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Diversified Traditional Cured Food Products of Certain Indigenous Tribes of Tripura, India

Diversified Traditional Cured Food Products of Certain Indigenous Tribes of Tripura, India

Indian Journal of Traditional Knowledge Vol. 14(3), July 2015, pp. 440-446

Diversified traditional cured food products of certain indigenous tribes of ,

Devananda Uchoi1, Deepayan Roy2*, Ranendra K Majumdar2 & Prabir Debbarma2 1Central Institute of Fisheries Education (CIFE), Versova, Mumbai, 400061, MS 2College of Fisheries, Central Agricultural University, Lembucherra, , West Tripura, 799210 *E-mail: [email protected] Received 19 August 2014, revised 06 April 2015

The diversified traditional cured food products which include fermented, dried and smoked bamboo shoot, wild leaf, vegetable, , alcoholic beverage and fish are processed and prepared by the ethnic groups of Tripura and these are intimately associated to their ecological, socio-cultural, spiritual life and health. These cured foods are consumed as a regular food item in different recipes and culinary style over a long period of time by the original inhabitants of this state. From the socio-cultural point of view, although these are nutritious, moreover, there are popular beliefs on the use of such traditional food products regarding their curing effect of number of seasonal and chronic health problems. The paper describes the various traditional cured foods of certain tribes of Tripura, their method of preparation, uses, nutritional and medicinal values as they play a vital role in the traditional life style of the people of Tripura.

Keywords: Fermented foods, Dried foods, Smoked products, tribe, tribe IPC Int. Cl.8: A47G 19/26, A47J 39/02, A47J 44/00, A21, A23, C12F, B01D 3/00, A23L 3/00, C12H

Tripura (23.8400ºN, 91.2800ºE), the IIIrd smallest The traditional food habits amongst tribal populace state in the country and IInd youngest state in North of Tripura are very simple but differ from tribe to east India covers 10,491 sq km (4,051 sq miles) areas tribe. Fermented products form a common food recipe and comprise 3,671,032 residents as of 2011 census in the daily diets of almost all the above mentioned which constitute about 0.3% of the country’s tribes of Tripura. The chemical constituents of raw populace. Being a hilly state it is the homeland of 19 substrates of or animal sources convert by different tribes like Tripuri, , , , microbes during food fermentation and enhance the Lusai, Uchoi, Chaimal, Halam, Kukis, Garos, Mog nutritional value, improve the flavour and texture, and Chakma. Other tribes like Bill, Munda, Orang, antioxidant and antimicrobial compounds and Santal, Lepcha, Khasia, are the immigrant stimulate the probiotic functions3. The different ethnic tribes came and settled here for economic reasons. tribes believe that regular consumption of fermented The -speaking people of Tripura are the fish product (locally known as Shidal) keep major group among 19 tribes and many sub themselves away from fatal disease like malaria. The tribes; whereas, the Bengali speaking people forms 1 most popular raw materials for preparation of cured the ethno-linguistic majority in Tripura . The food items are: Colocasia leaves, rice, bamboo economy of Tripura is mainly depending on shoots, leafy vegetables and fish. Traditional . Nearly 64% of the employment is fermented foods and beverages of certain tribes have generated through agriculture and its related work. been reported from Himachal Pradesh, Naga tribes, like , jackfruit, orange, litchi, cashew and Arunachal Pradesh4-7. However, no nut, etc., are produced in abundance. Tripura is the nd detail studies have been reported so far about the II largest rubber producer in the country after tribes of Tripura and their traditional cured food Kerala. The state is also rich in livestock production products and beverages. The present study therefore like sheep, goat, pig, duck, poultry as well as fish and aims to report the descriptions of some traditional fisheries2. cured foods, i.e., fermented, dried and smoked of  certain tribes of Tripura as well as their nutritional *Corresponding author and medicinal values for the first time in details. UCHOI et al.: TRADITIONAL CURED FOOD PRODUCTS OF TRIPURA 441

