Volume: 55 Issue: 2
Year: 2024, Page: 418-424, Doi: https://doi.org/10.51966/jvas.2024.55.2.418-424
Received: Jan. 5, 2024 Accepted: Feb. 24, 2024 Published: June 30, 2024
Kaalan, a regional dairy product renowned in the central regions of Kerala, holds cultural significance but faces waning popularity due to its laborious preparation and limited understanding. The absence of literature necessitates further exploration into its quality aspects, characteristics and standard preparation methods to elevate kaalan from a mere side dish to a functional food. This study aimed to quantify the non-nutritional constituents like dietary fibre and phytochemicals and to assess antioxidant activity of kaalan. The functional profile of kaalan revealed high dietary fibre (4.84±0.0.46 per cent), total polyphenols (14.747±.043mg GAE/g of sample), flavonoids (6.703±.023mg CTE/g sample) and curcumin content (13.63±0.03 ppm). An antioxidant activity of 4.812±0.025 GAEwas observed that distinguishes it as a functionally superior food product. The content of calcium oxalate, the anti-nutritional factor found in elephant foot yam was significantly reduced. Further investigations are warranted to unravel its complete health potential, positioning kaalan as a promising addition to health-conscious diets.
Keywords: Kaalan, traditional, phytochemicals, dietary fibre, antioxidant
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© 2024 Divya et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Divya, K.B., Rajakumar, S.N., Sujith, P., Beena, A.K., Divya,M.P. Babu, P.S., Ramnath, V. and Sheela, K.B. 2024. Assessment of functional benefits of Kaalan-A traditional food of Kerala. J. Vet. Anim. Sci. 55(2):418-424 DOI: https://doi.org/10.51966/jvas.2024.55.2.418-424