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Indian food Composition Tables
Abstract
The “Indian Food Composition tables (IFCT 2017)” provides nutritional values for 528 key foods. Each food was compositely sampled from six different regions covering the entire country thus representing the national food supply and consumption pattern. The nutrient mean of six regions represents the national value, and SD represents the national variability. There are 12 tables providing nutrient data on proximate principles and dietary fibre, water soluble vitamins, fat-soluble vitamins, carotenoids, mineral and trace elements, starch and individual sugars, complete fatty acid profile, amino acid profile, organic acids, polyphenols, oligosaccharides, phytosterols, saponin, phytate and complete fatty acid profile of edible oils and fats. Number of food entries in each food group are: Cereals and millets (24), grain legumes (25), green leafy vegetables (34), other vegetables (78), fruits (68), roots and tubers (19), condiments and spices (33), nuts and oil seeds (21), sugars (2), Mushrooms (4), Miscellaneous foods (2), milk and milk products (4), egg and egg products (15), poultry (19), animal meat (63), marine fish (92), marine shellfish (8), marine mollusks (7), fresh water fish and shell fish (10). Data on vitamin D2, oligosaccharides, phytosterols, organic acids and individual polyphenols are hall mark contribution of the new IFCT 2017. Pictoral description of foods along with scientific nomenclature and names in 17 Indian official languages are provided. The new IFCT 2017 is expected to bring about paradigm change in nutrition research in the country.
... The water-soluble vitamins of vitamin B1, B2, B5, B9 and C were analyzed using the HPLC method (Longvah et al., 2017, Lakshmi et al., 2021. The values obtained for vitamin B1, B2, B5 and C for the samples were reported as mg/100 g of sample. ...
In recent years, the interest for organic foods has been increased drastically due to their production without any synthetic chemicals. More emphasis for organic foods was focused towards the analysis of chemicals used during the cultivation which are known to have toxic effects. Very limited literature is available for the comparison of nutritional components in organic (OR) and conventional (CO) foods of Indian origin. The present investigation was undertaken to evaluate the nutritional components in the commonly cultivated organic and conventional fruits and vegetables of India. The different foods analyzed in the study were Moringa leaf, green amaranthus leaf, tomato, bitter gourd, sweet potato, carrot, sweet orange and papaya. The results of the study revealed that the highest protein content was found in Moringa leaf (OR – 7.15 g/100g, CO – 8.61 g/100g) followed with green amaranthus leaves and sweet potato tuber. Similarly, dietary fiber was found with higher content in Moringa leaf (OR –8.09 g/100g, CO – 9.01 g/100g). Among the food groups analyzed for minerals, irrespective of the cultivation method, both organic and conventional green leafy vegetables (GLVs) were found to have higher contents of vitals minerals including Fe, Zn, Ca and Mn with the values ranging between 2.10 – 6.49, 0.54 – 0.92, and 1.22 – 1.32 mg/100g, respectively. Vitamin B9 (μg/100g) among the analyzed samples was found to be highest in green amaranthus (OR – 71.9, CO – 68.38), bitter gourd (OR – 65.38, CO – 62.27) and papaya (OR – 65.08, CO – 63.44). GLVs were recorded with high content of vitamin B5 (mg/100g) in Moringa (OR – 0.53, CO – 0.45) and green amaranthus (OR – 0.47, CO – 0.42). Similarly, vitamin C (mg/100g) was highest in GLVs which ranged between 109.82-120.11 and 83.23-88.75 mg/100g for Moringa and green amaranthus samples, respectively. The carotenoids were found in all the analyzed samples with GLVs having the highest total carotenoids (19590 – 41856 μg/100g) with OR samples having higher content in comparison to CO samples. It can be concluded from the study that, with few exceptional parameters there was no significant variation observed for the nutritional parameters between organic and conventional foods.
... Many of the items analyzed, however, are processed foods, ready-to-eat items, or foods not commonly consumed in Asia outside of the more Westernized Pacific Rim. 14 The authors mention that the preparation method or processing can affect the FODMAP content, which may explain why there is limited information on the FODMAP content of foods commonly consumed in the Indian subcontinent. 15 A recent study highlighted the difficulty in devising low-FODMAP diets for an Indian population with heterogeneous dietary practices. 16 We believe that this difficulty is partly due to devising food lists based on the FODMAP content of articles for populations with diverse cuisines. ...
