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Chemical analyses of salt substitutes derived from phelo and its role in the health care system of the local indigenes of karbi tribe

Author: 
Moromi Engtipi and Raju NL
Subject Area: 
Life Sciences
Abstract: 

Background: Today salt is the most desired and routinely added major food ingredient. The taste of salt or saltiness is universally accepted by human society since time immemorial. The Karbi tribehas been observed using a liquid condiment locally known as Phelo as salt substitute since time immemorial. But at present, it is observed that the extraction practice of Phelo is vanishing from this region because of the replacement of these local condiments with the commercially available refined salts and soda powder. Therefore the present study was an attempt to help uncover the forgotten salt resources and highlight their therapeutic potentialities. Methods: Extraction of Phelo was done by the traditional method adopted by the local indigenes. Derivation of salt substitutes was done by an evaporation method. And the chemical analyses were performed according to the methods established in Indian standard: Specification of edible common salt (1985). Results: It was observed that Musa balbisiana, Carica papaya, Brassica nigra, Dendrocalamus hamiltonii, and Sesamum indicum were the five plants used for extraction of Phelo by the Karbi tribe. The observed Physico-chemical values and minerals estimated from the derived salt substitutes showed varied differences. Conclusion: Today many man-made harmful food ingredients and food additives causing many deleterious health issues are the main cause of concern among the people, so the present study will provide a new herbal salt substitute with up-to-date nutritional information which is very natural and safe for human consumption.

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