Biodiversity of food resources in

Northeast India

T.
T. Longvah
Longvah
National
National Institute
Institute of
of Nutrition
Nutrition
Jamai
Jamai Osmania
Osmania PO
PO
Hyderabad
Hyderabad 500
500 007
007
AP
AP India
India

Northeast India falls under one the thirty four biodiversity

hotspots of the world.

The land and the climatic conditions are suitable for propagation
and growth as well as survival of numerous plants species. Many
of these flora have been stabilized by natural propagation and
growth while others are cultivated

Over the ages the indigenous population inhabiting the region

have discovered and developed ingenious uses of many wild
plants within their environment as food sources perhaps after a
good deal of trial and error.

Yet many of these foods remains virtually unknown outside their

land.

Therefore a study was initiated by NIN to analyze the indigenous

foods used by the different tribes inhabiting northeast India in
order to identify those foods with potentials for contributing to
their consumption within and outside the region.

Proximate And Mineral Content Of Cereals, Pseudocereals & Millets

Local Name

Scientific name

Moist
ure %

Protei
n%

Fat
%

Carboh
ydrate
& Fiber
%

Ash
%

Ca
mg
%

Jobs tears

Coix lacrymus

10.40

15.30

Amaranth

Amaranthus
hypochondriacus

9.00

Foxtail millet

Setaria italica

Buck wheat

Iron
mg
%

P
mg
%

Energy
kj

7.00

65.10

2.20

30.00

2.8

507

1610

14.20

5.73

68.43

2.64

120.0

13.9

1600

9.90

11.50

3.10

73.90

1.60

24.00

3.5

280

1547

Facopyrum
esculentum

6.80

7.80

1.50

81.40

2.50

48.50

15.5

112

1550

Maize

Zea mays

12.60

8.70

3.10

74.10

1.50

12.00

3.1

350

1503

White rice

Oryza sativa

11.51

8.05

2.00

75.91

2.53

39.00

4.0

525

1482

Red rice
hand pound

Oryza sativa

10.09

9.15

1.59

77.77

1.40

28.00

2.1

131

1516

Red rice
milled

Oryza sativa

10.14

7.88

2.10

78.52

1.36

21.30

1.3

233

1526

Black rice

Oryza glutinosa

11.05

9.36

0.45

77.34

1.80

31.20

3.6

260

1469

Sticky rice

Oryza glutinosa

9.86

7.78

0.88

79.43

2.05

31.90

2.3

370

1494

Saiha

Chenopodium
album

12.60

8.70

3.10

74.10

1.50

12.00

3.1

350

1503

Amino acid composition of cereals (mg/g protein)

