NISCAIR Online Periodicals Repository Collection: IJTK Vol.11(1) [January 2012]

Chironji nut (Buchanania lanzan) processing, present practices and scope

Thu, 29 Dec 2011 22:58:59 GMT

Title: Chironji nut (Buchanania lanzan) processing, present practices and scope

Authors: Kumar, J; Vengaiah, PC; Srivastav, PP; Bhowmick, PK

Abstract: Buchanania lanzan (Chironji) is a tree species which belongs to the family Anacardiaceae and is commercially very useful. The fruit of chironji contains a hard nut that on decortication yields kernel containing about 52% oil. The kernel oil is used mostly in the cosmetic manufacturing and as a substitute for olive and almond oil while the whole kernel is used in sweet-meals as a substitute for almond kernel. Although, the chironji nuts and kernels have been used extensively but there is no machinery for processing of chironji nut. At present shelling of chironji nut is done manually and some time by locally made machine. This traditional process involves soaking in the water for 24 hrs, skin removal by hand rubbing followed by drying. Dried nut is broken by rubbing between a pair of stone-slab or hammer followed by separation of kernel from the hull. In some areas local artesian developed motorized machines for breaking and separating, but the machines were not specifically designed. So they are again manually separating. Therefore there is need for developing the machinery for chironji decorticating.

Page(s): 202-204

Biotechnology in Tradition-Methods of starter preparation for alcoholic beverages employed by different tribal communities of Arunachal Pradesh

Thu, 29 Dec 2011 22:58:59 GMT

Title: Biotechnology in Tradition-Methods of starter preparation for alcoholic beverages employed by different tribal communities of Arunachal Pradesh

Authors: Shrivastava, Karuna; Greeshma, AG; Srivastava, B

Abstract: Traditional fermented foods and beverages occupy special place in North-Eastern states of India particularly in Arunachal Pradesh due to their nutritive value, taste, health aspects, social, ritual and cultural importance. Among ingredients of traditional beverages, starter cultures are source of yeast cells which is responsible for conversion of carbohydrate into ethanol. Starter cultures are prepared by the local people themselves, in which female members of the community are generally involved. Arunachal Pradesh is an ethnically diverse state and so its method of starter preparations. This paper mainly deals with the review of traditional process technology and the raw materials used for the preparation of starter cultures by different tribes of Arunachal Pradesh. For this purpose, a field study was conducted among major tribes residing in 14 districts following participatory and conventional methods. The data were also collected on the cost incurred, time of preparation and period of storage of starter cultures in their traditional systems.

Page(s): 194-201

Chhang - A barley based alcoholic beverage of Ladakh, India

Thu, 29 Dec 2011 22:58:59 GMT

Title: Chhang - A barley based alcoholic beverage of Ladakh, India

Authors: Targais, Konchok; Stobdan, Tsering; Mundra, Sunil; Ali, Zulfikar; Yadav, Ashish; Korekar, Girish; Singh, Shashi Bala

Abstract: Chhang is one of the important and indispensable barley based alcoholic beverage prepared and consumed by the people of Ladakh for centuries. Chhang forms a part of sociocultural life and no social activities is complete without the beverage. It quenches thirst, gives energy and provides nutrition. Kholak made of chhang and barley flour is a preferred food of shepherds. Steps involve in chhang preparation includes cleaning and boiling of barley grains, cooling, addition of starter culture, fermentation, filtration and blending. The beverage was analysed for alcohol content, pH and titrable acidity using standard analytical methods. Results showed that the fermented beverage contains 5-7% alcohol, pH 3.6 to 3.8, acidity 0.55 to 0.65%.

Page(s): 190-193

Microbial and chemical changes during preparation in the traditionally fermented soybean product Tungrymbai of ethnic tribes of Meghalaya

Thu, 29 Dec 2011 22:58:59 GMT

Title: Microbial and chemical changes during preparation in the traditionally fermented soybean product Tungrymbai of ethnic tribes of Meghalaya

Authors: Thokchom, Sharmila; Joshi, S R

Abstract: In the present investigation, Tungrymbai, an ethnic fermented soybean food of the ethnic tribes of Meghalaya, India was analyzed for the proximate microbial and chemical changes occurring in the fermented product due to preparation method. Among the aerobic mesophilic forms, lactic acid bacteria (LAB), Enterobacteriaceae, spore formers, yeast and fungal counts; the microbial loads of spore forming bacteria count were not affected in the post-cooked Tungrymbai as compared to other counts. The pH and total titratable acidity were higher in the pre-cooked Tungrymbai while moisture content was higher in the post-cooked sample. The microbes that were prevalent in both the pre-cooked and post-cooked fermented samples were Bacillus subtilis, Enterococcus durans, Vagococcus lutrae, Staphylococcus equorum and Saccharomyces sp. However, probiotic bacteria like Lactobacillus were not detected in post-cooked samples indicating that the preparation method significantly altered the composition of lactic acid bacteria.

Page(s): 139-142