Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/14392
Title: <span style="font-size:11.0pt;font-family: "Times New Roman";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Mangal;mso-ansi-language:EN-GB;mso-fareast-language:EN-US;mso-bidi-language: HI" lang="EN-GB">Evaluation of Nutritional and Biochemical aspects of <i style="mso-bidi-font-style: normal">Po:ro apong<u> </u></i>(<i style="mso-bidi-font-style:normal">Saimod</i>) - A home made alcoholic rice beverage of <i style="mso-bidi-font-style:normal">Mising</i> tribe of Assam, India</span>
Authors: Kardong, Devid
Deori, Khirod
Sood, Kaushal
Yadav, RNS
Bora, TC
Gogoi, BK
Keywords: <i style="mso-bidi-font-style: normal"><span style="font-size:11.0pt;font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:Mangal; mso-ansi-language:EN-GB;mso-fareast-language:EN-US;mso-bidi-language:HI" lang="EN-GB">Po</span></i><i style="mso-bidi-font-style:normal"><span style="font-size:11.0pt; font-family:"Times New Roman";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Mangal;mso-ansi-language:EN-GB;mso-fareast-language:EN-US; mso-bidi-language:HI" lang="EN-GB">:ro</span></i><span style="font-size:11.0pt; font-family:"Times New Roman";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Mangal;mso-ansi-language:EN-GB;mso-fareast-language:EN-US; mso-bidi-language:HI" lang="EN-GB"> <i style="mso-bidi-font-style:normal">Apong</i></span>
Yeast starter
<i>Mising</i>
Biochemical
<i>Epop</i>
Issue Date: Jul-2012
Publisher: NISCAIR-CSIR, India
Series/Report no.: Int.Cl.<sup>8</sup>:Ao1G 16/00, C12 C, C12 G, A47 G, C 12
Abstract: <i style="mso-bidi-font-style:normal">Po:ro apong</i> (saimod) is a socio-culturally important alcoholic rice beverage unique to the <i style="mso-bidi-font-style:normal">Mising</i> Tribe of Assam in India. The various steps involved in the preparation of saimod and its nutritional aspects were evaluated through biochemical analysis of the finished product. About 16 (sixteen) different plant species having medicinal values are used for preparation of the <i style="mso-bidi-font-style:normal">epop</i> (yeast starter). The finished product (<i style="mso-bidi-font-style:normal">po:ro</i> <i style="mso-bidi-font-style:normal">apong</i>) is reported to have medicinal values and finds applications in homely treatment of various ailments. The use of burnt ash of rice husk and rice straw during the preparation of this beverage is unique. Biochemical analysis shows that the finished product is acidic beverage and contains almost all metabolically important nutrients with the detectable amount of amylase enzymes. The alcohol content in the consumable finished product is significantly higher (7.52% - 18.5% v/v) as compared to other popular rice beer. The microbial load in different stages of the <i style="mso-bidi-font-style:normal">po:ro</i> fermentation was recorded as 549 x10<sup>7</sup>cfu/gm in <i style="mso-bidi-font-style:normal">epop</i> followed by 414 x 10<sup>7</sup> in ripe mash and 8,700 ± 6.332 cfu/mm<b style="mso-bidi-font-weight:normal"><sup>3 </sup></b>in filtrate product (<i style="mso-bidi-font-style:normal">po:ro</i> <i style="mso-bidi-font-style: normal">apong</i>).
Description: 499-504
URI: http://hdl.handle.net/123456789/14392
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.11(3) [July 2012]

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