Amino
Acid

Jobs tears

Amaranth

Buck wheat

Coix
Cacrymus

amaranthus
hypochoridria
cus
44
39
34
65
48
19
ND
19
44
38
90
97
74
19

Facopyrum
esculeritum

Thr
Val
Iso
Leu
Lys
His
Cys
Met
Phe
Tyr
Arg
Asp
Ser
Glu
Pro
Gly
Ala
Total
AA

28
55
48
108
24
20
11
20
39
31
80
76
56
201
80
43
78
998

EAA

353

Foxtail
millet
Setaria
italica

Red rice

Red rice

Oryza
Sativa

Oryza
glutinosa

83
42
755

36
67
34
59
38
21
24
15
38
24
98
89
50
173
43
63
47
933

42
50
41
125
19
18
15
25
50
30
27
64
58
176
104
30
91
984

41
67
48
85
41
25
17
24
58
49
88
101
60
196
49
50
65
1077

28
58
40
89
34
22
18
27
43
24
72
90
38
197
48
36
63
946

312

348

414

447

380

FAO/
WHO
/UNU
1985
34
35
28
66
58
19
25
63

Proximate and mineral content of grain legumes

Local Name

Scientific name

Moisture
%

Protei
n%

Fat
%

Carbo
&
Fiber
%

Ash
%

Ca
mg
%

Iron
mg
%

P
mg
%

Ener.
Kcal

Therathei
yellow

Vigna umbellata

12.20

22.04

2.0

59.68

4.08

198

7.70

340

1444

Theirathei
black

Vigna umbellata

11.08

15.10

1.7

67.68

4.44

173

6.98

325

1448

Songthei

Vigna vexillata

8.50

26.60

1.0

60.30

3.60

231

23.7

470

1494

Yongchak
tender pod

Parkia roxburghii

8.40

12.10

1.0

71.10

7.40

176

8.80

320

1431

Yongchak
immature pod

Parkia roxburghii

7.10

15.60

7.8

62.60

6.90

181

8.40

315

1603

Yongchak
mature pod

Parkia roxburghii

6.70

18.80

15.5

52.90

6.10

172

9.10

298

1783

Yongchak
beans

Parkia roxburghii

10.00

28.80

33.5

22.00

5.70

180

13.3

270

2114

Tengnonmanpi

Psophocarpus
tetragonolobus

7.83

30.71

18.4

38.23

4.83

210

16.9

640

1846

Hawai mupi

Vicia faba

6.67

28.18

2.75

57.74

4.66

142

8.68

530

1540

Ringronthei

Lunatus?

10.50

16.90

1.7

66.50

4.40

131

7.20

430

1461

Proximate and mineral content of unconventional grain legumes

Scientific name

Moistur
e%

Protein
%

Fat
%

Carbohy
drate &
Fibre %

Ash
%

Ca
mg
%

Iron
mg
%

P
mg
%

Energy
kj

Atylosia geonsis

5.1

25.1

2.2

64.8

2.8

186

13.1

205

1586

Atylosia scaraboides

5.9

21.5

2.0

64.6

6.0

198

5.1

320

1515

Canavalia ensiformis

9.2

24.2

3.0

59.1

4.5

212

4.2

263

1507

Conavalia gladiata

8.1

22.1

1.1

64.7

4.0

234

7.2

325

1494

Mucuna bracteata

8.5

28.1

5.8

53.6

4.0

145

24.6

468

1586

Mucuna monosperma

8.2

22.6

12.4

53.0

3.8

148

18.2

240

1733

Mucuna nivea

8.5

24.2

5.6

56.9

4.8

128

19.4

510

1570

Mucuna utilis

8.0

26.4

5.6

55.0

5.0

155

20.5

458

1574

Dolichus bifflorus

6.6

28.2

2.8

57.7

4.7

125

8.7

530

1544

Bauhinia purpurea

6.8

28.0

15.1

46.0

4.1

136

12.5

388

1808

Amino acid composition of grain legumes (mg/g protein)

