Nutrient Analysis and Enrichemnt of Tribal Traditional Ethnic Recipes in Wayanad: A Sensory Evaluation Study

Abstract

Traditional ethnic foods are integral to the food systems of tribal communities and are closely linked to locally available resources and cultural practices. This study analysed the nutrient composition of three traditional recipes associated with the Paniya, Mullu Kurumas and Kattunayakar communities of Wayanad, Kerala, and evaluated the sensory acceptability of nutritionally enriched variants. Bamboo rice porridge, ash gourd leaves stir-fry and cooked lesser yam were analysed for proximate composition, selected micronutrients and functional characteristics. Five enriched treatments were developed for each recipe using locally available nutrient-dense ingredients, including sprouted pulses, tubers, green leafy vegetables and other vegetables. Sensory evaluation was conducted among 30 non-tribal participants. Bamboo rice porridge recorded the highest protein (2.59 g/100 g), carbohydrate (24.26 g/100 g), energy (115.60 kcal/100 g) and iron (6.12 mg/100 g) values. Ash gourd leaves stir-fry had the highest calcium content (27.12 mg/100 g), whereas cooked lesser yam had the highest fibre (5.56%) and total antioxidant activity (1.23 mg/100 g). Significant differences were observed among sensory treatments (p<0.001). The highest overall acceptability scores were 8.14 for T4 bamboo rice porridge, 8.02 for T3 ash gourd leaves stir-fry and 8.61 for T4 cooked lesser yam. These findings indicate that locally available nutrient-dense ingredients can be incorporated into selected traditional recipes while maintaining favourable sensory acceptability.