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IJTK Vol.06 [2007] >
IJTK Vol.06(1) [January 2007] >
| Title: | Traditional technology in preparing legume-based fermented foods of Orissa |
| Authors: | Roy, Arindam
Moktan, Bijoy
Sarkar, Prabir K |
| Keywords: | Chakuli
Chhuchipatra pitha
Enduri pitha
Munha pitha
Podo pitha
Chitou
Cereal-legume fermentation
Fermented foods
Traditional foods
Orissa |
| Issue Date: | Jan-2007 |
| Publisher: | CSIR |
| IPC Code: | Int. Cl.⁸: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06 |
| 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. |
| Page(s): | 12-16 |
| ISSN: | 0972-5938 |
| Source: | IJTK Vol.06(1) [January 2007]
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