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|Title:||Biotechnology in Tradition – A process technology of alcoholic beverages practiced by different tribes of Arunachal Pradesh, North East India|
Greeshma, A G
|Series/Report no.:||Int. Cl.<sup>8</sup>: C12 G, A47 G, A23L 1/29, A23L 1/09, A23B 9/00|
|Abstract:||North eastern region of India in general and Arunachal Pradesh in particular is well known for their age old practice of preparation of alcoholic fermented beverages. These beverages are produced manually and locally using traditional practices as transferred to them by their ancestors. There are 25 major and about 125 sub-tribes inhabiting in the state. These ethnic groups offer an excellent opportunity for studying their traditional practices of preparing alcoholic drinks. Different cereal and millet based fermented beverages are major dietary constituent of their day to day life. These drinks are considered nutritious and of high caloric value. However, whole fermentation process is done without any technical control and hygienic input. In this paper, traditional biotechnological processes of alcoholic beverage preparation as followed by 21 different tribes residing in 14 (out of 16) districts of Arunachal Pradesh, their consumption pattern and per capita consumption of these beverages have been documented. Socio-cultural importance of alcoholic drinks in relation to tribal lifestyle of the state has also been studied.|
|ISSN:||0975-1068 (Online); 0972-5938 (Print)|
|Appears in Collections:||IJTK Vol.11(1) [January 2012]|
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