Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/29522
Title: Traditional technology and product characterization of some lesser-known ethnic fermented foods and beverages of North Cachar Hills District of Assam
Authors: Chakrabarty, Jayasree
Sharma, GD
Tamang, Jyoti Prakash
Keywords: Product characterization;Fermented foods;Beverages
Issue Date: Oct-2014
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: B27J, BO1D 3/00, A21, A23, A23L, GO9F 7/16, GO6K 9/00, A47G 19/26, A47J 39/02, C12G, A23L 2/00, C12C 12/04, C12G 3/08, C12H 3/00
Abstract: The present paper is aimed to document traditional knowledge, microbial profiles and nutritional value of some ethnic fermented foods and beverages of North Cachar (NC) Hills district of Assam. We selected two popular ethnic fermented bamboo shoot products (wet-Tuaithur and dry-Tuairoi), an ethnic fermented pork/boar meat product (Honoheingrain), a non-food dry mixed amylolytic starter (Humao), and an ethnic fermented beverage (Judima) for studies. Based on observation and interviews with the producers and consumers, traditional knowledge of ethnic fermented foods and beverages production, their mode of consumption, socio-economy and ethnical value were documented. A total of 21 samples of Tuaithur, Tuairoi, Honoheingrain, Humao and Judima of NC Hills were analyzed for the microbial population which was recorded at the level of 104 to 109 cfu/gm. Microorganisms isolated and identified from Tuaithur, Tuairoi, Honoheingrain, Humao and Judima were: bacteria- Lactobacillus brevis, Lb. plantarum, Enterococcus faecium, Leuconostoc mesenteroides, Pediococcus pentosaceous, Lactococcus lactis, Bacillus subtilis, B. cereus, B. circulans, B. firmus, B. pumilus, B. licheniformis, B. stearothermophilus, B. sphaericus, B. laterosporus, B. polymyxa, Staphylococcus aureus and Micrococcus sp.; yeasts- Debaryomyces hansenii and Saccharomyces cerevisae; moulds- Mucor and Rhizopus. The nutritional composition of ethnic fermented foods showed the nutritional value essential for local people in their diet. Higher minerals contents in Judima indicate contribution of mineral intake in the daily diet of the local people in NC Hills of Assam. Documentation of cultural and biological importance of ethnic fermented foods and beverages of NC Hills of Assam would help to understand the role of native microorganisms in traditional food fermentation.
Page(s): 706-715
URI: http://hdl.handle.net/123456789/29522
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.13(4) [October 2014]

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