biodiversity of food resources in northeast india
TRANSCRIPT
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Northeast India falls under one the thirty four biodiversity
hotspots of the world.
The land and the climatic conditions are suitable for propagationand growth as well as survival of numerous plants species. Manyof these flora have been stabilized by natural propagation and
growth while others are cultivated
Over the ages the indigenous population inhabiting the regionhave discovered and developed ingenious uses of many wildplants within their environment as food sources perhaps after agood deal of trial and error.
Yet many of these foods remains virtually unknown outside theirland.
Therefore a study was initiated by NIN to analyze the indigenousfoods used by the different tribes inhabiting northeast India inorder to identify those foods with potentials for contributing totheir consumption within and outside the region.
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15161312.128.001.4077.771.599.1510.09Oryza sativaRed rice
hand pound
15033503.112.001.5074.103.108.7012.60Chenopodium
album
Saiha
14943702.331.902.0579.430.887.789.86Oryza glutinosaSticky rice
14692603.631.201.8077.340.459.3611.05Oryza glutinosaBlack rice
15262331.321.301.3678.522.107.8810.14Oryza sativaRed rice
milled
14825254.039.002.5375.912.008.0511.51Oryza sativaWhite rice
15033503.112.001.5074.103.108.7012.60Zea maysMaize
155011215.548.502.5081.401.507.806.80Facopyrum
esculentum
Buck wheat
15472803.524.001.6073.903.1011.509.90Setaria italicaFoxtail millet
1600-13.9120.02.6468.435.7314.209.00Amaranthus
hypochondriacus
Amaranth
16105072.830.002.2065.107.0015.3010.40Coix lacrymusJobs tears
Energy
kj
P
mg
%
Iron
mg
%
Ca
mg
%
Ash
%
Carboh
ydrate
& Fiber
%
Fat
%
Protei
n %
Moist
ure %
Scientific nameLocal Name
Proximate And Mineral Content Of Cereals, Pseudocereals & Millets
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Amino acid composition of cereals (mg/g protein)
380447414348312353EAA
9461077984933755998TotalAA
636591474278Ala365030638343Gly
48491044380Pro
19719617617319201Glu
386058507456Ser
9010164899776Asp
728827989080Arg244930243831Tyr
63435850384439Phe
-272425151920Met
2518171524ND11Cys
19222518211920His
58344119384824Lys6689851255965108Leu
28404841343448Iso
35586750673955Val
34284142364428Thr
FAO/
WHO/UNU1985
Red rice
Oryzaglutinosa
Red rice
OryzaSativa
Foxtail
milletSetariaitalica
Buck wheat
Facopyrumesculeritum
Amaranth
amaranthushypochoridriacus
Jobs tears
CoixCacrymus
Amino
Acid
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Proximate and mineral content of grain legumes
14614307.201314.4066.501.716.9010.50Lunatus?Ringronthei
15405308.681424.6657.742.7528.186.67Vicia fabaHawai mupi
184664016.92104.8338.2318.430.717.83Psophocarpus
tetragonolobus
Tengnonmanpi
211427013.31805.7022.0033.528.8010.00Parkia roxburghiiYongchakbeans
17832989.101726.1052.9015.518.806.70Parkia roxburghiiYongchak
mature pod
16033158.401816.9062.607.815.607.10Parkia roxburghiiYongchak
immature pod
14313208.801767.4071.101.012.108.40Parkia roxburghiiYongchak
tender pod
149447023.72313.6060.301.026.608.50Vigna vexillataSongthei
14483256.981734.4467.681.715.1011.08Vigna umbellataTheirathei
black
14443407.701984.0859.682.022.0412.20Vigna umbellataTherathei
yellow
Ener.
