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Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.08 [2009] >
IJTK Vol.08(1) [January 2009] >
| Title: | Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources |
| Authors: | Tamang, Buddhiman
Tamang, Jyoti Prakash |
| Keywords: | Ethnic fermented vegetables
Biopreservation
LAB
Gundruk
Sinki
Goyang
Khalpi
Inziangsang
Mesu
Soidon
Soibum
Soijim
Ekung
Eup
Hirring
Lung-siej
Anishi
Northeast India |
| Issue Date: | Jan-2009 |
| Publisher: | CSIR |
| IPC Code: | Int. Cl. ⁸: A61K36/00, A01G1/00 |
| Abstract: | Biopreservation of perishable vegetables is a native skill of Northeast Indian women. Lactic acid fermentation is the actual mechanism involve in the biopreservation process of perishable vegetable and bamboo shoots. Some ethnic fermented vegetables of Northeast India are gundruk, sinki, goyang, inziangsang, khalpi, anishi, etc. and ethnic fermented bamboo shoot products are mesu, soidon, soibum, soijim, ekung, eup, hiring, and lung-siej. |
| Page(s): | 89-95 |
| ISSN: | 0972-5938 |
| Source: | IJTK Vol.08(1) [January 2009]
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