http://nopr.niscair.res.in/handle/123456789/2945 Search the Channel search http://nopr.niscair.res.in/simple-search http://nopr.niscair.res.in/handle/123456789/2984 Title: Traditional healthcare practices among the Tagin tribe of Arunachal Pradesh <br/> <br/>Authors: Goswami, Pranjiv; Soki, Dudam; Jaishi, Anju; Das, Moushumi; Sarma, Hirendra N <br/> <br/>Abstract: The Tagin tribe is an indigenous group of people living at upper Subansiri district of Arunachal Pradesh. A study on practice of Traditional Medicine (TM) was carried out among these people. The result documented 10 medicinal plants used by the Traditional Medicinal Practitioner (TMS) of Tagin tribe for use in traditional medicine. Fresh leaves, fruits, bark and stems are reported be used in TM for treatment of ailments like diarrhoea, jaundice, wound healing, fever, etc. <br/> <br/>Page(s): 127-130 http://nopr.niscair.res.in/handle/123456789/2983 Title: Indigenous knowledge of Northeast women on production of ethnic fermented soybean foods <br/> <br/>Authors: Tamang, Jyoti Prakash; Chettri, Rajen; Sharma, Rudra Mani <br/> <br/>Abstract: Several ethnic communities of Northeast India have invented the traditional technology of converting protein rich soybeans into flavoured fermented food with easy digestibility and bio-nutrients. This is exclusively carried out by the ethnic women in Sikkim, Manipur, Meghalaya, Nagaland, Mizoram and Arunachal Pradesh. Worth native knowledge of these women has been documented and six sticky fermented soybean foods have been listed out which include kinema, hawaijar, tungrymbai, aakhone, bekang and peruyyan. <br/> <br/>Page(s): 122-126 http://nopr.niscair.res.in/handle/123456789/2982 Title: Traditional fermented foods of Manipur <br/> <br/>Authors: Jeyaram, K; Singh, Th Anand; Romi, W; Devi, A Ranjita; Singh, W Mohendro <br/> <br/>Abstract: In Manipur, traditional fermented soybean (Hawaijar), bamboo shoot products (Soibum/Soijim, Soidon), fish products (Ngari, Hentak), mustard leaf extract (Ziang Sang, Ziang Dui) and fermented beverages, viz. Atingba and fruit wines have been consumed as a regular food in different recipes over a long period of time. These household arts are handed down through generation by generation. In the study, the traditional preparation processes of fermented foods of Manipur were documented. <br/> <br/>Page(s): 115-121 http://nopr.niscair.res.in/handle/123456789/2981 Title: Traditional processing of Selroti―A cereal based ethnic fermented food of the Nepalis <br/> <br/>Authors: Yonzan, Hannah; Tamang, Jyoti Prakash <br/> <br/>Abstract: The Nepali communities of the Himalayan regions of India, Nepal and Bhutan prepare a cereal-based fermented food, Selroti using their indigenous knowledge. This paper is aimed to document the traditional knowledge of the ethnic Himalayan people on preparation of Selroti and its ethnical importance. <br/> <br/>Page(s): 110-114