INTERNATIONAL WEB CONFERENCE ON TECHNOLOGY AND NUTRITION – PROSPECTS FOR HEALTH FTNPHJAN2021 – JOAASR

A Study On Organoleptic Evaluation and Acceptability of Traditional Tribal Therapeutic Recipes of 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 . Urbanization and westernization has resulted in a drastic shift of habits of 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]

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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 items are very high in energy such as Bora chawlor , handoh moodi jolpan, Akhoi moodi Jolpan, Chida doi jolpan etc.These tribal therapeutic traditional 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 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.

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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 per portion. The investigator also did a laborious search of scientific literature on the bio active components of ingredients used in the therapeutic recipes to add scientific authenticity related to the therapeutic effect. Since the recipes are traditional, a pictorial formatting of recipes was also given to educate the user about the exact ingredients, processing and preparation techniques for effective understanding.

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3.2 Categorization of the Traditional Therapeutic Recipes of Assam

Based on therapeutic properties all the 120 traditional therapeutic tribal recipes of assam, were classified for 13 different therapeutic conditions namely Gastrointestinal diseases, Degenerative diseases, Infectious diseases, Respiratory diseases, Liver disease, Renal disorder, Cardiovascular Disease, Reproductive problems, Nutritional deficiency, Vision problem, Blood toxicity, Sleeping disorder and for other common ailments that can not be grouped under a specific category are presented in the figure-3 and discussed below- A total of 43 recipes were categorized under Gastrointestinal diseases. Out of 43 recipes, a total of 14 recipes were categorized for dysentery followed by 12 recipes for indigestion & eight recipes for diarrhoea , three recipes each were categorized under gastritis & dyspepsia , two recipes for flatulence & one recipe for GERD (Gastro-Esophageal Reflux Disease) . Likewise, a total of 15 recipes were categorized under degenerative disease. Out of 15 recipes, 10 recipes were categorized for diabetes, two recipes each was categorized for nerve weakness and memory enhancer and one recipe for cancer. Under infectious disease 20 recipes were categorized. Out of 20 recipes, one recipe each was categorized for small box, tuberculosis & blood vomiting & three recipes each was categorized under malaria, cholera, cold & vomiting & five recipes for worm infection. Total 13 recipes were categorized under respiratory disease. Out of 13 recipes, 11 recipes was categorized for Cough one recipe each was categorized for Asthma & Allergy. For liver disease eight recipes were categorized. Out of eight recipes, a total of six recipes were categorized for Jaundice followed by one recipe each was categorized for Ascites & Gall bladder stone. Similarly, four recipes were categorized under Renal disorder. Out of four recipes one recipe each was categorized for dysuria & oliguria & two recipes were categorized for kidney stone and of three were categorized under Cardiovascular Disease. Out of three recipes, two recipes were categorized for hypertension, followed by one recipe for hypercholesterolemia. A total of five recipes were categorized under Reproductive disease. Out of five recipes, two recipes were categorized for menstrual cramp followed by three recipes for irregular menstruation. Twenty recipes were categorized under nutritional deficiency. Out of 20 recipes, 16 recipes were categorized for energy rich and four recipes were categorized for iron rich. Under vision problem two recipes were categorized. Both the two recipes were categorized for blurred eye a vision difficulty. Under blood toxicity only one recipe was categorized and the recipe was categorized for impure blood. A total of two recipes were categorized under sleeping disorder. Both the two recipes were categorized for Insomnia a sleeping disorder in which people have lack of sleeping. Under Eating Disorder only one recipe was categorized and it is categorized for Anorexia an eating problem.

