Agriculture Observer

Agriculture Observer www.agricultureobserver.com 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. 87 Agriculture Observer 1(3): August 2020 Thomas et al. 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). 88 Agriculture Observer 1(3): August 2020 Thomas et al. 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.

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