Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/26030
Title: Process characteristics and nutritional evaluation of handia - A cereal based ethnic fermented food from Odisha
Authors: Panda, Sujogya Kumar
Bastia, Akshaya Kumar
Sahoo, Gunanidhi
Keywords: Handia;Bakhar or ranu tablets;Rice beer;Plant ingredients;Traditional processing
Issue Date: Jan-2014
Publisher: NISCAIR-CSIR, India
IPC Code: A61K 36/00, A47G 19/26, A47J 39/02, A01G 9/00, A01G 16/00, C12C, C12C 7/00, C12C 12/04
Abstract: Rice beer, popularly known as Handia, is a fashionable drink among the tribals of northern Odisha. It influences their social, cultural and economic life. It is prepared in almost every third house following traditional knowledge. Different parts of 20 plant species are utilized for the preparation of ranu or bakhar tablets which act as starter cultures for preparing handia. De-husked rice after boiling is fermented with required amounts of bakhar tablets for a specific period for handia production. Lactic acid bacteria and yeasts are predominant microorganisms in the fermentation process. The beverage has acidic pH (4.44±0.97). The lower nutrient quality (protein and carbohydrate content) is compensated by the cost factor (Rs. 7/- per L) which matters much for the poor tribals. Its lower alcoholic content (1.21±0.98%) does not make the consumer alcoholic even after repeated consumption. It compensates the water loss of the body during heavy physical labour particularly in summer months.
Page(s): 149-156
URI: http://hdl.handle.net/123456789/26030
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.13(1) [January 2014]

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