapeutic Recipes of Assam for Gastro Intestinal Disorders. Pallabika Gogoi a* & Dr V. Premala Priyadharshini b a Research scholar, b Professor Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamilnadu, India. Abstract Assam, a state with a blend of culture, heritage, faith and belief of numerous ethnic tribes with a distinct food culture has once been a cradle of therapeutic cuisines. Urbanization and westernization has resulted in a drastic shift of eating habits of people of Assam leading to spare usage of recipes that have potential therapeutic values .Reintroducing the forgotten therapeutic recipes into the tribal communities of Assam is the need of the day. A total of 50 tribal women (purposive sampling) above the age group of 60 years from Sadiya in Assam were interviewed to collect the original traditional therapeutic recipes of Assam. A total of 120 traditional therapeutic tribal recipes were collected ,documented and classified for 13 different disease conditions namely Gastrointestinal diseases(43), Degenerative diseases(15), Infectious diseases(21), Respiratory diseases(14), Liver disease(8), Renal disorder(3), Cardiovascular Disease(3), Reproductive problems(5), Nutritional deficiency(20), Sleeping disorder(2), Vision problem(2), Blood toxicity(2) and Others (1). The classified recipes were standardized and tested for its organoleptic qualities by a semi trained panel of 10 members using a 9 point hedonic scale and it was found to be acceptable for all sensory characteristic indicating the grater scope of its consumption by a different population across the nation for therapeutic uses. Keywords: Assam, Organoleptic, Traditional tribal recipe, Therapeutic recipes, Gastrointestinal disease. *Corresponding author Email: [email protected] 15 Organized by Department of Food Science and Nutrition & Nutrition Society of India, Coimbatore Chapter JOAASR-Vol-3-4(Conference Proceedings) January -2021 INTERNATIONAL WEB CONFERENCE ON FOOD TECHNOLOGY AND NUTRITION – PROSPECTS FOR HEALTH FTNPHJAN2021 – JOAASR 1. Introduction Assam, the land of hills, rivers and valleys, on the mighty river of the Brahmaputra, is a part of the greater sub-Himalayan region located in the north-eastern part of India [1]. The beauty of Assam has had attracted different groups of people at different time. Every new ethnic group basically the tribal population brought with them their food-habits to this land, and by compelling by the physical conditions, they learnt to live and work together and shared their food habits[2]. Food is one of the symbol of identity of the culture and heritage of Assamese. It is also interesting to note that this distinct place right from the primitive period till date ,serves as a knowledge source on the use of different therapeutic herbs. Here the knowledge on therapeutic value of plants has been passed orally through generations after generation. Tribes such as Mishing, Ahom, Bodo, Kachari etc. from Assam have been practising the use of therapeutic ingredients available locally for curing some common illness[3]. The overall health status of the tribal community once depended on their therapeutic practices[4]. In the recent years, globalization has made a tremendous change in the economy, culture and food habits among the people of Assam [5]. As a result, convenience products like noodles, pasta, burger, semolina, bread, chips have taken a consistent place in the grocery list of Assamese household. Also, the inter mixer with other people like Bengali, Bihari etc. have brought changes in food habits of Assamese [6]. Changing lifestyle and food habits due to urbanization and westernization has resulted in the occurrence of communicable as well as non-communicable diseases[7]. Prevalence of diseases are high in Assam, and it is evident that prevalence of chronic illness is also higher in urban Assam (around 11.3% for males and 12.5% for females) than in rural Assam (around 9% for males and 10.1% for females)[8]. As present estimates, over three million of Assamese are chronically ill. The most prevalent chronic disease among the people of Assam is Hypertension irrespective of rural and urban area [9] (Large Scale Annual Health Survey,2010-2011). The tribes of various parts of India including Assamese have ventured traditional therapeutic practices since Vedic Age and the knowledge of therapeutic practices covers traditional culture, folklore, literary evidence and artistic work.[10] Dating back to the practice of traditional medicine used by tribes of eight north-eastern states of India, Assam is distinctive because of its rich culture, unique ethnic diversity, richness in forest resources and wildlife sanctuaries. Different communities of Assam are known to have identified and unidentified wild plant and animal species for the treatment of a number of diseases.