Vol. 7, Issue 11, Part C (2025)

The present study explores the nutritional composition and mineral content of Traditional Assamese cuisine, focusing on a typical Assamese thali and its constituent dishes. Assam is a northeastern state in India, with a rich culinary heritage influenced by its geography, climate, and socio-cultural history. The Assamese dishes are characterized by the use of local ingredients, minimal spices, and a preference for boiling, steaming, and fermenting techniques. Rice, particularly joha and bora, forms the staple food, whereas dishes incorporate a range of vegetables, pulses, and herbs to create diverse taste profiles such as khar (alkaline), tenga (sour), and teeta (bitter). The proximate composition analysis of an Assamese thali and its components, including bhat (cooked rice), masoor dali (lentil curry), aloo pitika (mashed potatoes), bengena fry (fried eggplant), khorisa (bamboo shoot pickle), and lai xaak bhaji (mustard greens), showed a balanced distribution of nutrients. The thali exhibited moisture (75.54±3.04 g/100 g), protein (4.99±2.32 g/100 g), fat (9.65±0.94 g/100 g), carbohydrate (10.54±2.85 g/100 g), total mineral (1.50±0.48 g/100 g), crude fibre (5.61±0.70 g/100 g), and energy (149.01±7.8kcal/100 g) content, indicating a nutritionally diverse meal. Mineral analysis showed significant levels of iron (4.9±0.32 mg/100 g) in the Assamese thali, with individual dishes contributing varying amounts based on their ingredient composition. The findings emphasized the nutritional value of Traditional Assamese cuisine and its potential to provide a balanced and micronutrient-rich diet.