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Healthy Chana Besan

etgAdmin — Wed, 25 Aug 2021 05:12:41 +0000

Besan in simple words means flour made from Bengal Gram, popularly called Chana. It is consumed in pan-India in different recipe formats, given its granular size. If we broadly look there are four variants of Chana Besan – Gargara, Mota, Fine and Super Fine and each one has its functional and regional significance. Gargara Besan is used at home generally and works well in your pakodas, kadi, gatte ki sabzi, dhokla etc. Mota Besan is used to make Motichoor ke ladoo, chilla. and Fine Besan is used for making Besan laddoos and other recipes and Super Fine Besan is used in Namkeen items.

Coming to the nutritional & functional benefits, apart from being naturally gluten-free, Chana Besan works as a great binding agent, with an earthy aroma.

Chana Besan is rich in Vitamin B1, B2 & Folic acid. The Protein content in Chana Besan is higher than wheat flour. It also contains a high amount of unsaturated good fats, which help lower cholesterol levels, hence many dieticians, including myself, recommend Besan Chilla with stuffed vegetables/sprouts as a lighter yet healthier substitute for heavy dinner.

Rich in Complex Carbs and with a Low Glycemic Index, Chana Besan is a recommendable source of Fibre & Magnesium for diabetics, as it helps improve insulin response.
Insoluble Fibres present in Chana Besan help in combating constipation related issues.

I would say Chana Besan is a great brain food indeed, due to the presence of Thiamine & folate and it also helps improve bone strength due to the presence of calcium, magnesium & phosphorus.

If we look around India is dominated by Besan delicacies that include a variety of sweets & other savoury items. Just as Besan Laddoo is favourites of North Indians, so is Mysore Pak famous in Southern India. As Thalipeeth is popular in the East so are Gatte ki Sabzi and Dhoklas in the West and in the end those crispy Besan fritters popularly called Bhajjis or Pakodas are happily consumed across the country.

Happy Besan diet to you!

Ananya Bhattacharya
Food Nutritionist and Dietitian

The post Healthy Chana Besan appeared first on ETG.

Pea Protein: Healthy alternative to Soy Protein

etgAdmin — Thu, 15 Jul 2021 07:42:20 +0000

Pea Protein is the new star kid on the block. It belongs to the plant protein category like soy, which is anticipated to take the market by storm.
ETG Agro India, through its flagship enterprise ETC Agro Processing India Pvt. Ltd., commands leadership as one of the largest processors and marketers in pea protein. As the largest processing company, the company aims at building India as a protein-rich nation by making protein-rich pulses affordable, available & accessible to mass consumers.

Although, Pea Protein is still in the nascent stages to predict its performance and outcome in the protein supplement market. But the initial trends appear quite promising after the popularity of soy has decreased many folds.

Soy protein as such has always been controversial. There have always been many unanswered questions when it comes to soybean. Whether it is the genetically modified soybean crop or the mass amount of soy production in the US or the number of funded studies on soya, or the fact that China is now selling soy protein at dirt cheap prices. All of these questions with no concrete concluding answers have created quite a suspicion amongst consumers. Soya is also controversial because of the presence of soy isoflavones, known as phytoestrogens, and their effect on human hormones.

Phytoestrogens mimic the female hormone estrogen and may not be as suitable for males. Soy isoflavones may reduce thyroid gland function in people suffering from unmanaged hypothyroidism. Also, because of the presence of antinutrients in soybean, it is essential to adopt correct processing to deactivate them before consumption.
Whereas with the increasing popularity and perceived benefit of non-GMO vegan foods, many people are increasingly interested in pea protein. Since this clean eating wave is catching more attention, ‘Pea Protein’ is ought to have a brighter future as compared to its senior competitors. Pea protein is made by extracting protein from yellow peas. And it is almost a complete protein like soy, as it has all the essential amino acids (except being low in methionine).

