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

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

Jaiklong Basumatary, Shweta Parida and Rashmi Mohapatra *

Department of Botany, Kalinga Institute of Social Sciences (KISS) Deemed to Be University, Bhubaneswar, Odisha, India.

ABSTRACT: 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.

Keywords: Herbal recipe, Bwisagu, Bodo, Medicinal plants, Nutritional values, Medicinal properties

INTRODUCTION: About 50,000 plants has been used for the treatment of various diseases out of 4,22,000 flowering plants documented across the globe ¹. Whereas, more than 43% of flowering plant has documented for their medicinal uses in India ^{2, 3}. As per ancient literature, Indian traditional practitioner / local Vaidya’ shas been used plant to cure several ailments ^{4, 5}. Due to development of science and technology, peoples have moved towards modern medicine, which has lot of side effect ⁶.

Recently, again peoples were come back to herbal medicine due to its low side effect, low cost, as well as more effective ⁷. India is a country having different climatic regions with a number of tribes or communities ⁸. More than 70% of Indian population lives in rural areas and many of them reside in the forest area still now ⁹. They are completely depended on the forest and has been used different plant parts as food, medicines, and in many other purposes for their daily livelihood ⁸.

Indigenous curative practices have been culturally accepted during all phases of human culture and environmental evolution. Traditional medicine is widely used for the treatment of various diseases and about 85% of traditional medicines are plant derived ¹⁰. Medicinal plants have an ancient history in several indigenous communities, and are an important part for treating numerous diseases, mostly to curve daily ailments and this practice of traditional medicine is based on hundreds of years of belief and observations ⁸. In different region of India, each tribe are used different types of plants as medicine and also, they collect and preserve locally available wild and cultivated plant species and practices as herbal medicine to treat a variety of diseases and disorders. With enormously diversified ethnic groups and rich biological resources, India represents one of the greatemporia of ethnobotanical wealth ¹¹.

As per Census 2020, about 705 tribal communities are living in India. Indigenous people have their distinct food systems, with several tribal foods adding to dietary diversity. These tribal communities live in environments characterized by defined regions with specific food habits, dialects, cultural homogeneity as well as unified social organization. Many of these tribal communities often reside in areas surrounded by lush green and dense forests, hills and rivers, and are hence exposed to a rich biodiversity, which they manage and utilize for food livelihood and income generation. The tribal people collect local foods from several food sources in the form of edible greens, including leaves, stems, shoots, flowers, fruits, bulbs, rhizomes etc ¹².

Whereas, Bodos is the single largest tribal community in northeast India and Bodoland Territorial Region (BTR) geographical boundary lies between 26⁰ 7’12” N to 26⁰47’50” N Latitude and 89⁰47’40” E to 92⁰18'30" E Longitude towards the North Western part of Assam (https://bodoland.gov.in/aboutbtr). The total area is 8,970 km², with a population density of 350 per km². Nearly 88.6% of forests cover BTR. Bodos are the most dominant tribal population in this region. Around 90% of the population are Bodo tribes in this region, and 5% are other scheduled tribes, Rabha and Garo tribes. The official language of this region is Bodo. BTR is a mostly moist tropical region with various seasonal harbours and medicinal plants. Ninety-nine per cent of this region's ethnic tribal community depends on agricultural seasonally or annually available goods from natural forests. The leading principal food of this region is rice. BTR has rich heritage and culture, and the Bodo community has a unique language, tradition, custom, and many types of tribal dance forms and festivals. Bodos divide the festivals into two categories: (a) religious festivals and (b) seasonal festivals. The religious festivals are- Kherai, Garza, Salami hwnai, Gwrlwiborainai, and Dwi Sarnai Janai. Whereas, the seasonal festivals are Bwisagu, Amtishua, and Domashi festival. The Bwisagu is the most prominent festival of the Bodo tribe, which grazes the hearts of all people of the community in this religion.

