Biodiversity of Food Resources in Northeast India

7/31/2019 Biodiversity of Food Resources in Northeast India

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Northeast India falls under one the thirty four biodiversity

hotspots of the world.

The land and the climatic conditions are suitable for propagationand growth as well as survival of numerous plants species. Manyof these flora have been stabilized by natural propagation and

growth while others are cultivated

Over the ages the indigenous population inhabiting the regionhave discovered and developed ingenious uses of many wildplants within their environment as food sources perhaps after agood deal of trial and error.

Yet many of these foods remains virtually unknown outside theirland.

Therefore a study was initiated by NIN to analyze the indigenousfoods used by the different tribes inhabiting northeast India inorder to identify those foods with potentials for contributing totheir consumption within and outside the region.


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4/37

15161312.128.001.4077.771.599.1510.09Oryza sativaRed rice

hand pound

15033503.112.001.5074.103.108.7012.60Chenopodium

album

Saiha

14943702.331.902.0579.430.887.789.86Oryza glutinosaSticky rice

14692603.631.201.8077.340.459.3611.05Oryza glutinosaBlack rice

15262331.321.301.3678.522.107.8810.14Oryza sativaRed rice

milled

14825254.039.002.5375.912.008.0511.51Oryza sativaWhite rice

15033503.112.001.5074.103.108.7012.60Zea maysMaize

155011215.548.502.5081.401.507.806.80Facopyrum

esculentum

Buck wheat

15472803.524.001.6073.903.1011.509.90Setaria italicaFoxtail millet

1600-13.9120.02.6468.435.7314.209.00Amaranthus

hypochondriacus

Amaranth

16105072.830.002.2065.107.0015.3010.40Coix lacrymusJobs tears

Energy

kj

P

mg

%

Iron

mg

%

Ca

mg

%

Ash

%

Carboh

ydrate

& Fiber

%

Fat

%

Protei

n %

Moist

ure %

Scientific nameLocal Name

Proximate And Mineral Content Of Cereals, Pseudocereals & Millets


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Amino acid composition of cereals (mg/g protein)

380447414348312353EAA

9461077984933755998TotalAA

636591474278Ala365030638343Gly

48491044380Pro

19719617617319201Glu

386058507456Ser

9010164899776Asp

728827989080Arg244930243831Tyr

63435850384439Phe

-272425151920Met

2518171524ND11Cys

19222518211920His

58344119384824Lys6689851255965108Leu

28404841343448Iso

35586750673955Val

34284142364428Thr

FAO/

WHO/UNU1985

Red rice

Oryzaglutinosa

Red rice

OryzaSativa

Foxtail

milletSetariaitalica

Buck wheat

Facopyrumesculeritum

Amaranth

amaranthushypochoridriacus

Jobs tears

CoixCacrymus

Amino

Acid


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Proximate and mineral content of grain legumes

14614307.201314.4066.501.716.9010.50Lunatus?Ringronthei

15405308.681424.6657.742.7528.186.67Vicia fabaHawai mupi

184664016.92104.8338.2318.430.717.83Psophocarpus

tetragonolobus

Tengnonmanpi

211427013.31805.7022.0033.528.8010.00Parkia roxburghiiYongchakbeans

17832989.101726.1052.9015.518.806.70Parkia roxburghiiYongchak

mature pod


immature pod


tender pod

149447023.72313.6060.301.026.608.50Vigna vexillataSongthei

14483256.981734.4467.681.715.1011.08Vigna umbellataTheirathei

black

14443407.701984.0859.682.022.0412.20Vigna umbellataTherathei

yellow

Ener.

Kcal

P

mg

%

Iron

mg

%

Ca

mg

%

Ash

%

Carbo

&

Fiber

%

Fat

%

Protei

n %

Moisture

%



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180838812.51364.146.015.128.06.8Bauhinia purpurea

15445308.71254.757.72.828.26.6Dolichus bifflorus

157445820.51555.055.05.626.48.0Mucuna utilis

157051019.41284.856.95.624.28.5Mucuna nivea

173324018.21483.853.012.422.68.2Mucuna monosperma

158646824.61454.053.65.828.18.5Mucuna bracteata

14943257.22344.064.71.122.18.1Conavalia gladiata

15072634.22124.559.13.024.29.2Canavalia ensiformis

15153205.11986.064.62.021.55.9Atylosia scaraboides

158620513.11862.864.82.225.15.1Atylosia geonsis

Energy

kj

P

mg

%

Iron

mg

%

Ca

mg

%

Ash

%

Carbohy

drate &

Fibre %

Fat

%

Protein

%

Moistur

e %

Scientific name

Proximate and mineral content of unconventional grain legumes


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Amino acid composition of grain legumes (mg/g protein)

