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INTRODUCTION
CHAPTER-1
INTRODUCTION
1.1 Food for life:
Food is an essential part of living. Among all human activities eating
undoubtedly has the greatest effect on health. After breathing, eating is what
we do most frequently during a lifetime. Food is the basic need of human
life. A human or any living thing can live without any luxurious of life but they
cannot survive without food. Food is anything that, when taken into the body,
serves to nourish, build and repair tissues, supply energy or regulate body
processes. Aside its nutritional function, food is valued for its palatability and
satiety effect as well as for varied meanings attached to it by different
individuals, groups or races.
Food is the ultimate need of living beings. People find varieties of food
around them. Each and every region has its own variety in foods according
to the climate. Also, the taste and food habits of each region are different
from others. Food plays very vital role in maintaining proper health and also
helps in prevention and cure of diseases. Good nutritive food makes health,
but at the same time bad or unhealthy food gives rise to several diseases.
Food provides us with important nutrition which is important in cure of
disease. A well-balanced, nutritive and correct diet is thus of utmost
importance for the maintenance of good health and the healing of diseases.
Such a diet obviously should be made up of foods, which in combination
would supply all the essential nutrients.
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1.2 Nutrition:
Every person should be aware of the importance of nutrition for ones whole
well-being. Proper diet and nutrition sustains life. Proper nutrition is the
cornerstone of healthy and happy living. People today tend to forget that they
do not only eat to be full but should eat to sustain life. Eating without
watching what goes into your mouth is like putting garbage in your stomach.
Nutrition is the process of providing cells or organism life through foods, also
called nourishment. Proper nutrition is the provision of healthy foods that will
help in the nourishment, growth, repair and strengthening of cells. It also
includes proper or balanced diet programs. However, to stay healthy we
should not just focus on good food. Knowing the importance of nutrition, we
should also acknowledge the fact that for one to be truly healthy proper
nutrition should be complimented with rest, relaxation, and exercise.
1.3 Variety in foods:
Gujarat is a land of diverse culture and ethnicity. This diversity is also
reflected in the cuisine of Gujarat. Gujarati cuisine has also been influenced
by environmental, social, religious and political factors from within. Most
Gujarati cuisine is related by significant usage of spices, and by the use of a
larger variety of vegetables than most other culinary traditions. Within these
recognizable similarities, there is an enormous variety of local styles.
Specially, Gujarati people are famous for their particular taste. Most
Guajarati like to eat vegetarian foods. Even though, the Gujarat has
observed many foreign influences over the years, the basic taste of food is
remained the same. The harmony is derived from mixing of the sweet with
the salty is what makes the cooking of the state is different from the rest.
There is also variety of food in the Gujarat than any other state.
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1.4 Unconventional foods:
People use variety of spices and flavour with various vegetables to make
their meal more palatable. But there are many foods which they do not use in
their diet because of some misbelieve for them. Some foods have not good
appearance though they have good nutritional value. As well as some foods
have unlikely taste. That is the main reason that the people do not use it
widely. Such foods are called unconventional foods. “Unconventional Foods”
means foods that are not used in general practice by the common people.
Unconventional foods are unlikely to make their significant contribution to the
world, though; they may provide sophisticated sensual enjoyment. Much
effort is being expended to make such foods look, feel, smell, and taste like
conventional foods, so that they will be acceptable.
Some people have strong food preferences and have been known to refuse
unusual foods either because they did not like it or because they lacked their
domestic skills to make it palatable. Gujarati people are known as food
lovers. Gujarati people also invite good trends and combinations of food.
Educated and also nutrition aware people invites developing new taste with
good nutrition. Health conscious people try to remain healthy by taking such
foods. Eating not only provides nutrients but is also fun, and both are
important to man. We cannot ignore the pleasures of good food. The people
are becoming more diet conscious and unconventional foods will
undoubtedly play their part in the future. Many vegetables and fruits are seen
on the backyards and in the fields, which have good nutritive values and
medicinal properties. There are many people in India suffering from
malnutrition. If we make use of such easily and freely available foods, the
problems of malnourishment can be solved up to some extent. These
cereals, flowers, fruits, leaves etc can be used to prepare food items. It is
very likely that villagers may be eating these nutritive foods unknowingly and
remaining fit.
