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]

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