Kcal
P
mg
%
Iron
mg
%
Ca
mg
%
Ash
%
Carbo
&
Fiber
%
Fat
%
Protei
n %
Moisture
%
Scientific nameLocal Name
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180838812.51364.146.015.128.06.8Bauhinia purpurea
15445308.71254.757.72.828.26.6Dolichus bifflorus
157445820.51555.055.05.626.48.0Mucuna utilis
157051019.41284.856.95.624.28.5Mucuna nivea
173324018.21483.853.012.422.68.2Mucuna monosperma
158646824.61454.053.65.828.18.5Mucuna bracteata
14943257.22344.064.71.122.18.1Conavalia gladiata
15072634.22124.559.13.024.29.2Canavalia ensiformis
15153205.11986.064.62.021.55.9Atylosia scaraboides
158620513.11862.864.82.225.15.1Atylosia geonsis
Energy
kj
P
mg
%
Iron
mg
%
Ca
mg
%
Ash
%
Carbohy
drate &
Fibre %
Fat
%
Protein
%
Moistur
e %
Scientific name
Proximate and mineral content of unconventional grain legumes
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Amino acid composition of grain legumes (mg/g protein)
961007610010092AAS
454746494445% EAA
947911879873944882TotalAA
443057405645Ala
334940354235Gly
707845474859Pro
183124113115162137Glu
536074534850Ser
88781051018287Asp
536744578668Arg
63444933454634Tyr
514752605559Phe
25151078189Met
91612171014Cys
19344727332633His
58727147596570Lys
60767169788071Leu
28423945434235Iso
35513659404444Val
34293950423432Thr
FAO/WHO/UNU1985
Wild cowpea
VignaVexillata
Jackbeanscanavaliaensiforms
Swordbeans
canavaliagladiata
Goa beans
Psophocarpustetragonolobus
Tree beans
Pankiaroxburghii
Ricebeans
Vignaumbellate
AminoAcid
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Proximate composition and Mineral Content of green leafy vegetables
326878.91452.212.001.04.680.2Ipomea
batatas
Maiteipaina
3009812.52862.510.050.86.0580.6Bauhiniamalabaricakhimina
288868.73402.57.701.56..182.2Moringa
oleifera
shamhan
2201188.91432.45.051.564.5986.4Urtica
dioica
Lenghui
27213534.773062.510.600.64.382.0Cucurbita
maxima
Khaimai
theina
2261652.952122.16.601.04.785.6Passiflora
edutes
Staborna
19626131.13871.57.001.31.988.3Hibiscus
sabderiffa
Shongna
20521528.24402.96.201.13.586.3Amaranthus
spinosus
Terhutie
kusu
2687814.52732.87.221.066.582.4Brassica
campestris
Kayanghan
2131013.591452.67.350.424.4385.2Schum
edule
Kushu
Ener.kj
Pmg
%
Ironmg
%
Camg
%
Ash%
Carbohydrate &
Fibre %
Fat%
Protein%
Moisture%
Scientificname
Local Name
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31416813.80892.99.502.004.7080.9Clerodendrum
colebrookianum
Nareihan
29721014.54802.814.700.601.8080.1Oxalis acetosellaShaitur
30517617.312673.18.301.406.7080.5Acacia oxyphyliaKhanghu
1631426.41962.55.900.303.2088.1Nasturtium
officinale
Ishing
komprek
2681738.521232.411.200.803.0082.6Polygonum
chinensis
Gare
1884726.7872.285.980.843.4087.5FernChiekra
201314.381023.387.810.562.9585.3Xanthophyllum
acanthopodium
Mezhunga
309535.44441.873.455.123.4686.1Houttuynia
cordata
Gatha
24714513.172502.99.101.003.5083.5Centella asiaticaGara
309677.533241.711.261.583.6681.8Athaca rosiaGakro
Ener
gy
kj
P
mg
%
Iron
Mg
%
Ca
mg
%
Ash
%
Carbo
&
Fibre %
Fat
%
Prot-
ein %
Mois
-ture
%
Scientific nameLocal
Name
Proximate composition and Mineral Content of green leafy vegetables
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211534235938FernChiekra
234333185434Xanthophyllum
acanthopodium
Mezhunga
123943216352Houdounyacordata
Gatha
143232125653Centella asiaticaGara
3432865715432Athaca rosiaGakro
123243327534Urtica dioicaLenghui
101331215927Cucurbita
maxima
Khaimaitheina
1725988110128Clerodendrum
colebrookianum
Nareihan
13839676865Passiflora edulisStaborna
-Carotene
(g/100g)
Lutein
(g/100g)
Total carotenoid
(g/100g)
Scientific nameLocal name
Carotene content of some green leafy vegetables
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251325.6430.611.40.81.885.4Rubus
