NUTRITIONAL ANALYSIS OF PLANTS USED FOR PREPARATION OF MEDICATED AND EDIBLE HERBAL RECIPE BY BODO TRIBE DURING RONGJALI BWISAGU FESTIVAL IN BODOLAND TERRITORIAL REGION OF ASSAM

India is endowed with several tribal foods. Tribal foods have received global recognition for their potential to improve food security while enhancing biodiversity worldwide. The valuable properties of wild tribal foods require proper study and documentation in order to bridge the gap between scientific evidence generation and ancestral indigenous people’s knowledge. Herbal recipes were prepared by the Bodo tribe from immemorial time during the Rongajali Bwisagu Festival from April to the end of April in the Bodoland Territorial Region of Assam. In this festival, people collect a total of 101 plant species. Usually, these 101 plant species are used to prepare an herbal food recipe. These plant species have been used for thousands of years for health benefits in this region. People believe these ingredients can strengthen plant species and destroy many viruses. This recipe preparation is a rich source of phytochemicals that help protect humans’ wellness. This herbal recipe can help treat many diseases like- anti-hypertensive potential, anti-cancer, anti-diabetes, anti-bacterial, skin diseases, fever, ulcers, ringworms, allergic asthma, wound healing, anti-inflammatory, injury and itching. This study presents the nutritional analysis of these plants, which are used for the preparation of herbal recipe by Bodo tribe to determine the nutritional values.