Domashi is celebrated in January, Bwisagu is celebrated in the month of April, and Amtishua is celebrated in the month of July. However, the major festival is the Rongjali Bwisagu festival. This festival is celebrated from mid-April to the last day of April. This springtime festival marks the beginning of the new year related to agriculture and religion. In this festival, people worship God named Bathowbwrai, Gila Dambra, Kuria Bwrai, Shib Bwrai, etc. Bwisagu festival is primarily based on agriculture and is celebrated with pomp and gaiety. It is the festival of joy with the cultural milieu of the people living in the region. The first day of the RongjaliBwisagu Festival is called MwswoTukwinaiBwisagu (cow bath bwisagu). From the next day, Bodo people collect a total of 101 plant species for making herbal food recipes from the forest or nearby areas in the morning.

They consume pork as their traditional meat and use pork blood. They enjoy the local rice wine along with herbal food recipes made from medicinal plant species. There were two types of rice wine: Jwogisi (wet rice wine) and Jwogwran (dry rice wine). Another wine, locally known as MaibraniJwopinai (adopted rice beer), was made with sweet rice. This MaibraniJwo (Rice beer) is the sweetest and finest wine of the region, only made by Bodo women almost six months before the festival. In a world where modern medicine often takes centre stage, it is easy to overlook the profound healing properties of nature's pharmacy, i.e. medicinal plants. Across cultures and centuries, humans have turned to the bountiful offerings of the plant kingdom to alleviate ailments and promote wellness. While these medicinal plants offer a treasure trove of health benefits, it is essential to approach their use with caution. Nature's remedies can be potent allies on the journey to wellness when used wisely and in harmony.

Keeping all the above point of view, present study was carried out to estimate the nutritional values of all the plants, which are used for the preparation of herbal food recipes during the festive season.

MATERIALS AND METHODS:

Collection of Plants, Identification, and Preparation of Samples: The study was conducted in the month of April, 2024 during the Rongjali Bwisagu festival. For this study, 101plant samples (i.e., different parts, including young leaf, stem, rhizome, flowers, and roots) were collected from BTR region, Assam, India, which are used for the preparation of herbal food recipes. All the plants were by identified Dr. Pravat Kumar Das, Research Associate in Taxonomy, SOA University, Bhubaneswar, Odisha, India.

These plant samples were washed properly under running tap water to remove soil and dust particles followed by chopped into small pieces, and dried under shade condition at room temperature. Then, all plant samples were powdered separately and used for nutritional analysis.

Medicinal uses Data Collection: Out of 101 plants, 53 plants have been used for medicinal purposes. Thus, the medicinal uses data of these plants were collected from the literature documented earlier.

Preparation of Herbal Recipe: About 101 plants were used for the preparation of herbal recipes by Bodo tribal during Rongjali Bwisagu festival were given details i.e., the quantities and plant parts used for the preparation of herbal recipes.

Nutritional Analysis:

Elemental Analysis: Elements content was estimated using the standard protocoled described by Naik et al ¹³. In briefly, about 0.2 g of powder samples of all the plants were taken separately to PTFE vessels for digestion through an advanced microwave digestion system (Milestone Ethos Easy, Italy). Microwave digestion was carried out mixing with a mixture of concentrated acid i.e. 6 mL nitric acid and 2 mL hydrogen peroxide. Then, the digested sample was collected by rinsing with double distilled water to the digestion vessels followed by filtered using glass filter. Finally, the obtained sample solution was volume makeup to 100 mL and used for the estimation of different elements content including, calcium (Ca), iron (Fe), and zinc (Zn)by Inductive Coupled Plasma-Optical Emission Spectrophotometer (ICP-OES).

Estimation of vitamins: Vitamins, including A, B₁, B₃, B₆, B₉, and C of 101 plants (which are used for the preparation of herbal recipes) were estimated using the standard protocol reported by Okwu and Josiah ¹⁴, Adegbaju et al ¹⁵, and Naik et al.¹³ with slightly modification.

Estimation of Fat: About 2 g of each plant powder samples was taken for the estimation of total fat content. The total fat content was estimated using the standard protocol described by Afuape et al. ¹⁶. Samples were enfolded in filter paper and kept in a lipid-free thimble and added to the extraction tube.