Methodology Melye Amiley Ethnological survey was undertaken in West, South, Melye Amiley is a bamboo shoot (Melocanna Gomati, North and Dhalai districts of Tripura. Ten baccifera (Roxb.) Kurz syn. Melocanna bambusoides blocks were selected from 5 districts (2 blocks from Trin.) based indigenous fermented food product and each district). The selected blocks for the study include exclusively prepared by Chakma tribes. The Mohanpur, Jirania, Amarpur, Rajnagar, , procedure followed for Melye Amiley preparation is Dasda, Ambasa, Manu, Kakraban and Matabari. One almost similar to Moiya Koshak except additional step or two villages were selected from each blocks and a of water soaking. The cut pieces of bamboo shoot are total of 20 villages were randomly selected from these soaked in water for 2 days in a traditional earthen blocks. The idea of the study was to collect step by step container and it is kept closed for subsequent information on indigenous knowledge associated with fermentation. production and consumption of different fermented food products by the Chakma, Uchoi, Debbarma, Moiya Pangsung Jamatia and Reang tribes of Tripura through personal It is also a bamboo shoot (Melocanna baccifera interviews with aged villagers. For documenting the (Roxb.) Kurz syn. Melocanna bambusoides Trin.) indigenous knowledge a semi structured interview based indigenous fermented food product and method was adopted8. For the ease of understanding exclusively prepared by Uchoi tribe which belongs to the processing and consumption aspect, the items were southern parts of Tripura. Here the large piece of grouped into bamboo shoot based, fermented rice bamboo shoot is fermented first in a container filled based, vegetable or fruit based and fish based cured with water. After fermentation for 2 nights, the food products (Figs. 1-16). product is sliced into smaller pieces before (Fig. 2). Results and discussion Fermented bamboo shoot products Nutritional value of bamboo shoot based products Bamboo shoot is one of the popular raw materials Fresh bamboo shoot contains approximately 2.65% for preparation of traditional food items in different on average. The bamboo protein produces 8 processed forms. It is consumed in different cured essential and 2 semi-essential amino acids. Beside forms like dried, smoked and fermented by the tribes that it also possess moderate fibre, selenium, a potent of Tripura. Some popular fermented bamboo shoot antioxidant and potassium, a healthy heart mineral9. products of North east India are Soibum, Soidon and Soijin in Manipur6 and Bamboo Tenga in Arunachal Medicinal value of bamboo shoot based products Pradesh7. Moiya Koshak, Melye Amiley, Midukeye It improves appetite and digestion, weight loss and and Moiya Pangsung are fermented bamboo shoot curing cardiovascular diseases and cancer. Shoots have antioxidant capacity due to the presence of products of Debbarma, Chakma and Uchoi tribes of 10 Tripura, respectively. phenolic compounds .

Moiya Koshak and Midukeye Microorganisms Moiya Koshak is an indigenous fermented food Microorganisms involved in certain fermented exclusively produced from non-bitter variety of bamboo shoot products of N.E. India are bamboo shoot (Melocanna baccifera (Roxb.) Kurz Lactobacillus plantarum, Lb. brevis, Pediococcus syn. Melocanna bambusoides Trin.) (locally known as pentosaceus in Mesu, Soibum and Soidon11. Warthwi Moiya) by Debbarma and Uchoi tribes of Tripura (Fig. 1). The same procedure is followed by Fermented elephant yam product Chakma tribe and it is traditionally known as The raw material elephant foot yam Midukeye. It is wrapped in banana leaf for providing a [Amorphophallus paeoniifolius (Dennst.) Nicolson] good condition for fermentation and also for (domestic and wild) are used for preparation of protecting the product from contaminants. It is then traditional food products in Tripura. The leaf part of tied with bamboo strip. The product is placed over a domestic elephant foot yam is used for wrapping raised platform which is locally known as Baka while preparing different fermented food items like (bamboo rake) in order to keep it in undisturbed Midukeye, Moiya Koshak, etc. Batema is a fermented condition. The products are left to ferment in this elephant foot yam product which is prepared by condition for 2-3 days. boiling, pasting and forming into discus shaped. 442 INDIAN J TRADIT KNOWLE, VOL 14, NO. 3, JULY 2015

