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IJTK Vol.11 [2012] >

IJTK Vol.11(1) [January 2012] : [31 Articles]

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List of Articles:

TitleAuthor(s)Page(s)Full Text Article
Microorganisms and Nutritional value of Ethnic fermented foods and alcoholic beverages of North East India Tamang, Jyoti Prakash; Tamang, Namrata; Thapa, Saroj; Dewan, Sailendra; Tamang, Buddhiman; Yonzan, Hannah; Rai, Arun Kumar; Chettri, Rajen; Chakrabarty, Jayasree; Kharel, Niki 7-25 View Full Text
Food, Nutrition and Beverage Pushpangadan, P; Dan, Vipin Mohan; Ijinu, TP; George, V 26-34 View Full Text
Effect of feeding traditionally prepared fermented milk dahi (curd) as a probiotics on nutritional status, hindgut health and haematology in dogs Kore, KB; Pattanaik, AK; Sharma, K; Mirajkar, PP 35-39 View Full Text
Evaluation of nutritional and antioxidant potential of Indian Buckwheat grains Mann, Sonia; Gupta, Deepika; Gupta, Rajinder K 40-44 View Full Text
Traditional knowledge of eating raw plants by the Meitei of Manipur as medicine/nutrient supplement in their diet Yumnam, JY; Tripathi, OP 45-50 View Full Text
Nutritional value of some traditional edible plants used by tribal communities during emergency with reference to Central India Jain, Ashok K; Tiwari, Preeti 51-57 View Full Text
An Insight into Traditional foods of North-western area of Himachal Pradesh Sharma, Neetu; Singh, Anand 58-65 View Full Text
The ethnobotany and nutritional values of wild rice [Zizania latifolia (Griseb.) Turcz. ex Stapf] (Poaceae) in Manipur Jain, Alka; Singh, H Birkumar; Bhattacharyya, PR 66-69 View Full Text
Traditional, ethnic and fermented foods of different tribes of Manipur Devi, P; Suresh Kumar, P 70-77 View Full Text
Ginger supplementary therapy for iron absorption in iron deficiency anemia Kulkarni, Rashmi; Deshpande, Ajit; Saxena, Kiran; Varma, Meena; Sinha, Akhouri RS 78-80 View Full Text
Biotechnology in Tradition – A process technology of alcoholic beverages practiced by different tribes of Arunachal Pradesh, North East India Shrivastava, Karuna; Greeshma, A G; Srivastava, Brijesh 81-89 View Full Text
Standardization, chemical characterization and storage studies of an instant pulihora mix based on raw mango Rao, PG Prabhakara; Rao, G Narsing; Nagender, A; Jyothirmayi, T; Satyanarayana, A 90-95 View Full Text
Khoa jalebi, a unique traditional product of Central India Pagote, CN; Jayaraj Rao, K 96-102 View Full Text
Application of annatto (Bixa orellena L.) dye formulations in Indian traditional sweetmeats: Jilebi and jangri Balaswamy, K; Rao, PG Prabhakara; Prabhavathy, MB; Satyanarayana, A 103-108 View Full Text
Doli Ki Roti’ – An indigenously fermented Indian bread: Cumulative effect of germination and fermentation on bioavailability of minerals Bhatia, Anshu; Khetarpaul, Neelam 109-113 View Full Text
Quality analysis of indigenous organic Asian Indian rice variety- Salem samba Ravi, Usha; Menon, Lakshmi; Gomathy, G; Parimala, C; Rajeshwari, Raja 114-122 View Full Text
Evaluation of indigenous technology of preparation of papad with special reference to cereals and millets Kamat, Shwetha; Yenagi, Nirmala 123-133 View Full Text
Bacterial diversity associated with tungtap, an ethnic traditionally fermented fish product of Meghalaya Rapsang, George F; Joshi, S R 134-138 View Full Text
Microbial and chemical changes during preparation in the traditionally fermented soybean product Tungrymbai of ethnic tribes of Meghalaya Thokchom, Sharmila; Joshi, S R 139-142 View Full Text
Namdung (Perilla ocymoides): A bioculturally rich plant in food and livelihood security of Adi women in Arunachal Pradesh, Eastern Himalaya Singh, Ranjay K; Singh, Anamika; Bhardwaj, Rakesh 143-149 View Full Text
Mushrooms in the food culture of the Kaani tribe of Kanyakumari district Davidson, Sargunam S; Johnsy, G; Samuel, A Selvin; Kaviyarasan, V 150-153 View Full Text
Traditional processing of Shotti (Curcuma angustifolia Roxb.) - A rhizome based ethnic weaning food Sharma, Anjali 154-155 View Full Text
Shuktani – a new ethno-medico recipe among the Sylheti Bengali Community of Barak valley, Southern Assam, India Nath, Ashish; Maiti, G G 156-160 View Full Text
Traditional knowledge and usage of edible plants among the Temuan villagers in Kampung Tering, Kuala Pilah, Negeri Sembilan, Malaysia Ong, HC; Norliah, A; Sorayya, M 161-165 View Full Text
Wild edible plants used by Garo tribes of Nokrek Biosphere Reserve in Meghalaya, India Singh, Bikarma; Sinha, BK; Phukan, SJ; Borthakur, SK; Singh, VN 166-171 View Full Text
Jaggery quality effected by hilly climatic conditions Chand, Khan; Singh, Anupama; Kulshrestha, Manoj 172-176 View Full Text
Effect of process parameters and storage length on quality of dried cauliflower during storage Gupta, Manoj Kumar; Sehgal, V K; Singh, Awani Kumar; Singh, Ranjay K 177-184 View Full Text
Kaipad rice farming in North Kerala-An indigenous saline resistant organic farming system Chandramohanan, KT; Mohanan, KV 185-189 View Full Text
Chhang - A barley based alcoholic beverage of Ladakh, India Targais, Konchok; Stobdan, Tsering; Mundra, Sunil; Ali, Zulfikar; Yadav, Ashish; Korekar, Girish; Singh, Shashi Bala 190-193 View Full Text
Biotechnology in Tradition-Methods of starter preparation for alcoholic beverages employed by different tribal communities of Arunachal Pradesh Shrivastava, Karuna; Greeshma, AG; Srivastava, B 194-201 View Full Text
Chironji nut (Buchanania lanzan) processing, present practices and scope Kumar, J; Vengaiah, PC; Srivastav, PP; Bhowmick, PK 202-204 View Full Text


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