Dhekia Xaak is consumed by indigenous populations all over south and
south Asian regions, ranging north east all the way to Japan.
Fiddleback fern shoots are highly prized in Japanese haute-cuisine,
and sell in US markets, imported from Maine and Washington State for
exorbitant prices exceeding
$ 10/pound, when available.
The nutrients listed in Dr. Handique's 'research' or search, do bear
out with many other studies prepared in Vietnam, Thailand, Indonesia,
Malaysia and elsewhere in India. These can be found with a simple
Google Search.
None of these easily available studies however attempt to qualify or
quantify the amino-acids and their absorption by the body or their
nutritional values to humans as proteins. It is one thing to be able
to measure the amino acids present, but quite another to be able to
judge its effects on nutrition, which could take extensive human
studies over long periods. That is obviously not something either
governments or private industries are likely to sponsor or fund,
since there is little likelihood of making money from it.
It could however be reasonably surmised that Dhekia xaak, like some
other traditional, non-cultivated,
gathered produce, have nutritional value, not just with amino-acids
but other micro-nutrients as well. Therefore they ought to be
cultivated and marketed. More varied one's diet is , the better is
the body prepared to defend itself from diseases and nutrition
deficiencies of various kinds.
At 6:44 PM +0530 6/25/07, mc mahant wrote:
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 <mailto:[EMAIL PROTECTED]>[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 -0700
From: [EMAIL PROTECTED]
To: [email protected]
Subject: [Assam] Dhekia contains high protein levels: study
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 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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