Nutritional Composition of Shithu: a Traditional Fermented Food of Churachandpur District, Manipur.
Shithu is an indigenous traditional fermented foods prepared from seeds of Sesamum indicum(L). This fermented food has been consumed in different recipes over a long period of time by the people of Churachandpur. It is either consumed directly or used as a flavouring agent in vegetable items and its addition makes the vegetable items more soft and tasty. This fermented food is mainly prepared by women and the knowledge is passes down from generation to generation in words of mouth and no written record is found so far. Despite the fact that traditional fermented foods are widely consumed with no cultural inhibition and tend to be nutritious the nutritional values of Shithu has not yet been determined before. Thus, the nutrition value such as carbohydrate, soluble protein, total free amino acids, reducing sugar ,total phenol, flavonoid etc. and some trace elements like calcium, magnesium, iron, zinc and manganese were access following standard protocols for biochemical analysis. It was found that Shithu has showed potential content of total free amino acids 22.33mg/g, soluble protein 8.62mg/g and carbohydrate 3.30mg/g. The total phenol and flavonoid were found to be 8.26mg/g and 2.79mg/g respectively. In the analysis no ascorbic acid could be detected in the fermented Shithu. Among the trace elements calcium was found to be the highest with 56mg/g followed by iron 22mg/g. The present study aimed at documentation of traditional knowledge of this fermented foods preparation and a brief highlight on the mode of consumption and to generate information about the favorable nutritive values of this lesser known fermented foods locally called Shithu in churachandpur district,Manipur India
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