NUTRITIONAL POTENTIAL OF DRUMSTICK LEAVES: AN INDIAN PERSPECTIVE
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1 NUTRITIONAL POTENTIAL OF DRUMSTICK LEAVES: AN INDIAN PERSPECTIVE Dr Vanisha Nambiar Department of Foods and Nutrition The Maharaja SayajiRao University of Baroda Vadodara Gujarat. India 1
2 Food-based strategies to prevent micronutrient malnutrition were often overlooked in the past as governments, researchers, the donor community and health-oriented international agencies sought approaches that had rapid start-up times and produced quick results. 2
3 Micronutrient deficiencies hinder both national economic development and the development of individual human potential. Because children are frequently the victims of this deficiencies, failure to overcome micronutrient malnutrition in a sustainable fashion jeopardizes a nation's future. 3
4 Studies on diets of young children indicate that the care givers make no specific attempts to include GLVs in the diets of their children. There are very few studies that have looked into the acceptability of recipes modified with different GLVs and assessed their impact on very young children, although there is no dearth of recipes per say. 4
5 FOOD BASED STRATEGIES are preventive, cost-effective, Sustainable and income generating; 5
6 Food, fortification, one of the food-based strategies has the potential for wide population coverage and can involve a combination of micronutrients. Nutrition education as a component of food-based strategies. Adoption of food-based strategies can make possible redirection of funds previously devoted to curative health care and social welfare to other developmental activities 6
7 Food based strategies are culturally acceptable and feasible to implement. Foster the development of environmentally sound food production systems. Promote self-reliance and community participation 7
8 Drumstick leaves Out of all green leafy vegetables available, drumstick leaves (Moringa Oleifera) contains mcg total carotene and highest β-carotene content mcg/ 100gm FW and can be a suitable protocol for dietary diversification/improve ment strategy especially to eradicate vitamin A deficiency. 8
9 Apart from β-carotene content they are also a good source of ascorbic acid, calcium, phosphorus, vitamin E and has low levels of oxalates. They are a rich source of protective nutrients essential for healthy vision, bones, blood and skin. The are also rich in various polyphenols, which act as antioxidants and are recommended for protecting against CVDs. 9
10 Nutrient/non-nutrient Profile of Drumstick Leaves (mg/100g FW) Moistu re % Total iron mg Calcium mg Phospho rus mg Ascor bic Acid mg Oxalic Acid mg
11 EMERGING PROBLEMS Epidemiological studies have consistently shown that high intakes of vitamin A/ carotenoids present in fruits and vegetables are associated with reduced risk of several chronic diseases, including cardiovascular disease, age-related macular degeneration and some cancers. 11
12 Solution??? Total phenols ± mg/g The flavonoids identified were Kaempferol, Quercetin and 3,4 - diome quercetin. The phenolic acids identified were chlorogenic acid, melilotic acid, vanillic acid, o coumaric acid and p-coumaric acid. The glycoflavone identified in drumstick leaves was 4 -OMe Vitexin. 12
13 GLVs are however, perishable and thus alternative preservation strategies like adding them in the dry form were assessed. Blanched and sulphited and shade dried drumstick leaves (DDL) retained 50% of the beta-carotene after three months of storage and when incorporated in three traditional (gujarati) recipes (muthia, dal soup, dhebra) were found to be highly acceptable. 13
14 The South Indian dals and soups made from drumstick s pods have a unique flovour. Dried and roasted drumstick seeds taste like groundnuts. The dried leaves, root and seeds are used as condiments in traditional cooking. 14
15 Medicinal properties Juice is used for treating insect bites and rheumatism. Leaf paste has healing properties when applied to wounds. Seed oil is used to treat gout and flowers are used as a tonic. 15
16 The tender drumstick leaves are popular leafy vegetable in southern parts of India and is added to many dishes. For those who appreciate it, the drumstick s subtle flavour is unsurpassable. However many have not acquired a taste for this very nutritive vegetable. 16
17 However, these leaves are grossly underutilized 17
18 Retention of beta carotene from processed drumstick leaves Processing method with a bioactive compound Pressure cooking{pc} with Oil(5g) with Ascorbic acid(0.25g) with Tomatoes(10g) with Polyphenols (1.4g) Total carotene % Retention Beta carotene
19 Effects of oil, ascorbic acid, lycopene and polyphenols on the TC and BC content on pressure cooked Fresh Pressure without compounds cooked bioactive Pressure cooked with Oil (5g) Pressure cooked with ascorbic acid (0.025g) Pressure cooked with tomatoes (10gm) Pressure cooked with polyphenols (1.4g) TC mcg/100 g (63.1) 21, (91.9) 11, (50.1) 8398 (35.29) (37.15) BC mcg/100g (46.0) 12, (76.1) (37.5) (27.3) (29.0) 19
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. 20
21 Nutritive value of Drumstick Leaves recipes per serving Nutrients Energy (Kcal) Protein (gms) Calcium (mg) Phosphorous (mg) Vitamin C (mg) Iron (mg) Beta-Carotene (mcg) Oxalates (mg) Phytates (mg) Cost per serving (Rs) Desi Chana or Kabuli Chana/ 30g raw Wt (desi) 1.5 (Kabuli) Mung/30g raw Wt Nutrients contributed by Drumstick leaves (20gm fresh)
22 One serving of recipes (30gm) could incorporate a maximum of 20gm fresh drumstick leaves All the three recipes were found to be acceptable by the panel of judges with an overall composite score ranging from The drumstick leaves recipes were micronutrient rich and could provide ~ 330 RE vitamin A. As per the International RDI of vitamin A for adult and pregnant women, they could meet 55-66% RDI of vitamin A for Indian. Thus these recipes should be promoted in the National Feeding Programme to enhance the vitamin A status of the populations. 22
23 Drumstick leaves in the supplementary feeding programme of the Integrated child development scheme of Vadodara city, Gujarat, India pilot trial 23
24 Feasibility and acceptability of introducing dehydrated drumstick leaves, (DDL) (Moringa oleifera), into the salty recipes provided by the supplementary food (SF) component of the Integrated Child Development Scheme (ICDS) along with nutrition communication (NC). 24
25 Integrated approach was adapted which included comprehensive training sessions for the staff of the ICDS and Non-government organization (NGO) involved in the SF preparations. The present study gives an insight to the present health system, wherein health systems research (HSR) is used to assess effectiveness of the training and education which are the cornerstones of programmes for nutritional improvement. 25
26 The present study concentrated on training the human resources based on their functional classes which gave a very positive 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 (nongovernment organization) involved in food production and distribution. Those concerned with the delivery of food and nutrition services, coordination of services at the local level and by personnel in each community ICDS supervisors, anganwadis workers and helpers. 26
27 IMPACT OF NUTRITION HEALTH EDUCATION ON THE Knowledge, Aptitude and Perception OF MOTHERS OF CHILDREN < 6 y 47,47 55,56 45 PERCENTAGE PRE POST Mean 27
28 Nutrition education is an important measure to encourage a desirable dietary pattern and stimulate effective demand for appropriate food. Studies on communicating the aspects of nutrition and health have justified the need of an integrated approach of NHE and intervention. 28
29 Integration of Nutrition communication along with the introduction of unconventional DDL, into the ICDS-SF, was feasible and can be endeavored for a longer duration in the existing national programmes. 29
30 30
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