Amino
Acid

Rice
beans

Tree beans

Goa beans

Sword
beans

Vigna
umbellate

Pankia
roxburghii

Psophocarpus
tetragonolobus

canavalia
gladiata

Jack
beans
canavalia
ensiforms

Wild cow
pea
Vigna
Vexillata

Thr
Val
Iso
Leu
Lys
His
Cys
Met
Phe
Tyr
Arg
Asp
Ser
Glu
Pro
Gly
Ala
Total
AA

32
44
35
71
70
33
14
9
59
34
68
87
50
137
59
35
45
882

34
44
42
80
65
26
10
18
55
46
86
82
48
162
48
42
56
944

42
40
43
78
59
33
17
8
60
45
57
101
53
115
47
35
40
873

50
59
45
69
47
27
12
7
52
33
44
105
74
113
45
40
57
879

39
36
39
71
71
47
16
10
47
49
67
78
60
124
78
49
30
911

29
51
42
76
72
34
9
15
51
44
53
88
53
183
70
33
44
947

% EAA

45
92

44
100

49
100

46
76

47
100

45
96

AAS

FAO/WHO/
UNU
1985

34
35
28
60
58
19
25
63

Proximate composition and Mineral Content of green leafy vegetables

Local Name

Scientific
name

Moisture
%

Protein
%

Fat
%

Carbohy
drate &
Fibre %

Ash
%

Ca
mg
%

Iron
mg
%

P
mg
%

Ener.
kj

Kushu

Schum
edule

85.2

4.43

0.42

7.35

2.6

145

3.59

101

213

Kayanghan

Brassica
campestris

82.4

6.5

1.06

7.22

2.8

273

14.5

78

268

Terhutie
kusu

Amaranthus
spinosus

86.3

3.5

1.1

6.20

2.9

440

28.2

215

205

Maiteipaina

Ipomea
batatas

80.2

4.6

1.0

12.00

2.2

145

8.9

87

326

Shongna

Hibiscus
sabderiffa

88.3

1.9

1.3

7.00

1.5

387

31.1

261

196

Staborna

Passiflora
edutes

85.6

4.7

1.0

6.60

2.1

212

2.95

165

226

Khaimai
theina

Cucurbita
maxima

82.0

4.3

0.6

10.60

2.5

306

34.77

135

272

Lenghui

Urtica
dioica

86.4

4.59

1.56

5.05

2.4

143

8.9

118

220

shamhan

Moringa
oleifera

82.2

6..1

1.5

7.70

2.5

340

8.7

86

288

khimina

Bauhinia
malabarica

80.6

6.05

0.8

10.05

2.5

286

12.5

98

300

Proximate composition and Mineral Content of green leafy vegetables

Local
Name

Scientific name

Mois
-ture
%

Protein %

Fat
%

Carbo
&
Fibre %

Ash
%

Ca
mg
%

Iron
Mg
%

P
mg
%

Ener
gy
kj

Gakro

Athaca rosia

81.8

3.66

1.58

11.26

1.7

324

7.53

67

309

Gara

Centella asiatica

83.5

3.50

1.00

9.10

2.9

250

13.17

145

247

Gatha

Houttuynia
cordata

86.1

3.46

5.12

3.45

1.87

44

5.44

53

309

Mezhunga

Xanthophyllum
acanthopodium

85.3

2.95

0.56

7.81

3.38

102

4.38

31

201

Chiekra

Fern

87.5

3.40

0.84

5.98

2.28

87

26.7

47

188

Gare

Polygonum
chinensis

82.6

3.00

0.80

11.20

2.4

123

8.52

173

268

Ishing
komprek

Nasturtium
officinale

88.1

3.20

0.30

5.90

2.5

96

6.41

142

163

Khanghu

Acacia oxyphylia

80.5

6.70

1.40

8.30

3.1

267

17.31

176

305

Shaitur

Oxalis acetosella

80.1

1.80

0.60

14.70

2.8

480

14.5

210

297

Nareihan

Clerodendrum
colebrookianum

80.9

4.70

2.00

9.50

2.9

89

13.80

168

314

Carotene content of some green leafy vegetables

Local name

Scientific name

Total carotenoid
(g/100g)

Lutein
(g/100g)

-Carotene
(g/100g)

