Assamese Pithas: Traditional rice-based preparations

Abstract

Assamese pithas are an integral part of the festivals of Assam and are traditional rice-based pancakes prepared from soaked and ground rice. Despite their cultural value and being the staple of every Indian kitchen in Assam, there is still lack of studies on their nutritional value, especially mineral content. The present study investigated the mineral and proximate composition of four pithas which are prepared widely – “Tel Pitha, Ketli Pitha, Narikol Pitha, and Til Pitha.” The study aimed to analyze their nutritional in relation to ingredients and methods of preparation. Standard AOAC (2000) methods were used to analyze proximate components, including protein, carbohydrate, fat, fiber, moisture, ash, and calorific value. Wong’s approach was used for iron estimation and calcium was determined with complexometric titration approach. Among the samples, Ketli Pitha exhibited the highest moisture content (40.17%), whereas NarikolPitha showed the lowest moisture content (13.29%) along with highest calorific value (379.40 kcal) and carbohydrate content (69.46 g per 100 g serving). Nutrient-wise, Til Pitha was extremely rich, with highest amount of fiber per 100 g serving – 9.8 g protein, 1.33 g ash, 1.35 g fiber, 82.67 mg calcium, and 12.49 mg iron, primarily due to inclusion of sesame seeds. On the other hand, deep-fried Tel pitha had lowest amount of calcium per 100 g serving (45.67 mg), fat (20.06 g), and moderate level of iron (9.07 mg). Among the pithas, there was statistically significant difference in iron and calcium (p<0.05). The study discusses nutrition profile of traditional pithas in detail, while providing valuable insights on both mineral and proximate composition. Overall, findings of this study have explored nutritional profile of adding these traditional delicacies to modern diets to improve overall health while retaining cultural heritage