Let’s see some classical comparison of Soy Protein with Pea Protein

Sr. No.	Soy Protein	Pea Protein
1.	It has all the essential amino acids	It has almost all amino acids except methionine
2.	It contains anti-nutritional factors that can be deactivated by way of roasting, cooking, soaking, or sprouting	It does not contain any anti-nutritional factors
3.	Easy to digest provided the anti-nutritional factors are deactivated	Easy to digest
4.	Most soybeans are GMO varieties	Pea protein is non-GMO
5.	Soy protein has many controversial types of research, some stating benefits, and others quoting harmful effects	Pea protein is safe for use. There is no purported health risk associated with the use of Pea protein
6.	Soy protein contains isoflavones that may reduce thyroid gland function	Pea protein can be safely used by hypothyroid patients
7.	Soy protein may adversely impact male testosterone levels	Pea protein does not impact any hormonal levels
8.	It is believed that soy isoflavones reduce or raise the risk of certain cancers	Pea is completely neutral and has no cancer risk.
9.	Soy is one of the most common allergens	Pea is allergen-free (hypoallergenic)
10.	Soy has a good amount of essential amino acid Lysine, which is required to produce hormones, enzymes, collagen, and antibodies	Pea has a good amount of semi-essential amino acid Arginine, which is the precursor for the synthesis of urea, nitric oxide, proline, glutamate, and creatine

Though it is still, in the introductory phase but these attributes of pea protein, ensure it will go a long way. This present clean image and health benefits make it a healthy alternative to soy protein.
Guess it is time for the yesteryears showstopper ‘Soy’ to move aside and make way for the latest blockbuster ‘Pea’!!!
Founded in 1967, ETG world has developed a diverse portfolio of expertise across multiple industries, encompassing Agricultural inputs, logistics, merchandising and processing, supply chain optimization, digital transformation and energy.

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Magic of having soaked Nuts

etgAdmin — Tue, 11 May 2021 05:55:06 +0000

Nuts, seeds, and grains contain inhibitors to protect them and prevent germination until the conditions are perfect. However, when these foods are ingested, these enzyme inhibitors compromise our digestion and health. Soaking them neutralizes these anti-nutrients and enzyme inhibitors to make them more digestible. As a rule - the harder the nut, the longer the soak. Let us look at soaking helps us –
1. Improves digestion: Soaking raw nuts in warm acidulated or salted water simulates the ideal moist germinating conditions these foods wait for in nature, essentially tricking the food into sprouting, which neutralizes enzyme inhibitors.
2. Unlocks nutrients: Soaking activates the full nutrient potential of the food. The potency of vitamins like A, C, and B gets a boost, proteins become more available, and live enzymes are released.
3. Improved flavor and texture: Soaking soften food, making it easier to blend. Hydrated nuts, seeds, and dried fruits liquefy more completely, even in high-speed machines. The silky, creamy consistency you get by soaking nuts before blending into soups and smoothies is not achievable with unsoaked nuts.
4. Reduces prep and cook times: Soaking hard and fibrous foods such as nuts for smoothies, soups, dips, and sauces results in creamier consistencies, particularly with conventional blenders.
Now let us talk about the time required for soaking each category of Nuts -
Long-soak nuts (almonds, pistachios, and hazelnuts) need at least 8 hours.
Medium-soak nuts (pecans, walnuts, and Brazil nuts) are oilier and swell up quickly, so require less soaking time.
Short-soak nuts (cashews, macadamias, and pine nuts) have the highest fat content and require only 2 to 4 hours of soaking. Do not soak these nuts for longer than 4 hours. Soaking them for extended periods breaks down their health-promoting oils.

Ananya Bhattacharya
Food Nutritionist

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Walnuts: The Nutrition Game Changer

etgAdmin — Thu, 15 Apr 2021 08:13:09 +0000

Walnuts primarily originated in Persia. Walnuts are as old as Greek mythology and Roman history. The medicinal virtues of walnut are explained briefly in many Greek and Roman medical writings. They are classified as one of the important ingredients in the Mediterranean diet. Walnuts have long been considered healthy for overall wellbeing.
ETG Agro India, with its flagship enterprise ETC Agro Processing India Pvt. Ltd., is one of the largest processors and marketers in the global pulse processing industry. It has recently commissioned the state-of-the-art Nuts – Almonds processing plant with over 100 strong women workforce at Kheda, Gujarat. Nuts are sold under the brand – ETG AGRO NATURZ – PRO NUTS in bulk and consumer pack formats.

