Value addition and bioprospecting of indigenous ethnic food, Amorphophallus bulbifer (Roxb.) Blume (Araceae) for sustainable livelihood

Abstract

Tripura, a small hilly state in India, harbors a treasure trove of traditional knowledge that revolves around utilizing forest-based resources for sustenance. Amorphophallus bulbifer (Roxb.) Blume, which belongs to the family Araceae, is a widely available and preferred food choice for the ethnic communities in Tripura. This study aimed to look at its biochemical potential for adding value and for bioprospecting. Several markets and homes were polled to determine how they could be used for more than one thing and to estimate the wild stock, demand, and supply. The results revealed that the corm is processed to make a food cake known as Batema and has a high market value. Batema is a traditional food that is high in carbs and is sold in the local markets which are alternative to soybeans and tofu. Furthermore, the nutritional content analysis reveals that a higher proportion of carbohydrate (7.73%) is present, followed by protein (3.15%), fat (0.05%), and estimated total calories (43.97 kcal/g). Besides that, the number of micronutrients and minerals, viz., Na (26.08%), Mg (0.94%), Al (1.92%), P (1.21%), K (2.99%), and Ca (4.34%), was also estimated. These findings suggested that Batema could be a resource for dietary supplements, which improve the healthfulness of novel foods for human consumption. Unfortunately, this food product is sold locally, which on the contrary, can be revolutionized from its traditional production into large-scale production at the commercial level. Such an approach will help secure livelihoods and increase the production and trade of this unique product.

Keywords

• Ethnic food
• Amorphophallus bulbifer
• Batema
• Value addition
• Bioprospecting