Fermented Alcoholic Beverages of North-East India-A Review

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 9005 - 9014

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

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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)

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

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. After completion of fermentation, some amount of water is added to the rice and is filtered by using a bamboo or plastic mesh and usually served in bamboo cups.(Bendangnaro Jamir et al, 2014 ,Tamang et al, 2012).

Opo Adi-Galos of Arunachal Pradesh The local rice beer prepared by this tribe is called as opo and the starter cake is known as siiyeh. For preparing opo, rice husk called ampe is half burnt till they become black in colour. After that, rice is boiled and then spread on a bamboo mat called as peche. After the rice gets cooled, it is mixed with the burnt husk in 1:1 ratio. To this powdered opop is added (about 100 g of the starter for 10 kg of the mixture) and mixed well. This mixture is then put in a plastic container, the walls of which are covered with leaves of a locally available plant called as oko (Zingiberaceae family). The mouth is also sealed with oko leaves and is left undisturbed for about 5 days. After this the contents are mixed well and are again left in the same manner for a longer duration. The product becomes ready after about 20 days of fermentation. It is also kept for longer durations for production of more alcohol.(Das A J et al, 2012)

Langi –Tripuris of Tripura

Langi or Gora is white rice beer with rice, water and yeast tablet which is locally called Chuwan as main ingredients for its preparation. Locally available rice is fully boiled for 20- 30 minutes until it becomes fully dried followed by spreading over a bamboo mat for cooling. The rice is then mixed with Chuwan and makes a paste by using a traditional huller. The mixture is then tightly packed in an earthen container (locally known as Mutka) for fermentation and the mouth portion is closed by earthen lid, leaf, etc. The mutkas are left in this condition for 3 days. Water is added up to the mouth portion of the mutka and kept for 6-

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 9005 - 9014

8 hrs. The white coloured transparent liquid which floats at top is known as Lungi or Gora and it is sweet in taste.(Devananda Uchoi et al, 2015)

Chu –Garo tribe of Meghalaya

It is made from cooked rice which is boiled for 1 hour until it becomes soft and edible. The starter cake required for this is called wansi. The cooked rice is spread on a thin polythene sheet for cooling, and the starter cake wansi is mixed in it. The quantity of the starter cake required is proportionate to the quantity of rice used to ferment. This mixture is then kept in an airtight container where bamboo sieve is inserted for easy harvesting of beer. The mouth of the container is sealed by a piece of cloth and is kept in a darkwarm place for fermentation. The rate of fermentation is slower during winter than during summer.However, for a good quality rice beer, slow fermentation at low temperature is required where the process of fermentation occurs an aerobically, and usually, 1 week is required for the whole process to complete.(Narzary et al, 2016)

Chubitchi-Garo tribe of Meghalaya Chubitchi is traditional rice based alcoholic beverages of Garo tribes in Meghalaya. It is mostly prepared by locally available glutinous rice with addition of starter culture known as Wanti. The glutinous rice; Menil is preferred for rice beverage preparation because of its sweet taste and aroma. Wanti is prepared by mixing appropriate amount of rice, medicinal herbs, chillies and little inoculums of old Wanti cakes which are kneaded to make soft dough. For preparing Chubitchi, Menil is soaked and cooked. After the rice is cooked it is spread on a clean bamboo mat and allowed to cool down. It is then mixed well with appropriate amount of Wanti, about 10g per 4-5 kg of cooked rice. Garo tribes use large earthen pots called Dika for fermentation of rice. The pots are washed properly with clean water and sun dried completely and kept over the fire place for further drying and smoking.(Mishra et al, 2019) Sadhier or Kiad –Pnar of Jaintia hills,Meghalaya Sadhier or Kiad is a traditional rice beverage prepared by Pnar people in Jaintia hills of Meghalaya. The method of preparation consisted mainly of two parts, For preparation of Kiad, leaves of Khaw- iang/ Haw-iang (Amomum aromaticum Roxb); Sla-pashor – leaves of banana (Musa paradisiacal L.) are sun dried and grounded into powder added to Kho-so (Oryza sativa L.) – a local red rice. It is mixed together and made into a sticky paste and small round cakes are prepared with size of 4-5 cm. It is sun dried to harden before being used for rice brewing as natural yeast. For brewing of rice, Kho-sois mixed with water and cooked. It is then taken out and spread over banana leaves for cooling and drying. 1-2 Thiat, starter cakes are finely crushed and mixed together with hands. The mixture is then put inside the Shang (coned shaped basket) and kept for fermentation for 2-3 days. The fermented mixture is yellowish white in colour and it is locally known as Sadhiar. Boiling of this Sadhiar in a set of apparatus called as Shet- kiad are used to produce distilled beverage known as Kiad.(Mishra et al, 2019)