A pre-weighed clean beaker (M1) having100 mL of petroleum ether was fitted to the apparatus, and then the water and heater were turned on to start the extraction process. After five rounds of siphoning, ether was allowed to evaporate and the beaker was disconnected before the last siphoning.

The extract was concentrated to dryness in a water bath, oven-dried at 50-60 ºC and then the beaker was reweighed (M2). Finally, the percentage of fat was determined using the equation i.e.,

% of fat = (M2 – M1/ weight of plant sample) × 100

Estimation of Protein and Energy: Total protein contents and energy of plant samples were estimated using the standard protocol described by by Sadasivam and Manickam ¹⁷ with slightly modification.

RESULTS AND DISCUSSION: BTR has a rich reservoir of wild herbs and medicinal plant species adapted to the local natural ecosystems and holds exceptional cultural significance among the Bodo tribe.

The Bodo communities have utilized this recipe for their food and livelihood for generations. A total of 101 plant species were used to prepare the herbal recipe by the Bodo tribe during the Rongjali Bwisagu Festival. The list of plant species and the parts used are shown in Table 1, and various leafy plant specimens are shown in Fig. 1.

FIG. 1: VARIOUS (25) LEAFY PLANT SPECIMENS USED IN THE HERBAL RECIPE

TABLE 1: LIST OF PLANT SPECIES USED FOR THE PREPARATION OF HERBAL RECIPE

Herbal plant families encompass diverse botanical treasures, each with unique characteristics and contributions to culinary, medicinal, and aromatic realms. From the aromatic leaves of the Lamiaceae family, including mint and basil, to the pungent aromas of the Alliaceae family, represented by garlic and onion, herbal plants offer a rich tapestry of flavours and fragrances. Whether it is the immune-boosting properties of Asteraceae herbs and the digestive benefits of Apiaceae members, or the anti-inflammatory powers of Zingiberaceae, each family tells a story of nature's abundance and human ingenuity. Through these herbal foods, people connect with the earth's bounty, nourishing body and soul with the gifts of the plant kingdom. In this herbal food recipe, the family Cucurbitaceae represents the highest number of plants with eight species; Rubiaceae with five species; Moraceae, Asteraceae, and Verbenaceae with four species; Liliaceae, Zingiberaceae, Amaranthaceae, Acanthaceae, Apiaceae, Carryophyllaceae, Lamiaceae, with three species. Araceae, Convolvulaceae, Phyllanthaceae, Nyctaginaceae, Euphorbiaceae, Lauraceae, Rosaceae, Oxalidaceae, Verticaceae, and Soalanaceae 2 species of each. The remaining 35 families represent only one species each Fig. 2.

Bodoland Territorial Region (BTR) is an essential area of the Indian mega diversity Centre. The indigenous tribes of this area believed that these ingredients could give them strength and destroy viruses. This recipe preparation is rich in phytochemicals and helps to protect from different diseases. Since immemorial, the tribals were very knowledgeable about using these medicinal plants for the recipe. The details of plant parts used in this recipe are shown in Fig. 3. Most plant parts include leaves, fruits, and stems. These 101 plant species are significant for preventing various human health diseases and have been used for making herbal recipes since immemorial.

FIG. 2: FAMILY WISE AND TOTAL NUMBER OF SPECIES

FIG. 3: PLANT PART USED AND NUMBER OF SPECIES

Plants have been used for medicinal purposes for centuries across various cultures worldwide ⁸. Their therapeutic properties of medicinal plants are attributed to bioactive compounds, such as alkaloids, flavonoids, terpenoids, and phenolics. Alkaloids, characterized by their nitrogen-containing structures, exhibit diverse physiological effects, including potent analgesic properties, antimicrobial activity against pathogens, and central nervous system stimulation ⁷. Flavonoids, prominent in fruits and vegetables, boast antioxidant and anti-inflammatory properties, crucial for reducing oxidative stress, supporting cardiovascular health, inhibiting cancer cell growth, and protecting brain cells from neurodegenerative diseases ¹³. Terpenoids in essential oils and plant resins contribute aromatic flavours and possess anti-inflammatory, antimicrobial, analgesic, and stress-relieving properties, providing relief from pain, combating inflammation, and promoting relaxation ¹⁸. Phenolic compounds act as antioxidants, mitigating oxidative damage, reducing inflammation, supporting cardiovascular health, and regulating blood sugar levels for individuals with diabetes.

