Vol. 12, Issue 9 (2023)

Traditional foods are those that have been prepared from locally available components and are transferred from generation to generation. Traditional knowledge has been created in India over many generations. Recently they have lost their significance despite being healthy and having better self-life. Looking at the importance of the above-mentioned issues, the study was conducted in the Kurnool district of Andhra Pradesh to document the traditional foods. Exploratory research study was adopted for the documentation and descriptive research for the validation of traditional foods. Two different talukas consisting of 90 respondents constituted the sample size. Documentation of traditional foods consumed by the respondents in the study area was done through in-depth discussion with respondents. Documentation includes the information on name of the tradition food, ingredients required to prepare it, procedure for preparation as well as their nutritive value. Results revealed that infants were given the nutri rich easily palatable foods which included sangati (ragi and rice malt), pulagam (foxtail millet rice), mutagi (jowar) and jowar drink. For pregnant women, foods rich 66 in energy and in improving immunity were given. Some of traditional foods were prepared specifically on the occasions of festivals, these included ugadi pachidi, athirasam and bobbitlu, and these are the nutri dense foods as they are prepared from the cereals and pulses, which are rich source of calories and protiens.