Walnuts belong to the calorie-dense nuts category. Though these nuts top the food pyramid, they are certainly one of the important requisites of a healthy diet. Walnuts are one of the nutritionally brimming superfoods with a significant amount of healthy fats. These healthy fats may improve brain health, cardiac health and reduce the risk of diseases caused due to free radicals. According to researcher Joe Vinson “A handful of walnuts contains almost twice as many antioxidants as an equivalent amount of any other commonly consumed nut’’. Walnuts sure pack a punch. Besides being a good source of quality protein, they deliver fibre, iron, magnesium, potassium, calcium, carotenoids, vitamin E, and folate. The sturdy walnut shell represents the human skull whereas, the inside seed kernels/nut seed resembles the brain. The early Romans thought that walnuts looked like testicles and suggested their use as an aphrodisiac.
Consumption trends in walnuts are continuously on an upscale after multiple articles have revealed the benefits of walnuts. Consumers today are far more knowledge-seeking and tend to gain information from reliable sources. Overall, these small serving size kernels pack in high nutritional benefits.
Wondering what’s so wonderful about the walnuts?
Let us decode some of the health benefits of the walnut.

Walnuts are superfoods for improving cognitive function and brain health.
Fatty acids present in walnuts are known to improve sperm health in males.
Walnuts have potent antioxidant power to ward off cancers.
Walnuts may also help lower blood pressure.
They are known to lower bad (LDL) cholesterol and increase good (HDL) cholesterol.
They also lower the chances of a blood clot (platelet aggregation) and can prevent heart attack.
Walnuts are known to reduce inflammation.
They can also regulate the sleep/wake cycle and body’s rhythm.
Walnuts promote a healthy gut.
They may also lower the risk of diabetes and help manage type 2 diabetes.
Walnuts are exceptionally nutritious and a powerhouse of energy.

The health dialogue influenced by nutritionists and wellness experts confirms these major health benefits by including at least 15 gm of nuts daily as part of a healthy routine.
These potential health benefits of Walnuts are testimony to the fact that they can be a prospective game-changer on the health front. They can be an ideal solution to modern-day metabolic & systemic disorders with lesser dependency on pills for maintenance of good health.
Consumer perception of the beneficial aspects of walnuts has changed drastically in the last 5-10 years. And this has led to a steep spike in the consumption trend of walnuts over the last decade. With the increasing awareness about the nutritional health benefits that walnuts have to offer, it will continue to make them a popular and ideal choice even in the years to come.
Founded in 1967, ETG world has developed a diverse portfolio of expertise across multiple industries, encompassing Agricultural inputs, logistics, merchandising and processing, supply chain optimization, digital transformation, and energy.

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Almond Nutrition Facts

etgAdmin — Fri, 19 Feb 2021 05:41:11 +0000

ETG Agro India, with its flagship enterprise ETC Agro Processing India Pvt. Ltd., is one of the largest processors and marketers in the global pulse processing industry. It has recently commissioned the state-of-the-art Nuts – Almonds processing plant with over 100 strong women workforce at Kheda, Gujarat. Nuts are marketed under the brand – ETG AGRO NATURZ – PRO NUTS in bulk and consumer pack formats.

Almonds are power packed with healthy nutrients that can nourish the body. A handful of nuts (or maybe just almonds) is what most nutritionists recommend having daily to sustain and nurture overall health and wellbeing. Almonds are known to promote growth as they are rich in proteins and vital nutrients. They are also a great option for snacks in case one is following a healthy diet.

The popularity of almonds outnumbers all other nuts because it has an outstanding nutrient portfolio. The global dominance of almonds is impressive and just secondary to peanuts because of the availability and price factor. Still with all the other nuts around, ‘Almonds’ holds its ground, withstanding the test of time. In 2018, the global consumption of almonds was 11.9 million metric tons competing with peanuts, amounting to approximately 42.6 million metric tons.