Staborna

Passiflora edulis

6865

3967

138

Nareihan

Clerodendrum
colebrookianum

10128

9881

1725

Khaimaitheina

Cucurbita
maxima

5927

3121

1013

Lenghui

Urtica dioica

7534

4332

1232

Gakro

Athaca rosia

15432

8657

3432

Gara

Centella asiatica

5653

3212

1432

Gatha

Houdounya
cordata

6352

4321

1239

Mezhunga

Xanthophyllum
acanthopodium

5434

3318

2343

Chiekra

Fern

5938

3423

2115

Proximate composition and Mineral Content of fruits

Local Name

Scientific name

Moisture
%

Protein %

Fat
%

Carbo.
&
Fibre
%

Ash
%

Ca
mg
%

Iron
mg
%

P
mg
%

Ener.
kj

Buchasi

Physalis
peruviana

80.1

1.8

0.3

16.9

0.9

16

1.2

68

326

Bon bongana

Randia
uliginosa

79.3

1.2

0.3

18.6

0.6

28

2.0

25

343

Khamkhuithei

Rhus semiliata

67.3

1.5

1.2

28.4

1.6

115

5.6

33

544

Mao khavathei

Cyphomandra
betacea

88.3

1.56

1.4

7.94

o.8

48

2.81

36

213

Bamboo Seed

Bambusa
arundinaceae

37.1

5.16

0.30

54.76

2.68

20

4.0

127

1015

Bamboo fruit

Bambusa
arundinaceae

87.7

2.29

6.11

2.89

0.96

19

2.74

45

317

kazikthei

Rubus
fructicosus

85.4

1.8

0.8

11.4

0.6

43

5.6

32

251

Proximate composition and Mineral Content of roots and tubers

Local Name

Scientific name

Mois
-ture
%

Protein %

Fat
%

Carbohydrat
e&
Fibre
%

Ash
%

Ca
mg
%

Iron
Mg
%

P
mg
%

Ener.
kjl

Kakthum

Eleocharis dulcis

76.81

1.88

0.32

19.57

1.42

18

1.2

118

372

Kaukha

Sagittoria
sagithefolia

70.80

6.21

0.31

21.56

1.12

20

0.8

88

477

Pulei

Maranta
arundinaceae

65.4

1.81

0.26

31.51

1.02

16

0.9

103

569

Soh phlang

Flemingia vestita

10.0

6.90

0.60

80.50

2.0

225

4.5

365

1486

Hapai

Dioscorea
esculenta

73.4

1.83

0.40

22.67

1.7

16

0.5

20

427

Rampai

Dioscorea
pentaphylla

76.5

3.2

0.5

17.29

2.51

200

1.1

53

360

Lotus root

Nelumbium
nelumbo

88.1

1.91

0.12

9.56

0.31

21

0.8

74

197

Garmar

Coleus barbatus

86.14

0.32

0.20

12.51

0.83

168

0.8

26

222

Heikak

Trapa bispinosa

72.15

4.61

0.45

21.69

1.1

25

1.3

125

456

Proximate composition and Mineral content of mushrooms

Local Name

Scientific name

Moisture %

Protein %

Fat
%

Carbo
hydrat
e&
Fibre
%

Ash
%

Ca
mg
%

Iron
Mg
%

P
mg
%

Ener
kj

Lengphong

Lentinus
edodes

4.70

22.80

2.50

64.00

6.00

128

20.10

494

1549

Khamang

Lactarius
piperatus

6.4

23.91

1.91

60.46

7.32

203

57.2

786

1485

Alumkhana

Auricularia
auricularis

6.54

12.40

2.28

74.05

4.73

143

16.5

396

1532

Napher

Cantharellus
cibarius

7.02

19.96

4.58

58.06

10.38

140

38.4

487

1479

Kanglayen

Schizophyllum
commune

5.30

15.90

2.00

68.80

8.00

188

12.30

408

494

Hamtha

Boletus edulis

5.0

30.1

5.10

53.88

5.92

121

15.38

370

1599

Proximate composition and Mineral Content of nuts and oilseeds

Local
Name

Scientific
name

Moist
ure %

Protei
n%

Fat
%

Carbo
hydra
te &
Fibre
%

Ash
%

Ca
mg
%

Iron
Mg
%

P
mg
%

Energ
kj

Hanshi

Perilla
frutescens

7.40

17.40

51.70

14.90

8.60

269

9.0

710

2491

Hazethei

Corrylus
avallena

3.60

20.00

56.10

12.50

7.80

520

35.0

892

2658

Niger seed

Guizitia
abyssinica

4.20

23.90

39.00

28.00

4.90

300

56.70

224

2340

Wild
walnut

Juglans sp.

