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Common Indian spices: nutrient composition, consumption and contribution to dietary value
K Uma Pradeep1, P Geervani, B O Eggum
1Foods and Nutrition Department, Postgraduate & Research Centre (Home Sicence) A.P. Agricultural University, Hyderabad, India.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|September 1, 1993
Summary
South Indian spices like ginger and ajowan are rich in essential minerals such as calcium and iron. Their high dietary fiber and amino acid content contribute significantly to daily nutrient intake.
Area of Science:
- Food Science
- Nutritional Science
- Agricultural Chemistry
Background:
- Spices are integral to South Indian cuisine.
- Understanding their nutritional profile is crucial for dietary assessments.
Purpose of the Study:
- To analyze the nutrient composition of eight common South Indian spices.
- To determine the contribution of these spices to the daily nutrient requirements of an average adult Indian male.
Main Methods:
- Nutrient analysis including proximate principles, minerals, fiber, amino acids, and antinutrients.
- Spectrophotometric and titrimetric methods were employed for analysis.
- A survey on per capita spice consumption was conducted.
Main Results:
- Dry ginger, ajowan, and asafoetida showed high calcium (1.0-1.5%) and iron (54-62 mg/100 g).
- Tannin content ranged from 0.9-1.3% DM, and dietary fiber from 14-53%.
- Spices provided essential amino acids (lysine, threonine) and contributed 1.2-7.9% to daily nutrient needs at 9.54 g per capita consumption.
Conclusions:
- South Indian spices are valuable sources of essential minerals and dietary fiber.
- Regular consumption of these spices can contribute significantly to meeting nutrient requirements.
- Further research into spice bioactives and their health impacts is warranted.