Together, these bioactive compounds play vital roles in promoting overall health and well-being, emphasizing the importance of consuming various plant-based foods to harness their collective medicinal benefits. Incorporating alkaloid-rich herbs, flavonoid-packed fruits and vegetables, terpenoid-containing essential oils, and phenolic-rich nuts and seeds into this herbal recipe can provide a comprehensive approach to maintaining health and preventing chronic diseases ^{19, 20}.

By understanding and leveraging these plant-derived compounds' medicinal properties, individuals can naturally optimize their health and vitality. The 101 plant species (shown in Table 2) have been used to make herbal recipes since immemorial by Bodo tribal during RongjaliBwisagu festival in Assam.

TABLE 2: THE MEDICINAL VALUES OF PLANT SPECIES

Herbal foods, also known as herbal cuisine or herbal-infused dishes, refer to culinary creations incorporating herbs and plants known for their medicinal, aromatic, and flavour-enhancing properties. These dishes provide nourishment and offer potential health benefits associated with the herbs used. When incorporating fresh, high-quality herbs to maximize the flavors and nutritional benefits of the food and enhance the health-immunity properties of herbal cuisine. Here, for the prepare this herbal recipe, the required ingredients were one kg of pork, about 50mL of pork blood along with 101 aforesaid plants species. The approximate quantity of ingredients is listed in Table 3. The preparation steps and the final prepared foods are shown in Fig. 4 and 5, respectively.

TABLE 3: QUANTIFICATION OF INGREDIENTS USED FOR PREPARATION OF HERBAL RECIPE

FIG. 4: FLOWCHART FOR PREPARATION OF HERBAL RECIPE

FIG. 5: PREPARATION OF HERBAL RECIPE

This study compiled the nutritional values of 101 plant species consumed by the Bodo tribe during the Rongjali Bwisagu festival. Herbal recipes with nutritional values estimated were documented in Table 4. Medicinal plants offer a multifaceted approach to health and well-being, providing therapeutic compounds and essential nutrients crucial for optimal bodily function. These plants are rich sources of vitamins, minerals, and antioxidants, which play pivotal roles in supporting various physiological processes. For instance, leafy greens were abundant in vitamin A, C, and B complex and minerals, such as iron and calcium, promoting overall vitality and immune function.

TABLE 4: NUTRITIONAL VALUES OF 101 PLANT SPECIES PER 100G

Furthermore, medicinal plants often contain dietary fiber, which aids in digestion, regulates blood sugar levels, and supports heart health. Phytochemicals, including flavonoids, terpenoids, alkaloids, and phenolics, imbue these plants with potent antioxidant, anti-inflammatory, and antimicrobial properties, contributing to their therapeutic effects ^{76, 77}. Incorporating a diverse array of medicinal plants into one's diet enhances nutritional intake and harnesses their medicinal benefits for promoting longevity and vitality.

Moreover, some medicinal plants provide essential fatty acids, while others support gut health through prebiotic properties. By embracing medicinal plants' nutritional richness and therapeutic potential, individuals can cultivate holistic approaches to wellness that nurture both body and mind. The nutritional details of the 101 medicinal plant parts used for the recipe are detailed in Table 4.