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 9005 - 9014

Bhaati jaanr-Gorkha tribe of Sikkim Starter powder marcha (2%) is mixed with cooked air dried glutinous rice and kept in a vessel at room temperature for 2 to 8 days. A thick paste is made by stirring the ferments and consuming directly as bhatti jaanr. It is consumed as a staple food or mild alcoholic sweet tasting beverage.(Tamang et al, 2012).

Kodo Ko Jaanr –Gorkha tribe of Sikkim The most popular fermented finger millets-based mild alcoholic beverage with sweet-sour and acidic taste is kodo ko jaanr or chyang or chee prepared and consumed by the Gorkha, the Bhutia, the Lepcha, the Monpa and many ethnic groups of NE. Seeds of finger millet (Eleusine coracana), locally called kodo, are cleaned, washed and cooked for about 30 min, drained off and cooked millets are spread on a bamboo mat for cooling. About 1-2 % of powdered marcha is sprinkled over the cooked seeds, mixed thoroughly and packed in a bamboo basket lined with fresh fern, locally called ‘thadre uneu’(Thelypteris erubescens), covered with sack cloths, and kept for 2-4 days at room temperature for saccharification. After 2-4 days, the saccharified mass is transferred into an earthen pot or bamboo basket called, made air-tight and fermented for 3-4 days during summer and 5-7 days in winter at room temperature (Tamang et al,2012).

Atingba-Meitei tribe of Manipur The people of the state of Manipur prepare this alcoholic beverage called atingba from glutinous rice. The starter culture used for the preparation of atingba is called hamei.To prepare hamei raw rice is crushed with powderof barks of the plant yangli (Albizia myriophylla)(0.25 kg per kg of rice) along with water to form adough like mass. To this is added powdered hamei of previous batch and mixed well. This is then madeinto flat cakes of approximately 2-7 cm in diameterand 0.6-1.5 cm thickness. They are then kept overrice husks in the floor or bamboo baskets for 2 to3 days at room temperature. After fermentationthe cakes swells, produces alcoholic flavour andyellowish coloration. For the production of atingba, glutinous rice is first cooked, cooled and mixed with crushed hamei (5cakes for 10kgs). The mixture is the fermented in solid state in mud pots covered with ‘hangla’ (Alocasia sp.) leaves for 3-4 days during summer and 6-7 days in winter. This is followed by 2-3 days of submerged fermentation in earthen pots. The beverage which is obtained after filtration of the fermented product is called atingba(Das A J et al,2012)

Starter and Micro flora Diverse group of micro biota from plant origin as endophytic organisms are the functional microbes for multi stage fermentation. Apart from this herbalproducts are good source of therapeutic and preservative metabolites that add extra flavour to the rice-based fermented products (Mousumi Roy et al.,2016). Various plants have been reported to beused in the preparation of rice beer starter cultures inNorth-East India by various authors, which are listed in table 2. Analysis of starter culture and beverages revealed that Saccharomyces cerevisiae being the principle fungi involved in alcoholic fermentation, other yeast and mold varieties, lactic acid bacteria have been reported to carry out fermentation of these beverages.

