Guwahati: For generations in Assam, the aroma of freshly made til pitha, narikol pitha and tel pitha has signalled the arrival of Bihu, family gatherings and winter festivities. Now, a scientific study has confirmed what many Assamese households have long believed — these traditional delicacies are not just cultural treasures but also nutritionally rich foods.
Researchers from Assam Agricultural University (AAU), Jorhat, have found that several traditional Assamese pithas contain significant levels of protein, iron, calcium, fibre and energy, highlighting their potential as healthy indigenous foods at a time when processed and packaged snacks increasingly dominate modern diets.
The study was conducted by researchers Anil Paraswal, Mamoni Das, Manisha Sharma, Soumitra Goswami, Borsha Neog and Priyanka Nath of Assam Agricultural University, Jorhat.
“Pithas hold a unique prominence and symbolise community, celebration and abundance. During Bihu, their preparation reflects how rice-based foods embody Assam’s heritage, nutrition and cultural identity,” the authors said.
The findings were published in the latest edition of the Indian Journal of Traditional Knowledge.
The study examined four of Assam’s most popular rice-based pithas — Til Pitha, Narikol Pitha, Tel Pitha and Ketli Pitha — all staples during Magh Bihu and other festive occasions across the state.
Ketli Pitha, Tel Pitha, Til Pitha and Narikol Pitha are among the characteristic varieties prepared extensively in Assamese households during festivals. Each has its own recipe and ingredients, offering insights into traditional rice-based foods and the region’s nutritional diversity.
The researchers noted that while pithas are deeply woven into Assam’s cultural identity, very little scientific work had previously been undertaken to understand their nutritional value.
Among the varieties studied, Til Pitha emerged as the most nutrient-rich. Made with bora saul, black sesame seeds and jaggery, it recorded the highest levels of protein, calcium, iron and dietary fibre.
According to the researchers, the sesame seeds used in the delicacy play a major role in boosting its mineral content.
Narikol Pitha, filled with grated coconut and jaggery, showed the highest carbohydrate and calorie levels, making it an energy-rich festive food.
Ketli Pitha, a steamed delicacy often considered lighter on the stomach, retained the highest moisture content and the lowest fat levels. In contrast, deep-fried Tel Pitha showed the highest fat content.
The study comes at a time when concerns are growing over the gradual decline of traditional food practices among younger generations.
“Future generations may not even recognise these traditional foods,” the researchers observed, warning that indigenous food traditions are increasingly being overshadowed by Western-style processed foods.
The researchers argued that Assamese pithas deserve greater recognition not only as festive treats but also as nutritious foods that can be integrated into modern diets without losing their cultural essence.
The paper also compared Assamese pithas with other rice-based traditional foods from India and Asia, including idli, modak, Bhapa Pitha from Bangladesh and Malaysian glutinous rice sweets.
The researchers concluded that Assamese pithas stand out for their unique use of sesame, coconut and bora rice, which significantly enhance their fibre and mineral content.
For many in Assam, pitha has always been more than food — it is memory, identity and celebration served on a plate. The new study now gives those traditions a scientific endorsement.
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