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1.5 Nutrition related to unconventional foods:
Food is the basic need to fulfil the requirement of nutrition as we eat food as
per our daily requirements. Each and every food contains some and some
nutrients in it. As per the nutrient content of food, we eat them to fulfil our
nutritional requirements. It is also clear that all the persons should eat all
kind of foods to get proper nutrients. But people do not do so. They do not
include all the food groups in their daily diet, or include less food related to
any food group. This leads to mal nutrition among the people. Specially,
children do not consume all foods. So, since early age they lack in nutrition.
Not only children but also elders have nutritional problems. They eat
carbohydrate rich food much than pulses or fruits and vegetables. Their
eating habit must be improved.
The unconventional foods include many unconventional cereals, pulses,
fruits and vegetables. They are also rich in nutrients but people do not eat
them, because of some prejudice of them. Many unconventional foods are
richer in nutrients than other conventional food, for example, soy bean is
richer in protein than any other pulses and legumes. But because of its
unlikely flavor people avoid eating it. The only cure of this problem is to give
various combinations of
unknown
unconventional foods with other
conventional foods. So that both aims should be fulfilled, one is to provide
good nutrition and second is to provide new taste to the people. The
unconventional foods bring qualitative and quantitative changes in the food.
By adding it with conventional food, some major compounds increase in
quantity, which can lead to nutritional benefits. The organoleptic, nutritional
and health benefits of many such foods have been experienced by ancient
people and they are now being confirmed scientifically. Some of them have
also been found to give several therapeutic benefits.
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1.6 Some selected Unconventional Food Items:
The researcher had selected the foods which are not used commonly by
local people of Rajkot city. The researcher had selected unconventional
cereals like Ragi, Jowar, Barley and Kodri; pulses and legumes like Kidney
bean, Soy bean, Lentils, Horse gram; Vegetables like beet greens, drumstick
leaves, betel leaves, dill leaves, pumpkin and elephant’s foot yam. Many
recipes can be developed from it. Many food stuffs are seen on the
backyards and in the fields, which have good nutritive values and medicinal
properties. There are many people in Rajkot suffering from malnutrition. If
they use such easily and freely available foods, the problems of
malnourishment can be solved up to some extent. These natural gifts of
nature are free of cost just growing on fields and backyards these cereals,
flowers, fruits, leaves etc can be used to prepare food items.
1.6.1 Unconventional cereals:
1.6.1.1 Ragi:
Figure 1: Ragi plant
Eleusine coracana, is an annual plant widely grown as a cereal in the arid
areas of Africa and Asia. Finger Millet, also known as Ragi, is cultivated in
drier parts of the world - mainly in Asia and Africa. Ragi is an extremely
nutritious cereal and is very beneficial for maintaining a good health. Ragi has
a distinct taste and is widely used in Southern Indian and Ethiopian dishes.
Ragi is a rich source of Calcium, Iron, Protein, Fibre and other minerals. The
cereal has low fat content and contains mainly unsaturated fat. It is easy to
digest and does not contain gluten; people who are sensitive to gluten can
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easily consume Finger Millet. Ragi is considered one of the most nutritious
cereals. Finger millet is especially valuable as it contains the amino
acid methionine, which is lacking in the diets of hundreds of millions of the
poor who live on starchy staples. Finger millet can be ground and cooked into
cakes, puddings or porridge. It is also used for as a flavoured drink in festivals.
Ragi flour is made into flatbreads, including thick, leavened dosa and thinner,
unleavened roti. Ragi grain is malted and the grains are ground. This ground
flour is consumed mixed with milk, boiled water or yoghurt.
