Traditional technology in preparing legume-based fermented foods of Orissa

Abstract

The people in Orissa, like many other States in India, have a tradition of relishing a variety of cakes, locally called pi-tha, specially prepared during various festivals and rituals. Some of these foods are produced from the fermentation of ce-real-legume batters. These products include chakuli, chhuchipatra pitha, enduri pitha, munha pitha, podo pitha and chitou, which are unknown to the scientific community. All these foods are described with respect to the nature of the product, method of preparation, mode of consumption and ethnic value.