Guwahati: In the dense forests of Arunachal Pradesh, an ancient yet overlooked food source is drawing scientific attention. Cyathea gigantea, locally known as tashe, has long been a survival staple for the Solung, Nyishi, Tagin, and Adi tribes, particularly during food shortages caused by natural calamities. Now, a ground-breaking study is unlocking its potential as a functional food ingredient with remarkable nutritional benefits.
A new study, “Evaluation of underutilized fern Cyathea gigantea from Northeast India for its potentiality in food processing,” published in the Indian Journal of Traditional Knowledge (Saikia et al., 2025), highlights the fern’s untapped promise in modern food applications. The research was conducted by Dr. Deepanka Saikia (Centurion University of Technology and Management), Prakash Kumar Nayak (Central Institute of Technology, Kokrajhar), Ajita Tiwari (Assam University, Silchar), Radhakrishnan Kesavan (CIT Kokrajhar), Florence Akangle Panme (Assam University, Silchar), and Dr. Gindu Borang (Donyi Polo Government College, Kamki).
The study found that tashe is rich in carbohydrates (85.20%) while having an exceptionally low fat content (0.83%), making it a promising alternative for health-conscious consumers. It also exhibits significant antioxidant activity (32.51%), suggesting potential benefits in reducing oxidative stress linked to chronic diseases.
Dr. Deepanka Saikia, Assistant Professor in the Department of Agricultural Engineering at Centurion University of Technology and Management (CUTM), Odisha, first learned about tashe through Dr. Gindu Borang, Professor and Principal at Donyi Polo Government College, Kamki, who has extensive knowledge of the region’s traditional food practices. “Its historical use as a food source and its deep-rooted cultural significance intrigued me,” Dr. Saikia said.
The study was carried out under the guidance of Dr. Ajita Tiwari, Head and Assistant Professor, Department of Agricultural Engineering, Assam University, Silchar, and Dr. Prakash Kumar Nayak, Head and Assistant Professor, Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar, who provided invaluable support throughout the research process.
“One of the most unexpected discoveries was the remarkably low fat content of tashe flour (0.83%), making it an excellent option for those seeking a low-fat diet,” Dr. Saikia noted. “Its pasting temperature of 70.57°C makes it energy-efficient and easy to cook, positioning it as a potential alternative to rice and wheat flour in certain applications.”
Tashe flour, while rich in carbohydrates (85.20%), has a lower protein content (2.32%) compared to wheat flour (typically 10-12%). However, its exceptionally low fat content (0.83%) makes it a healthier alternative for those looking to reduce lipid intake. Additionally, its low moisture content (9.35%) contributes to a longer shelf life, a crucial factor for food storage and distribution.
Another major finding was its high antioxidant activity (32.51%), which had not been scientifically documented before. “Antioxidants play a vital role in neutralizing free radicals linked to chronic diseases such as heart disease, diabetes, and even certain cancers,” Dr. Saikia explained. “The presence of antioxidants in tashe suggests it could be a valuable ingredient in functional foods aimed at promoting overall health and reducing oxidative stress-related conditions.”
Another intriguing property is its low bulk density (0.40 g/cm³), making it highly digestible. “This is crucial for infants and elderly individuals,” Dr. Saikia added. “The low-fat content not only makes it a healthier choice but also reduces the risk of oxidation and rancidity, enhancing shelf stability. Its carbohydrate-rich composition provides an energy-dense food source, essential for growth and nourishment.”
Moreover, its pasting temperature of 70.57°C ensures easy cooking, making it highly suitable for weaning foods and other functional health products.
As global food trends shift towards sustainability and indigenous food revival, Cyathea gigantea may soon move beyond the forests of Arunachal Pradesh—finding its way onto supermarket shelves and dinner tables worldwide.
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