The energy content of various herbal plant species varies, with Artocarpus heterophyllus young fruit boasting the highest energy content at 93 kcal, followed by Allium sativum Bulb with 78 kcal. In comparison, Mangifera indica young fruit provides 60 kcal of energy. Dillenia indica fruit offers 59 kcal, followed by Sarcochlamys pulcherrima leaves with 57 kcal and Musa balbisiana cola inflorescence with 53 kcal. These values indicate the calorie content per serving of each plant. A variety of plant sources offer significant protein content, providing viable options for those seeking to incorporate more plant-based protein into diets. Among these, the Enhydra fluctuans stem stands out with an impressive 19 grams of protein per specified unit, followed by the Lasia spin system, 17 grams, and the Nymphaea nouchali root stalk, 16.8 grams. Biden's pilosa, Drymaria cordata leaves, and Drymaria diandra leaves offer 15 grams of protein each, while Stellaria media leaves provide 14 grams. Vitex negundo leaves contain 13.7 grams, Cucurbita maxima stem, and Oldenlandia corymbose leaves offer 13 grams, Azadirachta indica leaves contribute 12 grams, and Alpinia nigra stem has 11 grams. Premna herbacea leaves provides 10.38 grams of protein. Sarcochlamys pulcherrima leaves, and Brassica nigra leaves with 10.16 grams and 10 grams of protein, respectively. Incorporating these plant sources into one's diet can diversify protein intake and support overall nutritional needs.

The fat content varies across different plant species, with notable differences among them. Hedyotis corymbose tender shoot with a significant 8.9 grams of fat, followed by Cinnamomum tamala leaves at 8.36 grams and Vitis repanda leaves at 7.53 grams. Bidens pilosa leaves, and Curcuma longa rhizome contain approximately 7 grams of fat, while Melastoma malabathricum leaves and Vitex negundo leaves offer 6.83 grams and 6.19 grams, respectively. Lawsonia inermis leaves have a fat content of 6 grams, with Oldenlandia corymbose leaves just slightly lower at 5.96 grams.

From the recipe, approximately 856.87mg of calcium will be provided per 100gm servings. The calcium content varies among plant species, providing insights into potential dietary sources of this essential mineral. Eryngium foetidum leaves and Portulaca oleracea leaves lead the list with 67mg and 65mg of calcium, respectively, followed by Cinnamomum tamala leaves and Ficus auriculata leaves, each offering 51 mg. Nelumbo nucifera root stalk provides 40mg, while Zingiber officinale rose rhizome and Mussaenda roxburghii leaves offer 34mg and 32mg, respectively. Chenopodium album leaves contains 31mg, Artocarpus heterophyllus young fruit, and Benincasa hispida fruit offer 30mg of calcium. Understanding the calcium content of these plants ensures adequate intake of this vital mineral. The iron content varies across different plant species, providing valuable insights into potential dietary sources of this essential mineral. Boerhaavia diffusa leaves tops the list with an impressive 97mg of iron, followed by Solanum torvum fruit with 77mg. Aloe vera leaves contain 64mg of iron, Cucurbita maxima stem offers 50mg, and Costus speciosus young shoot provides 46mg. Chrysanthemum coronarium leaves with 38.5mg of iron, and Moringa oleifera leaves contains 28mg. The total amount of iron provided by this recipe was 709.105mg. Understanding the iron content of these plants can aid in dietary planning, especially for individuals looking to increase their iron intake as part of a balanced diet.

Like iron, zinc is another mineral essential microelement for humans. The zinc content varies among different plant species. Chenopodium album leaves the list with 51mg of zinc, followed by Mentha spicata leaves with 49mg and Diplazium asperum frond with 46mg. Monochoria hastate inflorescence provides 37.8mg of zinc, while both Curcuma longa rhizome and Prunus jenkinsii fruit offer 30mg each. Moringa oleifera leaves contains 25mg of zinc, and Phlogacanthus tubiflorus flower follows with 23mg. Understanding these plants' zinc content can benefit individuals seeking to incorporate adequate zinc into their diets for overall health and well-being. This herbal recipe provides 545.887mg of zinc as a whole.

