[Assam] Dhekia contains high protein levels: study (The Assam Tribune, 25.06.2007)

[Buljit Buragohain]

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  Dhekia contains high protein levels: study
By Ajit Patowary
 GUWAHATI, June 24 – Dhekia (Diplazium esculantum), the fern that is used as a non-conventional leafy vegetable by the people of NE region, contains high amount of crude protein at a rate much higher than the crude protein contained by any type of meat consumed by these people. Scientists define the non-conventional leafy vegetables as those, which grow in the wild either in forest, marginal land or as weed in garden or farm and even in degraded land.

Research work conducted by Prof AK Handique and his team at the laboratory of Gauhati University (GU) Biotechnology Department has revealed that the tender leaves of dhekia contain 33.27 per cent of protein. This has made it the second highest protein-containing food plant next only to soyabeen, which contains 43.2 per cent of protein, says Prof Handique, a former Head of that Department.

This has proved right the traditional belief that dhekia is a nutritious food. It may come as surprise for those who use to shy away from it, as, it is a popular vegetable among the rural and poor people, says Prof Handique.

The findings of the research conducted with financial help from GB Pant Institute of Himalayan Environment and Development, Almora since 1997, were published in the Indian Journal of Plant Genetic Resources (Vol- 16, No- 3, 2003) as the lead article (‘Nutritive Values of Five Wild Edible Ferns of North East India’). The research has led to the conclusion that dhekia contains 5.6 per cent of carbohydrate, 3.8 per cent of fat, 7.8 per cent of crude fibre and 13.15 per cent of minerals too.

The team has analysed as many as five different species of the fern including one high altitude fern of Nagaland and one aquatic fern from wetlands of Assam. But dhekia stood out to be the best of the lot, Prof Handique maintains.

Although food value means sum total of the above components as well as micronutrients like vitamins collectively, the general superiority is denoted by the protein value, he says.

Giving a comparison of the food items usually taken for nutrition in the region, he says, chicken meat contains 25.9 per cent of protein, pork muscle contains 18.7 per cent of protein, while the cultivated vegetables, like spinach, contain 25.3 per cent of protein. Cabbage contains only 12.2 per cent of protein.

This reflects the superiority of dhekia for nutritional purposes. Moreover, being low in digestible carbohydrate, it may be ideal for diabetic patients, says Prof Handique.

Although wild, the regeneration frequency of dhekia is very high and fresh harvest can be made from the same locality within three to four days particularly between April and September. Thus, dhekia is among the cheapest vegetables but in terms of nutritive values it is among the best, says Prof Handique.

Prof Handique and the members of his team have so far analysed 50 wild and semi-wild leafy vegetables and found that not only dhekia but almost all other leafy vegetables are generally low in digestible carbohydrate. 

Prof Handique’s team comprising Nalbari College teacher Dr Gautam Kr Handique, Tangla College teacher Chandra Kanta Saikia and Boko College teacher Pinaki Kumar Rabha, has also found 29.45 per cent of crude protein in khutura (Amarahnthus viridisLinn), 19.96 per cent of crude protein in punarnaba (Boerhaavia diffusa Linn), 18.18 per cent of crude protein in matikaduri (Alternanthera sessilis DC), 21.83 per cent of protein in madhusoleng (Polygonum chinense Linn) and 18.38 per cent crude protein in Kalmou (Ipomea aquatica Forsk).

The list of the wild and semi-wild leafy vegetables analysed by the team include, tengamora, thatani and the tender shoots of bhatkerela, rongalau etc. 

Besides, it has also analysed 60 varieties of nagadail (rice bean) about 20 varieties of the soft-shelled job’s tear known as kaurimoni. Kaurimoni contains between 13 per cent and 18 per cent of crude protein, against the 7 per cent to 11 per cent found in most varieties of paddy, says Prof Handique.
            


















        


















  
   
  (The Assam Tribune,25.06.2007)

       
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