Dhekia contains high protein levels: study
By Ajit Patowary
GUWAHATI, June 24 Dhekia (Diplazium esculantum), the fern that is used as a
leafy vegetable by the people of the Northeast, contains high amount of protein
at a ratio much higher than any meat protein consumed by the people.
Research work conducted by Prof AK Handique and his team at the laboratory of
Gauhati University (GU) Biotechnology Department has revealed that the tender
dhekia leaves has 33.27 per cent protein. This makes it the second highest
protein-containing food plant, next only to soyabeen, which has 43.2 per cent
protein, says Prof Handique, a former Head of that Department.
This has proved right the traditional belief that dhekia is a nutritious food.
It may come as a surprise for those who had spite for it due to its popularity
among rural and poor people, added Prof Handique.
The findings of the research, financed by GB Pant Institute of Himalayan
Environment and Development of Almora since 1997, were published in the Indian
Journal of Plant Genetic Resources (Vol- 16, No- 3, 2003) as the lead article
(Nutritive Values of Five Wild Edible Ferns of Northeast India). The research
has led to the conclusion that dhekia contains 5.6 per cent of carbohydrate,
3.8 per cent of fat, 7.8 per cent of crude fibre and 13.15 per cent of minerals
too.
The team has analysed as many as five different species of the fern, including
a high altitude fern of Nagaland and an aquatic fern from wetlands of Assam.
But dhekia stood out to be the best of the lot, Prof Handique maintained.
Although food value means sum total of the above components as well as
micronutrients like vitamins collectively, the general superiority is denoted
by the protein value, he says.
Giving a comparison of the food items usually taken for nutrition in the
region, he says, chicken meat contains 25.9 per cent of protein, pork muscle
contains 18.7 per cent of protein, while the cultivated vegetables, like
spinach, contain 25.3 per cent of protein. Cabbage contains only 12.2 per cent
of protein.
This reflects the superiority of dhekia for nutritional purposes. Moreover,
being low in digestible carbohydrate, it may be ideal for diabetic patients,
adds Prof Handique.
Although wild, the regeneration frequency of dhekia is very high and fresh
harvest can be made from the same locality within three to four days,
particularly between April and September. Thus, dhekia is among the cheapest
vegetables but in terms of nutritive values it is among the best, says Prof
Handique.
Prof Handique and the members of his team have so far analysed 50 wild and
semi-wild leafy vegetables and found that not only dhekia but almost all other
leafy vegetables are generally low in digestible carbohydrate.
Prof Handiques team comprising Nalbari College teacher Dr Gautam Kr Handique,
Tangla College lecturer Chandra Kanta Saikia and Boko College lecturer Pinaki
Kumar Rabha, has also found 29.45 per cent of crude protein in khutura
(Amarahnthus viridisLinn), 19.96 per cent of crude protein in punarnaba
(Boerhaavia diffusa Linn), 18.18 per cent of crude protein in matikaduri
(Alternanthera sessilis DC), 21.83 per cent of protein in madhusoleng
(Polygonum chinense Linn) and 18.38 per cent crude protein in kalmou (Ipomea
aquatica Forsk).
The list of the wild and semi-wild leafy vegetables analysed by the team
include, tengamora, thatani and the tender shoots of bhatkerela, rongalau etc.
Besides, it has also analysed 60 varieties of nagadail (rice bean) about 20
varieties of the soft-shelled jobs tear known as kaurimoni. Kaurimoni contains
between 13 per cent and 18 per cent of crude protein, against the 7 per cent to
11 per cent found in most varieties of paddy, says Prof Handique.
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