The vitamin C content varies among plant species, offering insights into potential dietary sources of this essential antioxidant. Phyllanthus emblica fruit leads the list with a robust 115mg of vitamin C, followed by Vitex negundo leaves with 100mg and Lawsonia inermis leaves with 97mg. Hibiscus sabdariffa leaves provides 94mg of vitamin C, while Euphorbia hirta leaves and Moringa oleifera leaves offer 80.2mg and 80mg, respectively. Chenopodium album leaves contain 80mg of vitamin C. These plants can serve as excellent natural sources of vitamin C, contributing to overall health and well-being, mainly boosting the immune system and supporting various anti-cancer functions. For thiamin (Vitamin B1), Portulaca oleracea leaves lead with 47mg, followed by Oxalis corniculate leaves, Mangifera indica young fruit at 40mg and Phyllanthus emblica fruit at 28mg, with Hemidesmus indicus leaves providing 25.6mg. Regarding riboflavin (Vitamin B2), Oxalis corniculata leaves, and Solanum Nigram leaves offer 40mg each. Mangifera indica young fruit provides 38mg, Artocarpus heterophyllus young fruit 35.7mg, Corchorus capsularis leaves 28mg, and Hemidesmus indicus leaves 25.7mg. Boerhaavia diffusa leaves, and Bidens pilosa leaves stand out for niacin (Vitamin B3) with 63mg and 56mg, respectively. While, Corchorus capsularis leaves, Drymaria cordate leaves, and Duchesnea indica leaves offer 23.17, 20.57, and 20mg, respectively. For folic acid (Vitamin B9), Murraya koenigii leaves tops with 93.9mg, followed by Lawsonia inermis leaves at 76mg, Psidium guajava leaves at 49mg, Chrysanthemum coronarium leaves at 44mg, and Moringa oleifera leaves at 41mg. Lastly, for pyridoxine (Vitamin B6), Azadirachta indica leaves lead with 100mg, followed by Phyllanthus emblica fruit, Hibiscus sabdariffa leaves, Lawsonia inermis leaves, and Hemidesmus indicus leaves at 72, 53.78, 50 and 25 mg, respectively. These plants offer significant amounts of essential vitamins Bcomplex, which are vital for overall health and proper bodily functions.

The vitamin A content varies among different plant species, providing the Cucurbita maxima stem with the highest with 49.81 International Units (IU) of vitamin A, followed by 37 IU in Moringa oleifera leaves, and 34 IU in Amaranthus spinosus leaves. Allium sativum bulb contains 31.2 IU of vitamin A, while Artocarpus heterophyllus young fruit and Phyllanthus emblica fruit offer 30 and 29 IU, respectively. Chrysanthemum coronarium leaves provide 27 IU of vitamin A, Basella alba stem contains 26 IU, Lasia spinosa stem follows with 25 IU. Hemidesmus indicus leaves and Psidium guajava leaves offer 22.4 IU and 21 IU, respectively. These plants can be valuable additions to the diet for those seeking to maintain healthy vision, skin, and immune function, as vitamin A plays a crucial role in various physiological processes. Incorporating them into the diet can contribute to meeting daily nutritional requirements for these essential vitamins.

CONCLUSION: The diversity of traditional health-beneficial foods in India reflects the rich tapestry of regional cuisines shaped by climate, culture, and agricultural practices. This study sheds light on the herbal recipes long used by the Bodo people in the Bodoland Territorial Region (BTR) of Assam, showcasing the enduring wisdom of indigenous knowledge. Each plant harbours phytochemicals that hold the potential to enhance human health, underscoring the importance of analyzing medicinal plants for their chemical constituents to improve well-being. We gain valuable insights into their therapeutic potential and nutritional value by analyzing the diverse array of phytochemicals, vitamins, and minerals present in these plants. From vitamin rich herbs to mineral packed roots, each plant contributes unique properties that can support human health and well-being. This exploration underscores the importance of harnessing traditional wisdom alongside scientific inquiry to unlock the potential of medicinal plants for promoting health and vitality. This exploration illuminates the profound relationship between traditional food practices and the holistic health of communities, offering valuable insights into the interconnection of culture, nature, and human wellness.

ACKNOWLEDGEMENTS: Nil

Author Contributions: JB and RM conceptualized the study. JB and SP were conducted all the experiments. JB wrote the first draft of the manuscript and data analysis. RM and Spinally corrected the manuscript. All the authors have approved the final manuscript.

CONFLICT OF INTEREST: The authors declare that there is no conflict of interest regarding the publication of this manuscript.

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    Basumatary J, Parida S and Mohapatra R: 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. Int J Pharm Sci & Res 2026; 17(2): 730-48. doi: 10.13040/IJPSR.0975-8232.17(2).730-48.

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