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Table - 1 Mean Acceptability Score of Tribal Traditional Therapeutic Recipes of Assam standardized to treat Degenerative diseases (N=15) Mean Acceptability Score S.no. Disease Recipe names S.D T Tex F A C OA Outenga pator rokh 1 Cancer (Elephant apple leaf/ 7.5 7.6 8.3 7.7 7.6 38.7 ±0.32 Kattaral) Vapot dia tengesi (Creeping woodsorrel/ 8.1 7.9 7.6 8.5 8.1 40.2 ±0.32 Paliakiri) Senibon paste 8.4 8.5 8.4 8 8.6 41.9 ±0.22 (Goatweed/ Sarakkotthini) Outenga jul 8.5 8.6 8.4 8.5 8.5 42.5 ±0.07 (Elephant apple/ Kattaral) Kunduli sabji 8.1 7.9 8.1 8.9 7.8 40.2 ±0.43 (Ivy gourd /Kovai) Chajina pator sabji (Drumstick leaves/ 8.6 8.3 8.7 8.4 8.3 42.3 ±0.18 Murungai Keerai) 2 Diabetes Patot dia Hukloti 7.2 7.7 7.9 7.8 8.2 38.8 ±0.36 (Perilla/Kumil ocymoides) Tejpator pani 8.5 8.9 8.7 9 8.9 44 ±0.20 (Bay leaves/ Talishappattiri) Nayantora pator rokh (Periwinkle leaf/ Sudukattu 7.6 7.6 7.6 7.8 7.6 38.2 ±0.48 mallikai) Neem pat 7.0 8.4 7.5 7.5 8.0 ±0.53 ( Neem leaves/ Veppai) 38.4 Sewali pat fry (Night flowering jasmine 7.2 7.7 7.9 7.8 8.2 38.8 ±0.36 leaves/ Pavizhamalli ellai) Horu manimuni chutney 8.3 8.4 8.0 8.6 8.2 41.5 ±0.22 (Lawn pennywort/ Vallarai) Memory 3 Brahmi chutney enhancer ( Indian pennywort / 8.5 8.6 8.5 8.4 8.3 42.3 ±0.11 Nirbrahmi) Brahmi sabji ( Indian pennywort / 8.4 8.4 8.4 8.6 8.6 42.4 ±0.10 Nerve 4 Nirbrahmi) weakness Vator lagat nohoru 8.4 8.6 8.6 8.4 8.5 42.5 ±0.10 (Garlic/ Ullipoondu) Footnote: T=Taste, Tex=Texture, F=Flavour, A=appearance, C=Colour, OA=Over all acceptability,S.D=Standard Deviation Out of the 15 recipes “Tejpator Pani ” (Bay leaves/ Talishappattiri), a recipe prepared by boiling the Bay leaves in measured quantity of water to treat diabetes was rated to be highly acceptable with a mean score of 44 ± 0.20.Among 15 recipes standardized“ Nayantora Pator Rokh” (Periwinkle leaf/ Sudukattu mallikai), a concoction prepared by grinding the leaves of Periwinkle by adding little and water obtained least score of 38.2 ± 0.48 (Table - 1).

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Table - 2 Mean Acceptability Score of Tribal Traditional Therapeutic Recipes of Assam standardized to treat Infectious diseases (N=21) S.no Mean Acceptability Score Disease Recipe names S.D . T Tex F A C OA Silikha rokh 1 Small pox (Chebulic 7.5 7.8 7.7 8 7.6 38.6 ±0.19 myrobalan/Kadukkai) Nohoru aaru gakhir rokh 2 Tuberculosis 7.6 7.5 8.4 9 8.5 41 ±0.63 (Garlic/ Ullipoondu) Nemuguti rokh 6.9 7.6 6.8 8 8 37.3 ±0.58 (Lemon/Elumiccai) Sewali pator rokh 7.6 7 7.5 7.6 8 37.7 ±0.35 (Jasmine leaves/ Pavizhamalli) Worm Amita gutir rokh 3 6.5 7.6 6.9 7.6 6.6 35.2 ±0.53 infection (Papaya seed/Pappali ) Neem pani 7.2 7 7.4 7 7.1 35.7 ±0.16 (Neem/Veppai) Sewali phulor rokh 7.6 7 7.5 7.6 8 37.7 ±0.35 (jasmine/ Pavizhamalli) Amita pator rokh 7.6 7.5 7.7 8 7.5 38.3 ±0.20 (Papaya leaf /Pappali ellai) Outenga pator rokh (Elephant apple leaf/ Kattaral 7.5 7.6 8.3 7.7 7.6 38.7 ±0.3 4 Malaria ellai) Sewali pat fry (jasmine leaves/ Pavizhamalli 7.2 7.7 7.9 7.8 8.2 38.8 ±0.36 ellai) Bongali era rokh 7.7 8.3 8.4 7.3 7.5 39.2 ±0.48 (Physic nut/ Kattukotai) Neem pani 5 Cholera 7.2 7 7.4 7 7.1 35.7 ±0.16 (Neem/Veppai) Aam pator rokh 8.3 8.3 8.1 8.3 8.4 41.4 ±0.10 (Mango leaf/Maavikai ) Moran aada aaru podina 8.5 8.5 8.4 8.8 8.5 42.7 ±0.15 chutney(Ginger/Inji) 6 Cold Jaluk jul (Pepper/Milaku) 8.6 8.7 8.6 8.6 8.3 42.8 ±0.15 Pura moran aada 8.5 8.4 8.3 8.6 8 41.8 ±0.23 (Ginger/ Inji) Aamlokhi rokh 8.1 8.5 7.9 8.5 8.2 41.2 ±0.26 (Gooseberry/ Nelli kai) Podina aaru nemu 7 Vomiting 8.5 8.7 8.7 9 8.8 43.7 ±0.18 pani(Mint/Pudhina) Neem pani 7.2 7 7.4 7 7.1 35.7 ±0.16 (Neem/Veppai) Blood Gajor mou rokh 8 8.4 8.7 8.5 8.5 9 43.1 ±0.23 vomitting (Honey/ Hani) Footnote: T=Taste, Tex=Texture, F=Flavour, A=appearance, C=Colour, OA=Over all acceptability,S.D=Standard Deviation

