Please use this identifier to cite or link to this item:
http://nopr.niscair.res.in/handle/123456789/2982| 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 |
| Series/Report no.: | 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. |
| Description: | 115-121 |
| URI: | http://hdl.handle.net/123456789/2982 |
| ISSN: | 0972-5938 |
| Appears in Collections: | IJTK Vol.08(1) [January 2009] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJTK 8(1) 115-121.pdf | 294.47 kB | Adobe PDF | View/Open |
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