961007610010092AAS

454746494445% EAA

947911879873944882TotalAA

443057405645Ala

334940354235Gly

707845474859Pro

183124113115162137Glu

536074534850Ser

88781051018287Asp

536744578668Arg

63444933454634Tyr

514752605559Phe

25151078189Met

91612171014Cys

19344727332633His

58727147596570Lys

60767169788071Leu

28423945434235Iso

35513659404444Val

34293950423432Thr

FAO/WHO/UNU1985

Wild cowpea

VignaVexillata

Jackbeanscanavaliaensiforms

Swordbeans

canavaliagladiata

Goa beans

Psophocarpustetragonolobus

Tree beans

Pankiaroxburghii

Ricebeans

Vignaumbellate

AminoAcid


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Proximate composition and Mineral Content of green leafy vegetables

326878.91452.212.001.04.680.2Ipomea

batatas

Maiteipaina

3009812.52862.510.050.86.0580.6Bauhiniamalabaricakhimina

288868.73402.57.701.56..182.2Moringa

oleifera

shamhan

2201188.91432.45.051.564.5986.4Urtica

dioica

Lenghui

27213534.773062.510.600.64.382.0Cucurbita

maxima

Khaimai

theina

2261652.952122.16.601.04.785.6Passiflora

edutes

Staborna

19626131.13871.57.001.31.988.3Hibiscus

sabderiffa

Shongna

20521528.24402.96.201.13.586.3Amaranthus

spinosus

Terhutie

kusu

2687814.52732.87.221.066.582.4Brassica

campestris

Kayanghan

2131013.591452.67.350.424.4385.2Schum

edule

Kushu

Ener.kj

Pmg

%

Ironmg

%

Camg

%

Ash%

Carbohydrate &

Fibre %

Fat%

Protein%

Moisture%

Scientificname

Local Name


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31416813.80892.99.502.004.7080.9Clerodendrum

colebrookianum

Nareihan

29721014.54802.814.700.601.8080.1Oxalis acetosellaShaitur

30517617.312673.18.301.406.7080.5Acacia oxyphyliaKhanghu

1631426.41962.55.900.303.2088.1Nasturtium

officinale

Ishing

komprek

2681738.521232.411.200.803.0082.6Polygonum

chinensis

Gare

1884726.7872.285.980.843.4087.5FernChiekra

201314.381023.387.810.562.9585.3Xanthophyllum

acanthopodium

Mezhunga

309535.44441.873.455.123.4686.1Houttuynia

cordata

Gatha

24714513.172502.99.101.003.5083.5Centella asiaticaGara

309677.533241.711.261.583.6681.8Athaca rosiaGakro

Ener

gy

kj

P

mg

%

Iron

Mg

%

Ca

mg

%

Ash

%

Carbo

&

Fibre %

Fat

%

Prot-

ein %

Mois

-ture

%

Scientific nameLocal

Name

Proximate composition and Mineral Content of green leafy vegetables


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211534235938FernChiekra

234333185434Xanthophyllum

acanthopodium

Mezhunga

123943216352Houdounyacordata

Gatha

143232125653Centella asiaticaGara

3432865715432Athaca rosiaGakro

123243327534Urtica dioicaLenghui

101331215927Cucurbita

maxima

Khaimaitheina

1725988110128Clerodendrum

colebrookianum

Nareihan

13839676865Passiflora edulisStaborna

-Carotene

(g/100g)

Lutein

(g/100g)

Total carotenoid

(g/100g)

Scientific nameLocal name

Carotene content of some green leafy vegetables


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251325.6430.611.40.81.885.4Rubus

fructicosus

kazikthei

317452.74190.962.896.112.2987.7Bambusa

arundinaceae

Bamboo fruit

10151274.0202.6854.760.305.1637.1Bambusa

arundinaceae

Bamboo Seed

213362.8148o.87.941.41.5688.3Cyphomandrabetacea

Mao khavathei

544335.61151.628.41.21.567.3Rhus semiliataKhamkhuithei

343252.0280.618.60.31.279.3Randia

uliginosa

Bon bongana

326681.2160.916.90.31.880.1Physalis

peruviana

Buchasi

Ener.kj

Pmg

%

Ironmg

%

Camg

%

Ash%

Carbo.&

Fibre

%

Fat%

Pro-tein %

Mois-ture

%


Proximate composition and Mineral Content of fruits


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4561251.3251.121.690.454.6172.15Trapa bispinosaHeikak

