Volume : III, Issue : V, May - 2014

Indigenous Khuskhus Kurdai of Latyayan Community Documentation & Validation

Dr. Anjali Rajwade

Abstract :

Traditional knowledge is a legacy of our ancestors. Some of it, though widely beneficial, remains confined to a particular community. Latyayan community (LC) flourished in western Vidarbha. Latyayan Community Women (LCW) initiated many nutritious recipes like Peeth Pohe, Kodale, Khuskhus Kurdai (KKK) etc. The study was undertaken for identification, documentation and validation of indigenous KKK of Latyayans. 50 LCW & 50 Non LCW (NLCW) aged 30–65 years were interviewed. Information about characteristics, preparation, storage etc. was obtained from contemporary & elderly LCWs. Documentation of recipe was done. Nutritional and health validation of indigenous knowledge about KKK was done. Existence of KKK was known to all (100%) LCW. Only 02 (4%) NLCW knew about KKK suggesting that KKK was indigenous to Latyayan community. Acceptability of KKK was 100% each for appearance, 100% & 96% for taste, 100% each for crispiness, 100% & 98% for flavor and 100% each for convenience of serving; among LCW & NLCW respondents respectively. Shelf life of KKK was stated to be of one year by LCW, while NLCW were unaware & hence unable to comment. Khuskhus is highly rich in calcium & manganese; rich in magnesium, phosphorus, copper & iron and low in cholesterol and sodium. KKK combines nutritional & health benefits of Khuskhus & wheat satva. KKK is an indigenous food item. Khuskhus makes the Kurdai crispy, imparts nutty taste & does away with the need to fry. Dissemination of knowledge about Latyayan KKK in society will enable many more to reap its benefits

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Dr. Anjali Rajwade "Indigenous Khuskhus Kurdai of Latyayan Community Documentation & Validation International Journal of Scientific Research, Vol.III, Issue. V, May 2014

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