NISCAIR Online Periodicals Repository Collection: IJTK Vol.09(2) [April 2010]

Nutritional composition of some lesser-known fruits used by the ethnic communities and local folks of Kerala

Mon, 29 Mar 2010 22:58:59 GMT

Title: Nutritional composition of some lesser-known fruits used by the ethnic communities and local folks of Kerala

Authors: Nazarudeen, A

Abstract: Wild edible fruits play a significant role in the dietary requirements of the tribal and local communities of Kerala. Out of 218 species of fruit plants collected from the wild, fruits of ten species based on their individual merit were selected for chemical analysis. Estimation of moisture, protein, fats, reducing, non-reducing and total sugars, fiber, total mineral matter, vitamin C, iron, sodium, potassium and energy value were carried out and the results are compared with the nutritive value of ten common cultivar fruits.

Page(s): 398-402

Local health wisdom of rural women using medicinal plants

Mon, 29 Mar 2010 22:58:59 GMT

Title: Local health wisdom of rural women using medicinal plants

Authors: Verma, Arti; Singhal, Asha; Singh, Dheeraj

Abstract: The health traditions in which much of the practices are local and community specific are known as Local Health Traditions (LHTs). For cold and cough, the traditional treatments included ukaali made of different ingredients like dhania, clove, tulsi, black pepper, jaiphal, ginger and misri .Whereas, for diarrhoea, the traditional treatment comprised of taking curd and isab, and mixture of harad and jaiphal. Dysentery is treated by various herbs and ingredient like khejadi, maroda phali and isab. Skin diseases are treated by taking bath with neem leaves and malaria is treated by tulsi leaves and cloves, chewing young leaves of neem.

Page(s): 289-293

Traditional recipes of district Kangra of Himachal Pradesh

Mon, 29 Mar 2010 22:58:59 GMT

Title: Traditional recipes of district Kangra of Himachal Pradesh

Authors: Kapoor, Anju; Kanwar, Promila; Gupta, Radhna

Abstract: Himachal Pradesh, a hilly state, has lot of variation in recipes prepared by local people. The communication deals with traditional recipes of district Kangra as per seasonal availability of plant material. Although food habits of local people have changed these days, still they relish the local preparations. Participatory Rural Appraisal techniques were used for documentation of required information. The plant material used by the people for recipes included its leaves, flowers, stem, fruits and root. The period of availability of raw material ranged from 1-3 months approximately. Various traditional recipes prepared especially from leaves of plants, viz. Colocasia, fig, basil, pigweed, buck wheat, and water cress are very good source of calcium, phosphorous and iron. These recipes are loosing its sheen in the fast-food culture. So, there is a need to conserve our traditional food recipes as the plant material used for these is completely organic thus nutritious and healthy /safe to eat.

Page(s): 282-288

Traditional handloom and handicrafts of Sikkim

Mon, 29 Mar 2010 22:58:59 GMT

Title: Traditional handloom and handicrafts of Sikkim

Authors: Sharma, Tika Prasad; Borthakur, SK

Abstract: Sikkim is a state having very old and deep rooted handloom and handicraft traditions. Handloom weaving, thanka painting, wooden mask making, wood curving are typical of Sikkim. All these traditional handloom and handicrafts are described.

Page(s): 375-377