vanisha nambiar gb - · pdf file(moringa oleifera), into the salty recipes provided by the...

Dr Vanisha Nambiar Accra presentation Nov2006

1

NUTRITIONAL POTENTIAL OF DRUMSTICKLEAVES: AN INDIAN PERSPECTIVE

Dr Vanisha NambiarDepartment of Foods and Nutrition

The Maharaja SayajiRao University of BarodaVadodara 390002. Gujarat. India


2

Food-based strategies to preventmicronutrient malnutrition wereoften overlooked in the past as

governments, researchers, the donorcommunity and health-orientedinternational agencies sought

approaches that had rapid start-uptimes and produced quick results.


3

Micronutrient deficiencies hinderboth national economic

development and the developmentof individual human potential.

Because children are frequentlythe victims of this deficiencies,

failure to overcome micronutrientmalnutrition in a sustainablefashion jeopardizes a nation's

future.


4

Studies on diets of young children indicate that thecare givers make no specific attempts to include

GLVs in the diets of their children.

There are very fewstudies that havelooked into theacceptability ofrecipes modified withdifferent GLVs andassessed theirimpact on very youngchildren, althoughthere is no dearth ofrecipes per say.


5

FOOD BASEDSTRATEGIES

are preventive,cost-effective,

Sustainable

and incomegenerating;


6

Food, fortification, one of the food-basedstrategies has the potential for widepopulation coverage and can involve acombination of micronutrients.

Nutrition education as a component offood-based strategies.

Adoption of food-based strategies canmake possible redirection of fundspreviously devoted to curative health careand social welfare to other developmentalactivities


7

Food based strategies are culturallyacceptable and feasible to implement.

Foster the development ofenvironmentally sound foodproduction systems.

Promote self-reliance andcommunity participation


8

Drumstick leavesOut of all green leafy

vegetables available,drumstick leaves

(Moringa Oleifera)contains 23791.91mcg

total carotene andhighest β-carotene

content 16165.33 mcg/100gm FW and can bea suitable protocol for

dietarydiversification/improvement strategy especiallyto eradicate vitamin A

deficiency.


9

Apart from β-carotene content theyare also a good source of ascorbicacid, calcium, phosphorus, vitamin Eand has low levels of oxalates.They are a rich source of protectivenutrients essential for healthy vision,bones, blood and skin.The are also rich in variouspolyphenols, which act as antioxidantsand are recommended for protectingagainst CVDs.


10

Nutrient/non-nutrient Profile ofDrumstick Leaves (mg/100g FW)

11.23139133.57431.60.2679.2

OxalicAcidmg

AscorbicAcidmg

Phosphorus mg

Calciummg

Totaliron mg

Moisture %


11

EMERGING PROBLEMSEpidemiological studies

have consistently shownthat high intakes ofvitamin A/ carotenoidspresent in fruits andvegetables are associatedwith reduced risk ofseveral chronic diseases,including cardiovasculardisease, age-relatedmacular degeneration andsome cancers.


12

Solution ??? Total phenols 383.87 ± 19.09 mg/g

The flavonoids identified were Kaempferol, Quercetin and3’,4’- diOMe quercetin.

The phenolic acids identified were chlorogenic acid,melilotic acid, vanillic acid, o –coumaric acid andp-coumaric acid.

The glycoflavone identified in drumstick leaves was4’-OMe Vitexin.


13

GLVs are however, perishable and thusalternative preservation strategies likeadding them in the dry form were assessed.

Blanched and sulphited and shade drieddrumstick leaves (DDL) retained 50% of thebeta-carotene after three months of storageand when incorporated in three traditional(gujarati) recipes (muthia, dal soup, dhebra)were found to be highly acceptable.


14

The South Indian dals and soups made fromdrumstick’s pods have a unique flovour.

Dried and roasted drumstick seeds taste likegroundnuts.

The dried leaves, root and seeds are used ascondiments in traditional cooking.


15

Medicinal properties

Juice is used for treating insect bites and rheumatism.

Leaf paste has healing properties when applied towounds.

Seed oil is used to treat gout and flowers are used asa tonic.


16

The tender drumstick leaves arepopular leafy vegetable in southernparts of India and is added to manydishes.

For those who appreciate it, thedrumstick’s subtle flavour isunsurpassable.

However many have not acquired ataste for this very nutritive vegetable.


