DOI: 10.4103/ijar.ijar_182_25 ISSN: 0974-7788

Boron enrichment and retention via traditional leaf-based cooking methods in Idli preparation

Pradeep Bhatu Patil, Shivani Padala, B. Tulja, Swapnil Deshmukh, J. Sreenivas Rao, Sukesh N. Sinha, Suman Lata Chaudhary
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ABSTRACT:

Introduction:

Boron is a vital trace element essential for bone health, cognitive function, and metabolic processes. However, boron deficiency remains a global concern due to soil depletion, poor dietary intake, limited water boron content, and general ignorance. The World Health Organization (WHO) recommends an acceptable daily intake of 1–13 mg/day, yet populations in several developed and developing countries often fail to meet even the minimum requirement.

Aim:

The aim of the study was to investigate the role of traditional leaf-based steaming practices in enhancing boron retention and enrichment in Idli , a steamed rice cake.

Materials and Methods:

Five leaf types, namely Palash ( Butea monosperma [Lam.] Kuntze), Jackfruit ( Artocarpus heterophyllus Lam .), Banana ( Musa paradisiaca L.), Badam/Indian almond ( Terminalia catappa L.), and Banyan ( Ficus benghalensis L.), were analyzed for boron baseline levels, leaching, retention, and transfer efficiency (enrichment) using colorimetry and Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Leaves were subjected to hot water treatment (60°C for 15 min) to simulate blanching, followed by steaming in autoclave at 121°C for 15 min with one-sided and two-sided leaf contact configurations.

Results:

Statistically significant differences in boron dynamics among leaf types were noted. Palash and Jackfruit leaves exhibited superior boron retention and transfer capabilities, whereas Banana and Badam leaves showed higher leaching. Seasonal variations, leaf maturity, regional geography, gravitational effects during steaming, and leaf orientation further influenced boron dynamics. In addition, leaves exhibited dual roles, such as some enriched the Idli , while others neutralized boron loss during steaming.

Conclusion:

The findings highlight the potential of traditional cooking practices in addressing dietary boron deficiency naturally and sustainably. Future studies should focus on optimizing steaming conditions, understanding leaf microstructures, and expanding research across diverse regions to ensure reproducible and practical dietary interventions for boron supplementation.

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