1.6.1.2 Jowar:
Figure 2: Jowar
Sorghum bicolor, commonly called Jowar is a grass species cultivated for
its edible grain. Sorghum originated in northern Africa, and is now cultivated
widely in tropical and subtropical regions. In India, sorghum is one of the
staple sources of nutrition. An Indian bread, Jowar rotti is prepared from this
grain. Sorghum is the nutritious cereal which makes healthy diet. It is cooked
as porridge for breakfast or along with other dishes. It is rich in vitamin and
minerals and has many health benefits. It is gluten free and contains lot of
dietary fibre helpful in digestion and making feel fuller. Sorghum is rich in
potassium and phosphorus. It has good amount of calcium with small
amounts of iron and sodium. Sorghum has good amount of thiamine and
niacin with small amounts of riboflavin. The protein and starch in grain
sorghum are more slowly digested than other cereals, and slower rates of
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digestibility are particularly beneficial for diabetics. Sorghum starch is glutenfree.
1.6.1.3 Barley:
Figure 3: Barley
Hordeum vulgare L., a member of the grass family, is a major cereal grain.
Barley has been used for human consumption for the longest time. This is
not only because it adds a unique delightful flavour to dishes, but because it
adds nutritional value to the food we eat. Intake of barley is very likely to help
maintain overall health in the long term. These whole grains are rich in
protein, vitamins, minerals and amino acids essential for our health. More
importantly, barley is one of the richest sources of both soluble and insoluble
fibre. Important uses include use as a source of fermentable material
for beer and
certain distilled
beverages,
and
as
a
component
of
various health foods. It is used in soups and stews, and in barley bread of
various cultures. Barley grains are commonly made into malt in a traditional
and ancient method of preparation. Considered a whole grain, dehulled
barley still has its bran and germ, making it a nutritious and popular health
food. Dehulled or pearl barley may be processed into a variety of barley
products, including flour, flakes similar to oatmeal, and grits. Barley meal, a
wholemeal barley flour lighter than wheat meal but darker in colour, is used
in porridge and gruel in Scotland. Like wheat, barley contains gluten, which
makes it an unsuitable grain for consumption by those with celiac disease.
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1.6.1.4 Kodri:
Figure 4: Kodri seeds
Paspalum scrobiculatum is a member of the family Poaceae, commonly
called koda millet, kodo millet or kodra millet. Kodo millet is a staple food of
some areas of Africa and North India. Paspalum scrobiculatum is a perennial
mat-forming grass regarded as this unusual grain offers a variety of potential
nutritional and health benefits. Paspalum scrobiculatum shows antidiabetic
potential. Paspalum scrobiculatum also decreased cholesterol levels and
helped maintain healthy body weight. Additionally, liver levels of glycogen a
storage form of glucose increased.
1.6.2 Unconventional pulses:
1.6.2.1 Kidney bean:
Figure 5: Kidney bean
Phaseolus vulgaris, scientific name of kidney bean, is a herbaceous annual
plant Shaped like a human kidney, kidney beans come in a variety of
colours, including red and white. They are delicious in stews, soups and
curries or cold drizzled with olive oil and lemon juice. The health benefits of
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kidney beans include intestinal health, cholesterol lowering and blood sugar
control. Similar to other beans, the common bean is high in starch, protein
and dietary fibre and is an excellent source of iron, potassium selenium,
molybdenum, thiamine, vitamin B6, and folic acid.
1.6.2.2 Soy bean:
Figure 6: Soy bean pod
Glycine max is a species of legume native to East Asia, widely grown for its
edible bean which has numerous uses. Fat-free (defatted) soybean meal is a
significant and cheap source of protein for animal feeds and many prepackaged meals. Soybeans are the only common plant food that contains
complete protein. Soybean protein provides all the essential amino acids in
the amounts needed for human health. Soybeans contain all three of the
macro-nutrients required for good nutrition: complete protein, carbohydrate
and fat, as well as vitamins and minerals, including calcium, folic acid and
iron. Soybeans are considered to be a source of complete protein. A
complete protein is one that contains significant amounts of all the essential
amino acids that must be provided to the human body because of the body's
inability to synthesize them. Traditional nonfermented food uses of soybeans
include soy milk, and from the latter tofu and tofu skin. Fermented foods
include soy sauce, fermented bean paste, natto, and tempeh, among others.
