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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
Appears in Collections:IJTK Vol.06(1) [January 2007]

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