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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
are the result of millennia of history. Geographical
location and climatic conditions play a predominant
role in the growing, harvesting and availability
of food products influencing the food habits of the
ethnic populations1. Food habits are symbolical to a
particular culture. The methods of food preparation
are diverse and are related to the types of available
food2. Food is represented as part of the cultural traits
of an ethnic community. The cultural background
determines what shall be eaten as well as when and
how it shall be eaten3.
The vast sub-continent of India has a range of
cuisines as diverse as its cultures. Every corner of
this massive country has evolved its own unique
cooking method and developed its own choice
of ingredients and blend of flavors, presenting
a fascinating repertoire of ideas, techniques and
recipes. Eating habits as well as preparatory recipes
differ from place to place. Very often the taste,
color, texture and appearance of the same delicacy
differs from place to place due to traditional methods
of preparation.
——————
*Corresponding author
There has been very little research work on the
people and traditional cuisine of North-East India4,5.
Food culture in this part of the country is invariably
different from rest of India because of the traditional
food habits of the ethnic tribal populations. The dishes
of the people of this region are not laced with oil or
spices, yet they are delicious. The locally grown
aromatic herbs make them exotic. They are light, easy
to prepare, and simplicity is the hallmark of the local
cuisine. The basic components of a traditional meal
are steamed or boiled rice (Oryza sativa L.) (Ja khaw
Khasi), accompanied by a gravy-based meat or fish
and chutney, washed down with a soup of boiled
vegetables and fresh salads. Food is also found to
vary from place to place and from tribe to tribe within
the region.
Meghalaya is one of the seven states in the
North-Eastern region of India carved out of Assam in
1972 as an autonomous state with two hill districts of
the united Khasi and Jaintia Hills and the Garo Hills6.
Meghalaya is rich in fauna and flora and this natural
environment has inevitably made a deep impact on
the people, and the physical features of the land may
be considered partly responsible for their unique food
habits7. People of Meghalaya have their own distinct
 BLAH & JOSHI: NUTRITIONAL CONTENT EVALUATION OF TRADITIONAL RECIPES IN MEGHALAYA
dietary and food consumption pattern. The ethnic
tribal groups live in an environment characterized
by defined areas with specific food habits, dialects,
cultural homogeneity and a unified social
organization8. Ethnic heritage and tradition are the
strongest influences on food choices of the ethnic
tribes. The Khasis of Meghalaya are one of the
major tribes in bio-diversity rich North east India.
The Khasi people eat a variety of food, but rice forms
their staple food. They are very fond of meat like
pork, beef, chicken and others. Fresh and dried fish
are also popular non-vegetarian items9. Preparation is
not elaborate and the typical meal of the tribe consists
of rice, which takes centre stage of the meal added
to abundant of fresh vegetables and supplemented
by meat or fish. Red meat is essential for a meal
to be complete, and pork wins the popularity
contest among the food of animal origin. The only
spices used in the traditional cooking practices
are turmeric (Curcuma domestica Valeton.) (Shynrai),
salt, ginger (Zingiber officinale Rose.)(Sying-Bah),
sesame seeds (Sesasum indicum L.) (Nei-lieh/Nei-iong)
and green chillies (Capsicum annum L.) (Sohmynken).
Rice is traditionally eaten in an unpolished form. The
traditional snack items are also rice based commonly
eaten at breakfast and at tea-time. A variety of rice
cakes called ki Kpu are popular among the people9.
These rice based snacks are very cheap and healthy
since it has very little oil or sugar content10. Meat is a
preferred delicacy and there is no prejudice or taboo
in consumption of meat, and it forms an intrinsic part
of regular tribal diet. Pork is the favorite meat and is
consumed on every occasion8. The Khasi ordinarily
take two meals a day, one in the early morning and
the other in the evening, but labourers and others who
have to work hard take a midday meal as well,
consisting of cold boiled rice wrapped in a leaf
(Pyrnium pubinerve Bl.) (ka ja song), and rice cakes
(ki kpu)11. Kwai or betel nut (Areca catechu L.) is
very popular among the Khasis9.
Since food preparation is ongoing and universal,
a permanent and universal method of communication
is needed to retain the knowledge of the recipes.
A recipe is a set of directions for making a dish or
product in a communicative tool. It is an abbreviated
way of passing culinary practices from one generation
to another12. But very often exact recipes vary greatly
from one household to other. Therefore, there is a
need for standardization of recipes. A standardized
recipe is a recipe that has been tested to produce a
499
particular food product in a standard form13.