Soybean products such as textured vegetable protein (TVP) are ingredients
in many meat and dairy analogues. Soybeans produce significantly more
protein per acre than most other uses of land.
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1.6.2.3 Lentils:
Figure 7: Lentils
Lens culinaris is an edible pulse. Lentils are legumes that grow like peas
and beans in a pod, with two lentil seeds inside. Lentils are very rich in
protein, folic acid, and both soluble and insoluble dietary fibre. Lentils are
also very high in the B vitamins, and contain eight of the essential amino
acids. They also contain many trace minerals. Lentils are one of the highest
sources of antioxidants found in winter growing legumes. Lentils are an
essential source of inexpensive protein in many parts of the world, especially
in West Asia and the Indian subcontinent, which have large vegetarian
populations. Sprouted lentils contain sufficient levels of all essential amino
acids, including methionine and cysteine. Lentils also contain dietary
fibre, folate, vitamin B1, and minerals.
1.6.2.4 Horse gram:
Figure 8: Horse gram
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Macrotyloma uniflorum is one of the lesser known beans. The whole seeds
of horse gram are consumed as a whole seed, as sprouts, or as whole meal
in India, popular especially in southern Indian states. Medical uses of these
legumes have been discussed. Horse gram is an excellent source
of iron and molybdenum. Horse gram is an excellent source of protein and
minerals such as calcium and iron. Horse gram is potentially known for its
health benefits to alleviate digestive disorders and cure iron deficiencies.
Horse gram is known to have many therapeutic effects but not scientifically
proven though it has been recommended in ayurvedic medicine to treat renal
stones, piles, edema etc. It is rich in iron, calcium molybdenum, polyphenols
which have high antioxidant capacity, and hemagglutinin which is a
substance found in antibodies and autoimmune functions. Women with
menstrual problem like heavy bleeding, and irregular periods can benefit by
taking horse gram water or in taking horse gram soups or horse gram
sprouts to daily diet.
1.6.3 Unconventional vegetables:
1.6.3.1 Beet leaves:
Figure 9: Beet leaves
Beta vulgaris, Beet Greens are the leafy tops of beets. This underrated
green is delicious and packed with vitamins and minerals making it a great
addition to both salads and cooked dishes. The beet leaves are bitter to taste
but rich in chlorophyll, protein, calcium, magnesium, copper, sodium, fibre,
beta carotene and vitamins A, B and C. Beet leaves have more nutritional
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value than their roots and have higher content of iron than spinach. They can
be added to variety of recipes or stuffed and cooked. Beet leaves should be
included in our diet as healthy food. They are highly potent in treating many
ailments caused by the toxic environment we are forced to live in today. Beet
leaves are eaten as a pot herb. Young leaves of the garden beet are
sometimes used similarly. The leaves and stems of young plants are
steamed briefly and eaten as a vegetable; older leaves and stems are stirfried and have a flavour resembling taro leaves.
1.6.3.2 Drumstick leaves:
Figure 10: Drumstick leaves
Moringa oleifera grows best in dry, sandy soil, it tolerates poor soil,
including coastal areas. It is a fast-growing, drought-resistant tree that
is native to the southern foothills of the Himalayas in north-western India.
The drumstick leaves are highly nutritious, being a significant source of betacarotene, Vitamin C, protein, iron, and potassium. The leaves are cooked
and used like spinach. In addition to being used fresh as a substitute for
spinach, its leaves are commonly dried and crushed into a powder, and used
in soups and sauces. Moringa leaves and pods are helpful in increasing
breast milk in the breastfeeding months. The leaves are the most nutritious
part of the plant, being a significant source of vitamin B6, vitamin C,
provitamin A, as beta-carotene, magnesium and protein, When compared
with common foods particularly high in certain nutrients, fresh Moringa
leaves are considerable sources of these same nutrients. The leaves are
cooked and used like spinach. In addition to being used fresh as a substitute
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for spinach, its leaves are commonly dried and crushed into a powder used
in soups and sauces.
