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|Title:||Biotechnology in Tradition-Methods of starter preparation for alcoholic beverages employed by different tribal communities of Arunachal Pradesh|
|Series/Report no.:||Int. Cl.<sup>8</sup>: A61K 36/00, A01G 1/00, A01G 17/00, A01G 19/00, A23L 1/00|
|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.|
|ISSN:||0975-1068 (Online); 0972-5938 (Print)|
|Appears in Collections:||IJTK Vol.11(1) [January 2012]|
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