International Journal of Advanced Science and Technology Vol. 29, No. 03, (2020), pp. 9005 - 9014

Analysis of starter culture cake collected from Arunachal Pradesh reported the presence of S,cereviisae, Hanseniaspora spp, Kloeckera spp, Pischia spp and Candida sp with Saccharomyces cerevisiae being the dominant one(Bhuyan et al,2012).Lactic Acid Bacteria strains like Pediococcus pentosaceus, Lactobacillus plantarum , and Lactobacillus brevis were isolated from Hamei and Marsha ,which are starter culture cakes for the preparation of rice beer in Manipur and Sikkim(Bhuyan et al,2012).The fungal agents associated with fermentation have been found to be Saccharomyces ,cerevisiae, Pischia anomala, Pichia guillermondi, Pischia .fabianii, Candida. tropicalis, Candida .parapsilosis, Candida montana, Torulaspora delbrueckii and Trichosporon spp. The starter of Apong(ipoh) have been reported to contain yeast species of Sachharomyces cerevisiae, Hanseniaspora sp, Kloeckera sp,Pischia sp and Candida sp.The microbes associated with murcha , starter of kodo ko jaanr has been identifiedas Mucor cicinelloides, Rhizopus chinensis, R.stolonifervar. lyococcus, Saccharomyces cerevisiae,Saccharomyces bayanus, Hansenula anomala, Pediococcuspentosaceus, Lactobacillus sp., Candida glabrata,Saccharomycopsis capsularis, Saccahromyces fibuligera, Pichiaburtonii, Pischia anomala, Cryptococcus sp., Trichosporon sp., Debaryomyces sp., Kluyveromyces sp., Myxozyma sp., Bullera sp., Rhodotorula sp. and Tremella sp.Presence of filamentous moulds- Mucor circinelloides, Rhizopus chinensis; yeasts Saccharomycopsis fibuligera, Pichia anomala, Saccharomyces cerevisiae, Candida glabrata; lactic acid bacteria- Pediococcus pentosaceus, Lactobacillus bifermentans in Bhaati jaanr starter have been reported(Mishra et al, 2019). The yeast and molds associated with fermentation of Atingba are identified as Pichia anomala, Saccharomyces cerevisiae, Candida montana , Pischia guilliermondi, Candida tropicalis, C.parapsilosis, Trichosporon sp.and Torulaspora delbrueckii.The yeast responsible for fermentation of Chubitchi is identified as S. cerevisiae, W. anomalus, R. Mucilaginosa(Mishra et al, 2019).

Table 2: Different plants used in starter preparation

Alcoholic Starter Plants used Beverages Jou Amao Xanthium strumarium, Scoparia dulcis, Clerodendrum viscosum, Oryza sativa L, Ananas camosus L, Musa balbisiana, Arthocarpus heterophyllus, Scoparia dulcis, Clerodendron infortunatum, Plumbago zeylanica, Clyclosorus dentatus Hor-Alank Thap Croton joufra, Artocarpus heterophyllus, Phlogocanthus thysiflorus, Solanum viarum Xaj- pani Vekur pitha Oldenlandia corymbosa, Lygodium spp, Hydrocotyle sibthorpioides, Centella asiatica, Cissampelos pareira, Piper nigrum, Leucas aspera, Scoparia dulsis, Piper betle,Cinamommum glanduliferum