Figs. 1 to 16Traditional cured food products of Tripura; 1-Moiya Koshak; 2-Moiya Pangsung; 3-Chakhoi-Kho; 4-Dried Bikang; 5-Dried Bochu-mba; 6-Chuwan; 7-Earthen pot for Lungi heating; 8-Bangla or local wine; 9-Puthi shidal; 10-Phasa shidal: 11-Lona ilish; 12-Konga Kran; 13-Moiya Kran; 14- Moiya Chakhoi; - Kanmatri kran ; 16-Tha-ktoma bya

Batema into red colour after sufficient sun drying. The red The tuber part of Amorphophallus paeoniifolius coloured dried product is then stored into a traditional (Dennst.) Nicolson commonly called Elephant foot bamboo container for 5-6 days fermentation. yam in fermented form is a popular food item for the Debbarma tribes of Tripura. The skin of the tuber is Nutritional value removed first followed by making into smaller pieces. Fresh elephant foot yam is rich in omega 3 fatty 12 Boiled for 30 minutes and kept aside after taking out. acids, and key minerals like copper, iron, etc. . It is then smashed by using hand and mixed with Medicinal value traditionally prepared liquid soda which is locally They are traditionally used in arthralgia, cough, known as Chakhoi. Chakhoi is prepared by adding bronchitis, anaemia and general debility13. ashes with water and the mixture are then filter in a traditional bamboo made container which contains Fermented fruit and vegetable products small holes for filtrating. This device is traditionally There are some fermented fruit and vegetable known as Chakhoi-Kho (Fig. 3). The smashed product products which are exclusively prepared by certain is given a round shape by using some traditional tribes of Tripura. Ziang Sang and Tapyo is fermented dices. The product is then spread over a bamboo made leaf product of Manipur and Arunachal Pradesh9,10. sieve and kept for sun-drying for 2-3 days. It turns Amlai Ntoi, Bikang, Bochu- mba, Kosoi, etc., are UCHOI et al.: TRADITIONAL CURED FOOD PRODUCTS OF TRIPURA 443

traditional products prepared by Uchoi and Jamatia with banana leaf after removing the water portion. tribes by fermenting Amla, Bombax ceiba L. flower The products are left for fermentation in this and bean, respectively. condition for 1-2 nights.

Amlai Ntoi Nutritional value Raw material Bombax ceiba L. flower contains Amlai Ntoi is exclusively prepared by the Uchoi 19 tribe by fermenting raw amla fruit (Phyllanthus protein- 0.4gm and dietary fibre 1gm . emblica L.). At first Indian gooseberry or amla is Medicinal value boiled in water followed by packing in earthen mutka This product is used against ulceration of bladder (container) with alternative layer of molasses. The & kidney and for healing of wounds20. first and final layer should be of molasses. The earthen mutka is then buried under ground for 5-6 Fermented beverage months fermentation. Fermented beverage is most popular traditional alcoholic drink prepared and mostly consumed during Nutritional value festival or occasion times. The traditional rice beer is The raw amla fruit contains high amount of the favourite drink of the local people and it also has C and adequate levels of minerals14. ritualistic values of the tribal societies attached to it. Medicinal value Some popular traditional alcoholic beverages of N. E. It promotes digestion, reduces cholesterol level 7 15 India are Apong and Ennog in , from body, and lowers blood pressure . Bhaati Jaanr prepared by the Gorkha tribes21.

