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IJTK Vol.08 [2009] >
IJTK Vol.08(1) [January 2009] >
| 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 |
| Source: | IJTK Vol.08(1) [January 2009]
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