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Fermented Alcoholic Beverages of North-East India-A Review

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Fermented Alcoholic Beverages of North-East India-A Review International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 9005 - 9014 Fermented Alcoholic Beverages of North-East India-A Review Jasmine Chetia, Tridisha Borgohain Asst Prof(Contractual)Department of Botany, Sonari College, Sonari Assam ABSTRACT Fermented alcoholic beverages of different forms have been reported to be consumed by the tribal people of North-East India since time immemorial The North-east India, comprising of the seven states Assam, Manipur, Mizoram, Arunachal Pradesh, Meghalaya,Tripura, Nagaland and Sikkim has approximately 225 tribes residing in this region with distinct cultural entities and rich traditional knowledge.These fermented beverages are known to have many health benefits due to the ethno medicinal properties of the plants used in starter preparation. This paper reviews the methods of preparation, micro flora, and neutraceutical properties of the alcoholic beverages prepared by the different tribal communities of NE India. Most of these beverages are confined to specific communities belonging to some specific regions. Keywords: fermentation, health benefits, micro flora, ethno medicinal Introduction Alcoholic fermentation has been practiced since ancient times and is therefore one of the oldest and most important techniques in food processing.Fermented alcoholic beverages of different forms have been reported to be consumed by the tribal people of North-East India since time immemorial. This practice has its roots in many cultural and religious practices of the people of this region and practically has no ill effect upon the health of the hard working population. (Das A J, Deka S.C 2012). The preparation and consumption of this type of liquor emerged due to the climatic conditions and discovering the use of surrounding natural resources (Das A J et al,2012).The North-east India, comprising of the seven states Assam, Manipur, Mizoram, Arunachal Pradesh, Meghalaya, Tripura, Nagaland and Sikkim has approximately 225 tribes residing in these region with distinct cultural entities and rich traditional knowledge. Major agro-resources of North-east India are rice maize,finger millet, soybeans, leafy vegetables, local varieties of chilli, potato, ginger, turmeric, large cardamom, seasonal fruits, edible bamboo shoots etc(J.P. Tamang et al, 2012) Rice being one of the most important crops in terms of area, production and consumer preference, most of the alcoholic beverages are prepared using rice as a substrate. These beverages have been reported to possess medicinal properties due to the use of medicinal herbs in starter culture preparation. (Mishra et al, 2019).These beverages are known by various names in different tribal communities. Fermented beverages of different tribes of North-East India have been tabulated in table 1. Table1: Fermented beverages of North-East India Alcoholic Substrate Starter Tribe State beverages Jou Rice Amao Bodo Assam Hor-alank Rice Thap Karbi Assam ISSN: 2005-4238 IJAST 9005 Copyright ⓒ 2019 SERSC International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 9005 - 9014 Xajpani Rice Vekur- Ahoms Assam pitha Apong Rice Apo- Misings Assam pitha Sujen Rice Perokkus Deoris Assam hi Chako/Ph Rice Bakhor Rabhas Assam ab Kiad/Sad Rice Thiat Pnar/Jaintias,Khasis Meghalaya heir Chu Rice Wansi Garo Meghalaya Judima Rice Humao Dimasa Kacharis Nagaland Zutho Glutinous Piazu Angamis Nagaland rice Duizou Rice Khekhrii Naga Nagaland Opo Rice Siiyeh Adi-Galos Arunachal Pradesh Apongg Rice Ipoh Monpa,Apatani,Nishi Arunachal Pradesh Pona Rice Ipoh Monpa,Apatani,Nishi Arunachal Pradesh Ennog Rice Ipoh Monpa,Apatani,Nishi Arunachal Pradesh Langi/Ch Rice Chuwan Tripuris Tripura uwak Atingba/ Rice Hamei Meitei Manipur Yu Bhaati Glutinous Marcha Gorkhas Sikkim jaanr rice Kodo ka Finger Chyang Gorkha,Bhutia,Lepcha Sikkim jaanr millet , Monpa Poko Rice Manapu Gorkhas Sikkim Preparation Xaj pani – Ahoms of Assam The Ahoms prepare rice beer in their own traditional way and name it as xaj pani or koloh pani. The starter cake is known as vekur pitha and consists of various parts of several plant species. For preparing xaj pani, rice (either glutinous or non-glutinous) are half cooked and spread on banana leaves to cool it down. It is then mixed with powdered vekur pitha (1 per Kg of rice) and again spread for some time. The mixture is kept on a koloh(earthen pot) and the mouth is sealed. This is kept in a closed room for a period of 3 to 5 days. After this some amount of water is added to the fermented mass and left for about 10 minutes. Filtration is done by straining the mass by using a cloth.