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Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas.

ABSTRACT: Traditional leavened wheat-based flat bread khambir is a staple food for the high-altitude people of the Western Himalayan region. The health promoting abilities of two types of khambir, yeast added khambir (YAK) and buttermilk added khambir (BAK), were evaluated. A group of microbes like yeast, mold, lactic acid bacteria (LAB), and Bifidobacterium sp. were abundant in both khambir but in varied proportions. Both are enriched with phenolics and flavonoids. The aqueous extracts of both breads strongly inhibited the growth of enteropathogens. Molecular docking experiments showed that phenolic acid, particularly p-coumaric acid, blocked the active sites of β-glucosidase and acetylcholine esterase (AChE), thereby inhibiting their activities. YAK and BAK showed antiradical and antioxidant activity ranging from 46 to 67% evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing/antioxidant power (FRAP) assays. The aqueous extract of both khambir samples protected the arsenic toxicity when examined under an in situ rat intestinal loop model study. The arsenic induced elevated levels of superoxide dismutase (SOD), catalase (CAT), reduced glutathione, lipid peroxidation (LPO) and DNA fragmentation, and transmembrane mitochondrial potential was alleviated by khambir extract. These results scientifically supported its age-old health benefit claims by the consumer at high altitude and there are enough potentialities to explore khambir as a medicinal food for human welfare.

SUBMITTER: Hor PK

PROVIDER: S-EPMC6491755 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature

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Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas.

Hor Papan K PK Ray Mousumi M Pal Shilpee S Ghosh Kuntal K Soren Jyoti P JP Maiti Smarajit S Bera Debabrata D Singh Somnath S Dwivedi Sanjay S Takó Miklós M DasMohapatra Pradeep K PK Mondal Keshab C KC

Frontiers in microbiology 20190424

Traditional leavened wheat-based flat bread khambir is a staple food for the high-altitude people of the Western Himalayan region. The health promoting abilities of two types of khambir, yeast added khambir (YAK) and buttermilk added khambir (BAK), were evaluated. A group of microbes like yeast, mold, lactic acid bacteria (LAB), and Bifidobacterium sp. were abundant in both khambir but in varied proportions. Both are enriched with phenolics and flavonoid ...[more]

PMID: 31068908

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Project description:Traditional diets exist in all cultures and geographic regions, and they often represent healthy eating options. Traditional culinary preparations have, however, often undergone profound change, even in the isolated Himalayan region. Therefore, we adapted methods to identify traditional plant foraging activities to better understand their significance in food system sustainability, as well as to promote innovative local gastronomies. Information on wild food and foraging practices was gathered from varied ethnic groups such as Kashmiri, Gujjars, Pahari, Dogra, Bakarwal, Balti, Beda and Brokpa through interviews (n = 716) and group discussions (n = 67) in four bio-geographic regions of the Jammu and Kashmir Himalayas (J&KH). The data were subjected to ordination techniques (Principal Component Analysis) via R software Ver. 4.0.0. We documented 209 food species, of which 73% were plants and 27% animals, used by the inhabitants of four bio-geographic regions of J&KH. The highest number of food plant species was recorded in Indian Kashmir, followed by Jammu, Azad Kashmir and Ladakh (81, 65, 60 and 27 species, respectively), and the maximum number of animal species was reported in Indian Kashmir, followed by Azad Kashmir, Ladakh and Jammu (33, 21, 19 and 17 species, respectively). The Azad Kashmir and Indian Kashmir regions showed greater similarity, whereas the least overlap was observed between Kashmir and Ladakh. The PCA showed considerable variation between different regions, and specific groups of species were more related to one specific region than others. The reported uses of Abies pindrow, Acacia modesta, Bergenia ciliata, Bergenia stracheyi and Juglans regia among plants, and Jynx torquilla, Streptopelia orientalis and Tadorna ferruginea among animals, are novel for the gastronomy of this part of the Himalayan region. We also recorded for the first time from this region seven unique food preparations of wild animals. This study documented extensive traditional knowledge on the usage of wild species, and is the first scientific description of wild food species and their vernacular names in the Western Himalayas, Jammu and Kashmir. Our findings can contribute significantly to combating food insecurity by revitalizing and reconsidering the rich bio-cultural food heritage around which local traditional communities have developed their food systems.

Project description:Fermented cereal-based foods play a crucial role in attaining food and nutrition security for resource-poor populations in sub-Saharan Africa. These products are widely produced by spontaneous fermentation using of cereal grains as raw material. They have a unique taste and flavour, are rich sources of energy and their non-alcoholic nature makes them ideal for consumption by the entire population, including children. Lactic acid bacteria dominate the fermentation process and lead to a low pH of around 4, which suppresses the growth of pathogenic bacteria, thereby increasing the shelf-life and safety of the food. Knowledge about processing practices, consumption patterns and bacterial communities is essential to regulate processing and design appropriate mixes of micro-organisms to produce starter cultures for commercial production of standard-quality fermented foods that meet desired quality characteristics. In four regions of Zambia, we surveyed processing practices and consumption patterns of a spontaneously fermented cereal-based beverage called Munkoyo, commonly produced in Zambia and the Democratic Republic of Congo. Variations in processing practices exist in cooking time of the unfermented maize porridge and time allowed for fermentation. Consumption is mainly at household level and the product is considered as an energy drink. Characterisation of the bacterial communities of over 90 samples with 16S amplicon sequencing on DNA extracted from the entire bacterial community revealed six dominant families, namely Streptococcaceae, Leuconostocaceae, Enterobacteriaceae, Lactabacillales, Bacillaceae and Aeromonadaceae, and a Shannon index of up to 1.18 with an effective number of 3.44 bacterial species. Bacterial communities that underlie the fermentation in Munkoyo differ in their composition for the different regions using common processing steps, suggesting that different combinations of bacteria can be used to achieve successful Munkoyo fermentation. Analysis of aroma profiles in 15 different samples from two different Provinces showed that aldehydes, esters, organic acids, alkanes, alkenes and alcohols dominated.

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Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas.

Publications

Some Functional Properties of <i>khambir</i>, an Ethnic Fermented Cereal-Based Food of Western Himalayas.

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