[11] The traditional therapeutic recipes of Assam not only cure diseases but also has potential nutritive value [12]. Most of the traditional breakfast items are very high in energy such as Bora chawlor jolpan, handoh moodi jolpan, Akhoi moodi Jolpan, Chida doi jolpan etc.These tribal therapeutic traditional foods are slowly disappearing and dying as we move away from natural to convenient food, rural to urban culture and from preventing to curing. 2. Material and Methods 2.1 Selection of area Sadiya-a sub division of District Tinsukia in Assam was selected for the conduct of the study since Assam, is a state with blend of culture, heritage, faith and belief of numerous ethnic tribes with a distinct food culture. Urbanization and westernization has resulted in a drastic shift of eating habits of people of Assam leading to spare usage of recipes that have potential therapeutic values and reintroducing the forgotten therapeutic recipes into the tribal communities of Assam is the need of the day. 16 Organized by Department of Food Science and Nutrition & Nutrition Society of India, Coimbatore Chapter JOAASR-Vol-3-4(Conference Proceedings) January -2021 INTERNATIONAL WEB CONFERENCE ON FOOD TECHNOLOGY AND NUTRITION – PROSPECTS FOR HEALTH FTNPHJAN2021 – JOAASR 2.2 Selection of sample A total of 50 tribal women above the age group of 60 years from Sadiya in Assam were selected to collect traditional therapeutic tribal recipes through a purposive sampling. 2.3 Selection of tools and collection of data A well-structured pre-tested interview schedule was developed by the investigator. Using the developed interview schedule 50 tribal Assamese women above the age group of 60years were interviewed to collect the original traditional recipes of Assam. The women were asked to write down or orally spell out the ingredients, proportion and the methods of preparing the traditional recipes. The interviewer took all necessary precaution in writing the recipe by posing as many as possible questions to gain more clarity and authenticity relevant to the therapeutic usage and preparing skills while collecting the recipes. Any specific techniques to be followed while pre-preparation, preparation, storage and service were also collected from the women. 2.4 Standardization and organoleptic evaluation of traditional tribal therapeutic recipes. A total of 43 traditional therapeutic tribal recipes that were commonly used to cure gastro intestinal disorderas were identified and standardized for one portion. The standardized recipes were further tested for it’s organoleptic acceptability by a semi trained panel of 10 members using a nine point hedonic scale with a maximum score of 45 and minimum score of five. The recipes which obtained a score between 35-45 were rated as highly acceptable, recipes with 25-34 were rated as acceptable and those recipes which obtained between 5-24 were rated as not acceptable. Since all the 43 recipes obtained the score between 35-45, all the recipes were considered for inclusion in the software development on traditional therapeutic recipes of Assam. The current article focuses on the organoleptic evaluation and acceptability traditional tribal therapeutic recipes of Assam 2.5 Classification of traditional therapeutic tribal recipes The collected 43 traditional therapeutic tribal recipes of Assam was classified for 13 different disease conditions Gastrointestinal diseases namely for (43), Degenerative diseases(15), Infectious diseases(21), Respiratory diseases(14), Liver disease(8), Renal disorder(3), Cardiovascular Disease(3), Reproductive problems(5), Nutritional deficiency(20), Sleeping disorder(2), Vision problem(2), Blood toxicity(2) and Others (1). 3. Results and Discussion 3.1 Documentation and formatting of Traditional Therapeutic Recipes of Assam To collect the original traditional therapeutic dishes, the investigator developed a structured interview schedule. Using this interview schedule, the investigator interviewed all the 50 nos of tribal women above 60yrs to identify and collect the receipes with known potential therapeutic properties which have the properties to heal different diseases. A total of 120 traditional therapeutic tribal recipes of Assam were collected, formatted and documented with all necessary information pertaining to the recipe such as the name of the recipe, ingredients used, method of preparation, total number of portion, portion size and weight
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