Adopt Yoghurt Culture To Enrich Health

Food nourishes the human body and ensures wellness. In Nepal, where culinary heritage embodies cultural legacy, the significance of some food transcends its nutritional aura. A classic example is Yoghurt, a symbol of sanctity here. From being inscribed in the age-old religious texts to its modern-day validation as a superfood, it has always been held in high regard.  Each year on Asar 15 as per the Bikram Sambat calendar, Nepalis feast on Dahi Cheura, a mix of Yoghurt and beaten rice. Also marked as the National Paddy Day in Nepal, this day is considered auspicious to commence rice plantation. While the intent behind the celebration is to rejuvenate farmers with this nourishing food after a tiring day at the field, this practice has now evolved with festive fervor.  A close review of Yoghurt consumption across global communities validates a widespread acceptance of its nourishing aspects. In-spite of the myriads of benefits of Yoghurt, its consumption in Nepal is mostly limited to treats or festive meals. Majority of people still don’t consume Yoghurt as regular part of meals. 

Health benefits

Yoghurt is a fermented milk product, prepared using culture of Streptococcus Thermophilus and Lactobacillus Bulgaricus, both lactic acid bacteria with proven health benefits. Here, milk is converted to a more digestible product characterised by fresh acidic flavour. Yoghurt comes from the Turkish word “yogumak” which means coagulate or thicken. Originating from the Mesopotamia region in 5000 BC, it has emerged as an important functional food. The Russian Nobel laureate and Scientist Ilya Mechnikov associated longevity of Bulgarian people to their habit of Yoghurt consumption and named the Yoghurt microorganism Lactobacillus bulgaricus. Many anecdotes link Yoghurt to wellness. The Rhodope Mountains in South Bulgaria was once known to house the highest number of centenarians not only in Bulgaria, but worldwide. The extraordinary bravery of the army of Genghis Khan, the powerful founder of the Mongolian empire of the 13th century, is famously attributed to regular consumption of fermented milk. 

The human body has trillions of bacteria including probiotics in the gastrointestinal tract which aid in food digestion. Probiotics are defined by World Health Organisation (WHO) as "live micro-organisms which, when administered in adequate amounts, confer a health benefit on the host". Any prolonged illness, medication or episodes of diarrhea can result in its loss. Consuming Yoghurt helps replenish these good bacteria and restore natural microflora in the gut. 

Codex Alimentarius Standard published jointly by Food and Agricultural Organization (FAO) and WHO specifies a minimum of 10 million colony forming unit (CFU) of microorganisms constituting the starter culture per gram of Yoghurt. These together with milk protein, carbohydrate, fat, vitamins (especially B2, B12), and minerals (calcium, potassium, phosphorous, magnesium) in Yoghurt makes it a valuable food. It helps eliminate intestinal gas, bloating and normalises bowel movements. It is known to reduce duration and severity of traveler’s diarrhea.  The lactic acid bacteria in Yoghurt creates a protective barrier against invasive microbes by colonizing and coating intestinal mucosa. It is a good source of lactase, the enzyme needed to digest milk sugar, which is not present in lactose-intolerant people. Published epidemiological researches relate Yoghurt with reduced gain in body weight and smaller waist circumference. Likewise, its role in regulating cholesterol levels and reducing colon cancer has been validated by numerous research publications. 

While Yoghurt is manufactured by a more controlled fermentation using selected strains of lactic acid bacteria, the starter culture in Dahi, as it commonly called in Nepal and India, may be a larger mix of lactic acid microbes. Dahi has an important cultural significance in Nepal. It is an element of “Panchamrit”, a holy offering mix of milk, Yoghurt, ghee and honey and sugar signifying immortality. Yoghurt is an integral part of “Sagun”, an auspicious serving to those who have accomplished tasks or are about to undertake a new endeavor. A close glance of cuisines across Nepal reflects the presence of Yoghurt in many forms. “Juju Dhau”, meaning the King of Curd in Newari language, is native to Bhaktapur and an important part of “Bhoj”, a traditional feast here. Widely renowned for its impeccable setting, smooth texture and delicious creamy taste, the tradition of setting it in clay vessels “Bheghurt’ makes it special. 

Therapeutic attributes

Lassi, a Yoghurt drink blended with khoa (milk solids) and choiciest dry fruits is one of the most sought-after drinks for food connoisseurs hunting the ancient alleyways of Kathmandu. The cities of Nepalgunj and Janakpur is already a growing hub for lassi. Fruit flavoured lassi is another refreshing drink packed with nutrients commonly served at restaurants. Back in the villages of Nepal, a refreshing “Mohi”, a form of butter milk, is still a common welcome drink. Likewise, Sikarni, is rich creamy blend of whipped concentrated Yoghurt, powdered sugar, cardamom powder and dry fruits. This authentic delicacy is native to Western Nepal and is a perfect finish to a scrumptious festive meal.

Dahi is central to many Indian cuisine, some of which are gaining popularity in Nepal. Dhokla, a Yoghurt fermented semolina-based soft snacks, originally a Gujrati dish, is now a common sight in snack shops. Raita, a curd-based tangy dish prepared using grated cucumber, chopped pudina, and spices like rock salt, cumin, chili powder is commonly served with Biryani. While all forms of Yoghurt contribute key nutrients, it may vary in calories, fat and protein content or functional properties depending upon its constitution. Its therapeutic attributes could be utilised to strengthen public health in Nepal. 

Community interventions to endorse fermented milk drinks as healthy alternatives is a way ahead. Equally important is to enhance industry academia partnership for product development and improvement in bioavailability of nutrients. Considering the easy availability of Yoghurt, convenience with which it can be prepared at home and ease of blending within recipes, enhancing awareness about its inclusion in regular meals is pivotal.  

(The author is a Food Technologist and can be contacted at monicakpg@yahoo.com).