Standardized recipes help to make certain that a
dish tastes the same and serves the same number
of people each time it is prepared14. Besides
standardization of recipes, the nutrient content
analysis of each recipe provides nutritional
information to enable a person in selecting food.
Nutritional information on food is an important
public health tool to promote a balanced diet, hence
enhancing public health.
The present study is an attempt to catalogue the
traditional standardized recipes and the major nutrient
content evaluation of the traditional recipes consumed
by the Khasi tribe of Meghalaya. This information
is expected to assist people to better understand
the nutritional value of food enabling a consumer
to compare the nutritional values of similar food
products and then make healthy food choices
based on the relevant nutritional information.
This nutritional information will enable a person in
selecting food which will reduce nutritional
health risk15. The documentation of the knowledge
is important as the information available is passed
from one generation to the next through word
of mouth and no written records are available. Hence,
the study is attempted for documentation of these
indigenous food habits, nutritional content evaluation
and their ethnic relevance.
Methodology
The study was carried out on the food habits and
the constituent of the main and side dishes consumed
by the ethnic Khasi community of Meghalaya. The
most preferred traditional recipes were categorized as
vegetarian and non-vegetarian. Different recipes
which were commonly prepared were selected and
standardized. A panel of 10 local women evaluated
the recipes for sensory acceptance. Care was taken to
achieve accuracy in the quantity and quality of the
ingredients, methods of cooking, time, temperature
and the number of portions. A total of 80 (eighty)
popular recipes were finally selected, standardized
and the nutritive values of the standardized recipes
were calculated for one portion size meal. All the
major and micronutrients composition of the one
portion size meal like protein, fat, carbohydrate,
calorie, fibre, calcium, iron, vitamin C and carotene
were calculated. Nutritive values of wild edible fruits,
berries, nuts, roots and spices, edible green leaves
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
values of a meal. In all, 25 recipes of the vegetarian
lunch or dinner side dishes including salad and
chutney were selected and were standardized
along with the remaining non-vegetarian dishes.
The nutrient content was calculated for one portion
size meal following the standard protocol of
Gopalan et.al16.
Results and discussion
The nutritive values of the standardized traditional
recipes were calculated for every ingredient used in
the preparation of a particular recipe. The nutritive
value derived for one particular food item represents
the sum of the nutrient content of all the ingredients
which has gone into the preparation of a recipe
(Figs. 1-18). There are some food items whose
micro-nutrient content has not been analyzed as yet
hence these nutrients could not be calculated.
The nutrient content of the vegetarian breakfast and
snack items revealed similar nutritive values since
most of the snacks were made from rice (Table 1).
Those snacks prepared without oil as a cooking
medium are rich in calories and carbohydrate but a
minor source of fat, fibre and protein. The overall
protein content of Rymbai Ja (boiled soybean seed)
(Glycine max (L.) Merr.) and Shana jhiej (Bengal
gram (Cicer arietinum L.) with black sesame seed
(Sesamum indicum L.) (Nei-iong) was considerably
high. Calories and carbohydrate content of all the
traditional snacks are high since these snacks are rice
based. Traditional snacks where oil has been used
as a cooking medium have more fat content (Table 1).
A study conducted in Shillong by Agrahar- Murugkar
and Subbulakshmi 17 revealed that the consumption
of these snacks is becoming lesser and lesser as it is
being replaced with convenient snacks. It is necessary
to retain these traditional snacks in the inherent
culture by popularizing it so that a larger majority can
enjoy its taste and texture. The vegetarian lunch or
dinner main dish, namely, Janeiiong (Black sesame
rice pulao) and janeilieh (white sesame rice pulao)
are rich in iron and calcium. Among the lunch or
dinner side dishes recipes Dai neiiong (pulse curry
with black sesame seed), jamyrdoh khleh bad
ktungrymbai (chameleon plant) (Houttuynia cordata
Thunb.) mixed with fermented soyabean seed are
found to be rich in protein (Table 1). Unconventional
green leafy vegetables are consumed raw or may
be ground as chutney. The consumption of other
vegetables is very less but this is compensated by the
consumption of green leafy vegetables roots and
tubers like potato, colocasia (Wang), sweet potato
(Phankaro) and yam (Shriew), are staple in the Khasi
diet18. The fat content of these vegetarian lunch/dinner
side dishes are very low. Majority of these recipes
are prepared with very little amount of fat hence
the calorie and fat content are low. The diet is
monotonous and has very little change in terms of
preparation method. Steaming and frying are popular
methods of cooking. The only spices used in their
cooking are turmeric, salt, ginger, and green chillies.
