Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/2983
Title: Indigenous knowledge of Northeast women on production of ethnic fermented soybean foods
Authors: Tamang, Jyoti Prakash
Chettri, Rajen
Sharma, Rudra Mani
Keywords: Ethnic fermented soybean foods;Fermented foods;Northeast India;Kinema;Hawaijar;Tungrymbai;Aakhone;Bekang;Peruyyan
Issue Date: Jan-2009
Publisher: CSIR
IPC Code: Int. Cl. ⁸: A61K36/00, A01G1/00
Abstract: Several ethnic communities of Northeast India have invented the traditional technology of converting protein rich soybeans into flavoured fermented food with easy digestibility and bio-nutrients. This is exclusively carried out by the ethnic women in Sikkim, Manipur, Meghalaya, Nagaland, Mizoram and Arunachal Pradesh. Worth native knowledge of these women has been documented and six sticky fermented soybean foods have been listed out which include kinema, hawaijar, tungrymbai, aakhone, bekang and peruyyan.
Page(s): 122-126
URI: http://hdl.handle.net/123456789/2983
ISSN: 0972-5938
Appears in Collections:IJTK Vol.08(1) [January 2009]

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