fructicosus
kazikthei
317452.74190.962.896.112.2987.7Bambusa
arundinaceae
Bamboo fruit
10151274.0202.6854.760.305.1637.1Bambusa
arundinaceae
Bamboo Seed
213362.8148o.87.941.41.5688.3Cyphomandrabetacea
Mao khavathei
544335.61151.628.41.21.567.3Rhus semiliataKhamkhuithei
343252.0280.618.60.31.279.3Randia
uliginosa
Bon bongana
326681.2160.916.90.31.880.1Physalis
peruviana
Buchasi
Ener.kj
Pmg
%
Ironmg
%
Camg
%
Ash%
Carbo.&
Fibre
%
Fat%
Pro-tein %
Mois-ture
%
Scientific nameLocal Name
Proximate composition and Mineral Content of fruits
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4561251.3251.121.690.454.6172.15Trapa bispinosaHeikak
222260.81680.8312.510.200.3286.14Coleus barbatusGarmar
197740.8210.319.560.121.9188.1Nelumbium
nelumbo
Lotus root
360531.12002.5117.290.53.276.5Dioscorea
pentaphylla
Rampai
427200.5161.722.670.401.8373.4Dioscorea
esculenta
Hapai
14863654.52252.080.500.606.9010.0Flemingia vestitaSoh phlang
5691030.9161.0231.510.261.8165.4Maranta
arundinaceae
Pulei
477880.8201.1221.560.316.2170.80Sagittoria
sagithefolia
Kaukha
3721181.2181.4219.570.321.8876.81Eleocharis dulcisKakthum
Ener.kjl
Pmg
%
IronMg
%
Camg
%
Ash%
Carbo-hydrat
e &
Fibre
%
Fat%
Prot-ein %
Mois-ture
%
Scientific nameLocal Name
Proximate composition and Mineral Content of roots and tubers
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Proximate composition and Mineral content of mushrooms
147948738.414010.3858.064.5819.967.02Cantharellus
cibarius
Napher
49440812.301888.0068.802.0015.905.30SchizophyllumcommuneKanglayen
159937015.381215.9253.885.1030.15.0Boletus edulisHamtha
153239616.51434.7374.052.2812.406.54Auricularia
auricularis
Alumkhana
148578657.22037.3260.461.9123.916.4Lactarius
piperatus
Khamang
154949420.101286.0064.002.5022.804.70Lentinus
edodes
Lengphong
Ener
kj
P
mg
%
Iron
Mg
%
Ca
mg
%
Ash
%
Carbo
hydrat
e &
Fibre
%
Fat
%
Prot-
ein %
Mois-
ture %
Scientific nameLocal Name
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Proximate composition and Mineral Content of nuts and oilseeds
24957506.21022.5016.3048.5023.609.10Cucurbitamaxima
Khaimaith
eitha
27043504.701202.021.7054.7016.605.00Juglans sp.Wild
walnut
234022456.703004.9028.0039.0023.904.20Guizitia
abyssinica
Niger seed
265889235.05207.8012.5056.1020.003.60Corrylus
avallena
Hazethei
24917109.02698.6014.9051.7017.407.40Perilla
frutescens
Hanshi
Energ
kj
P
mg
%
Iron
Mg
%
Ca
mg
%
Ash
%
Carbo
hydra
te &
Fibre%
Fat
%
Protei
n %
Moist
ure %
Scientific
name
Local
Name
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Amino acid composition of Mushrooms & Oilseeds (mg/g protein)
LysLysLysHisS-AALAA
2971631188AAS
3337395444% EAA
9329209799671012TotalAA
3940455678Ala6353534251Gly
6042413980Pro
190211206203126Glu
6853515953Ser
8892979599Asp
1189010913980Arg633120353233Tyr
3444554842Phe
259142668Met
1117161114Cys
19202831223His
581741374364Lys
665760626573Leu
284840413749Iso
355568335767Val
342437413332Thr
FAO/WHO/UNU1985
Hazelthei
corylusavallena
Niger seed
guizotiaabyssinica
Honsh
perillafrutescens
Kanglayen
schizophyllumcommune
Lengphong
lentinusedodes
AminoAcid
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Proximate composition and Mineral Content of Fermented foods
38536.64876.4424.2150746057083Fermented dried
cheese
Churpee
10722551368826.5041.903.2014.8013.60Fermented &dried colocasia
stem
Hangkorja
125157545.50226118.5048.705.014.8013.00Fermented &
dried mustard
leaves
Gakrieti
164955531.8028411.3052.2015.9010.5010.10Fermented &dried bamboo
shoots
Richuk
155331339.60181716.3046.7015.9010.2010.90Fermented &
dried colocasia
leaves
Anishi
190553521.2016711.7016.8028.6032.7010.20Fermented &
dried soyabeans
Theishuikao
Ener.
kj
P
mg
%
Iron
Mg
%
Ca
mg
%
Ash
%
Carbo.
