Health and Family Welfare Minister Released Research on Taro (Bal)
Health and Family Welfare Minister Lalrinpuii released the research report titled “Research on Phytochemical Constituents & Galactagogue Properties of Colocasia esculenta (Taro) and Determination of Its Nutritive Value” at her office chamber.
Speaking at the occasion, Minister Lalrinpuii said she was pleased that research had been conducted on taro, a staple food of the Mizo people. She expressed appreciation for the researchers and highlighted that taro holds a significant place in Mizo culture. She added that apart from its various health benefits, the research findings were valuable, and with proper packaging and marketing, taro could be promoted based on its nutritional value.
Health & Family Welfare Secretary H. Lalengmawia also spoke, noting that it was remarkable to see a study carried out on such a nutritious local food. He further stated that research scholars often tend to select easy topics, but he encouraged them to choose subjects that are relevant to the Mizo people and connected with Mizo culture.
Mission Foundation Movement (MFM) Executive Director Lalramchuanzela chaired the programme, during which he presented a brief project report, and Project Investigator Mercy Lalrempuii submitted the technical report. Those present included Secretary H. Lalengmawia, Director of Women and Child Development Zoramthangi Chhangte, Principal of Laithangpuii College of Pharmacy Lalchhuanmawii, leaders of Mission Foundation Movement, and the research team and faculty of Laithangpuii College of Pharmacy.
Taro locally known as Bal, one of the most consumed foods among Mizo youth, is not only a staple but is also rich in water content that benefits mothers. This is why Mission Foundation Movement considered it important to undertake the research. The project was carried out under the Support to Tribal Research Institute (TRI) scheme of the Ministry of Tribal Affairs during 2022–23 through the Department of Social Welfare & Tribal Affairs.
The study was diligently undertaken for a year by the faculty and research team of Laithangpuii College of Pharmacy, with collaboration from Mizoram University and Mizoram Food Processing.