ABSTRACT

The curative effect of food has been a traditionally established belief for many generations in India. The current view that food can have an expanded role that goes well beyond providing a source of nutrients truly applies to many traditional Indian

3.1 Introduction .................................................................................................... 51 3.2 History of Indian Food Culture and Traditional Foods .................................. 52 3.3 Basis of Evolution of Traditional Functional Foods in India ..........................54 3.4 Traditional Functional Foods .......................................................................... 55

3.4.1 Traditional Foods Based on Whole Grain Cereals and Legumes ...... 55 3.4.2 Dahi and Ghee: The Two Classical Milk-Based Traditional

Health Foods of India ......................................................................... 58 3.4.3 Traditional Food Adjuncts from Legumes and Spices .......................60 3.4.4 Indian Acidulant Fruits with Functional Properties ........................... 62 3.4.5 Functional Oil Seeds...........................................................................64 3.4.6 Betel Leaves ........................................................................................65 3.4.7 Traditional Indian foods as Abundant Providers of Dietary Fiber ....... 65 3.4.8 Traditional Indian Foods as Providers of Polyphenols .......................66