Boron Enrichment and Retention viaTraditional Leaf-Based Cooking Methods in Idly Preparation

Abstract Boron is a vital trace element essential for bone health, cognitive function, and metabolic processes. However, boron deficiency remains a global concern due to soil depletion, poor dietary intake, limited water boron content, and general unawareness. The World Health Organization acceptable daily intake of 1–13 mg/day, yet populations in several developed and developing countries often fail to meet even the minimum requirement. This study aimed to investigate the role of traditional leaf-based steaming practices in enhancing boron retention and enrichment in idly, a steamed rice cake. Five leaf types—Palash, Jackfruit, Banana, Badam, and Banyan—were analysed for boron baseline levels, leaching, retention, and transfer efficiency (enrichment) using Colorimetry and Inductively Coupled Plasma Mass Spectrometry. Leaves were subjected to hot water treatment (60°C for 15 minutes) to simulate blanching, followed by steaming in autoclave at 1210C for 15 minutes with one-sided and two-sided leaf contact configurations. Results indicated significant differences in boron dynamics among leaf types. Palash and Jackfruit leaves exhibited superior boron retention and transfer capabilities, while Banana and Badam leaves showed higher leaching. Seasonal variations, leaf maturity, regional geography, gravitational effects during steaming, and leaf orientation further influenced boron dynamics. Additionally, leaves exhibited dual roles—some enriched the idly, while others neutralized boron loss during steaming. The findings highlight the potential of traditional cooking practices in addressing dietary boron deficiency naturally and sustainably. Future studies should focus on optimizing steaming conditions, understanding leaf microstructures, and expanding research across diverse regions to ensure reproducible and practical dietary interventions for boron supplementation.