& Fibre
%
Fat
%
Prot-
ein %
Mois-
ture %
Source/materialLocal Name
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Proximate composition and Mineral Content of insects
280832134.81215.436.3763.219.085.92Rhynchophorusphoenicis
Kajat
176826818.9972.113.3710.468.785.35Locusta
migratoria
Khao
265667426.71242.78.3053.230.65.2Encosternum
delegorguei
Lenghik
1415158131.2328016.365.265.2567.465.67Pila globusaKhorbura
160344068.11403.9412.018.265.2110.64Mastaeempelus
pancalus
Ngaprum
170834248.4783.8111.1813.8559.6811.48HornetKazeikhui
165831545.3813.6816.0112.155.7112.5HornetKhuishan
207273329.31004.617.8626.8355.485.22Attacus riciniEri silkworm
194222426.90812.7132.7120.5837.066.94Sling bug
171236120.811563.4434.8318.9624.7018.07Aecophylla
smaragdina
Red ant
Ener.
kj
P
mg
%
Iron
Mg
%
Ca
mg
%
Ash
%
Carbo.
&
Fibre
%
Fat
%
Prot-
ein %
Mois-
ture
%
Scientific nameLocal Name
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Proximate composition and Mineral Content of other foods
5161103.2881.427.10.42.868.3Nympheanouchali
Thambalwon
225511.8391.210.60.61.586.1Solanumaethiopicum?
Ayangthei
232333322.93125.037.4038.514.804.30Xanthophyllumacanthopodium
Mangmangthei
14651202.2440.776.60.210.5012.0Euryale feroxThangching
243700.10201.38.700.64.485.0Bambusaarundinaceae
Kahashon
1714228.80.780.38.81.489.5Allium sp.Shomri
Ener.
kj
P
mg
%
Iron
Mg
%
Ca
mg
%
Ash
%
Carbo.
&
Fibre %
Fat
%
Pro-
tein %
Mois-
ture
%
Scientific
name
Local Name
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82.415.712.856.213.4----3.811.9-Soyabeans
80.517.911.655.113.8----4.113.8-Theishui
56.640.0-11.59.534.31.3--1.08.626.24.2Kazeikhui
48.950.4-5.15.635.72.5--0.55.737.96.3Khuishan
44.245.76.97.332.511.5-3.16.5-1.936.2-Shoibum
47.042.12.917.198.47.6-2.0-2.99.138.12.0Anishi
65.035.01.347.516.23.85.36.919.0Tree beansParkia roxburghii
80.817.4-0.516.963.4-9.81--2.45.0-Hazelnut
Corrylysavallena
TotalUnsaturates
Total
SFA
20:318:318:218:116:124:022:020:018:016:014:0Fatty acids
Sample
Fatty composition of some selected foods (% of total fatty acids)
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76.35.4c72.16.1c45.86.5c38.47.2c1.70.3c13.61.4c12.7 2.3bL. edodes
53.210.2b47.910.7b23.73.7b20.55.3b0.90.2b1.61.0b10.3 1.2bS.commune
91.22.3a87.13.3a77.64.6a1005.91a4.40.3a51.7 10.3a13.52.3aCasein
TDPADPNPURNPRNPRGain in
body
weight
(g/2weeks)
Protein
intake
(g/2 weeks)
Group
Protein quality evaluation of mushrooms
(14 days feeding trial using NIN wistar rats)
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Protein quality evaluation of eri silkworm pupae and prepupae(14 days feeding trial using NIN wistar rats)
41 4.541 1.6261 4.64Net Protein Utilization (NPU)
87 3.987 1.9992 1.63Protein digestibility (%)
96 1.096 0.596 0.5Dry Matter digestibility (%)
21 3.622 2.133 4.1Feed efficiency ratio (%)
24 4.926 4.240 7.2Gain in body wt (g/2weeks)
117 0.1117 12.1121 10.0Food intake (g/2weeks)
SilkwormprepupaeSilkworm PupaeCaseinParameter
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Chemical composition(values per 100 g sample)
Mositure 7.4Protein (g) 17.4Fat (g) 51.7Ash (g) 3.6Carbohydrate 20.3
Energy (Kcal) 0.615Phosphorus (mg) 710Magnesium (mg) 275Calcium (mg) 269Iron (mg) 9.0Manganese (mg) 4-8
Zinc (mg) 4-7Copper (mg) 0.18Chromium (g) 20.0
Chemical composition(values per 100 g sample)
Mositure 7.4Protein (g) 17.4Fat (g) 51.7Ash (g) 3.6Carbohydrate 20.3
Energy (Kcal) 0.615Phosphorus (mg) 710Magnesium (mg) 275Calcium (mg) 269Iron (mg) 9.0Manganese (mg) 4-8Zinc (mg) 4-7Copper (mg) 0.18Chromium (g) 20.0
Fatty acid composition(% total oil)C16:0 Palmitic 8.92
C18:0 Stearic 3.77C18:1 Oleic 12.92C18:2 Linoleic 17.61C18:3 Linolenic 56.76Total saturated 12.69Total unsaturated 87.29
