Nutrients, anti-nutrients composition and antioxidant potentiality of two ethnomedicinally important culinary spices of Tripura, northeast India

P Chiranjit; C Kripamoy; D Bimal

doi:10.14719/tcb.9455

Authors

Chiranjit Paul Plant Diversity and Forest Biotechnology Laboratory, Department of Forestry and Biodiversity, Tripura University, Suryamaninagar 799 022, Agartala, Tripura, India https://orcid.org/0000-0003-0185-6452
Kripamoy Chakraborty Department of Botany, Tripura University, Suryamaninagar 799 022, Agartala, Tripura, India https://orcid.org/0000-0001-7691-5600
Bimal Debnath Plant Diversity and Forest Biotechnology Laboratory, Department of Forestry and Biodiversity, Tripura University, Suryamaninagar 799 022, Agartala, Tripura, India https://orcid.org/0000-0002-9755-9518

DOI:

https://doi.org/10.14719/tcb.9455

Keywords:

ethnobotany, manipuri community, nutraceutical industries, nutrient analysis

Abstract

The present study was aimed to estimate the nutrient and anti-nutrient compositions and antioxidant potentiality of two commonly used spices in the different food preparations (curries, gudak and meat) to improve the palatability of the food items. The people of Tripura especially the Manipuri community are often using these spices in their diet since time immemorial consciously or unintentionally. Both the spices have significant ethnomedicinal importance although most of the people are not aware of the facts. Proximate composition analysis reveals that these two spices are enriched with nutrients and have strong antioxidant activity. These two comparatively less popular spices can serve as the key future driving force in the province of nutraceutical industries and thus may play a significant role in the livelihood development of the people of Tripura.

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Nutrients, anti-nutrients composition and antioxidant potentiality of two ethnomedicinally important culinary spices of Tripura, northeast India

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