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Volume :1 Issue :3 August 2020 Article No. :12 Traditional Meat, Fish and Milk Products of North Eastern Region of India: A Review R. Thomas*, Z. Baruah, M. Saikia, S. Singha, R. Kalita and N. Saharia Food Quality Control Lab, ICAR-National Research Centre on Pig, Guwahati, Assam, India Corresponding author*: [email protected]

ABSTRACT The North Eastern Region of India is inhabitation of various ethnic tribes and endowed with heaps of bio-resources. Naturally, knowledge of traditional food preparation among these tribes has been passed from generation to generation. Besides adding sensory attributes, these traditional foods have large medicinal properties. In this article, some traditional food items prepared from meat, fish, and milk of different states of NER of India have been documented with an aim to recognize the contributions of the indigenous people and ethnic tribes to the global heritage of food knowledge.

INTRODUCTION The North Eastern Region (NER) of India is already recognized as one of the biodiversity hotspots across the world. It comprises of eight sister states i.e. Assam, Arunachal Pradesh, Manipur, Meghalaya, Tripura, Mizoram, Nagaland, and Sikkim. There are around 220 ethnic communities and more than 220 dialects in the NER of India (Jain 2016) where livestock plays a significant role. Poultry and animal farming are the major sectors contributing to the livelihood of the indigenous people of this region. People of NER have an inclination for animal-based cuisines. Food prepared by different communities is unique and distinct due to the geographical location, food preference, environmental factors, and availability of plant or animal resources in a particular region (Tamang et al., 2010).

In addition to fresh and traditional processing, preservation practice using indigenous methods and ingredients is also quite popular. The methods of traditional processing and preservation vary from region to region and even among different ethnic groups. Among them, fermentation is a common technique for preservation of meat, fish, and milk products which also enhances flavor, improves digestion and therapeutic advantage (Kakati and Goswami, 2013). Nutrition directly impacts human health and quality of life. Though considered as an expensive component of diet, foods of animal origin makes significant contributions to human health by providing high quantities of essential nutrients. Due to rise in global demand for animal source food, their production rate has also significantly increased. Traditional food has influenced the economic and social development, and played a vital role in the organization and uplift of society. Though these traditional products are quite popular region wise, within the respective communities, globally they still lack recognition.

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Traditional products of animal origin in north eastern region Being rich in biodiversity, different kinds of vegetables, herbs, and spices are easily available in NER. Indigenous people use their traditional knowledge in preparation and preservation of various meat and fish products. Meat and fish are consumed as fresh cooked, dried as well as fermented forms which can be stored for longer period of time. Preparing pickle with different meat and fishes has also been practiced in this region, where locally available vegetables, herbs, and spices are often used (Kadirvel et al., 2018). The methods of preparation of these traditional food products vary among different indigenous tribes. Sausages prepared from animal blood, porridge prepared using animal byproducts blending them with rice flour, vegetables, leaves of medicinal plants, fermentation techniques for preservation of meat and fish products, using bamboo, dry gourd are some of the popular methods (Lalthanpuii et al., 2015). The specialty of these traditional food products is that use of minimal oil, addition of herbs, fermentation techniques etc. improves the nutritional as well as sensory values of food which in turn makes people keep up good health and vitality. Fermented foods are rich in proteins, vitamins, essential amino acids, fatty acids, and other nutritional constituents due to presence of beneficial microflora (Jeyaram et al., 2009). Availability of bio resources and microorganisms adds to the uniqueness of fermented food in ethnic culture (Narzary et al., 2016). Another advantage of these foods is that they can be preserved for weeks or months depending on the technique of preparation. Like other parts of India, milk and milk products are popular in NER. Some common dairy animals of this region include cow, goat, yak, mithun, and buffalo. Indigenous people either use various regionally available raw materials or they use the technique of fermentation by adding starter cultures for preparation of milk products. The microorganisms present in these cultures not only enhance the nutritional value of the products but also improve flavor and texture (Tamang et al., 2012). The method of cooking meat in NER of India is different from that of other parts of the country, due to the incorporation of local items in the preparation. The majority of meats consumed in the NE region are pork, bovine (cow and buffalo), mutton, goat (chevon), and poultry (Devi et al., 2014). The ingredients such as turmeric, bamboo shoot, soybeans, regional herbs used in preparation of ethnic food to impart functional properties. In addition to sensory attributes, herbs and traditional way of preparations increase the nutrient value of food. Bamboo shoot is quite popular in NE India and generally it is taken as fresh, dried, pickled or fermented form (Nongdam et al., 2015). It is an integral part of many traditional cuisines (Mao and Odyuo 2007; Devi and Kumar 2012) and fermented bamboo shoot is used in different dishes. Bamboo shoots have been reported to be rich sources of proteins, amino acids, carbohydrates, minerals, and vitamins (Choudhury et al., 2011). Fermented soybean is also reported to have antihypertensive properties (Tamang et al., 2016). The use of turmeric, ginger, sesame seeds, etc. enhances the nutritive value of meat and fish ethnic dishes. Sesame seeds possess antioxidant properties that help in reducing blood pressure, cholesterol, degeneration of blood vessels, and chronic diseases (Zebib et al., 2015).