5.00

16.60

54.70

21.70

2.0

120

4.70

350

2704

Khaimaith
eitha

Cucurbita
maxima

9.10

23.60

48.50

16.30

2.50

102

6.2

750

2495

Amino acid composition of Mushrooms & Oilseeds (mg/g protein)

Amino
Acid

Lengphong

Kanglayen

Honsh

Niger seed

Hazelthei

lentinus
edodes

schizophyllum
commune

perilla
frutescens

guizotia
abyssinica

corylus
avallena

Thr
Val
Iso
Leu
Lys
His
Cys
Met
Phe
Tyr
Arg
Asp
Ser
Glu
Pro
Gly
Ala
Total
AA

32
67
49
73
64
23
14
8
42
33
80
99
53
126
80
51
78
1012

33
57
37
65
43
2
11
6
48
32
139
95
59
203
39
42
56
967

41
33
41
62
37
31
16
26
55
35
109
97
51
206
41
53
45
979

37
68
40
60
41
28
17
14
44
20
90
92
53
211
42
53
40
920

24
55
48
57
17
20
11
9
34
31
118
88
68
190
60
63
39
932

% EAA

44
88
S-AA

54
11
His

39
63
Lys

37
71
Lys

33
29
Lys

AAS
LAA

FAO/WHO/
UNU
1985

34
35
28
66
58
19
25
63

Proximate composition and Mineral Content of Fermented foods

Local Name

Source/material

Moisture %

Protein %

Fat
%

Carbo.
& Fibre
%

Ash
%

Ca
mg
%

Iron
Mg
%

P
mg
%

Ener.
kj

Theishuikao

Fermented &
dried soya
beans

10.20

32.70

28.60

16.80

11.70

167

21.20

535

1905

Anishi

Fermented &
dried colocasia
leaves

10.90

10.20

15.90

46.70

16.30

1817

39.60

313

1553

Richuk

Fermented &
dried bamboo
shoots

10.10

10.50

15.90

52.20

11.30

284

31.80

555

1649

Gakrieti

Fermented &
dried mustard
leaves

13.00

14.80

5.0

48.70

18.50

2261

45.50

575

1251

Hangkorja

Fermented &
dried colocasia
stem

13.60

14.80

3.20

41.90

26.50

88

136

255

1072

Churpee

Fermented dried
cheese

7083

4605

1507

24.2

6.44

487

36.6

385

Proximate composition and Mineral Content of insects

Local Name

Red ant

Scientific name

Aecophylla
smaragdina

Sling bug

Moisture
%

Protein %

Fat
%

Carbo.
&
Fibre
%

Ash
%

18.07

24.70

18.96

34.83

3.44

6.94

37.06

20.58

32.71

Ca
mg
%

Iron
Mg
%

P
mg
%

Ener.
kj

156

20.81

361

1712

2.71

81

26.90

224

1942

Eri silkworm

Attacus ricini

5.22

55.48

26.83

7.86

4.61

100

29.3

733

2072

Khuishan

Hornet

12.5

55.71

12.1

16.01

3.68

81

45.3

315

1658

Kazeikhui

Hornet

11.48

59.68

13.85

11.18

3.81

78

48.4

342

1708

Ngaprum

Mastaeempelus
pancalus

10.64

65.21

8.2

12.01

3.94

140

68.1

440

1603

Khorbura

Pila globusa

5.67

67.46

5.25

5.26

16.36

3280

131.2

158

1415

Lenghik

Encosternum
delegorguei

5.2

30.6

53.2

8.30

2.7

124

26.7

674

2656

Kajat

Rhynchophorus
phoenicis

5.92

19.08

63.2

6.37

5.43

121

34.8

321

2808

Khao

Locusta

5.35

68.78

10.4

13.37

2.1

97

18.9

268

1768

migratoria

Proximate composition and Mineral Content of other foods

Local Name

Scientific
name

Moisture
%

Protein %

Shomri

Allium sp.

89.5

1.4

Kahashon

Bambusa
arundinaceae

85.0

4.4

Thangching

Euryale ferox

12.0

Thambalwon

Nymphea
nouchali

Ayangthei
Mangmangthei

Fat
%

Carbo.
&
Fibre %

Ash
%

Ca
mg
%

Iron
Mg
%

P
mg
%

Ener.
kj

8.8

0.3

0.78

28.8

42

171

0.6

8.70

1.3

20

0.10

70

243

10.50

0.2

76.6

0.7

44

2.2

120

1465

68.3

2.8

0.4

27.1

1.4

88

3.2

110

516

Solanum
aethiopicum?