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Apong Aapo pitha Centella asiatica, Hydrocotyle sibthorpioides, Oldenlandia corymbosa,Saccharum officinarum, Cyclosorus sxlensa,Ipoemea spp, Scoparia dulcis, Drymeria cordata, Capsicum annuum, Ananas comosus,Lygodium flexuosum Sujen Perok kushi Jasminum sambac , Cinnamomum byolghata , Zanthoxylum hamiltonianum, Lygodium flexuocum , Acanthus leucostychys , Cyclosorus exlensa, Alstonia scholaris, Alpinia malaccensis, Costus speciosus Opo Siiyeh Clerodendron viscosum, Veronia spp Judima Humao Acacia pennata, Glycyrrhiza glabral Zutho Piazu Oryza sativa Atingba Hamei Albizia myriophylla, Vangueria spinosa, Hanurei,Kharam leishok Kiad Thiat Amomum aromaticum Kodo ka jaanr Chyang Thelypteris erubescens, Phumbago zeylanica, Buddleja asiatica, Vernonia cinerea, Gingiber officinales Chubitchi Wanti Plumbago zeylanica L, cherodendrum cordatum,Thelypteris clarkei Chako Bakhor Ananas comosus, Artocarpus heterophyllus, Calotropis gigantean, Capsicum frutescens, Langi Chuwan Moringaoleifera Lam. ,Dysoxylum Blume, Markhamia stipulata, Artocarpus heterophyllus Lam, Saccharum officinarum L.,Litsea monopetala Roxb, Ananas comosus Mill, Casearia aculeate Jacq , Citrus sinensis (L.) Allophylus serratus Kurz, Aporusadiocia Roxb. Muell, Combretum indicum (L.) DeFilipps , Nyctanthesarbor-tristis L.

Nutritional value and therapeutics

Bhaati Jaanr and Kodo ko Jaanr contains 86.9 and 83.7% carbohydrate on dry basis and 5.9% and 4.8% alcohol. Kodo ko Jaanr is reported to contain Ca 281.0mg/100gm, K-398.0 mg/100gm, P-326.0 gm/100gm, Fe-24.0 mg/100gm, Mg-118.0 mg/100gm, Mn-9.0 mg/100gm, Zn-1.2mg/100 gm, and food value 389.6kcal/100gm. Bhaati jaanr is reported to contain Ca 12.8.0mg/100gm, K-146.0 mg/100gm, P-595.0 gm/100gm, Fe-7.7 mg/100gm,

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Mg-50.0 mg/100gm, Mn-1.4 mg/100gm, Zn-2.7mg/100 gm, and food value 404.1kcal/100gm(Tamang et al, 2019).Vitamin cyanocobalamin which is not present in finger millet, is synthesized by the fermentingmicroorganisms. The essential amino acids like valine, isoleucine, threonine and leucine are present in higher concentration in Kodo ko Jaanr(Tamang et al, 2019).Because of high calorific value, ailing persons and post-natal women consume the extract of Kodo-ko jaanr andBhaati jaanr to regain the strength.Langi is high in carbohydrate, rich in probiotic bacteria which help to maintain our body healthy balancing the gut micro-flora. (Devananada Uchoi, 2015).Apong is a nutritious, energy –rich refreshing drink with antimicrobial, antioxidant and other age preventing effects. It is also helpful in preventing the formation of kidney stones (Mousumi Roy et al, 2016). Jou is a popular refreshing drink of the Bodo tribe which keeps the body relaxed and is known to prevent jaundice and urinary disorders(Mousumi Roy et al, 2016).Judima has anti inflammatory, anti allergic, antioxidant, antibacterial, antifungal, antispasmodic, hepato protective, hypolipidemic, neuro protective, hypotensive, anti aging and anti diabetic potentialities, Zutho is known to boost the immune system, lower the blood insulin level, prevent loss of appetite, lower bad cholesterol, assist in wound healing and prevent infection(Mousumi Roy et al, 2016).Kiad is believed to cure dysentery and urinary trouble when consumed (Mishra et al, 2019). Hor alank, a rice beer produced by the Karbi tribe is used as a medicine to cure dysentery and pharyngitis in rural areas. Fermented rice bran has been reported to possess anticancer properties against various types of cancers including colon, stomach and bladder.(Gitishree Das et al, Meitei communities of Manipur have been reported to consume Yu during poor health conditions of women due to irregular menstrual flow, obesity, loss of appetite, infertility factors and low nourishments of food.