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Curcumin, a potent antioxidant present in turmeric has been reported to have anti-inflammatory, cholesterol-lowering, antibacterial, and antifungal effects (Peter 2000). Ginger is reported to be beneficial in cold and cough due to the presence of gingerols and shogaols which exhibit antimicrobial activity (Leal et al., 2003). Fresh green and red chilies are a rich source of vitamin C. Chili contains a good amount of other antioxidants such as vitamin A, B-complex group of vitamins such as niacin, pyridoxine (vitamin B6), riboflavin and thiamin (vitamin B1) and flavonoids like β-carotene, α-carotene, lutein, zea-xanthin, and cryptoxanthin. Chili also contains different minerals like potassium, magnesium, iron, and manganese (Chakrabarty et al., 2017). Though, the traditional animal products processed by incorporating the above ingredients are quite popular in NER, they still lack recognition in other parts of the country.

Unique method of production and preparation of traditional foods in NER Methods of preparation of traditional foods in North Eastern states of India are unique in several grounds. Smoked meat and fish products are among very popular food products in NER. The method used for smoking meat and fish products varies among tribes depending upon geographical conditions. In addition to the characteristic flavor and aroma, smoking of these products checks the growth of microbes such as bacteria, molds, and yeast on their surfaces. The formation of innumerable antimicrobial and aroma compounds such as phenols and carbonyls and organic acids such as formic, acetic, propionic, butyric, and isobutyric (Ockerman, 2008) adds the flavor of these products. The color and texture of the smoked products are largely influenced by duration, temperature, and source of smoke (Kadirvel et al., 2018). Fermentation is another widely used technique in traditional food preparation of NER of India. Fermentation not only helps in preservation of food but also adds to improved digestibility due to break down of complex proteins within the food during the process and leads to the production of organic acids. It also enhances nutritional value and reduces cooking time (Sekar and Kandavel 2002). The acid generation is due to the action of Gram-positive lactic acid bacteria such as Lactobacillus, Streptococcus, Pediococcus, Leuconostoc, Lactococcus, and Enterococcus (Gilliland, 1985). The acid contributes to the unique tangy taste of fermented food and increased shelf life (Kadirvel et al., 2018). The preparation of indigenous fermented products dates back to history and contributes a major role in health and well-being of people. The type of fermented food produced is also greatly influenced by the climatic condition of the region. Sun- drying or keeping on the top of fire place, ‘dhuwa sang’ are also used in preparation of traditional food items. Boiling and frying are other common methods that are widely used. In Arunachal Pradesh, one of the popular meat-based traditional products, Adin, is prepared using pork, beef or mithun meat, with fermented bamboo shoot. Tambe-Akom is also one of the delicacies made by using pork. In this delicacy, small pork pieces are mixed with ginger, garlic, and salt. Then, a paste is prepared and stuffed into a bamboo hollow container, burnt in fire and then cooled and consumed in slice form called ‘pila’ (Hazarika, 2013). Lang kargyong and Lang satchu are beef sausages that are also prepared in traditional ways. Yak satchu is prepared by using yak meat. The meat is smoked and dried thus contributing to longer shelf life. Mio is a dry fish product of Arunachal Pradesh, which is very popular among the 89

