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Katlu, a Traditional Functional Food from Gujarat, India

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Katlu, a Traditional Functional Food from Gujarat, India


Aditi Goyal | Shobha Udipi | Ashish Phadke | Neeta Raval | Varsha Thakker | Rama Vaidya



Aditi Goyal | Shobha Udipi | Ashish Phadke | Neeta Raval | Varsha Thakker | Rama Vaidya "Katlu, a Traditional Functional Food from Gujarat, India" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-6 | Issue-4, June 2022, pp.776-785, URL: https://www.ijtsrd.com/papers/ijtsrd50084.pdf

Introduction: India has a tremendous food culture with varied regional cuisines. All communities value certain foods for their health and medicinal benefits. There are many regional and community-wise dietary practices recommended for pregnant and lactating women. In Gujarat, Katlu is a traditional postpartum polyherbal formulation. Similar preparations are given in other states also. In Gujarat, this formulation is also consumed during winter by persons of all ages. Methods: The ingredients for preparation of katlu powder in Gujarat were identified from records dating back to the 19th century maintained by an Ayurvedic practitioner, and from 17 commercial dealers. Information on how Katlu is provided to the mothers was recorded. The possible health benefits of the ingredients were studied from Ayurvedic texts and published scientific evidence. Results and Discussion: While the traditional formulation is supposed to contain 32 plant materials, it was observed that none of the commercially available powders contained all 32 plant materials. Majority contained 10-12 of the ingredients. One or two products contained a variety of other plant materials not listed in the original formulation. Katlu is incorporated into a local sweet preparation providing considerable energy and moderate protein. Besides containing herbs with galactagogic properties, Katlu contains plant materials with other health benefits e.g., anti-inflammatory. However, there are no studies on this formulation per se. Conclusion: Katlu appears to have numerous health benefits and merits scientific investigation. This functional food and its health value should be promoted in the community and among nutrition and public health professionals.

Battrisu, Galactagogue, Katlu, Lactation


IJTSRD50084
Volume-6 | Issue-4, June 2022
776-785
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

International Journal of Trend in Scientific Research and Development - IJTSRD having online ISSN 2456-6470. IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas like Sciences, Technology, Innovation, Engineering, Agriculture, Management and many more and it is recommended by all Universities, review articles and short communications in all subjects. IJTSRD running an International Journal who are proving quality publication of peer reviewed and refereed international journals from diverse fields that emphasizes new research, development and their applications. IJTSRD provides an online access to exchange your research work, technical notes & surveying results among professionals throughout the world in e-journals. IJTSRD is a fastest growing and dynamic professional organization. The aim of this organization is to provide access not only to world class research resources, but through its professionals aim to bring in a significant transformation in the real of open access journals and online publishing.

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