1.6.3.3 Betel leaves:
Figure 11: Betel leaves
Piper betel, Betel Leaf is an aromatic, anti-bacterial, stimulant herb, with a
spicy, clove-like flavour. Belonging to the pepper family, the betel vine,
represent goodness of wealth in Hindu mythology. Betel Leaf is a good
source of calcium, carotene and iron and also helps in digestion. Chewing
the leaves of the herb while increasing the flow of saliva, also, protects
against intestinal parasites. Betel leaf is a popular spice in south East Asian
cooking, with the leaves being used raw and cooked. A traditional way of
preparing the leaves is as a wrapping for spiced minced meat and other
morsels because the leaves are so attractive, they are often used as a base
for decorating platters, with foods arranged on top. Betel leaf is traditionally
known to be useful for the treatment of various diseases like bad breath,
conjunctivitis, constipation, headache, hysteria, itches, ringworm, swelling of
gum, rheumatism, abrasion, cuts and injuries.
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1.6.3.4 Dill leaves:
Figure 12: Dill leaves
Anethum graveolens, Dill depending on where it is grown is either
a perennial or annual herb. Dill is native to southern Russia, western Africa
and the Mediterranean region. The seeds are stronger and more flavourful
than the leaves and are most commonly associated with the cuisines of
Scandinavia and Germany. Its green leaves are wispy and fernlike and have
a soft, sweet taste. Dill is a very good source of calcium, of dietary fibre and
a good source of the minerals manganese, iron and magnesium. Fresh and
dried dill leaves are used as herbs, mainly in Finland, Sweden, the Baltic, in
Russia, and in central Asia. Its fernlike leaves are aromatic and are used to
flavour many foods, Dill is best when used fresh, as it loses its flavour rapidly
if dried; however, freeze-dried dill leaves preserve their flavour relatively well
for a few months. It is considered to have very good antigas properties, so it
is used as mukhwas, or an after-meal digestive. It is also traditionally given
to mothers immediately after childbirth.
1.6.3.5 Pumpkin:
Figure 13: Pumpkin
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Cucurbita pepo, pumpkin is a gourd-like squash of the genus Cucurbita.
They typically have a thick, orange or yellow shell, creased from the stem to
the bottom, containing the seeds and pulp. Pumpkins are widely grown for
commercial use, and are used both in food and recreation. Pumpkins are
very versatile in their uses for cooking. Most parts of the pumpkin are edible,
including the fleshy shell, the seeds, the leaves, and even the flowers.
Pumpkin is one of the vegetables which are very low calories. Pumpkin is
incredibly rich in vital anti-oxidants and vitamins. This humble backyard
vegetable is good source of vitamin A, flavonoid poly-phenolic antioxidants
like leutin, xanthins and carotenes. It is also an excellent source of many
natural poly-phenolic flavonoids compounds. Pumpkin is used for sweet
dishes. When ripe, the pumpkin can be boiled, baked, steamed, or roasted.
In its native North America, it is a very important, traditional part of the
autumn harvest, eaten mashed and making its way into soups and purees.
1.6.3.6 Elephant’s foot yam:
Figure 14: Elephant’s foot yam
Amorphophallus paeoniifolius, Elephant foot yam can be described as an
edible tuber, which is one of the most widely consumed food crops, mainly in
the tropical regions. On the health and nutrition front, elephant yams are very
high in carbs and are also good sources of proteins and certain vitamins.