Out of the 21 recipes “Podina aaru nemu pani” (Mint/Pudhina), a recipe prepared by squeezing lemon and mint extract in a tumbler of water and salt was rated to be highly acceptable with a mean score of 43.7 ± 0.18(Table- 2). Among 21 recipes, test acceptability of “Amita gutir rokh” (Papaya seed/Pappali ), prepared by grinding the seeds of Papaya by adding little salt obtained least score of 35.2 ± 0.53.

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Table - 3 Mean Acceptability Score of Tribal Traditional Therapeutic Recipes of Assam standardized to treat respiratory diseases (N=13)

Mean Acceptability Score S.no. Disease Recipe names S.D T Tex F A C OA Durun aaru chawal 1 Asthma 7.6 7.5 8.4 9 8.5 41 ±0.63 (Leucas aspera/ Thumbai) Kesa halodhi 2 Allergy 7.5 8.6 9 9 8.5 42.6 ±0.61 (Turmeric/Manjal) Moran aada aaru podina chutney 8.5 8.5 8.4 8.8 8.5 42.7 ±0.15 (Ginger,Mint/Inji,pudhinaa) Jaluk dia sah 7.6 7.5 8.4 9 8.5 41 ±0.63 (Pepper/Milaku) Pura moran aada (Ginger/Inji) 8.5 8.4 8.3 8.6 8 41.8 ±0.23 Tengesi mou (creeping woodsorrel/ 8.3 8.6 8.5 8.6 8.5 42.5 ±0.12 Paliakiri) Titaful aaru pator chutney 7.7 7.7 7.7 7.5 7.6 38.2 ±0.08 3 Cough (Phlogacanthus thyrsiflorus) Aada mou(Ginger/Inji) 8.6 8.3 8.7 8.4 8.3 42.3 ±0.18 Posotia boil 7.6 7 7.5 7.6 8 37.6 ±0.35 (Five leaf chaste tree/ Nocchi) Tulokhi mou rokh 8.5 8.9 8.7 9 8.9 44 ±0.2 (Basil leaf/ Thulasi) Long mou 8.5 8.5 9 8.4 8.5 42.9 ±0.23 (Cloves/ Krambu Sationa aaru gakhir 7.6 7 7.5 7.6 8 37.7 ±0.35 (Blackboard tree/ Elilaipalai) Dalchini mou 8.3 8.6 8.5 8.6 8.5 42.5 ±0.12 (Cinnamom/ Lavanga pattai)

Footnote: T=Taste, Tex=Texture, F=Flavour, A=appearance, C=Colour, OA=Over all acceptability, S.D=Standard Deviation Out of the 13 recipes standardized for respiratory disease , “Tulokhi mou rokh” (Basil leaf/ Thulasi), an extract prepared by grinding the leaves of Basil with honey as a remedial measure for cough was rated to be highly acceptable with a mean score of 44 ± 0.20 . “Posotia boil”, prepared by boiling ‘Five leaf chaste tree’ (Nocchi) by adding pinch of salt obtained least score of 37.6 ± 0.35.(Table - 3).

