Documentation and Evaluation of Buckwheat-based Traditional Food Products
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Date
2023-04-18
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CSK HPKV, Palampur
Abstract
Kinnaur and Lahaul Spiti districts are places of residence for many tribal communities in
Himachal Pradesh. These tribal people rely on the abundance of plant species in their area
for food, medicine, fodder, and other necessities. The present study was undertaken with
the objectives, to document buckwheat-based traditional food products consumed in tribal
areas and to standardize, and enrich in relation to nutritional quality. Some of the most
common food products prepared from buckwheat flour were chilla/chilra, aktori, thispole,
and poltu. These traditional meals are also known as 'functional foods' since they have high
body-healing compounds, antioxidants, dietary fiber, and probiotics. The protein content
of buckwheat-based traditional food products was higher and ranged from 9.61 to 10.08
percent, whereas iron, zinc, copper, calcium, magnesium, and potassium ranged from 1.50
to 1.68 percent, 1.18 to 1.28 percent, 45.74 to 45.81 percent, 0.49 to 0.51 percent, 1.10 to
1.34 percent, and 11.26 to 11.33 percent respectively. Among the different traditional food
recipes of buckwheat, thispole was selected for nutritional enrichment and supplemented
with spinach, fenugreek, and jaggery. The addition of spinach, fenugreek, and jaggery in
thispole improved the nutritional quality and nutraceutical properties as well as the mineral
composition. However, the organoleptic assessment revealed that, the overall acceptability
of thispole combination with spinach, fenugreek, and jaggery ranged from 5.88-6.69, 5.69-
6.67 and 5.98-6.69 (on hedonic 9.0) of level of incorporation. The addition of spinach and
fenugreek was acceptable at 20 and 30 percent while jaggery incorporation was acceptable
at 20 percent. The higher level of these supplements can also be incorporated for nutritional
quality and acceptability. Standardized traditional buckwheat-based food products have
great potential for value-addition. So, buckwheat-based value-added products can be
popularized by value addition which may enhance the income of farmers, farm ladies as
well as entrepreneurs.