222260.81680.8312.510.200.3286.14Coleus barbatusGarmar

197740.8210.319.560.121.9188.1Nelumbium

nelumbo

Lotus root

360531.12002.5117.290.53.276.5Dioscorea

pentaphylla

Rampai

427200.5161.722.670.401.8373.4Dioscorea

esculenta

Hapai

14863654.52252.080.500.606.9010.0Flemingia vestitaSoh phlang

5691030.9161.0231.510.261.8165.4Maranta

arundinaceae

Pulei

477880.8201.1221.560.316.2170.80Sagittoria

sagithefolia

Kaukha

3721181.2181.4219.570.321.8876.81Eleocharis dulcisKakthum

Ener.kjl

Pmg

%

IronMg

%

Camg

%

Ash%

Carbo-hydrat

e &

Fibre

%

Fat%

Prot-ein %

Mois-ture

%


Proximate composition and Mineral Content of roots and tubers


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Proximate composition and Mineral content of mushrooms

147948738.414010.3858.064.5819.967.02Cantharellus

cibarius

Napher

49440812.301888.0068.802.0015.905.30SchizophyllumcommuneKanglayen

159937015.381215.9253.885.1030.15.0Boletus edulisHamtha

153239616.51434.7374.052.2812.406.54Auricularia

auricularis

Alumkhana

148578657.22037.3260.461.9123.916.4Lactarius

piperatus

Khamang

154949420.101286.0064.002.5022.804.70Lentinus

edodes

Lengphong

Ener

kj

P

mg

%

Iron

Mg

%

Ca

mg

%

Ash

%

Carbo

hydrat

e &

Fibre

%

Fat

%

Prot-

ein %

Mois-

ture %



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Proximate composition and Mineral Content of nuts and oilseeds

24957506.21022.5016.3048.5023.609.10Cucurbitamaxima

Khaimaith

eitha

27043504.701202.021.7054.7016.605.00Juglans sp.Wild

walnut

234022456.703004.9028.0039.0023.904.20Guizitia

abyssinica

Niger seed

265889235.05207.8012.5056.1020.003.60Corrylus

avallena

Hazethei

24917109.02698.6014.9051.7017.407.40Perilla

frutescens

Hanshi

Energ

kj

P

mg

%

Iron

Mg

%

Ca

mg

%

Ash

%

Carbo

hydra

te &

Fibre%

Fat

%

Protei

n %

Moist

ure %

Scientific

name

Local

Name


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Amino acid composition of Mushrooms & Oilseeds (mg/g protein)

LysLysLysHisS-AALAA

2971631188AAS

3337395444% EAA

9329209799671012TotalAA

3940455678Ala6353534251Gly

6042413980Pro

190211206203126Glu

6853515953Ser

8892979599Asp

1189010913980Arg633120353233Tyr

3444554842Phe

259142668Met

1117161114Cys

19202831223His

581741374364Lys

665760626573Leu

284840413749Iso

355568335767Val

342437413332Thr

FAO/WHO/UNU1985

Hazelthei

corylusavallena

Niger seed

guizotiaabyssinica

Honsh

perillafrutescens

Kanglayen

schizophyllumcommune

Lengphong

lentinusedodes

AminoAcid


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Proximate composition and Mineral Content of Fermented foods

38536.64876.4424.2150746057083Fermented dried

cheese

Churpee

10722551368826.5041.903.2014.8013.60Fermented &dried colocasia

stem

Hangkorja

125157545.50226118.5048.705.014.8013.00Fermented &

dried mustard

leaves

Gakrieti

164955531.8028411.3052.2015.9010.5010.10Fermented &dried bamboo

shoots

Richuk

155331339.60181716.3046.7015.9010.2010.90Fermented &

dried colocasia

leaves

Anishi

190553521.2016711.7016.8028.6032.7010.20Fermented &

dried soyabeans

Theishuikao

Ener.

kj

P

mg

%

Iron

Mg

%

Ca

mg

%

Ash

%

Carbo.

& Fibre

%

Fat

%

Prot-

ein %

Mois-

ture %

Source/materialLocal Name


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25/37

Proximate composition and Mineral Content of insects

280832134.81215.436.3763.219.085.92Rhynchophorusphoenicis

Kajat

176826818.9972.113.3710.468.785.35Locusta

migratoria

Khao

265667426.71242.78.3053.230.65.2Encosternum

delegorguei

Lenghik

1415158131.2328016.365.265.2567.465.67Pila globusaKhorbura

160344068.11403.9412.018.265.2110.64Mastaeempelus

pancalus

Ngaprum

170834248.4783.8111.1813.8559.6811.48HornetKazeikhui

165831545.3813.6816.0112.155.7112.5HornetKhuishan

207273329.31004.617.8626.8355.485.22Attacus riciniEri silkworm

194222426.90812.7132.7120.5837.066.94Sling bug

171236120.811563.4434.8318.9624.7018.07Aecophylla

smaragdina

Red ant

Ener.

kj

P

mg

%

Iron

Mg

%

Ca

mg

%

Ash

%

Carbo.