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Table - 4 Mean Acceptability Score of Tribal Traditional Therapeutic Recipes of Assam standardized to treat Liver diseases (N=8) Mean Acceptability Score S.no. Disease Recipe names S.D T Tex F A C OA Kordoi rokh 8.4 8.6 8.4 8.4 8.3 42.1 ±0.10 (Star fruit/Vilimpi pazham) Robab tenga 8.5 8.6 8.6 9 9 43.7 ±0.24 (Pummelo /Bombilimas) Mati kanduri rokh (Sessile joyweed/ 7.2 7.7 7.9 7.8 8.2 38.8 ±0.36 Ponnanganni) 1 Jaundice Hilikha pator rokh (Chebulic myrobalan / 7.6 7 7.5 7.6 8 37.7 ±0.35 Kadukkai ellai) Sationa rokh (Blackboard tree/ 7.7 7.7 7.6 8 7.7 38.7 ±0.15 Elilaipalai) Gur aaru bongali era rokh 7.7 8.3 8.4 7.3 7.5 39.2 ±0.48 (Physic nut/ Kattukotai) Dupor tenga rokh 2 Gall stone 7.6 7.5 7.7 8 7.6 38.4 ±0.19 (Miracle leaf/ Malaikkalli) Nohoru rokh 3 Ascites 7.7 7.7 7.7 7.5 7.6 38.2 ±0.08 (Garlic/ ullipoondu) Footnote: T=Taste, Tex=Texture, F=Flavour, A=appearance, C=Colour, OA=Over all acceptability, S.D=Standard Deviation Out of the eight recipes “Robab tenga” (Pummelo /Bombilimas), (Table - 4)a regional fruit prepared by mixing the juicy pulp of the fruit with salt and chilli was rated to be highly acceptable with a mean score of 43.7 ± 0.24. Similarly “Hilikha pator rokh”, (Chebulic myrobalan / Kadukkai ellai) a concoction prepared by grinding the leaves of Chebulic myrobalan with a pinch of salt obtained least score of 37.6 ± 0.35.

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Table - 5 Mean Acceptability Score of Tribal Traditional Therapeutic Recipes of Assam standardized to treat Renal disorder & Cardiovascular disease (N=7) Mean Acceptability Score S.no. Disease Recipe names S.D T Tex F A C OA Senibon rokh Dysuria/burnin 1 (Goatweed/ 7.6 7.5 8.4 9 8.5 41 ±0.63 g urination Sarakkotthini) Dupor tenga rokh (Miracle leaf/ 7.6 7.5 7.7 8 7.6 38.4 ±0.19 Malaikkalli) 2 Kidney stone Mula pator rokh (Radish leaves/Mullangi 7.7 8.7 8.5 8.4 8.6 41.9 ±0.39 ellai) Halodhi gakhir 3 Oliguria 8.6 8.3 8.7 8.4 8.3 42.3 ±0.18 (Turmeric/Manjal) Vapot dia nephaphu (Glorybower/ 7.6 7 7.5 7.6 8 37.7 ±0.35 Hypertension Taluddai) Tulokhir lagat halodhi 4 8.3 8.2 8.5 8.6 8.4 42 ±0.15 (Basil leaves/ Thulasi) Outenga pator rokh Hypercholeste (Elephant apple 7.5 7.6 8.3 7.7 7.6 38.7 ±0.32 rolemia leaves/Kattaral ellai) Footnote: T=Taste, Tex=Texture, F=Flavour, A=appearance, C=Colour, OA=Over all acceptability, S.D=Standard Deviation Out of the five recipes (Table - 5), “Halodhi gakhir” (Turmeric/Manjal), a juice prepared by adding Turmeric extract with was rated to be highly acceptable with a mean score of 42.3 ± 0.18.