It was found that the consumption of pulses is
occasional, especially pigeon pea (Cajanus cajan (L.)
Millsp.) (Shana) and Bengal gram which is consumed
rarely. Soybean was consumed often in fermented
form. The little amount of pulses consumed is due
to external influences that have crept into the local
food habits.
There is just one non-vegetarian breakfast/snack
item standardized among the evaluated foods, i.e.
Kpu doh (steamed rice flour with pork) and was found
to be high in protein, carbohydrate and calories.
Three non-vegetarian lincuh/dinner main dishes,
namely, jadoh sniang (pork pulao), jadoh syiar
(chicken pulao), jadoh dohkha (fish pulao) which
were standardized were found to be rich in protein,
calories and carbohydrate (Table 1). For the Khasis,
staple food is rice and it takes the centre stage of
the meal. The special meals served during festivals
and marriages are jadoh (the pork pulao) which is
prepared out of rice and pork. The real delicacy
is a pig’s head called doh khlieh which makes a
good combination with jadoh (pork puloa), doh jem
(pork organ meat curry)19.
Thirty six recipes belonging to the non-vegetarian
lunch/dinner side dishes were standardized. Meats
such as pork, beef, chicken, egg, fish and dried fish
were used in the standardized recipes. According to
Bareh19, meat is the delicacy of the tribal people of
Meghalaya where meat is taken regularly. The Khasis
and Jaintias relish pork. Meat is preserved by drying
over the kitchen racks which last long10. All these
recipes were rich in protein and also had high fat
content. Dohkha kylla bad ka wang panai (fish with
colocasia [Colocasia esculenta (Linn.) Schott. stem
curry]), dohkha syrwa bad u palong (fish soup with
spinach (Spinacia oleracea L.), dohkha syrwa bad u
tyrso (fish soup with mustard leaves [Brassica juncea
(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
(fermented soya bean with white sesame seed curry)
have high calcium content (Table 1). Dohkha kylla
bad ka wang panai (fish with colocasia stem curry),
dohkha syrwa bad u tyrso (fish soup with mustard
leaves), dohkha syrwa bad u palong (fish soup
with spinach), pylleng sdieh bad u palong (spinach
omlette) have a good amount of carotene content.
Fermented soybean (tungrymbai), fermented fish
(Puntius sp.) (tungtap) and fermented bamboo
shoot (Phyllostachys sp.)(Lungsiej) were also used
in various standardized recipes. Fermented food
is widely used, giving it a very distinct flavor.
Fermented products form an intrinsic part of the
tribal peoples. It exhibit unique flavor and texture
that may not be palatable to everyone. Fermented
foods like fermented fish, fermented soybeans and
fermented bamboo shoots are considered delicacies
in the region and are consumed frequently10. The
basic components of a meal are steamed or boiled
rice, accompanied by a gravy-based meat or fish
and chutney, washed down with a soup of boiled
vegetables with or without meat (syrwa). One needs
an acquired taste to enjoy this cuisine.
The recipes considered in the present study were
among the most preferred and commonly consumed
traditional daily meal recipes of the Khasi tribe of
Meghalaya (Figs. 1-18). The nutritional evaluation
reveals that these traditional recipes which formed
main and side dishes of regular diets of the ethnic
tribe indicated to be good source of balanced nutrition.
Conclusion
The Khasis tribes of Meghalaya have their
own distinct dietary and food consumption pattern.
Man needs adequate food for growth and development
to lead an active and healthy life. Since all food are not
of the same quality from the nutritional point of view,
man’s ability to meet his nutritional needs and maintain
good health depends upon the type and quantity of food
stuffs he is able to include in his diet to satisfy his
hunger. This work adds to the knowledge of nutritional
information on various traditional recipes of the Khasi
community. It is necessary to retain these traditional
recipes in the inherent culture by popularizing it so
that the larger majority can enjoy its tastes and texture.
The traditional knowledge of indigenous population
about diversity of world food resources must be
preserved and this knowledge should be combined
with basic scientific supporting data already available
for enhancing public health.
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Acknowledgement
Authors gratefully acknowledge the cooperation
received from the local Khasi women in the
preparation and sensory evaluation of various
traditional foods considered in the present study.
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