Conclusions

Most of these functional foods are confined to some specific communities belonging to some specific regions. These traditional beverages have been found to have many beneficial health effects and to cure a number of ailments. The plants used for starter preparations are known to have ethno medicinal values. Moreover, these beverages are rich in microbial diversity, hence could be promising probiotics. Minimum shelf life is one of the major problems associated with these products. Proper scientific intervention is necessary for their commercialization.

References:

1) Anil Kumar Anal. Quality ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review. Fermentation 2019. 2) Das A J and Deka S C.Mini ReviewFermented foods and beverages of the North-East India.International Food Research Journal 19(2): 377-392 (2012) 3) Das A. J. Deka, S. C. and Miyaji, T.Methodology of rice beer preparation and various plant materials used in starter culture preparation by some tribal communities of North-East India: A survey.International Food Research Journal 19(1): 101-107 (2012) 4) Mousumi Roy Folk to functional: An explorative overview of rice-based fermented foods and beverages in India .J Ethn Foods 3 (2016) 5-18. 5) Gitishree Das et al.Diversity of traditional and fermented foods of the Seven Sister states of India and their nutritional and neutraceutical potential: a review.ISSN: 2155-3769.

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6) Devananda Uchoi et al. 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 7) Deep Jyoti Bhuyan et al. Biochemical and Nutritional Analysis of rice beer of North-East India.Indian Journal of Traditional Knowledge. Vol 13(1), January 2014. 8) J.P. Tamang et al.Microorganisms and Nutritional value of Ethnic fermented foods and alcoholic beverages of North East India.Indian Journal of Traditional KnowledgeVol.11 (1), January 2012. 9) Anita Chaudhary et al.Prospects of Indian traditional fermented food as functional foods.Indian Journal of Agricultural Sciences 88(10): 1496–1501, October 2018. 10) Yutika Narzary et al.A study on indigenous fermented foods and beverages of Kokrajhar,Assam, IndiaJ Ethn Foods 3 (2016) 284-291 11) Birendra Kumar Mishra et al.Fermented Rice Beverage of Northeast India: A systematic review.Intl. J. Ferment. Food. 8(1): 41-56, June 2019 12) Bendangnaro Jamir ,Chitta Ranajan Deb.Studies on Some Fermented Foods and Beverages of Nagaland, India.International Journal of Fermented Foods: v.3.n.2 p-127-138 Dec. 2014 13) Pranami Handique, Dibakar Chandra Deka. Methodology of rice beer preparation by some ethnic communities residing in Sivasagar District of Assam, India: A survey. International Journal of Multidisciplinary Research and Development, ISSN: 2349-4182.(2016). 14) R. Satish Kumar et al. Traditional Indian fermented foods: a rich source of lactic acid bacteria.International Journal of Food Sciences and Nutrition,(2012)

AUTHORS PROFILE

First author: Jasmine Chetia, daughter of Sri Anil Chetia and Mrs Rupa Chetia, resident of Golaghat,Assam. She did Msc in Biotechnology from Gauhati University in 2015. Presently she has been working as Assistant Professor(Contractual) in the department of Botany, Sonari Collge, Sonari, Assam- 785690.She has published 3 papers in various ugc approved journals and had presented 3 national seminars.She has undergone two months summer training at RMRC,Dibrugarh.A project entitled “To learn the different techniques involved in biomedical research including Sampleprocessing, Nucleic acid extraction, Polymerase Chain Reaction, ELISA and also Cell cultureTechniques” under the guidance of Dr. D. Biswas (Scientist – E).

Second author: Tridisha Borgohain , daughter of Sri Porag Borgohain and Mrs Khiroda Borgohain, resident of Sonari,Assam. She did Msc in Life Sciences from Dibrugarh University in 2019. Presently she has been working as Assistant Professor(Contractual) in the department of Botany, Sonari College, Sonari, Assam-785690.