Plate 2.1 City map of Puducherry showing selected areas for the study

Size: px

Start display at page:

Download "Plate 2.1 City map of Puducherry showing selected areas for the study"

Cornelia Wood
5 years ago
Views:

1 TRANSITION IN THE PREPARATION AND CONSUMPTION OF IDLI AMONG THE POPULATION OF PUDUCHERRY 2.1 INTRODUCTION Idli occupies a special place in the diets of Indians and is one of the predominant choices of food in the daily diet particularly as a breakfast food. Idli being a fermented food possesses a great significance as it provides aroma and soft texture and also act as a nutritious food. The current study was undertaken among the selected population to study the preference of idli, consumption pattern of breakfast, preparation of idli at household level and preference of commercial idli batter against homemade batter. 2.2 MATERIALS AND METHODS Selection of area The area selected for the study was Union Territory of Puducherry which has a population of lakhs (Puducherry population census, 2011) representing multilingual and multi-cultural population. Eight areas namely Kalapet, Muthaiyalpet, Villiyanur, Gorimed, Thattanchavadi, Lawspet, Vandrampet and Uppalam were selected for the study.plate 2.1 shows selected areas in the city map of Puducherry. Plate 2.1 City map of Puducherry showing selected areas for the study 23

2 2.2.2 Selection of tool for data collection An oral interview schedule was formulated to collect information regarding the consumption of idli and preference of commercial idli batter. Interview schedule (Annexure - I) included questions regarding socio-economic status, preference for idli, preparation of idli at house hold level, consumption pattern of idli and commercial idli batter. This formulated tool was tested on a pilot population, based upon the suggestions the corrections were implemented and the questionnaire was used to collect information from the respondents Selection of respondents In total 300 respondents were randomly surveyed for the study irrespective of the cultural and linguistic background Data Analysis The collected data were statistically treated for distributional analysis using SPSS Statistical software (18.0). 2.3 RESULTS AND DISCUSSION The results and discussion of the present study is discussed under the following Socio-economic profile of the selected respondents Consumption pattern of breakfast among the selected respondents Methods of preparation of idli at household level Preference for commercial idli batter against home-made batter Socio-economic profile of the selected respondents The details on the age, sex, educational qualification, employment and economic status of the respondents are discussed. Table 2.1 shows the age (Fig. 2.1.a) and sex-wise distribution of the selected respondents. Table 2.1 showed that, 62 per cent of the selected respondents were in the age group of 21 to 40and only 2.66 per cent were in the age group of 61 to70 years. Among 300 respondents, four per cent people were male and 96 per cent people were female. From this data, it is clearly noted that the study is correlated with female respondents who are the majority home makers. Women are the integral part of family (Jan and Akhtar, 2008) and vital force in the decision making concerning child 24

3 growth, money management, health and nutrition, and socio-economic progress of the family. Table 2.1 Age and sex wise distribution of the selected respondents (N=300) Particulars Percentage (%) Age (in years) Sex Male Female From Table 2.2 and Fig. 2.1.b it was noted that 82 per cent of the selected population were literates and 18 per cent were illiterates. According to HUDCO (2004), the total family income for low income group ranged from Rs to Rs. 4500, for middle income Rs to Rs.7500 and for high income Rs and above. In the present study majority (50%) of the population fell under high income group, 22 per cent belonged to middle income group and 18.3 per cent fell below low income group (Fig.2.1.c). Hence the study covered the respondents from almost all income groups with regard to occupational status. Of the population majority (71%) was housewives and 22 per cent were labourer earning daily wages and six per cent were only self-employed (Fig.2.1.d) 25

4 a. Age wise (in years) distribution of the b. Educational qualification of the respondents c. Monthly income of the respondents 26 d. Occupational status of the respondents Fig. 2.1 Socio-economic profile of the selected respondents

5 Table 2.2 Educational and economic status of the selected respondents (N=300) Particulars Percentage (%) Educational qualification Illiterate Primary school Higher secondary High school Graduate Monthly income (Rs.) < > Occupational status Housewife Labourer Self-employment Consumption pattern of breakfast among the selected respondents Details about breakfast items preferred and consumed by the selected population are shown in Table 2.3. It was found that 85 per cent consumed breakfast regularly and fifteen per cent of the selected population has shown to skip breakfast. In the study done by Agostoni et al., (2010) it was reported that nearly per cent of the breakfast skippers are found throughout the world which is in par with the current study. 27

6 Table 2.3 Details on breakfast consumption (N=300) Particulars Percentage (%) Breakfast intake Eating breakfast Skipping breakfast Items preferred Idli Dosa Oats Items consumed Idli Dosa Chapathi Noodles Poori Oats porridge Bread Studies done by Reddy et.al (1981) and Balasubramanian and Viswanathan (2007a) showed that idli is a breakfast food and the current study reassures the same with 69 and 21 per cent of the selected population preferring to take idli and dosa respectively as breakfast item daily. Further it was noted that only 25 per cent consume idli daily and 20 per cent consume dosa daily. The interesting fact is that 99 per cent of the respondents have a liking for idli as breakfast. 28

