Traditional technology and product characterization of some lesser-known ethnic fermented foods and beverages of North Cachar Hills District of Assam

Abstract

The present paper is aimed to document traditional knowledge, microbial profiles and nutritional value of some ethnic fermented foods and beverages of North Cachar (NC) Hills district of Assam. We selected two popular ethnic fermented bamboo shoot products (wet-<i>Tuaithur</i> and dry-<i>Tuairoi</i>), an ethnic fermented pork/boar meat product (<i>Honoheingrain</i>), a non-food dry mixed amylolytic starter (<i>Humao</i>)<i>, </i>and an ethnic fermented beverage (<i>Judima</i>) for studies. Based on observation and interviews with the producers and consumers, traditional knowledge of ethnic fermented foods and beverages production, their mode of consumption, socio-economy and ethnical value were documented. A total of 21 samples of <i>Tuaithur</i>, <i>Tuairoi</i>, <i>Honoheingrain</i>, <i>Humao</i> and <i>Judima</i> of NC Hills were analyzed for the microbial population which was recorded at the level of 10⁴ to 10⁹ cfu/gm. Microorganisms isolated and identified from <i>Tuaithur</i>, <i>Tuairoi</i>, <i>Honoheingrain</i>, <i>Humao</i> and <i>Judima</i> were: bacteria- <i>Lactobacillus brevis, Lb. plantarum, Enterococcus faecium, Leuconostoc mesenteroides, Pediococcus pentosaceous, Lactococcus lactis, Bacillus subtilis, B. cereus, B. circulans, B. firmus, B. pumilus, B. licheniformis, B. stearothermophilus, B. sphaericus, B. laterosporus, B. polymyxa, Staphylococcus aureus </i>and<i> Micrococcus </i>sp.; yeasts- <i>Debaryomyces hansenii </i>and<i> Saccharomyces cerevisae</i>; moulds-<i> Mucor</i> and <i>Rhizopus</i>. The nutritional composition of ethnic fermented foods showed the nutritional value essential for local people in their diet. Higher minerals contents in <i>Judima</i> indicate contribution of mineral intake in the daily diet of the local people in NC Hills of Assam. Documentation of cultural and biological importance of ethnic fermented foods and beverages of NC Hills of Assam would help to understand the role of native microorganisms in traditional food fermentation.