Nutritional Availability from Traditional Food Combinations of Rural Punjab

Four Punjabi traditional food combinations viz. chapati + moong moth dhal, maize roti + sarson saag, kheer +pura and methi roti + curd were analysed for their nutritional profile. The protein and available lysine contents were found to be maximum in chapati + moong moth dhal and lowest in kheera + pura combination. Fat content was highest in kheer +pura (10.84%) and lowest in methi roti + curd (5.4%). The ash content was found to be maximum in maize roti + sarson saag and minimum in chapati + moong moth dhal combination. Out of all the combinations, maize roti + sarson saag had the maximum iron, zinc and copper contents viz., 6.8, 2.74 and 0.81 mg/100g, respectively. Kheer + pura was found to have the maximum total and available calcium contents. The maximum phenol (402 mg/100g) and phytin phosphorus (55.2 mg/100g) contents were found in maize roti + sarson saag combination which may affect the availability of minerals.