Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/15349
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dc.contributor.authorSharma, Pranjyoti-
dc.contributor.authorSarma, Jiten-
dc.contributor.authorKalita, K-
dc.contributor.authorPhukan, Bipul-
dc.date.accessioned2012-12-28T07:44:38Z-
dc.date.available2012-12-28T07:44:38Z-
dc.date.issued2013-01-
dc.identifier.issn0975-1068 (Online); 0972-5938 (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/15349-
dc.description97-101en_US
dc.description.abstractThe present study is a maiden report regarding the existence, preparation procedure and uses of Hukoti, a traditional indigenous dry fish product, prepared by different tribal communities of Upper Assam. Dressed and washed fish, mainly Puntius spp, are ground with deskinned stems of Colocasia macrorrhiza (L.) G. Don and leaves of Siju (Euphorbia ligulana Roxb.). The resultant paste, stuffed into bamboo cylinders and sealed using dry banana leaves and clay, are dried over kitchen fire for a period of 3-4months. Hukoti is used a pain killer and also used as a local therapeutic to cure malaria. In the present study, the authors have suggested various means to improve its overall quality and also potential avenues to commercialize the product. en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.relation.ispartofseriesInt. Cl.8: A01K 69/00, A23B 4/03en_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJTK Vol.12(1) [January 2013]en_US
dc.subjectHukotien_US
dc.subjectColocasiaen_US
dc.subjectSijuen_US
dc.subjectDryingen_US
dc.subjectMotok tribeen_US
dc.titleHukoti -An indigenous dry fish product of tribal communities of Upper Assamen_US
dc.typeArticleen_US
Appears in Collections:IJTK Vol.12(1) [January 2013]

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