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Title: Traditional fermented foods of Manipur
Authors: Jeyaram, K
Singh, Th Anand
Romi, W
Devi, A Ranjita
Singh, W Mohendro
Keywords: Traditional foods;Traditional fermented foods;Manipur;Hawaijar;Soibum/ Soijim;Soidon;Ngari;Hentak;Hamei;Atingba;Ziang Sang
Issue Date: Jan-2009
Publisher: CSIR
IPC Code: Int. Cl. ⁸: A61K36/00, A01G1/00
Abstract: In Manipur, traditional fermented soybean (Hawaijar), bamboo shoot products (Soibum/Soijim, Soidon), fish products (Ngari, Hentak), mustard leaf extract (Ziang Sang, Ziang Dui) and fermented beverages, viz. Atingba and fruit wines have been consumed as a regular food in different recipes over a long period of time. These household arts are handed down through generation by generation. In the study, the traditional preparation processes of fermented foods of Manipur were documented.
Page(s): 115-121
ISSN: 0972-5938
Appears in Collections:IJTK Vol.08(1) [January 2009]

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