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Table - 6 Mean Acceptability Score of Tribal Traditional Therapeutic Recipes of Assam standardized to treat Reproductive problems (N=5) Mean Acceptability Score S. no. Disease Recipe names S.D T Tex F A C OA

Dupor tenga rokh ( Miracle leaf/ 7.6 7.5 7.7 8 7.6 38.4 ±0.19 Dysmenorrh Malaikkalli) 1 oea/Menstru al cramp Jaluk paste 7.8 7.6 8.1 7.7 7.7 38.9 ±0.19 (Pepper/ Milaku)

Halodhi gakhir 8.6 8.3 8.7 8.4 8.3 42.3 ±0.18 (Turmeric/ Manjal)

Irregular or Dubori bonor rokh 2 stopping of (Bermuda grass/ 7.6 7.5 8.4 9 8.5 41 ±0.63 menstruation Arugampillu) Joba phulor rokh 7.8 7.9 7.9 8 7.8 39.4 ±0.08 (China rose/ cembarutti) Footnote: T=Taste, Tex=Texture, F=Flavour, A=appearance, C=Colour, OA=Over all acceptability, S.D=Standard Deviation

Among five traditional therapeutic tribal recipes standardized for reproductive problem “Dupor tenga rokh” ( Miracle leaf/ Malaikkalli), prepared by grinding the Miracle leaf in measured quantity of water with salt obtained a score of 38.4 ± 0.19 and was rated the least (Table - 6).

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Table - 7 Mean Acceptability Score of Tribal Traditional Therapeutic Recipes of Assam standardized to treat Nutritional deficiency (N=20) Mean Acceptability Score S. no. Disease Recipe names S.D T Tex F A C OA Bora jolpan 8.6 8.6 8.4 8.2 8.3 42.1 ±0.17 (Rice) Chida jolpan 8.4 8.7 8.5 8.5 9.0 43.1 ±0.26 (Rice flakes) Akhoi mudi jolpan 8.5 8.6 8.5 8.4 8.3 42.3 ±0.11 (Popped rice) Moodi jolpan 8.4 9.0 8.8 9.0 8.2 43.4 ±0.36 (Puffed rice) Handoh jolpan 8.1 8.3 8.1 8.3 8.5 41.3 ±0.16 (Rice) Ghila 8.7 7.5 8.5 8.1 8.5 41.3 ±0.47 (Rice) Narikol pitha 8.1 8.3 8.1 8.3 8.5 41.3 ±0.16 (Rice,) Tilpitha 8.6 8.5 8.5 8.5 7.9 42 ±0.28 (Rice,) 1. Energy Kesa pitha gakhir 8.5 8.6 8.5 8.4 8.3 42.3 ±0.11 (Rice powder,Milk) Kesa pitha kol 8.6 8.3 8.5 8.5 8.7 42.6 ±0.14 (Rice Powder,Banana) Luthuri pitha 7.4 7.4 8.7 7.5 7.8 38.8 ±0.55 (Rice powder) Voja pitha 8.1 7.9 8.1 8.9 7.8 40.8 ±0.43 (Rice powder) Korai jolpan 8.1 7.9 7.6 8.5 8.1 40.2 ±0.32 (Rice) Vaja chida 8.5 8.7 8.6 8.4 8.4 42.6 ±0.13 (Rice flakes) Narikol laru 9 8.4 9 8.4 8.6 43.4 ±0.30 (Coconut) Til laru 8.1 8.3 8.1 8.3 8.5 41.3 ±0.16 (Sesame) Bhadailata rokh (Skunk vine/ 7.6 7.8 8 8.4 8.5 40.3 ±0.38 Pinarisangai) Iron Halodhi aaru gakhir deficienc 8.6 8.3 8.7 8.4 8.3 42.3 ±0.18 2. (Turmeric/ Manjal) y Kachuhakor sabji Anaemia 8.5 8.9 8.7 9 8.9 44 ±0.2 (Colocasia) Jilmil sabji 7.7 8.3 8.2 8.1 8.4 40.7 0.27 (Bathua/ chakravarthi) Footnote: T=Taste, Tex=Texture, F=Flavour, A=appearance, C=Colour, OA=Over all acceptability,S.D=Standard Deviation

Out of the 20 recipes “Kachuhakor sabji”(Table-7), a curry prepared by cooking Colocasia leaves with dal,ginger, garlic ,salt and water was rated to be highly acceptable with a mean score of 44 ± 0.20. Among 20 “Luthuri pitha”, prepared by gelatinized batter of rice with salt , obtained least score of 38.4 ± 0.19. 25 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