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Apatani and Adi tribes residing there. Also, Yak milk, very popular among Monpa and Khamba tribes (Tamang et al., 2012), is used in the preparation of various traditional milk products such as Phrung, Chhurpi which is hard mass masticator. Cheu, Eg-adin banum are smoked pork products popular among Deuri and Mising tribes of Assam. In this delicacy, pork pieces are mildly cooked or boiled and then marinated with local spices and condiments, woven in bamboo sticks and roasted over fire until it turns into golden brown. One of the delicacies, Noau soum is a fermented dish where boiled rice is smeared over the boiled pork pieces filled tightly in bamboo cans and sealed. It is kept for few days for fermentation to occur (Hazarika, 2013). Sathu is a pork delicacy popular among Hmar, Kuki Biate, and Vaiphei tribes of Assam. In this dish, pieces of half boiled pork fat are kept inside the sathu (water gourd) container. Then, it is kept near the fire for 4-5 days. It adds to longer long shelf life and is used in curry. Nah-grain, Kharum, and Ngathu are basically fish pickles (Chakrabarty et al., 2014) whereas, Bordia, Karati, Lashim are dried salted fish products that are consumed as curry (Tamang et al., 2012). Among the traditional animal-based traditional food of Manipur, Sun/Yen akangha, a dried beef or chicken product and Sun/Yen ayaiba, smoked beef or chicken are popular (Hazarika 2013). Ayaiba is a smoked fish product, Hentak, Ngari are two types of fermented fish products (Devi and Kumar, 2012) and Naakangba is sundried pickled fish product (Tamang et al., 2012). In Meghalaya, pork and beef are very popular and the State is the house for several famous traditional animal based traditional products, including Doh khleik. It is prepared using pig brain and head meat with bamboo shoot, spices and fried in oil. Doh kpu, another pork recipe where finely minced pork-mixed with onion, garlic, green chillies, and local spices. Here, meat balls are prepared and fried in oil, are often served with rice. Pork sausage, DohSnam, is prepared in traditional way by using large intestine of pig, pig's blood, and spices. Dohtyrkhong is smoked pork (Hazarika 2013). In case of ‘Jadoh’, red rice is cooked with pieces of pork while ‘Pudoh’, is pork cooked with rice powder. Tungrymbai, a pork item, is prepared with fermented soybean and paste of sesame seeds cooked together with chopped ginger (Kadirvel et al., 2018). Tungtap is fermented fish product which is also consumed in pickle form (Tamang et al., 2012). Preparation of pickles using meat such as pork or fish is very popular in all the states of NER. In Mizoram, Sawhchiar, porridge prepared by using pieces of pork or chicken is very popular (Lalthanpuii et al., 2015). Sa-um, fermented pig fat, is another delicacy of this region. Bongsha Rep is a smoked beef delicacy. Bong sung, is a meat product prepared from offal such as spleen, heart, intestine, stomach, liver, and lung. A delicacy, Vawksha Rep, boiled smoked pork prepared with mustard leaves and fermented soybean (Kadirvel et al., 2018) is one of the few popular animal-based traditional product of Mizoram. In Nagaland, Ashi kioki, a delicacy made of thinly sliced dried pork which is consumed with fermented bamboo shoot /soybean (Hazarika, 2013) finds its popularity among other delicacies. Jang kap, fermented buffalo skin (Jamir and Deb, 2014) is also found among the delicacies of Nagaland. Mithun meat and milk are very popular in Nagaland. A popular dish, Modi, is prepared by using mithun meat, beef or pork. Meat of mithun, beef or pork is often