17

However, these leaves are grosslyunderutilized ……………


18

Retention of beta carotene fromprocessed drumstick leaves

46.076.1

37.527.3 29.0

63.191.9

50.135.337.15

Pressure cooking{PC}with Oil(5g)with Ascorbicacid(0.25g)with Tomatoes(10g)with Polyphenols(1.4g)

Beta caroteneTotalcarotene

% RetentionProcessing methodwith a bioactivecompound


19

Effects of oil, ascorbic acid, lycopene andpolyphenols on the TC and BC content on pressure

cooked

4697.18 (29.0)

8840.23(37.15)

Pressure cooked withpolyphenols (1.4g)

4416.6 (27.3)8398 (35.29)

Pressure cooked withtomatoes (10gm)

6068.41 (37.5)11,924.16 (50.1)Pressure cooked withascorbic acid (0.025g)

12,305.86(76.1)

21,865.74(91.9)

Pressure cooked withOil (5g)

7442.79(46.0)

15020.69(63.1)

Pressure cookedwithout bioactivecompounds

16165.3323791.91Fresh

BC mcg/100gTC mcg/100 g


20

Mung/Desi Chana / Kabuli Chana Soak 30 g mung overnight and pressure cook with

5 ml oil and ¼ tsp salt. Clean, wash and blanch 20 g drumstick leaves. Sauté leaves with oil, jeera, mustard seeds until

cooked and then add mung and mix. Add spices (salt, red chilly powder) and lemon

juice to it. Can be served hot or at room temperature.


21

-1.25 2 (desi)1.5 (Kabuli)

Cost per serving(Rs)

8.853.256.2Phytates (mg)

2.2521.120.8Oxalates (mg)

323339663995Beta-Carotene(mcg)

0041.51.6Iron (mg)

2845.546.5Vitamin C (mg)

27112.1108.3Phosphorous (mg)

86127.3150.7Calcium (mg)

1.38.66.5Protein (gms)

18147155Energy (Kcal)

Nutrients contributedby Drumstick leaves

(20gm fresh)

Mung/30graw Wt

Desi Chana or KabuliChana/ 30g raw Wt

Nutrients

Nutritive value of Drumstick Leaves recipes per serving


22

One serving of recipes (30gm) couldincorporate a maximum of 20gm fresh

drumstick leaves

⇒ All the three recipes were found to be acceptable bythe panel of judges with an overall composite scoreranging from 3.06-3.53.

⇒ The drumstick leaves recipes were micronutrient richand could provide ~ 330 RE vitamin A.

⇒ As per the International RDI of vitamin A for adultand pregnant women, they could meet 55-66% RDIof vitamin A for Indian.

⇒ Thus these recipes should be promoted in theNational Feeding Programme to enhance the vitaminA status of the populations.


23

Drumstick leaves in the supplementaryfeeding programme of the Integrated child

development scheme of Vadodara city,Gujarat, India – pilot trial


24

Feasibility and acceptability of introducingdehydrated drumstick leaves, (DDL)(Moringa oleifera), into the salty recipesprovided by the supplementary food (SF)component of the Integrated ChildDevelopment Scheme (ICDS) along withnutrition communication (NC).


25

Integrated approach was adapted which includedcomprehensive training sessions for the staff ofthe ICDS and Non-government organization(NGO) involved in the SF preparations.

The present study gives an insight to the presenthealth system, wherein health systems research(HSR) is used to assess effectiveness of thetraining and education which are thecornerstones of programmes for nutritionalimprovement.


26

The present study concentrated on training the humanresources based on their functional classes which gave a verypositive result. The functional classes were:

Those concerned with planning policies at sectoral levels –local ICDS authorities.

Those concerned with implementation and administration(including surveillance)- interagency coordination (non-government organization) involved in food production anddistribution.

Those concerned with the delivery of food and nutritionservices, coordination of services at the local level and bypersonnel in each community – ICDS supervisors,anganwadis workers and helpers.


27

47,47

55,56

0

5

10

15

20

25

30

35

40

45

50

55

60

PERCENTAGE

PRE POST

IMPACT OF NUTRITION HEALTH

EDUCATION ON THE Knowledge,

Aptitude and Perception OF MOTHERS

OF CHILDREN < 6 y

Mean


28

Nutrition education is an important measure toencourage a desirable dietary pattern and stimulateeffective demand for appropriate food.

Studies on communicating the aspects of nutrition andhealth have justified the need of an integratedapproach of NHE and intervention.


29

Integration of Nutrition communication along with theintroduction of unconventional DDL, into the ICDS-SF,

was feasible and can be endeavored for a longer duration inthe existing national programmes.


30

vanisha nambiar gb - · pdf file(moringa oleifera), into the salty recipes provided by the...

Documents