Nutritional characterization and chemical composition ofDiplazium maximum(D. Don) C. Chr.

Diplazium maximum(D. Don) C. Chr. is a wild edible fern, traditionally consumed in the tribal areas of western Himalayas. The edible part of the plant (young fronds) was analyzed for its nutritional and phytochemical composition. The dried young fronds (DYF) were found to have high contents of dietary fibre (38.32 g/100 g dry basis) and crude protein (25.39 g/100 g dry basis). Branched-chain-essential-amino acids, polyunsaturated fatty acids (PUFA) (constituting more than 50% of total fatty acids), dihomo-gamma-linolenic acid (unique omega-6 PUFA) and phenolics like epicatechin, myricetin, catechin and procatechuic acid were present in nutritionally significant amounts. Hydro-alcoholic extracts of the DYF contained maximum distribution of polyphenols and flavonoids and exhibited high antioxidant capacities. Analysis of functional properties of DYF such as water and oil absorption capacity, dispersibility and swelling capacity indicated its potential application in instant convenience food products such as soup mixes. Sensory scores of soup mix prepared using DYF was similar to that of commercially available soups. In conclusion,D. maximumis nutritious enough to be popularized for domestication, wide consumption and inclusion in the form of instant food products in existing food basket.

Automated summary

Diplazium maximum is a wild edible fern with high nutritional value and phytochemical composition. The dried young fronds contain high levels of dietary fiber and crude protein, along with beneficial components like branched-chain essential amino acids and polyunsaturated fatty acids. Research suggests its potential application in instant convenience food products and its sensory characteristics are similar to commercially available soups.