Talking in terms of domestic consumption of almonds, it has seen a steady increase from 1.31 million metric tons worldwide (2018/19) to 1.34 million metric tons worldwide (2019/20). The present public health situation has only made people sit up and understand more about their pre-existing health milieu and be more aware and conscious about nutrition and wellbeing.

15gms of almonds a day would suffice your requirement of nuts & seeds.
Let us see the nutrition quotient of these amazing nuts:

15gms of Almonds – Contains*
2.8gms Protein
2gms Dietary Fibre
104.85mg of Potassium
66.9mg of Phosphorus
46mg of Magnesium
34.2mg of Calcium
5.5g of Folate
3.87mg of Vitamin E
1.69g Total Carotenoids
1.26g of Vitamin K1
0.54g of Selenium
0.52mg of Zinc

(*Nutrition Values derived from IFCT 2017)

Nutritional health benefits of Almonds are:

Almonds are good for cardiac health as they are known to reduce cholesterol.
They are a superfood for a healthy skin because of the copious amounts of vitamin E.
Almonds are excellent for brain health as they have healthy fats and omega 3 for boosting memory.
They are bone-building food as they are rich in phosphorus, magnesium, calcium, and vitamin K1.
Almonds help in maintaining gut health as they are a good source of prebiotic fibre.
Almonds are recommended for eye health as they contain vitamin E, omega 3, and carotenoids to prevent age-related macular degeneration, as well as cataracts.
Almonds support a healthy reproductive system and can boost fertility because of the generous amount of vitamin E in them.
They are also known to protect cells from oxidative damage since they have massive amounts of vitamin E.
They are alkalising in nature and known to maintain a healthy pH balance to balance the body’s acidity.
They even control your blood sugar levels since they have a massive amount of magnesium.
Almonds help create a sense of satiety and reduces hunger pangs as they are low in carbohydrates and high in protein & fibre.
Power packed in small size, almonds are a vital source of nutrients like proteins, vitamins, and minerals and hence known to boost immunity.
Almonds are also one of the best options for vegan protein. Almonds contribute to vegan milk, curd, butter, and cheese alternatives for vegans.

Founded in 1967, ETG world has developed a diverse portfolio of expertise across multiple industries, encompassing Agricultural inputs, logistics, merchandising and processing, supply chain optimization, digital transformation, and energy.

Authored by - Dietitian Kamna Desai

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Keep Calm and Have Your Dals

etgAdmin — Fri, 19 Feb 2021 05:37:23 +0000

Panchmel Dal, Dal Makhani, Kaali Dal, Dal Fry, Amti, Cholar Dal, Tadka Dal, Gujarati Khatti Meethi Dal, Pitla, Dal ka Shorba, Spicy Mixed Dal, Sambhar, Hare Lehsun ki Dal, Dhanshak, Dal Kanda …

Oh wait! No, you are not reading a restaurant menu…

Instead, we are just trying to reminisce a few dal variants to dig into a diet rich in proteins.

Dals are cooked in varied ways across India, and you cannot undermine their importance in Indian Cuisine. For Indians, dal is a staple and eaten at least once or twice a day in most households. For the majority of vegetarian Indians, dal is the primary source of complementary proteins. They are so amazingly versatile that these dals aren't an accompaniment to cereals in main meals but to a variety of snacks (Khaman, Khandvi, Dhokla) and even main dishes (Dal Dhokli, Moong Dal Khichu, Usal Misal) made from them. Protein options in India are expensive, whether it is milk, curd, paneer, khoa, or non-veg food. And hence Dals are the only cost-effective protein source to provide an excellent composition nutritionally. Dals are rich in almost all amino acids (except for limited amounts of methionine & tryptophan).

