No comments--just Questions:
#1 If Dhek. has more Protein(Per Kilo Purchased?) than per kilo dressed
Chicken- why isn't Dhekia selling at INR 100/-per Kilo? Is now selling @< Rs
[EMAIL PROTECTED]
#2 What Instrumentation reads out %Protein? Is it true that there are about a
million varieties of Amino Acids(Proteins).
#3 I thought all instruments in Handique's Ex.Dept are non-functioning junk!
#4 Why isn't the Stock Market on fire?Why didn't Kamal Nath announce a
breakthrough in Export Trade projected earnings?
#5 Why isn't Ambani rushing to Assam to buy up att Dhek. Futures for his FRESH
foodmarts.
#6 Why didn't Mani Shankar Aiyar & Co announce instant deals with visiting
Thai Minister--on Dhek. Exports? He has been promising the sky if
somebody/somehow can increase share of spices export from NE.
Date: Mon, 25 Jun 2007 04:35:15 -0700From: [EMAIL PROTECTED]: [EMAIL
PROTECTED]: [Assam] Dhekia contains high protein levels: studyDhekia contains
high protein levels: studyBy 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
Handique’s 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 job’s 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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Palate Teasers: Straight from Master Chef!
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