The Phytonutrient Content in Brinjal
Work by Ahmed, Mubassara, and Sultana (2016) has identified potassium, vitamin B6 fiber and phytonutrient content in the baingan which all help in support of heart-related health. The flavonoids, which include anthocyanins, are linked to the lower heart disease threat. Consumption of the anthocyanins is known to lower an individual’s blood pressure as well as reduce possible complications of facing the risk of getting it.
In take of plant foods like eggplant has a general impact on an individual’s well being. The phenolic compounds in eggplant is an indication of aforementioned Anthocyanins which as explained is one kind of chlorogenic acid which is a free-radical rummage Swathy et al (2016).
With the dark purple type of eggplants, which is famous, color, shape, and size of the baingan differ ranging from small long and thin as well as shades from purple, white and green Syfurt (2016).
Once cut for use, brinjal should not be stored because exposed inner flesh goes bad.
Do not cut brinjals before you store it as it perishes quickly once its skin has been punctured or its inner flesh is exposed. Uncut brinjal can be stored in a plastic bag or zip lock then be stored in the refrigerator.
Ingredients: 1 brinjal, stalk removed and cut into dice
2 tsp salt
1 medium onion peeled and finely chopped
3 large cloves garlic peeled and finely sliced
1 tins chopped tomatoes, 400g each
2 bay leaves
1 tbsp balsamic vinegar
50ml red wine
1 tbsp tomato paste
2 tsp brown sugar
1/2 tsp cayenne pepper
Chilli powder
Olive oil,
Packaging is done on zip locks with simple labelling bearing the logo in the picture
First heat the olive oil over medium heat.
Then onion and cloves garlic be added; cook until the onion is soft.
Then include the tomatoes, eggplant, bell pepper, tomato paste, basil,, sugar, salt, cayenne pepper, and wine then stir.
Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
With pasta accompanied by Mozzarella cheese, erve hot
Professionally prepared brinjal sauce
Brinjal contains a rich constituent of Glycemic Index of 15. Such an index is considered to be low. The foods individuals take are the primary source of the glycemic index, carbohydrate-containing foods are ranked by how quickly they digest. In addition, the manner in which the foods raise your blood sugar or glucose levels in the body.
Brinjal’s Impact on Heart Health
The Foods rank ranging from 0 to 50 are usually seen to be low GI while those from 51 to 69 falls in the medium ranks and finally and 70 to 100 considered are high. Assuredly, intakes that are high in GI should be avoided by the obese are considering weight loss or those that are diabetic. Those intakes containing baingan or the Brinjal have a low GI and as a result, they don’t spike your glucose level as they are absorbed in a sluggish manner. The sluggish absorption of the nutritional components in brinjal is ideal for weight loss.
Researches ranging from the primary and secondary sources were involved. However, secondary sources majored in the study. Starting with online publications, journals, books, researches on the plant and even blogging.
Easily affordable raw materials
Affordability of ready made food
Increasing awareness on importance of Brinjal food and constituents
Rich and diverse nutritional benefits
Frequent issues of diabetes and related ailments rising its demand
Not known to many people
Existence of limited specialists in preparation
The existing restaurant competitors
the diabetes management, protecting the infants from birth defects, cancer prevention as well as anemia treatment assistance. The strong bone building, osteoporosis prevention, protection of the digestive system and in aiding weight loss purpose. The market having very few specialists proficient in preparation of this rich food has proved to be a major set back. In addition, the fact that not so many understand the importance of the food as another potential barrier to entry Gürbüz (2018).
The chief competitors are the specialized restaurants in the hotel industry who have invested a lot in the production and selling of the product. They also carry out extensive social media marketing and get access to a nonstop supply of the ingredients of making brinjal sauce.
The health specialists are other contentions seen to cause tough contention in the market. These specialists offer the brinjal sauce as well as other accompanying health services which attract more customers to them.
Conclusion
It’s clear that the brinjal sauce has extensive health benefits to everyone that will take it. All the discussed benefits from Consumption of the anthocyanins which is known to lower an individual’s blood pressure as well as reduce possible complications of facing the risk of getting it. Intake of plant foods like eggplant has a general impact on an individual’s well being.
The phenolic compounds in eggplant is an indication of aforementioned Anthocyanins which as explained is one kind of chlorogenic acid which is a free-radical rummage. This as well as the market viability of engaging in the sale of brinjal sauce due to the growing demand as well as affordability in purchasing of the sauce or even the ingredients for those wishing to prepare their own means it definitely is effective to start the engagement.
Concerning the future projections, more research, sensitization on health benefits as well as going full in investments of all products related to brinjal
As an intake, coming up with ways to find make it components of other dishes like chocolates or cakes made from brinjal will follow.
Ahmed, F.A., Mubassara, S. and Sultana, T., 2016. Phytoconstituents, bioactivity and antioxidant potential of some commercial brinjal (Solanum melongena L.) cultivars of Bangladesh. Jahangirnagar University Journal of Biological Sciences, 5(2), pp.41-50.
Gürbüz, N., Ului?ik, S., Frary, A., Frary, A. and Do?anlar, S., 2018. Health benefits and bioactive compounds of eggplant. Food Chemistry.
Herring, R.J., 2015. State science, risk and agricultural biotechnology: Bt cotton to Bt Brinjal in India. Journal of Peasant Studies, 42(1), pp.159-186.
Kandlikar, M., Satterfield, T. and Freeman, J., 2016. From contested cotton to the ban on brinjal: India’s shifting risk narratives in opposition to genetically engineered agriculture. In Grassroots Environmental Governance (pp. 158-178). Routledge.
Kandoliya, U.K., Bajaniya, V.K., Bhadja, N.K., Bodar, N.P. and Golakiya, B.A., 2015. Antioxidant and nutritional components of eggplant (Solanum melongena L.) fruit grown in Saurastra region. J Curr Microbiol App Sci, 4, pp.806-813.
Somawathi, K.M., Rizliya, V., Wickramasinghe, H.A.M. and Madhujith, W.M.T., 2016. A comparative study on antioxidant and DNA protective activity of different skin coloured brinjal (Solanum melongena). Procedia food science, 6, pp.117-122.
Swathy, S.P., Kiran, K.R., Rao, M.S., Mahato, K.K., Rao, M.R., Satyamoorthy, K. and Muthusamy, A., 2016. Responses of He-Ne laser irradiation on agronomical characters and chlorogenic acid content of brinjal (Solanum melongena L.) var. Mattu Gulla. Journal of Photochemistry and Photobiology B: Biology, 164, pp.182-190.
Syfert, M.M., Castañeda?Álvarez, N.P., Khoury, C.K., Särkinen, T., Sosa, C.C., Achicanoy, H.A., Bernau, V., Prohens, J., Daunay, M.C. and Knapp, S., 2016. Crop wild relatives of the brinjal eggplant (Solanum melongena): poorly represented in genebanks and many species at risk of extinction. American journal of botany, 103(4), pp.635-651.
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