While India still grapples with issues of malnutrition and overnutrition, protein is one nutrient that we all need to add to our diets. Surprisingly, both the lower and higher socio-economic groups in India are low in protein intake. As compared to any other country, India has one of the lowest average consumptions. IMRB report (2017) critically states that protein deficiency among Indians stands at more than 80 percent. While taking a closer look at protein consumption, the highest share of protein in the Indian diet is also met by these cereals (which are typically not even considered a good source of protein). To exacerbate the problem, cereal proteins are digested poorly due to the presence of high levels of insoluble fiber and anti-nutritional factors – can you please elaborate here – what kind. Dals, on the other hand, have a unique amino acid-rich nutrient profile. And form complementary proteins when taken along with cereals. The cereal dal combination is used extensively as comfort food by most Indians whether, it is the humble khichdi, dal-baati, or rajma-chawal. If your mood needs a little bit of uplift, then nothing better than digging into a bowl of regular dal-chawal. Just as you relish that quick meal, you will realize how ubiquitous dal is and yet how often it is underplayed even today.
ETG Agro India, with its flagship enterprise ETC Agro Processing India Pvt Ltd., is the largest pulses processing company. We aim at building India as a protein-rich nation by making protein through pulses affordable, available & accessible to mass consumers.

So there are companies that are working towards it, hence, we suggest, keep calm, and don’t forget to have your dals!

Bon Appetit!!!

Authored by - Dietitian Kamna Desai

The post Keep Calm and Have Your Dals appeared first on ETG.

The Pulse Power

etgAdmin — Fri, 19 Feb 2021 05:35:39 +0000

ETG Agro India, through its flagship enterprise ETC Agro Processing India Pvt Ltd., commands leadership as one of the largest processors and marketers in pulses. As the largest pulses processing company, the company aims at building India as a protein-rich nation by making protein-rich pulses affordable, available & accessible to mass consumers.
Pulses are a centerpiece ingredient in many cuisines around the world. They are cooked in varied ways world over but here in Indian cuisine they are a staple ingredient and used in variety of local and exotic dishes. Pulses essentially include seeds of legumes like lentils, beans, and peas. Pulses are so versatile that one can cook up a storm right from soups, starters, snacks, sweets, one pot meals and what not. Dishes made with pulses can easily carry a variety of cereals, root vegetables, leafy greens, seeds, meats amongst other ingredients with great elan.
The three solid pillars of good health are enough nutrients, protein, and fiber. Pulses deliver all three in abundance, plus they are a very cost-effective source of good proteins, a boon for vegetarians who do not eat meat to fill their protein requirements.
Pulses have a unique nutrient-rich profile and an inexpensive protein portfolio. This powerful combination makes it an ideal ingredient to cook with. Let us find out about the power of pulses in detail.

Consumption of pulse protein leads to higher satiety levels that curb unnecessary hunger pangs, untimely snacking, and gives you a feeling of fullness. The substantial fiber in them fills you up with less and keeps your gut healthy & happy.
Lysine, an amino acid present in pulses, promotes growth and calcium absorption and helps lower cholesterol in the body.
Tyrosine and Phenylalanine are naturally found in pulses and legumes as they are known to increase dopamine levels in the brain, which may improve both memory and mood.
Pulses are also high in potassium, which helps lower blood pressure by counteracting the effects of sodium, and they also deliver iron, zinc, folate, selenium, and magnesium. A study in Canada found that eating a serving of legumes every day for eight weeks improves the functioning of blood vessels, making them smoother and less rigid.
Lentils are also low on the glycemic index, as their balance of complex carbohydrates and proteins provide a slow & steady source of glucose. They can also effectively help prevent fatigue due to this.
Lentils contain a wide range of cancer-fighting plant chemicals, specifically isoflavones and phytosterols, which are associated with reduced cancer risk.
They are rich in B vitamin folate that helps the body repair damaged cells, thus prevent aging.
Another good thing about lentils is that they can help counter both malnutrition, as well as weight issues.
A pulse-based diet also delivers more arginine, an amino acid to increase carbohydrates and fat burning, besides improving immunity and controlling blood pressure.
With the host of health benefits that it offers, it is easy to conclude that pulse power is all we need daily.
Founded in 1967, ETG world has developed a diverse portfolio of expertise across multiple industries, encompassing Agricultural inputs, logistics, merchandising and processing, supply chain optimization, digital transformation, and energy.

Authored by Dietitian - Kavita Devgan

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