&

Fibre

%

Fat

%

Prot-

ein %

Mois-

ture

%



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Proximate composition and Mineral Content of other foods

5161103.2881.427.10.42.868.3Nympheanouchali

Thambalwon

225511.8391.210.60.61.586.1Solanumaethiopicum?

Ayangthei

232333322.93125.037.4038.514.804.30Xanthophyllumacanthopodium

Mangmangthei

14651202.2440.776.60.210.5012.0Euryale feroxThangching

243700.10201.38.700.64.485.0Bambusaarundinaceae

Kahashon

1714228.80.780.38.81.489.5Allium sp.Shomri

Ener.

kj

P

mg

%

Iron

Mg

%

Ca

mg

%

Ash

%

Carbo.

&

Fibre %

Fat

%

Pro-

tein %

Mois-

ture

%

Scientific

name

Local Name


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82.415.712.856.213.4----3.811.9-Soyabeans

80.517.911.655.113.8----4.113.8-Theishui

56.640.0-11.59.534.31.3--1.08.626.24.2Kazeikhui

48.950.4-5.15.635.72.5--0.55.737.96.3Khuishan

44.245.76.97.332.511.5-3.16.5-1.936.2-Shoibum

47.042.12.917.198.47.6-2.0-2.99.138.12.0Anishi

65.035.01.347.516.23.85.36.919.0Tree beansParkia roxburghii

80.817.4-0.516.963.4-9.81--2.45.0-Hazelnut

Corrylysavallena

TotalUnsaturates

Total

SFA

20:318:318:218:116:124:022:020:018:016:014:0Fatty acids

Sample

Fatty composition of some selected foods (% of total fatty acids)


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76.35.4c72.16.1c45.86.5c38.47.2c1.70.3c13.61.4c12.7 2.3bL. edodes

53.210.2b47.910.7b23.73.7b20.55.3b0.90.2b1.61.0b10.3 1.2bS.commune

91.22.3a87.13.3a77.64.6a1005.91a4.40.3a51.7 10.3a13.52.3aCasein

TDPADPNPURNPRNPRGain in

body

weight

(g/2weeks)

Protein

intake

(g/2 weeks)

Group

Protein quality evaluation of mushrooms

(14 days feeding trial using NIN wistar rats)


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Protein quality evaluation of eri silkworm pupae and prepupae(14 days feeding trial using NIN wistar rats)

41 4.541 1.6261 4.64Net Protein Utilization (NPU)

87 3.987 1.9992 1.63Protein digestibility (%)

96 1.096 0.596 0.5Dry Matter digestibility (%)

21 3.622 2.133 4.1Feed efficiency ratio (%)

24 4.926 4.240 7.2Gain in body wt (g/2weeks)

117 0.1117 12.1121 10.0Food intake (g/2weeks)

SilkwormprepupaeSilkworm PupaeCaseinParameter


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Chemical composition(values per 100 g sample)

Mositure 7.4Protein (g) 17.4Fat (g) 51.7Ash (g) 3.6Carbohydrate 20.3

Energy (Kcal) 0.615Phosphorus (mg) 710Magnesium (mg) 275Calcium (mg) 269Iron (mg) 9.0Manganese (mg) 4-8

Zinc (mg) 4-7Copper (mg) 0.18Chromium (g) 20.0

Chemical composition(values per 100 g sample)

Mositure 7.4Protein (g) 17.4Fat (g) 51.7Ash (g) 3.6Carbohydrate 20.3

Energy (Kcal) 0.615Phosphorus (mg) 710Magnesium (mg) 275Calcium (mg) 269Iron (mg) 9.0Manganese (mg) 4-8Zinc (mg) 4-7Copper (mg) 0.18Chromium (g) 20.0

Fatty acid composition(% total oil)C16:0 Palmitic 8.92

C18:0 Stearic 3.77C18:1 Oleic 12.92C18:2 Linoleic 17.61C18:3 Linolenic 56.76Total saturated 12.69Total unsaturated 87.29