86.1

1.5

0.6

10.6

1.2

39

1.8

51

225

Xanthophyllum
acanthopodium

4.30

14.80

38.5

37.40

5.0

312

22.9

333

2323

Fatty composition of some selected foods (% of total fatty acids)

Fatty acids

14:0

16:0

18:0

20:0

22:0

24:0

16:1

18:1

18:2

18:3

20:3

Sample
Hazelnut
Corrylysavallena

5.0

2.4

9.81

19.0

6.9

5.3

3.8

2.0

38.1

9.1

2.9

2.0

Shoibum

36.2

1.9

6.5

Khuishan

6.3

37.9

5.7

0.5

Kazeikhui

4.2

26.2

8.6

Theishui

13.8

Soyabeans

11.9

Tree beans
Parkia roxburghii
Anishi

SFA

Total
Unsatu
rates

17.4

80.8

Total

63.4

16.9

0.5

16.2

47.5

1.3

7.6

98.4

17.1

2.9

42.1

47.0

3.1

11.5

32.5

7.3

6.9

45.7

44.2

2.5

35.7

5.6

5.1

50.4

48.9

1.0

1.3

34.3

9.5

11.5

40.0

56.6

4.1

13.8

55.1

11.6

17.9

80.5

3.8

13.4

56.2

12.8

15.7

82.4

35.0

65.0

Protein quality evaluation of mushrooms

(14 days feeding trial using NIN wistar rats)
Group

Protein
intake
(g/2 weeks)

Casein

13.5
2.3a

S.commune
L. edodes

Gain in
body
weight
(g/2weeks)

NPR

RNPR

NPU

ADP

TDP

51.7 10.3a

4.4
0.3a

100
5.91a

77.6
4.6a

87.1
3.3a

91.2
2.3a

10.3 1.2b

1.6
1.0b

0.9
0.2b

20.5
5.3b

23.7
3.7b

47.9
10.7b

53.2
10.2b

12.7 2.3b

13.6
1.4c

1.7
0.3c

38.4
7.2c

45.8
6.5c

72.1
6.1c

76.3
5.4c

Protein quality evaluation of eri silkworm pupae and prepupae

(14 days feeding trial using NIN wistar rats)
Parameter

Casein

Silkworm Pupae

Silkworm
prepupae

Food intake (g/2weeks)

121 10.0

117 12.1

117 0.1

Gain in body wt (g/2weeks)

40 7.2

26 4.2

24 4.9

Feed efficiency ratio (%)

33 4.1

22 2.1

21 3.6

Dry Matter digestibility (%)

96 0.5

96 0.5

96 1.0

Protein digestibility (%)

92 1.63

87 1.99

87 3.9

Net Protein Utilization (NPU)

61 4.64

41 1.62

41 4.5

Chemical composition
(values per 100 g sample)
Mositure
Protein (g)
Fat (g)
Ash (g)
Carbohydrate
Energy (Kcal)
Phosphorus (mg)
Magnesium (mg)
Calcium (mg)
Iron (mg)
Manganese (mg)
Zinc (mg)
Copper (mg)
Chromium (g)

7.4
17.4
51.7
3.6
20.3
0.615
710
275
269
9.0
4-8
4-7
0.18
20.0

Fatty acid composition

(% total oil)
C16:0 Palmitic
8.92
C18:0 Stearic
3.77
C18:1 Oleic
12.92
C18:2 Linoleic
17.61
C18:3 Linolenic 56.76
Total saturated
12.69
Total unsaturated 87.29
Polyunsaturated 74.37

Hanshi Perilla frutescens

Amino
Amino acid
acid composition
composition (mg/g
(mg/g N)
N)
and
and quality
quality score
score of
of amino
amino acid
acid of
of
P.fructoxens
P.fructoxens compared
compared to
to that
that of
of
FAO
FAO whole
whole protein
protein
Perilla