Elephant yam antioxidants make it a nutritious food to eat. The fibre content
in elephant yam is naturally high and therefore, it is usually considered a
slimming food, as it promotes weight loss and reduces the levels of
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cholesterol in the body. If elephant yam is cooked in the right way, it can be
eaten without any fear of weight gain. Suran Yam Nutritional Benefits
include; as suran yam is good source of fibre, it lowers cholesterol and helps
to lose weight. It prevents clotting of blood due to the presence of
anticoagulant properties. It is considered as one of the good food source for
diabetic patients, because the glycemic index of suran yam is very low. Due
to the presence of Vitamin B6 and B complex constituents, it helps to
increase the levels of estrogen hormone in women and provides relief from
premenstrual syndrome. It regulates bowel movement and prevents
constipation and improves metabolism due to the presence carbohydrates
and fibre. Elephant yam is very well used for the treatment of piles. It
provides relief from hypertension as it produces cooling effect to the body.
Suran yam contains less content of fats and rich in carbohydrates, it could be
taken in the diet for losing weight. Due to the presence of rich content
of Omega-3 fatty acids, it raises the levels of HDL Cholesterol and
lowers LDL Cholesterol levels in the blood. Suran yam comprises of
Diosgenin, which is known for its healing properties against cancer. As suran
yam is effective in lowering cholesterol levels, and low in fat content, it is
very helpful for weight loss patients.
1.7 Popularize the unconventional foods for low economic
group:
Popularizing the unconventional foods for low economic group can be one of
the tools to achieve the goal of reducing problem of mal nutrition. Promotion
of their use is the right way to elevate the health status of millions of low
income people and bring social well-being. In this modern time, people have
become more and more conscious about their health. Some metabolic
disorders also make people to think about their eating habits. So, changes
must be done in their meals.
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The main two reasons to emphasize it are, they are cheaper and easily
available. The local health institutions must develop new recipes from such
food. Also, health drinks, other food powders, baby foods prepared by such
foods, are good sources of nutrition. The regular uses of them upgrade the
health status of children, as well as, of the elders of developing and
underdeveloped
countries.
The
nutritional
and
health
benefits
of
unconventional foods are traditional well known. Their role in solving certain
health problems has been proven. With the added benefit of safety, these
products can become a well known, cheap and easily available source of
nutrients to the rural masses. Thus, unconventional foods affects very much
in our daily life. But the people do not have proper awareness towards them.
The unconventional foods provide us wide variety of taste and nutrition. If
they are well treated, they definitely occupy space in international market.
Many unconventional foods have good nutritional value. Some foods are
good sources of protein; some are rich in carbohydrates, minerals or
vitamins. But because of its unlikely flavour or appearance, people avoid
eating them. If the person has lacked with any specific nutrient and if he eats
foods rich in that particular nutrient, he will be sure to remove deficiency.
That’s why the unconventional foods also can make peoples nutritional
status good. Unconventional foods are also cheaper in cost than other
conventional foods, because they are not demanded by the people. That’s
why; they are good for lower economic class people. The low economic
class people can use them and can make their nutritional value good. The
main benefit of eating them for these people is that unconventional foods
satisfy their hunger and also provide good nutrition in cheaper cost. They
can make various combinations of unconventional foods with other cereals,
pulses and vegetables. So, the poor people as well as, other people can
make various recipes from that for better taste. Nutrients and good taste both
are required to enjoy the food. And unconventional foods fulfil both purposes.
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1.8 Statement of problem:
“Unconventional foods and its popularity.”
1.9 Significance of the study:
The present study is to find out unconventional foods available in Rajkot city
and to popularize them among the lower economic class students. Each and
every region has its own variety of food. People use them in their daily meal.
But there are many foods that they do not include in their diet, because of
their unlikely taste or flavour even though they have good nutritive value. By
this study, the researcher will help to make people aware about the
unconventional foods and also about the variety in food can be made by
these unconventional foods. This study will also be helpful to the low
economic class people, because these unconventional foods are cheap in
price. This study will help people by providing knowledge about their regional
unconventional foods. It will be of great help to them to include such
nutritious foods for making variety in their daily diet.
1.10 Objective of the study:
(1) To study about the unconventional foods available in Rajkot city.
(2) To study about the nutritive value of the selected unconventional foods.
(3) To make various recipes from the selected unconventional foods by
mixing them with other Conventional foods.
(4) To popularize selected unconventional foods among the students of the
Government school.
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