Kosoi and Bikang Lungi or Gora Traditional people of Jamatia tribe prepare an Alcoholic beverage prepared from rice (Oryza sativa indigenous fermented product from whole Lima bean L.) after fermenting is a common and most popular (Phaseolus lunatus L.) which is locally known as traditional drink prepared by all the tribes of Tripura. Kosoi. The sword bean [Canavalia gladiate (jacq.) Lungi or Gora is white rice beer with rice, water and DC.] is known as Bikang by the Uchoi tribe (Fig. 4). yeast tablet which is locally called Chuwan (Fig. 6) as Both the fresh whole beans were dried under the sun main ingredients for its preparation. Locally available for 3-4 days. Before consumption, these dried products rice is fully boiled for 20-30 minutes until it becomes are soaked in water for overnight fermentation. fully dried followed by spreading over a bamboo mat for cooling. The rice is then mixed with Chuwan and Nutritional value makes a paste by using a traditional huller. The mixture The mature raw sword bean seeds contain 28.39% 16 is then tightly packed in an earthen container (locally of protein and 49.91% of . known as Mutka) for fermentation and the mouth

Medicinal value portion is closed by earthen lid, leaf, etc. The mutkas Lima beans have anti-oxidant properties, anti- are left in this condition for 3 days. Water is added up cancer and reduce cholesterol level17. to the mouth portion of the mutka and kept for 6-8 hrs. The white coloured transparent liquid which floats at Microorganisms top is known as Lungi or Gora and it is sweet in taste. Microorganisms involved in some fermented Traditional wine (locally known as Bangla) is prepared vegetable food products of N.E. India are from Lungi after next processing. Lungi is heated in an Lactobacillus fermentum, Lb. plantarum, Pediococcus earthen pot having some holes at the top (Fig. 7) which pentosaceus, etc. in Gundruk18. helps to evaporate the vapours and it also contains a narrow pipe from that portion which collects the Fermented Bombax ceiba flower product vapours in droplets form which is locally known as Bochu-mba Bangla or local wine (Fig. 8). Bochu-mba is a traditional fermented product of Bombax ceiba L. flower exclusively prepared by Nutritional value Uchoi tribes. The petal and centre petiole part is Some fermented beverages of North east India like removed first from Bambax ceiba L. flower and Bhaati Jaanr and Kodo Ko Jaanr contain 86.9 and followed by drying under sun light (Fig. 5). The dried 83.7% on dry weight basis and 5.9 and products are soaked in water for 24 hrs and wrapped 4.8% alcohol, respectively22. 444 INDIAN J TRADIT KNOWLE, VOL 14, NO. 3, JULY 2015

Medicinal value Nutritional value of fermented fish products Lungi is high in carbohydrate, a major source of Fermented fish product shidal contains 38.35% energy. Lungi is rich with probiotic bacteria which protein, 20.31% and 7.19% ash26. Beside these help to maintain our body healthy by balancing the products are having good antioxidant activity and gut micro-flora. health beneficial bioactive compounds.

Microorganisms Microorganisms Microorganisms involved in some fermented Lactococcus lactis subsp cremoris, Lc. plantarum, beverages of N.E. India are yeasts- Ssaccharomycopsis Enterococcus faecium, Micrococcus, Yeast: fibuligera, S. cerevisiae, bacteria- Lactobacillus Saccharomycosis is involved during fermentation of bifermentans22. shidal27.