Polyunsaturated 74.37
Fatty acid composition(% total oil)C16:0 Palmitic 8.92
C18:0 Stearic 3.77C18:1 Oleic 12.92C18:2 Linoleic 17.61C18:3 Linolenic 56.76Total saturated 12.69Total unsaturated 87.29
Polyunsaturated 74.37
Amino acid composition (mg/g N)
and quality score of amino acid of
P.fructoxens compared to that of
FAO whole protein
Amino acid composition (mg/g N)
and quality score of amino acid of
P.fructoxens compared to that of
FAO whole protein
Perilla FAO FAOEgg AAS ofprotein perilla
protein
Thr 181 32086
Val 174 428
62Cys 99 15289
Mat 174 210126
Iso 234 39391
Leu 374 551109
Tyr 244 260143
Phe 311 358132
Lys 240 43684
Perilla FAO FAOEgg AAS ofprotein perilla
protein
Thr 181 32086
Val 174 428
62Cys 99 15289
Mat 174 210126
Iso 234 39391
Leu 374 551109
Tyr 244 260143
Phe 311 358132
Lys 240 43684
Hanshi Perilla frutescens
Longvah &Deosthale(1991) JAOCS 68, 761- 4
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2.870.11a
2.070.09a
82.62.1a
49.92.2a
25511.9Perilla
3.670.042.990.0889.30.777.73.22688.8Casein
NPRPERTrue Nitrogen
digestibility
(%)
Gain in body
weight (g/
weeks)
Food intake
(g/4 weeks)
Group
Protein quality evaluation of perilla frutescens(28 days feeding trial using NIN Wistar rats)
Longvah &Deosthale(1991) JAOCS 68, 761- 4
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72.3 8.871.0 8.3Triglyceride (mg%)
94.5 5.896.5 6.9Heart Cholesterol (mg%)
Triglycerides (mg%)
196 8.5198 7.4Liver Cholesterol (mg%)
108 6.8142 8.7Triglyceride (mg/dl)79.3
6.398.3
7.5Serum Cholesterol (mg/dl)
21.7 5.721.4 5.9Feed efficiency ratio
1015 86.61070 465.5Food intake (g)
233.0 86.6218.8 88.7Gain in body weight (g)
287.0 88.3272.7 90.7Final body weight (g)
Perilla oilGroundnut oilParameters
Nutritional and toxicological evaluation of perilla oil (18 weeksstudy in NIN wistar rats)
Mean of 24 animals (12 0 + 12 0)
Longvah &Deosthale (2000) 70, 13-16
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35.2 2.0534.1 1.27Total n-6
9.2 0.631.6 1.38Total n-3
0.1 0.032.0 0.224:1n-63.8 1.90.4 0.122:6n-3
4.1 0.510.6 0.2220:5n-3
12.4 1.222.4 1.420:4n-6
1.3 0.20.6 0.218:3n-3
12.9 0.69.7 0.718:2n-6
9.2 0.512.2 1.118:1
20.2 1.1016.7 0.6418:0
32.2 1.433.9 2.316:0
Perilla oilGroundnut oil
Dietary groupsFatty Acid
Effect of perilla oil on the fatty acid composition of erythrocyte
membranes of rats (18 weeks study in NIN wistar rats)
Mean of 24 animals (12 M + 12 F) in groundnut oil group and
Mean of 23 animals (11 M + 12 F)in perilla oil group
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9.55 1.178.03 1.21ACHE
1.65 0.250.75 0.11Ca2+Mg2+ATPase
1.78 0.221.29 0.14Ouabain insensitive (Mg2+ATPase)
1.09 0.201.47 0.15Ouabain sensitive (Na+K+ APTase)2.96 0.342.76 0.25Total APTase
1.55 0.101.56 0.08Cholesterol/phospholipids ration
0.96 0.090.95 0.10Phospholipid ( mole/mg protein)
1.42 0.101.42 0.12Cholesterol ( mole/mg protein)
Perilla oilGroundnut
oil
Parameters
Effect of perilla oil on lipid composition of rat erythrocytemembrane and membrane bound enzymes activities
(18 weeks study in NIN wistar rats)
Mean of 24 animals (12 M + 12 F) in groundnut oil group and
Mean of 23 animals (11 M + 12 F)in perilla oil group
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Via dei Tre Denari 472/A, 00057
Maccarese, Rome, Italywww.underutilized-species.org
E-mail: [email protected]
Acknowledgement
I am grateful to the Global Facilitation Unit for Underutilized
Species, Rome for porviding me the travel grant to attend the
seventh International Food Data Conference and to present this
paper here in the meeting.
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