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We analysed the nutritional status of samosa and kachuri (the most two common food for North Indian breakfast) developed from Suaeda maritima collected from Indian Sundarbans during July, 2018. These two food products were prepared by mixing variable proportions of semi-dried leaves of the species with the ingredients of samosa (potato) and kachuri (Sattu). Significant variations in biochemical composition between the food products (having different levels of semi-dried leaves of the species) is observed as revealed from ANOVA (p ≤ 0.01). Our first order analysis shows that these food products are not only rich in nutrients, but can also be linked up with the domain of mangrove-based alternative livelihood of Sundarbans people.
We developed two most common snacks, samosa and kachuri by mixing different proportions (by mass) of Salicornia brachiata leaves with potato (in case of samosa) and sattu (in case of kachuri). The prepared snacks showed relatively low levels of protein in samosa compared to the level of the floral species, but in case of kachuri, the protein levels were higher than the semi-dried S. brachiata leaves. The mineral (Ca, Na and K) contents in the prepared snacks increased in both samosa and kachuri which may be due to presence of high levels of these minerals in the biomass of this mangrove associate floral species. The prepared food items (samosa and kachuri) may not only serve to meet the mineral deficiency, but may also open an alternative livelihood through promotion of cottage industries for mangrove associate based food items.
Suaeda maritima (L.) Dumort of the family Chenopodiaceae is an annual succulent mangrove herb. This annual salt marsh is quite regularly used by the local people for food and pharmaceutical. This species has been cursorily noted to have variation in some morphological characters. Earlier reports indicated the presence of triterpenoid e.g. alpha amyrin in some species of Suaeda. However, no report on the variation in the quantity of it in this species was presented. The present study has furnished an account of subtle variation in morphology of this herb growing on different sites in the area under study. It also shows a difference in the amount of alpha amyrin in the plant individuals of different places, revealed through the HPTLC study. Morphological variations have been noted mostly in respect of the characteristics of the stem and leaf of the species.
Asian Pacific Journal of Tropical Medicine
In vitro bioactivity and phytochemical screening of Suaeda maritima (Dumort): A mangrove associate from Bhitarkanika, India2011 •
We developed two most common snacks, samosa and kachuri by mixing different proportions (by mass) of Salicornia brachiata leaves with potato (in case of samosa) and sattu (in case of kachuri). The prepared snacks showed relatively low levels of protein in samosa compared to the level of the floral species, but in case of kachuri, the protein levels were higher than the semi-dried S. brachiata leaves. The mineral (Ca, Na and K) contents in the prepared snacks increased in both samosa and kachuri which may be due to presence of high levels of these minerals in the biomass of this mangrove associate floral species. The prepared food items (samosa and kachuri) may not only serve to meet the mineral deficiency, but may also open an alternative livelihood through promotion of cottage industries for mangrove associate based food items.
We developed two most common snacks, samosa and kachuri by mixing different proportions (by mass) of Salicornia brachiata leaves with potato (in case of samosa) and sattu (in case of kachuri). The prepared snacks showed relatively low levels of protein in samosa compared to the level of the floral species, but in case of kachuri, the protein levels were higher than the semi-dried S. brachiata leaves. The mineral (Ca, Na and K) contents in the prepared snacks increased in both samosa and kachuri which may be due to presence of high levels of these minerals in the biomass of this mangrove associate floral species. The prepared food items (samosa and kachuri) may not only serve to meet the mineral deficiency, but may also open an alternative livelihood through promotion of cottage industries for mangrove associate based food items.
The present study systematically investigated the nutritional potential of two types of food products (samosa and kachuri) developed from Salicornia brachiata. Apart from estimating protein, carbohydrate, fat and fibre, minerals like calcium, sodium and potassium were also analysed in the food products prepared by mixing variable proportions of semi-dried Salicornia leaves. Significant variations in biochemical composition were observed between the food products (p ≤ 0.01). This may be attributed to mixing of different proportions of potato (in case of samosa) and sattu (in case of kachuri) with Salicornia semi-dried leaves during the preparation of the food products. Development of alternative livelihood from mangrove associate halophytes is the take home message of this research programme.
Indian Sundarbans, at the apex of Bay of Bengal sustains a wide variety of mangrove associate species. Salicornia brachiata and Suaeda maritima are two such species found in the supra-littoral zone of Sundarban estuarine mudflats. These two species are used in the present research to prepare common Indian snacks namely samosa and kachuri. The proximate and elemental analyses were carried out with the final products and compared with the control. We observed significant variations in protein, carbohydrate, fat, total fibre, Ca, Na and K between the control samples (in which the mangrove associate species have not been mixed) and final products (in which the mangrove associate species are mixed separately in the ratio 1:1). The increase of Ca, Na and K in the final products clearly depicts the upgradation of samosa and kachuri in terms of essential elements needed for the benefit of human body.
Industrial Crops and Products
Evaluation of antioxidant activities of the edible and medicinal Suaeda species and related phenolic compounds2012 •
Indian Sundarbans, at the apex of Bay of Bengal sustains a wide variety of mangrove associate species. Salicornia brachiata and Suaeda maritima are two such species found in the supra-littoral zone of Sundarban estuarine mudflats. These two species are used in the present research to prepare common Indian snacks namely samosa and kachuri. The proximate and elemental analyses were carried out with the final products and compared with the control. We observed significant variations in protein, carbohydrate, fat, total fibre, Ca, Na and K between the control samples (in which the mangrove associate species have not been mixed) and final products (in which the mangrove associate species are mixed separately in the ratio 1:1). The increase of Ca, Na and K in the final products clearly depicts the upgradation of samosa and kachuri in terms of essential elements needed for the benefit of human body.
We developed two most common snacks, samosa and kachuri by mixing different proportions (by mass) of Salicornia brachiata leaves with potato (in case of samosa) and sattu (in case of kachuri). The prepared snacks showed relatively low levels of protein in samosa compared to the level of the floral species, but in case of kachuri, the protein levels were higher than the semi-dried S. brachiata leaves. The mineral (Ca, Na and K) contents in the prepared snacks increased in both samosa and kachuri which may be due to presence of high levels of these minerals in the biomass of this mangrove associate floral species. The prepared food items (samosa and kachuri) may not only serve to meet the mineral deficiency, but may also open an alternative livelihood through promotion of cottage industries for mangrove associate based food items.
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