|
NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.08 [2009] >
IJTK Vol.08(1) [January 2009] >
| 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 |
| ISSN: | 0972-5938 |
| Source: | IJTK Vol.08(1) [January 2009]
|
|