Fermented fish products Dried food items Fermented fish products are most popular food Dried food products are prepared in lesser extent in items among all the tribes of Tripura. Some Tripura compared to fermented products. The indigenous fermented and dried fish products of North preparation of dried food items is exclusively east India are Karoti and Bardia in , Ngari and confined to tribal belts. Some popular and Hentak in Manipur, Tungtap in , Gnuchi, traditionally processed dried food items are discussed Sidra and Sukuti in Sikkim23. Shidal and Lona ilish below: are two fermented fish products of Tripura. Thalikbo-bwlai Shidal It is a sundried product exclusively prepared by Shidal is a popular fermented fish product in Debbarma tribe from the leaves of Dioscorea spp. Northeast India and it is widely consumed by almost all The leaf is cut into smaller pieces and followed by the tribes of Tripura. Shidal is mainly prepared from sun drying until it dried fully. The dried product is Puntius sp. (locally called Puthi shidal) (Fig. 9) and stored in closed container before consumption SetipInna phasa (Hamilton, 1822) (locally called generally during the festival time. Phasa shidal, telesech or Baspati shidal) (Fig. 10) by fermenting them in a traditional earthen container Medicinal value called mutka. Shidal is traditionally consumed by It is used against stomachache, insomnia, different tribes after preparing some traditional recipes pneumonia, prostate cancer, stroke and arthritis28. like Godak (Debbarma, Uchoi, Chakma, Jamatia Konga kran tribe), Shidal chutney (Bengali community), Chakhoe Konga Kran is a traditional dried product of Uchoi (Debbarma tribe), etc. Godak is a popular traditional tribe which is prepared from a wild yam [Dioscorea recipe prepared by boiling shidal with different esculenta (Lour.) Burkill] (Fig.12). At first the skin is combination of vegetables and bamboo shoot24. Shidal removed and followed by into desirable length chutney is prepared by the Bengali community people (6-8 inches). It is then split vertically into mat like of the state after frying shidal with onion and other structure and dried under sunlight for continuously spices. Chakhoe is prepared by the Debbarma tribes 10-15 days. Before consumption the dried products with dried bamboo shoot, Colocasia stem, banana are soaked in water and cooked. stem, etc. along with shidal and traditionally prepared soda (locally known as Chakhwak). Awontro is another Medicinal value method of making vegetable dish by rice flour. It is used to treat gall bladder problems and helpful in treating the nausea of pregnant women29. Lona ilish Lona ilish is another popular salt fermented fish Moiya kran product which is prepared from Tenulosa ilisha (locally It is also prepared from Warthwi moiya, a non- known as Ilish maach) mainly by the Bengali bitter variety of bamboo (Melocanna baccifera community people of this state (Fig. 11). It is (Roxb.) Kurz syn. Melocanna bambusoides Trin.). traditionally prepared by dry salting the diagonally cut The bamboo was slice into small pieces and soaked hilsa chunks followed by fermentation in saturated brine into hot water for 5-10 min. This soaked bamboo is in metal container till appearance of the characteristic then dried under the sun on a container made of flavour and texture25. bamboo strip locally called Baileng (Fig. 13). It can UCHOI et al.: TRADITIONAL CURED FOOD PRODUCTS OF TRIPURA 445

be prepared and consumed as Moiya Chakhoi are not available in the local markets. The traditional (Fig. 14). people of this state used to consume these products as their daily recipe with some ethnic believes and these Kanmatri kran products are highly nutritious as well as they possess It is exclusively prepared by Uchoi tribes from a lot of medicinal importance. Now there is necessary Gandhaki stem (Homalomena aromatic) which is also for new biotechnological tools for standardising these locally known as Sugandhamantri (Fig.15). traditional cured foods and need for exploring them in the local markets for their commercial application. Khakolo-Kwran

It is prepared from ash gourd [Benincasa hispida Acknowledgement (Thunb.) Cogn.] which is locally known as Chal Authors are grateful to all local people of Ranga kumra and generally prepared by Debbarma tribe. cherra, Depa cherra, Toisama, Santinagar, Tilakpara, The raw material is cut into smaller pieces and dried Baganbari, Chailengta, Khetrichara, Kamalghat, under sun until the desirable texture appears. Medicinal value Santipara, Mohanpur & Lembucherra villages who have It acts as a good diet for diabetics, also acts as shared valuable information on processing, preparation blood coagulant and treats common cold30. and uses of their traditional cured food products. Authors are also highly grateful to The Dean, College of Tha-ktoma bya Fisheries, CAU, Lembucherra for providing support and It is prepared from Alocasia spp. stem by Uchoi infrastructural facilities for carrying out the work. tribe which is locally known as boro kachu. The stem portion is cut into smaller pieces or otherwise whole References stem as such is dried under sunlight till it become 1 Debbarma B, The bobok people of Twipra, India and their light in weight and golden brown in colour (Fig. 16). history and languages, In: Yakpai, edited by Debbarma BR, (Kokborok Sahitya Sabha, Tripura), 2002, 40-57.

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