Ram:
It is highly unlikely to find dhekia xaak in the warmer regions here. The
equivalent, Fiddleback fern-sprouts, grow best in the cool moist areas,
such as the Pacific northwest or the northeastern seaboard, from what I
hear. You cannot collect them from the nature preserves. I doubt anyone
cultivates them either. They may grow naturally in the wet tropical areas in
Mexico, such as in the Yucatan peninsula. But unless you are a well-heeled
Japanese or a Nippophile :-) with deep pockets , I doubt you would want to
pay the kind of prices they charge. I have seen them occasionally in the
Gourmet section of upscale groceries here, but very infrequently. Since Elly
Baideu knows I am a 'dhekia-xaako-holic', she once bought some for us. But
there were only about a dozen sprouts in the package, which were thicker
than Oxomiya dhekia-xaak, and were of little use for preparing the way I
like them, as 'bhaaji' or 'tenga-anja'.
We have a dozen different wild ferns that grow in Missouri. Some large,
like the Ostrich Fern, that produce succulent large shoots. I have a couple
of clumps, but wouldn't have the heart to pick the few shoots. If someone
attempts to grow them commercially, it would be nice. They love shade and a
lot of moisture--which is hard to come by around here.
But the thought--YUM, DROOL :-)!
c-da
At 8:44 AM -0600 6/25/07, Ram Sarangapani wrote:
C'da,
What is the Dhekia Xaak called here (local name)?
Maybe Fiesta may carry it.
--Ram
On 6/25/07,* Chan Mahanta* <[EMAIL PROTECTED]> wrote:
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
[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 5.6per
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 12.2per
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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