Background and Aim: Low-fermentable oligo-, di-, and monosaccharides and polyol (FODMAP) diets have been recommended for individuals with food intolerance and irritable bowel syndrome (IBS). Individual food intolerances may, however, not correspond to the FODMAP content alone. Methods: We conducted a survey on self-reported intolerance to articles of food commonly identified as high FODMAP in 400 healthy Indian subjects (median age 40 years; 69% men) and 204 consecutive consenting patients with IBS (median age 36 years; 58% men). Results: One-hundred seventy-nine (44.8%) healthy subjects and 147 (72.1%) patients with IBS reported some food intolerance (P < 0.00001); the latter reported intolerance to all items (except nuts) more frequently than healthy subjects. The prevalence , however, varied from 2.5 to 32%. Milk intolerance was reported equally commonly by healthy subjects and patients (23% vs 29.9%). Twenty-three (11.3%) patients and no healthy subjects reported wheat sensitivity. The IBS diarrhea subgroup reported intolerance to milk, pulses, capsicum, cauliflower, leafy vegetables, and dry fruits more frequently than the constipation subgroup. Conclusion: From among a list of high-FODMAP items, individuals' intolerance varied widely, suggesting that individuals should be the final judge in deciding their elimination diets rather than devise them based on the FODMAP content alone. As in the West, food intolerance was reported more commonly by patients with IBS, especially those with diarrhea, than by healthy individuals. Also noteworthy is the low prevalence of milk intolerance in a subcontinent labeled as high in lactose intolerance. Unlike in the West, wheat intolerance was not reported by any healthy individual. Individual food intolerances may not correspond to the fermentable oligo-, di-, and monosaccharides and polyol (FODMAP) content alone. From among a list of high-FODMAP items, individuals' intolerance varied widely, suggesting that individuals should be the final judge in deciding their elimination diets rather than devise them based on FODMAP content alone.
... Typically, split and whole pulses are cooked and served as a side dish with rice or authentic Indian naan (roti). Red gram dal contains 21.7 g of protein, 1.5 g of fat, 55.23 g of carbohydrate, 9.06 g of dietary fibre, 321.7 kcal of energy, 108 g of total folates, 2.63 mg of zinc, and 71.7 mg of calcium per 100 g. (Longvah et al., 2017) [4] . The small brokens and fine powders discovered during scoring and concurrent dehusking and splitting operations can be blamed for the milling losses in commercial pulses mills. ...
The present study was carried out with an aim of the standardization, formulation and evaluation of Tur dal analogue developed from redgram brokens. Three formulations were selected based on previous literature. Tur dal analogues were developed with the three different formulations in twin screw extruder such as 1). Red gram brokens flour, 100%; GMS, 1.0%; CaCl2, 0.2% and Turmeric powder, 0.1%. 2). Red gram brokens flour, 100%; GMS, 1.0%; CaCl2, 0.2% and Turmeric powder, 0.2%. 3). Red gram brokens flour, 100%; GMS, 1.0%; CaCl2, 0.2%; Turmeric powder, 0.2% and Guar gum, 0.1%. Each combination was pre-conditioned to 20% moisture and extruded into dal analogues by maintaining barrel temperature at 150 °C with a screw speed of 150 rpm and feed rate of 50 kg/hr. The resultant Tur dal analogues were evaluated by sensory evaluation after cooking. The panelists accepted and rated high for the dal analogue prepared from formulation 2, containing Red gram brokens flour, 100%; GMS, 1.0%; CaCl2, 0.2% and Turmeric powder, 0.2%.
Multiple mhealth (mobile health) interventions and mobile applications have been developed to support diabetes self-management. However, most of the apps are developed without the need for assessment and evaluation by experts in the field. This study aimed to design and develop a mobile application (app) supporting diabetes self-management for people with Type 2 Diabetes Mellitus (T2D) using a systematic approach.
In this study mixed method design was used to develop the mobile application. The mhealth intervention was designed and developed in five steps: i) Extensive literature search, ii) Needs assessment of patients with T2D with the help of healthcare providers and patients (Interviews with 15 healthcare providers like clinicians, dietitians, and diabetes educators, and 2 focus group discussions with patients) iii) Ideation and content development of app based on outcomes of needs assessment; iv) content validation (by 10 healthcare providers) and v) App development on a hybrid platform. Evaluation of the app by users i.e., type 2 diabetes patients was done using the users' Mobile App rating scale (uMARS). The app was evaluated by 40 patients and rated on the uMARS questionnaire.
A patient-centric mobile app was developed for the nutritional management of diabetes with three modules: The patient module, the Evaluation module, and the Healthcare provider module. The patient module was the app that was provided to the patients with features like diet, physical activity, blood glucose log, education, etc., in addition to, a symptom checker, Stress meter blog, and FAQ. The evaluation module was integrated with the app it works when a user enters any log, it evaluates the entry against the standard cutoffs and flash prompts on the screen. The Healthcare provider module interacts with the server to provide them with patient data, comments, and feedback.
The users found the app to be satisfactory. Incorporating additional features to enhance the user interface and streamline navigation could potentially enhance user engagement, thereby aiding in the management of T2D.