7 2.3.3 Preparation of idli at household level In spite of 71 per cent being housewives among the selected population, Table 2.4 revealed that only seven per cent of the population grind idli batter at home daily whereas majority (58.33%) grinds only once in a week (Fig.2.2.a). Most of the respondents reveal it due to the reason that grinding idli batter is laborious. For idli making majority of the population (68%) prefer parboiled rice (Fig.2.2.b). Table 2.4 Idli preparation at household level (N=300) Particulars Percentage (%) Frequency of grinding idli batter Daily Once in a week Twice in a week Once in a month Variety of rice Parboiled rice Ration rice (provided at PDS) Mixed rice Type of black gram dhal Husk removed (decorticated) 34 Husk removed after soaking 49 Both 17 Ratio of rice: black gram dhal 3: :

8 Only 34 per cent used decorticated black gram whereas 49 per cent used black gram with husk after soaking (Fig.2.2.c). Ratio of the raw ingredients in idli making is an important criterion for the texture of the idli. In the current study majority (99.7%) of the respondents used 3:1 ratio of rice and black gram dhal respectively. The findings regarding the preparation of idli at house hold level is supported by the study done by Balasubramanian and Viswanathan (2007b) who reported that idli batter was prepared from soaking polished parboiled rice and decorticated black gram for 4 hour at 30±1 C in water and the soaked ingredients were ground to mm particle size batter using wet grinder with adequate amount of water. The blend ratios of 2:1, 3:1, 4:1(v/v) batter were allowed for fermentation adding two percent of salt. From the survey it was also found that 100 per cent of the respondents added fenugreek as an additional ingredient in idli making. Generally after grinding idli batter, the batter is left for fermentation. Fermentation time varied between 5 h to 12 h at the selected households (Table 2.5 and Fig.2.3.a). Majority (71.3%) of them fermented the idli batter for 11 to 12 h. The texture of idli is influenced by many variables like raw material, quantity, soaking time, grinding conditions, fermentation time and temperature are adjuncts on quality of idli (Desikachar et al., (1960) and Radhakrishnamurthy et al., (1961). Fermentation of idli batter is an essential step because as reported by Mukherjee et al., (1965), Rajalakshmi and Vanaja (1967) the microorganisms present in black gram dhal helps in acidification and leavening of the batter by which gas, acid and several volatile compounds are formed during fermentation which contribute to a complex blend of flavours in the products (Chavan and Kadam, 1989). The household measures to control fermentation of idli batter to extend the shelflife are shown in Table 2.5 and Fig.2.2.b. Majority (73%) stored the idli batter in refrigerated condition, 19 per cent store idli batter over water tub, and rest of the selected population place betel leaves (4.33%), lady s finger (1.66%) and coconut slices (1%) over the idli batter respectively. The scientific reasons for these measures expect for refrigeration is still in dark. 30

9 a. Frequency of grinding idli batter at house hold level b. Variety of rice used by respondents for making idli c. Type of black gram dhal used for idli making Fig. 2.2 Details on idli preparation at household level 31

10 a. Fermentation time of batter at household level b. Measures to control fermentation at household level Fig.2.3 Details on fermentation time and measures to fermentation 32

11 Table 2.5 Fermentation time and measures followed to control fermentation of idli batter at households (N=300) Particulars Percentage (%) Fermentation time (h) Measures to control fermentation Refrigerator Placing over water Betel leaves Lady s finger Coconut slices Plantain leaves Preference for commercial idli batter against home-made batter From Table 2.4 it was discussed that only seven per cent of the selected population ground idli batter daily, but Table 2.3 show that 45 per cent of the selected population consume idli and dosa every day for breakfast. This is because 49 per cent of the respondents have shown interest to purchase ready to cook idli batter every day (Table 2.6). The cost variation of the commercial idli batter may be due to the quality of ingredients used and the type of packaging. Majority (31.3%) purchase batter which range between Rs. 10 to Rs.12, 26 per cent purchase between Rs. 13 to Rs.16. Regarding colour of the commercial idli batter majority (59%) of the selected population expressed that the colour was pale and unappealing and 64 per cent criticized that the commercial 33

12 idli batter had thin consistency which gave poor quality of idli and so it was used for dosa making. Table 2.6 Details about purchase of commercial idli batter (N=300) Particulars Percentage (%) Frequency of purchase Daily 49.3 Weekly 21.0 Monthly 19.7 Cost in rupees Nil 10.7 Colour Bright Pale Consistency Thick Thin Preference Like Dislike

13 Among the selected population 53 per cent disliked commercial idli batter especially for its aroma, out of which 31 per cent expressed problems regarding quality and shelf-life of the batter. The study revealed that all the respondents (100%) will purchase ready to cook idli batter if the batter quality, fermented aroma and shelf-life are improved. 2.4 CONCLUSION The results of the survey indicates the practices currently followed by the population, not statistically representative is similar to the practices reported in literature such as variety of rice, type of black gram, ratio of ingredients used for idli making, fermentation time and shelf life of the batter. 35

Comparative Analysis of Fresh and Dried Fish Consumption in Ondo State, Nigeria

Comparative Analysis of Fresh and Dried Fish Consumption in Ondo State, Nigeria Mafimisebi, T.E. (Ph.D) Department of Agricultural Business Management School of Agriculture & Natural Resources Mulungushi