Study on indigenous traditional knowledge regarding food preparations of Sri Muktsar Sahib district of Punjab
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Date
2022
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Punjab Agricultural University, Ludhiana
Abstract
The present investigation was carried out to identify and document the traditional indigenous
knowledge of food preparations of Sri Muktsar Sahib district of Punjab. One hundred
households with at least one woman above sixty years of age were selected. An interview
schedule was used to collect information from the women respondents in the age category of
60 years and above on Indigenous Traditional Knowledge (ITK) regarding foods prepared for
different age groups i.e. infants, preschool children, adolescents, adults, pregnant women,
lactating women and elderly. Sixty-eight food preparations traditionally prepared in the
selected households were identified and documented under six food groups. The findings
revealed that eight food preparations were for infants while 14 preparations were specifically
for pre-school children, 29 for adolescents, 41 for adults, 4 for pregnant woman, 5 for
lactating woman and 30 for elderly members in the selected households. The preparation of
kanak pinni and bajra pinni for preschool children was reported by 42 and 43% of the
respondents, while 45 and 65% of households used to prepare these for adolescents and
adults, respectively. Desi ghee with milk was consumed by pregnant women of selected 40%
households, whereas, panjiri and parshad with ajwain was consumed by lactating mothers of
32 and 38% of the households, respectively. Makki da daliya was prepared for elderly people
in 28% of the households. The primary reasons for consuming the traditional food
preparations were reported to be the growth and development of children, to regain the lost
strength during birth process by mother, to purify blood, to cure infections, to boost immunity
and to relieve gastrointestinal problems like diarrhea, constipation etc. Thirty-one reported
food preparations were consumed during all seasons, while 30 and 7 were consumed during
winter and summer season, respectively. Most of the food preparations were consumed as
evening snack i.e. in 51% of the households followed by mid-morning (43%), lunch time
(35%), early morning and bed time (21%), dinner (12%) and as breakfast (10%). The reported
indigenous food preparations were documented in the form of booklet so that these
documented food preparations can be popularized as an attempt to preserve traditional
wisdom regarding health foods.
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Citation
Lovepreet Singh (2022). Study on indigenous traditional knowledge regarding food preparations of Sri Muktsar Sahib district of Punjab (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.