4. Summary and Conclusion

All the 120 traditional therapeutic tribal recipes of Assam with potential curative properties standardized and tested for its organoleptic qualities 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. Also the standardized recipes can serve as a ready reckoner of reference to be used as an important tool in planning , formulating and adaptation of indigenous knowledge source of tribal in treating various diseases to home makers, practicing dietician and nutritionist . The present study also will help to revive the traditional recipes of Assam and popularize their health benefits. The standardized recipes can also be adopted in commercial food service like hotels and in non- commercial food service sector such as hospital dietary. References [1]. Ba, F., Firdaus, S., Sharma, H.P., & Ranjan. A. (2014). A Review Of Ethnomedicinal Plant-Vitex Negundo Linn. International Journal Of Advanced Research, 2(3), 882-894. [2]. Bailung, B., & Puzari, M.( 2016). Traditional Use Of Plants By The Ahoms In Human Health Management In Upper Assam, India. Journal Of Medicinal Plants Studies, 4(2), 48-51. [3]. Baro, M.(2016). Food-Habits And Traditional Knowledge System Of Bodos Of Assam: A Study. International Journal Of Advanced Research, 4(8),1769-1774. https://doi.org/10.21474/IJAR01/1390. [4]. Borah, M.P., & Prasad,S.B.(2016). Ethnozoological Remedial Uses By The Indigenous Inhabitants In Adjoining Areas Of The Pobitora Wildlife Sanctuary, Assam, India. Int J Pharm Pharm Sci, 8(4),1-7. [5]. Charoenphon, N., Anandsongvit, N., Kosai, P., Sirisidthi, K., Kangwanrangsan, N. , & Jiraungkoorsku, W. (2016). Brahmi (Bacopa monnieri): Up-to-date of memory boosting medicinal plant: A review. Indian J. Agric. Res, 50(1), 1-7. https://doi.org/10.18805/ijare.v50i1.8582. [6]. Das, M., Baruah, M.S., Khatoniar, S., Baruah, C.,& Chatterjee, L.(2016). Nutritional evaluation of commonly consumed therapeutic foods of Assam (Musa bulbasiana,Cheilocostus specious and Colocasia esculenta). International Journal of Applied Home Science , 3(9and10), 347-350. [7]. Deka, S., & Sharma, D.(2016). An Overview On Ethnomedicinal Properties Of Some Aboriginal Foods Of Assam. International Journal Of Information Research And Review, 3(7), 2585-2588. [8]. Firdusi S.N, & Neog N. , Barooah M.S, 2013, Nutrient Composition Of Two Non-Conventional Greens (Lasia Spinosa And Alpinia Nigra) Of Assam Having Therapeutic Importance, Asian Journal Of Home Science Volume 8, Issue 1. [9]. Bhandari, P.R.,& Kamdod, M.A.(2012). Emblica Officinalis (Amla): A Review Of Potential Therapeutic Applications. International Journal Of Green Pharmacy,257-269. https://doi.org/10.4103/0973-8258.108204. [10]. Jadeja, R.N., Thounaojam, M.C., Singh, T.B., Devkar, R.V., & Ramachandran, A.V. (2012). Traditional Uses, Phytochemistry And Pharmacology Of Clerodendron Glandulosum Coleb - A Review. Asian Pacific Journal Of Tropical Medicine,2-6. https://doi.org/10.1016/S1995-7645(11)60236-8. [11]. Gogoi, B.,& Zaman, K.(2013). Phytochemical Constituents Of Some Medicinal Plant Species Used In Recipe During 'Bohag ' In Assam. Journal Of Pharmacognosy And Phytochemistry,2(2),30-40. [12]. Yuliani, N.N., & Mega S. (2016). Test Of Antidiarrheal Effect Of Pomegranate (Punica Granatum L) Leaf Infusion To The Mature Male White Mice (Rattus Norvegicus) Which Induced By Oleum Ricini. Asian Journal Of Applied Sciences, 4(2).92-96.

26 Organized by Department of Food Science and Nutrition & Nutrition Society of India, Coimbatore Chapter JOAASR-Vol-3-4(Conference Proceedings) January -2021