Polyunsaturated 74.37

Fatty acid composition(% total oil)C16:0 Palmitic 8.92

C18:0 Stearic 3.77C18:1 Oleic 12.92C18:2 Linoleic 17.61C18:3 Linolenic 56.76Total saturated 12.69Total unsaturated 87.29

Polyunsaturated 74.37

Amino acid composition (mg/g N)

and quality score of amino acid of

P.fructoxens compared to that of

FAO whole protein

Amino acid composition (mg/g N)

and quality score of amino acid of

P.fructoxens compared to that of

FAO whole protein

Perilla FAO FAOEgg AAS ofprotein perilla

protein

Thr 181 32086

Val 174 428

62Cys 99 15289

Mat 174 210126

Iso 234 39391

Leu 374 551109

Tyr 244 260143

Phe 311 358132

Lys 240 43684

Perilla FAO FAOEgg AAS ofprotein perilla

protein

Thr 181 32086

Val 174 428

62Cys 99 15289

Mat 174 210126

Iso 234 39391

Leu 374 551109

Tyr 244 260143

Phe 311 358132

Lys 240 43684

Hanshi Perilla frutescens

Longvah &Deosthale(1991) JAOCS 68, 761- 4


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2.870.11a

2.070.09a

82.62.1a

49.92.2a

25511.9Perilla

3.670.042.990.0889.30.777.73.22688.8Casein

NPRPERTrue Nitrogen

digestibility

(%)

Gain in body

weight (g/

weeks)

Food intake

(g/4 weeks)

Group

Protein quality evaluation of perilla frutescens(28 days feeding trial using NIN Wistar rats)

Longvah &Deosthale(1991) JAOCS 68, 761- 4


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72.3 8.871.0 8.3Triglyceride (mg%)

94.5 5.896.5 6.9Heart Cholesterol (mg%)

Triglycerides (mg%)

196 8.5198 7.4Liver Cholesterol (mg%)

108 6.8142 8.7Triglyceride (mg/dl)79.3

6.398.3

7.5Serum Cholesterol (mg/dl)

21.7 5.721.4 5.9Feed efficiency ratio

1015 86.61070 465.5Food intake (g)

233.0 86.6218.8 88.7Gain in body weight (g)

287.0 88.3272.7 90.7Final body weight (g)

Perilla oilGroundnut oilParameters

Nutritional and toxicological evaluation of perilla oil (18 weeksstudy in NIN wistar rats)

Mean of 24 animals (12 0 + 12 0)

Longvah &Deosthale (2000) 70, 13-16


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35.2 2.0534.1 1.27Total n-6

9.2 0.631.6 1.38Total n-3

0.1 0.032.0 0.224:1n-63.8 1.90.4 0.122:6n-3

4.1 0.510.6 0.2220:5n-3

12.4 1.222.4 1.420:4n-6

1.3 0.20.6 0.218:3n-3

12.9 0.69.7 0.718:2n-6

9.2 0.512.2 1.118:1

20.2 1.1016.7 0.6418:0

32.2 1.433.9 2.316:0

Perilla oilGroundnut oil

Dietary groupsFatty Acid

Effect of perilla oil on the fatty acid composition of erythrocyte

membranes of rats (18 weeks study in NIN wistar rats)

Mean of 24 animals (12 M + 12 F) in groundnut oil group and

Mean of 23 animals (11 M + 12 F)in perilla oil group


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9.55 1.178.03 1.21ACHE

1.65 0.250.75 0.11Ca2+Mg2+ATPase

1.78 0.221.29 0.14Ouabain insensitive (Mg2+ATPase)

1.09 0.201.47 0.15Ouabain sensitive (Na+K+ APTase)2.96 0.342.76 0.25Total APTase

1.55 0.101.56 0.08Cholesterol/phospholipids ration

0.96 0.090.95 0.10Phospholipid ( mole/mg protein)

1.42 0.101.42 0.12Cholesterol ( mole/mg protein)

Perilla oilGroundnut

oil

Parameters

Effect of perilla oil on lipid composition of rat erythrocytemembrane and membrane bound enzymes activities

(18 weeks study in NIN wistar rats)

Mean of 24 animals (12 M + 12 F) in groundnut oil group and

Mean of 23 animals (11 M + 12 F)in perilla oil group


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Via dei Tre Denari 472/A, 00057

Maccarese, Rome, Italywww.underutilized-species.org

E-mail: [email protected]

Acknowledgement

I am grateful to the Global Facilitation Unit for Underutilized

Species, Rome for porviding me the travel grant to attend the

seventh International Food Data Conference and to present this

paper here in the meeting.


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Documents

Biodiversity of Food Resources in Northeast India