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Agriculture Observer 1(3): August 2020 Thomas et al. cooked with ginger, garlic, onion, chilli, salts, and blood of respective animal used for preparation are few popular meat based traditional dishes of Nagaland (Singh and Teron, 2017). Some of the popular traditional meat, fish, and milk delicacies of different states of NER are listed in table 1. Table1. List of traditional meat, fish, and milk products of different states of NER of India State of Raw Local name of traditional product origin material Arunachal Meat Adin, Faak kargyong, Lang kargyong, Lang satchu, Momo, Ngam Pradesh phoat, Ngam Toongpak, Tambe-Akom, Yak kargyong, Yak satchu, Yoo-Aso. Fish Mio Milk Phrung, Chur yuupa, Pheuja or Suja, Chhurpi Assam Meat Cheu, Eg-adin banum, Gwai-Rou, Gwang-Ruum, Hahor mankho (duck meat curry), Gahori mangkho with Ambepaat, Gahori mangkho with laixaak, Honohein/ Mogong- grain, Noau soum, Saphak, Sathu ,Sonowal Khorika. Fish Bordia Karati, Kharum, Lashim, Masar tenga Nah-grain, Ngathu, Nichaow Nakham,Napham, Xukoti Milk Doi/ Dahi, Gheu, Lassi Manipur Meat Sun/Yen akangha, Sun/Yen ayaiba Fish Ayaiba, Hentak, Khazing, Ngari,Naakangba Meghalaya Meat Achar Doh Sniang, Doh jem, Doh khleik, Doh klong, Doh kpu, Doh pheret,Doh snam,, Doh Snier, Doh tyrkhong, Dohkhlieh, Dohklong, Dohkpu, Dohneiiong, Doh Pheret, Doh Snam, Doh Sniang,Doh Snier, Dohtyrkhong, Ja Snam, Jadoh, Jastem, Pudoh, Tungrymbai, Zadoh snam Fish Tungtap Mizoram Meat Ar sa ret, Bai, Bong sung, Bongsha Rep, Dawng sa ret, Sarep, Sa- um, Sawhchiar, Vawksha Rep Nagaland Meat Bagjinam, Ashi kioki, Jang kap, Fermented pork fat, Smoked meat, Pork pickle, Modi Fish Fermented fish Sikkim Meat Arjia, Chhwelaa, Chilu, Goyang, Kargyong, Kheuri, Langkargyong, Satchu, Suka ko maso Fish Sidra, Sukako Maacha, Sukuti Milk Chhurpi (hard), Chhurpi (soft), Dachi, Dudh chhurpi, Lassi, Maa, Mohi, Pheuja or Suja, Philu, Somar Tripura Meat Pakku Fish Naakangba, Shidal, Lona ilish Milk Misti Doi / Sweet Curd, Rasogolla

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In Sikkim, a popular dish, Chhwelaa, is prepared by boiling whole lump of buffalo meat. It is mixed with a paste of spices, rubbed thoroughly, and then fried in oil. Fried fenugreek seeds and turmeric are garnished with meat. Langkargyong, sausage from beef/pork/yak meat; Suka ko maso is a dried or smoked meat product from buffalo or chevon (Kadirvel et al., 2018). Whereas, Sidra, Sukuti are dried fish products. Chhurpi is a hard-mass, masticator; Maa is butter; Pheuja or Suja is a kind of fermented butter tea which are among few traditional milk products which is made by using yak milk. Dachi is a kind of soft cheese-like, strong flavoured milk product. Philu is a cream, fried curry with butter; Somar is a paste of flavoured condiment made from cow or yak milk are among few popular milk products of Sikkim (Tamang et al., 2012). In Tripura, Pakku a type of curry made from mutton, is a popular delicacy, whereas, Shidal, Lona ilish, are among popular fermented fish products (Hazarika, 2013).

Market potential There exist an immense scope and market potential for the traditional food products. However, lack of proper documentation is a major drawback. These traditional food items tend to lose popularity because they are confined to their respective states. They are generally prepared in individual household and thus remains confined within their particular community. To regain the lost popularity of these food items, educating the indigenous people about entrepreneurship ventures is very essential. In collaboration with small-scale food processors, knowledge on traditional products can be expanded. The marketing of traditional foodstuffs can target the Indians living abroad as well as the country's large population. Also, nowadays due to busy schedule and lack of time in urban society, the preference for ready to eat (RTE) food items has increased (Uchoi et al., 2015). The Food Safety and Standards Authority of India (FSSAI) is the licensing authority for any food industry in India. Entrepreneurs need to set up the processing unit as per the norms of FSSAI. Attractive packaging and display will increase the shelf life and improve microbiological safety, thus enhancing the popularity of the traditional foods. Quality control and hygiene by meat handlers and producers, cold chains for storage and distribution, knowledge on proper packaging materials and knowledge on causes of spoilage of these products and their control are some of the areas which require special attention in the traditional meat and fish products processing for commercial approach. Extensive research may be taken up to refine and standardize the formulation of these products for enhancing their commercial potential.

CONCLUSION Traditional food products play indispensable role in the development and recognition of a region. Moreover, it plays an important role in social, cultural, and economic prosperity of the nation. The traditional meat, fish, and milk products of NER of India are not scientifically standardized yet. Regardless of having natural nutrients, these traditional dishes have not yet picked up prevalence outside the state. It is very much essential to take steps for proper documentation and scientific standardization of these products. The study of nutritional aspects of the various traditional foods can play a key role towards commercialization. If proper steps 92

Agriculture Observer 1(3): August 2020 Thomas et al. like standardizing the formulation and imparting knowledge of entrepreneurship are taken, these products could provide source of income to the local youths. Training and skill development in scientific processing and preparation methods of different traditional products are also very much required for the popularization of traditional products.

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