Hyderabad: The gongura spice-mix is rich in protein and bioactive components, and possesses good antioxidant activity, as per a study carried out by the Council of Scientific and Industrial Research and the Central Food Technological Research Institute, and published recently in the Indian Journal of Traditional Knowledge. Though literature on gongura is abundant, the use of instant mixes based on gongura for the snack industry is hardly reported. With traditional gongura spice-mix being used by the people in both states of Andhra Pradesh and Telangana, it is necessary to understand the nutritional qualities of this mix.
The spice-mix is prepared with fresh gongura and pudina leaves. They are dehydrated and powdered. Scientist P. G. Prabhakara Rao explained, “The major ingredients of spice-mix are pepper (15 per cent), salt and sugar that are added for palatability, and dehydrated gongura and pudina powder. After preparation, it was found that the spice-mix is rich in dietary fibre of 22.20 per cent, protein of 12.11 per cent and crude fibre of 10.82 per cent. This combination is found in 100gm packs of the mix.”
The study was taken up to standardize an instant spice-mix based on gongura with the application of mint as a flavouring agent for the development of a sprinkling powder for deep-fried snacks. In the market, several brands of instant mixes are available but they are maintained by using synthetic acidulants such as acetic acid or citric acid. Instant gongura spice-mix, which is a traditional preparation in the households of both the Telugu states, has been found in the study to be nutritious, and convenient for preparation and use. This is also economical. During the study, the spice-mix was kept in cold, hot and very hot conditions to check on the changes that were taking place in it. It showed that the nutritional value is retained at room temperature. The spice-mix can be used as chutney or an accompaniment for deep- fried snacks.
The various panelists who reviewed the product found that it can be stored for six months at room temperature. They said this traditional dish can be converted into commercially viable value-added instant spice powder for breakfast, snacks and meal preparations.
