Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/8187
Title: <i style="">Bakhar</i> starch fermentation – A common tribal practice in Orissa
Authors: Dhal, N K
Pattanaik, Chiranjibi
Reddy, C Sudhakar
Keywords: Ethnobotany
<i style="">Bakhar</i>
<i>Handia</i>
Rice fermented drink
Starch fermented drink
Fermentation
Orissa
Issue Date: Apr-2010
Publisher: CSIR
Series/Report no.: <b>Int. Cl.<sup>8</sup>: </b>A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06
Abstract: Ethnobotanical studies were conducted among various tribes in different tribal districts of Orissa. It has been found that 6 plant species are used by the tribal people for preparation of <i style="">Bakhar</i>, which is generally used for the fermentation of rice. They were further used to prepare the drink, <i>Handia</i>. The uses of these 6 plant species are recorded for the first time.
Description: 279-281
URI: http://hdl.handle.net/123456789/8187
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.09(2) [April 2010]

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