Thr

181

Val

174

Cys

99

Mat

174

Iso

234

Leu

374

Tyr

244

Phe

311

Lys

240

FAO
Egg
protein
86
62
89
126
91
109
143
132
84

FAO
AAS of
perilla
protein
320
428
152
210
393
551
260
358
436

Longvah &Deosthale(1991) JAOCS 68, 761- 4

Protein quality evaluation of perilla frutescens

(28 days feeding trial using NIN Wistar rats)

Group

Food intake
(g/4 weeks)

Gain in body
weight (g/
weeks)

True Nitrogen
digestibility
(%)

PER

NPR

Casein

268
8.8

77.7
3.2

89.3
0.7

2.99
0.08

3.67
0.04

Perilla

255
11.9

49.9
2.2a

82.6
2.1a

2.07
0.09a

2.87
0.11a

Longvah &Deosthale(1991) JAOCS 68, 761- 4

Nutritional and toxicological evaluation of perilla oil (18 weeks

study in NIN wistar rats)
Parameters

Groundnut oil

Perilla oil

Final body weight (g)

272.7 90.7

287.0 88.3

Gain in body weight (g)

218.8 88.7

233.0 86.6

Food intake (g)

1070 465.5

1015 86.6

Feed efficiency ratio

21.4 5.9

21.7 5.7

Serum Cholesterol (mg/dl)

98.3 7.5

79.3 6.3

Triglyceride (mg/dl)

142 8.7

108 6.8

Liver Cholesterol (mg%)

198 7.4

196 8.5

Heart Cholesterol (mg%)

96.5 6.9

94.5 5.8

Triglyceride (mg%)

71.0 8.3

72.3 8.8

Triglycerides (mg%)

Mean of 24 animals (12 0 + 12 0)

Longvah &Deosthale (2000) 70, 13-16

Effect of perilla oil on the fatty acid composition of erythrocyte

membranes of rats (18 weeks study in NIN wistar rats)
Fatty Acid

Dietary groups
Groundnut oil

Perilla oil

16:0

33.9 2.3

32.2 1.4

18:0

16.7 0.64

20.2 1.10

18:1

12.2 1.1

9.2 0.5

18:2n-6

9.7 0.7

12.9 0.6

18:3n-3

0.6 0.2

1.3 0.2

20:4n-6

22.4 1.4

12.4 1.2

20:5n-3

0.6 0.22

4.1 0.51

22:6n-3

0.4 0.1

3.8 1.9

24:1n-6

2.0 0.2

0.1
0.03

Total n-3

1.6 1.38

9.2 0.63

Total n-6

34.1 1.27

35.2 2.05

Mean of 24 animals (12 M + 12 F) in groundnut oil group and

Mean of 23 animals (11 M + 12 F)in perilla oil group

Effect of perilla oil on lipid composition of rat erythrocyte

membrane and membrane bound enzymes activities
(18 weeks study in NIN wistar rats)
Parameters

Groundnut
oil

Perilla oil

Cholesterol ( mole/mg protein)

1.42 0.12

1.42 0.10

Phospholipid ( mole/mg protein)

0.95 0.10

0.96 0.09

Cholesterol/phospholipids ration

1.56 0.08

1.55 0.10

Total APTase

2.76 0.25

2.96 0.34

Ouabain sensitive (Na+K+ APTase)

1.47 0.15

1.09 0.20

Ouabain insensitive (Mg2+ATPase)

1.29 0.14

1.78 0.22

Ca2+Mg2+ATPase

0.75 0.11

1.65 0.25

ACHE

8.03 1.21

9.55 1.17

Mean of 24 animals (12 M + 12 F) in groundnut oil group and

Mean of 23 animals (11 M + 12 F)in perilla oil group

Acknowledgement
Via dei Tre Denari 472/A, 00057
Maccarese, Rome, Italy
www.underutilized-species.org
E-mail: underutilized-species@cgiar.org

I am grateful to the Global Facilitation Unit for Underutilized

Species, Rome for porviding me the travel grant to attend the
seventh International Food Data Conference and to present this
paper here in the meeting.