A Comparative Study on the Nutrient Profile of three Porridges made from Non-Germinated, Germinated and Fermented Kezhvaragu (Eleucine Coracana)
Keywords:
Kezhvaragu, Germinated, Non-germinated, Fermented, Porridge, Nutrient valueAbstract
Background
Siddha system has a huge repository of herbo-mineral formulations, diagnostic methods, diet, kaya kalpam and spiritual principles that promote human life towards holistic path. The well-being of the human is attained by the motto, “Food is the medicine & Medicine is the Food”. One among them is Kezhvaragu
(Eleucine coracana) which was used as a staple food since the 8th century A.D. Kezhvaragu possesses an impressive nutrient profile containing Carbohydrate,
fibre, fat, protein, Vitamin B, C and E, minerals like Calcium, Magnesium, Iron and Phosphorus. As per Siddha principle, Sei pagam of either medicine or food is
much important as the same food or medicine which was not properly processed can act either heel or harm. Many details about food processing were mentioned in Pathartha Guna Chinthamani to ensure it. In this informative busy world, health consciousness is budding among people but at the same time they expect it as ready-made. The gap between these two was bridged by health mix, processed food with add-on preservatives. Objective To evaluate and analyze the nutrient profile of three porridges made from non-germinated, germinated, and fermented kezhvaragu (Eleucine coracana). Methodology Three porridges were made from non-germinated, germinated, and fermented kezhvaragu and the nutrient profile was studied from a well-reputed laboratory. Result The result showed that the fermented porridge had the required number of calories, macro and micro-nutrients. The result interprets how the add-on things while serving the kezhvaraguchanges its nutritive value. Conclusion The changes in the nutrient values were analysed and the appropriate method to process Kezhvaraguwas suggested as fermentation.
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