Citation: Kumari, M.; Padhi, S.R.; Chourey, S.K.; Kondal, V.; Thakare, S.S.; Negi, A.; Gupta, V.; Arya, M.; Yasin, J.K.; Singh, R.; et al. Unveiling Diversity for Quality Traits in the Indian Landraces of Horsegram [Macrotyloma uniflorum (Lam.) Verdc.]. Plants 2023, 12, 3803. Abstract: Horsegram (Macrotyloma uniflorum [Lam.] Verdc.) is an underutilized pulse crop primarily cultivated in South Asian countries like India, Nepal, and Sri Lanka. It offers various nutraceutical properties and demonstrates remarkable resilience to both biotic and abiotic stresses. As a result, it has emerged as a promising crop for ensuring future food and nutritional security. The purpose of this study was to assess the nutritional profile of 139 horsegram germplasm lines obtained from 16 Indian states that were conserved at the National Gene Bank of India. Standard analytical methods, including those provided by the Association of Official Analytical Chemists (AOAC), were used for this investigation. The study revealed substantial variability in essential nutrients, such as protein (ranging from 21.8 to 26.7 g/100 g), starch (ranging from 26.2 to 33.0 g/100 g), total soluble sugars (TSSs) (ranging from 0.86 to 12.1 g/100 g), phenolics (ranging from 3.38 to 11.3 mg gallic acid equivalents (GAEs)/g), and phytic acid content (ranging from 1.07 to 21.2 mg/g). Noteworthy correlations were observed, including a strong positive correlation between sugars and phenols (r = 0.70) and a moderate negative correlation between protein and starch (r = −0.61) among the studied germplasm lines. Principal component analysis (PCA) highlighted that the first three principal components contributed to 88.32% of the total variability, with TSSs, phytates, and phenols emerging as the most significant contributors. The cluster analysis grouped the accessions into five clusters, with cluster III containing the accessions with the most desirable traits. The differential distribution of the accessions from north India into clusters I and III suggested a potential geographical influence on the adaptation and selection of genes. This study identified a panel of promising accessions exhibiting multiple desirable traits. These specific accessions could significantly aid quality breeding programs or be directly released as cultivars if they perform well agronomically.
Peanuts are considered as one of the rich sources of healthy nutrition. India is among the major producers of peanuts in the world but ironically, India also has the largest number of malnourished people. In such a case, consumption of peanuts can be extremely advantageous. Allergies from peanuts are consonantly less widespread in India. Peanut is employed in many traditional dishes within the country through the schemes of Midday meal and on the lines of plumpy nuts, the undernourished are often fed and the dual burden of malnutrition and overweight can be reduced. Thus, dual outlook of appreciable industrialisation and organisational creativity of peanut products can create a healthy population. It is for sure, that there's an enormous extent for the industrialisation of peanut products. Hence, the market mania looks extremely hopeful due to these footnoted factors. Further, peanuts can reduce the daily use of unwanted supplementation from non-dietary roots. Chickpeas (also referred as garbanzo beans) are referred as one of the earliest eaten crops within the world and hang in the air today, nearly in every continent. Chickpeas are the part of many long-established diets for more than 7,500 years. Still, they are included in the diets of the healthiest populations living around the world today, counting those who eat traditional cuisines that rise from the centre east side, the Mediterranean sea region and African tribes too. Next to the soyabean, chickpeas is the bean generally grown and eaten worldwide. Chickpeas are a kind of legume that gives so many health benefits. Chickpeas also helps to extend satiety, fasten digestion, manage blood glucose levels, increase the body's ability to fight against diseases and many more such benefits. Chickpeas are nutritionally dense, packaged with lots of proteins, vitamins and minerals, which is one of the reasons why they are specifically included in various healing diets. In the present scenario, lifestyle changes which incorporate mimicking westernisation, sedentary lifestyle, calorie and meal over-intake, increase fluoride content in soil and water, and drug interplay/medicine, along with reduced physical activity are causing a lot of nutrient deficiency. But mostly, it affects the calcium and vitamin D status in humans, which results in diseases like fluorosis, rickets, osteopenia and osteoporosis. During the study total 60 subjects (17-25 years women) were undertaken in which along with their normal diets, 20 subjects were on peanuts, 20 were on chickpeas and remaining 20 were on placebo. To compare the effect on serum calcium levels this study was done over a period of 60 days with regular monitoring and counselling done during this period. As the study was not completed due to the COVID-19 pandemic, the results should reveal that there was not much significant difference in the serum calcium levels. But the subjects who were taking chickpeas showed some significant differences than those with peanuts and placebo along with the diet because it was a short period of research. If the duration of study would have been for long, probability of getting higher significance results. Therefore, it can be concluded that chickpeas have a higher role than peanuts in increasing the serum calcium levels of a person over a short period of time.
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