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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
Issue Date: Jan-2009
Publisher: CSIR
IPC CodeInt. 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]

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