(Das A J et al, 2012) ISSN: 2005-4238 IJAST 9006 Copyright ⓒ 2019 SERSC International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 9005 - 9014 Apong - Misings of Assam The rice beer prepared by the Misings is known as apong and the starter cake is called as aopo pitha. Before starting the fermentation process, the kiling (earthen pot) used for fermentation is first fumigated by placing it on a torap (a bamboo frame constructed over the fire place) until the pot turns blackish.Apong is prepared using a mixture of ash of paddy husk andstraws, cooked glutinous rice, and traditional starter, and transferred into an earthen pot, covered with banana leaves or leaves ofCyclosorus exlensa.It is allowed to ferment for 5 to 20days .The ferment is filtered to get a clear brownishfiltrate apong. The Misings also prepare another kind of rice beer and it is known by the name sai mod. In thismethod, hay and husk are half burned till they become black in colour. This ash is mixed in equalamount with boiled rice and to it the apop pitha isadded. In this case, the amount of apop pitha addedin double quantity with respect to apong preparation(Das A J et al, 2012 , Mousumi Roy et al, 2016) Sujen – Deoris of Assam The indigenous rice beer of the Deoris is known as sujen. The starter material is known as perok kushi. For fermentation of sujen, an earthen pot (disoh) is first sterilized by washing it with ash and placing it over the hearth for drying and fumigation. Rice is first boiled and then allowed to cool by spreading on banana leaves, followed by addition of powdered perok kushi to the cooled rice (1 starter per 3 Kg of rice). The mixture is kept in a disoh, the mouth of which is sealed with kolpat (banana leaves) and left for fermentation to take place for about 4 to 5 days. It can then be diluted and filtered. It is said that the fermented mass in the earthen potcan be stored for up to 1 to 2 months at room temperature(Das A J et al, 2012) Jou-Bodo tribe of Assam Jou is prepared from cooked rice by mixing two-third parts of the starter cake and spreading the preparation over a bamboo tray for 18 to 48 hours covered with banana leaves, which is then transferred to maldang (earthen pots) with bamboo sieve placed inside the pot to harvest alcohol. The mouth is then tightly sealed with a cloth. The fermentation time is 3 days during summer and 5 to 7 days in winter. (Das A J et al, 2012,Narzary et al, 2016) Chako –Rabha tribe of Assam Chako is a rice beer prepared by the Rabha tribe. The starter cake used by them is known as bakhor or phab. Rice beer chako are of two types. This alcoholic product is yellowish in color with a very strong taste. During its preparation, water is first put in an aluminum pot motok and a funnel jokroth made of bamboo is fitted in its mouth. One banana leaf is placed over the aperture of jokroth so that it is completely closed. Then properly washed rice is put in the funnel jokroth, and the whole device is set in an oven. The rice is cooked by the steam coming from the boiling water present in motok. Cooked rice is spread on a jute bag for drying and a half tablet of bakhor is mixed with it. After mixing properly, it is kept for 30 minutes, packed in the jute bag in a shady place or room, and allowed to get heated by the action of microbes. The mixture is now transferred to a fermentor, covered with a banana leaf, and kept for fermentation. The rate of incubation varies with temperature in different ISSN: 2005-4238 IJAST 9007 Copyright ⓒ 2019 SERSC International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 9005 - 9014 seasons. Generally, it takes 1 to 2 days in summer and 3to 4 days in winter. After proper aging, a yellow liquid from the fermented stock is produced with a strong smell.(Narzary et al, 2016, Mishra et al, 2019) Judima - Dimasa Kacharis of Nagaland The starter cake for preparing judima is called as umhu or humao and is a mixture of rice and bark of thempra (Acacia pennata) plant. For preparing judima, rice is boiled and allowed to cool. It is mixed with powdered humao (one large sized humao is sufficient for 5 Kg of rice) and kept in a large container which is covered with jute gunny bags. After about a week, slightly yellowish juices come out of the mass which indicates the completion of fermentation.(Das A J et al, 2012) Zutho-Angmai tribe of Nagaland For preparing zutho, rice is first boiled and then allowed to cool by spreading on a bamboo mat. To this rice, piazu (about 10 g for 1 kg of rice) is added and mixed well. The amount of piazu added is needed more (almost double) during the months of winter. The mixture is then left to ferment in a closed earthen or wooden vessel for about 4 days in summer and about a week in winter.
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