Open AccessA study on indigenous fermented foods and beverages of Kokrajhar, Assam, India
Author(s) -
Yutika Narzary,
Jahnovi Brahma,
Chandan Brahma,
Subinoy Das
Publication year - 2016
Publication title -
journal of ethnic foods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.405
H-Index - 18
eISSN - 2352-619X
pISSN - 2352-6181
DOI - 10.1016/j.jef.2016.11.010
Subject(s) - ethnic group , indigenous , livelihood , fermentation in food processing , documentation , geography , sustainability , food science , business , political science , biology , agriculture , ecology , lactic acid , programming language , genetics , archaeology , bacteria , computer science , law
Background: The Kokrajhar district of Assam in India is a region with rich cultural diversity and ethnic groups. Each ethnic group has its own method of fermenting food materials for the purpose of preservation, taste, and nutritional enhancement and has been carrying this tradition from time immemorial. Due to impact of globalization, these lesser known fermented foods and beverages are at the risk of extinction and its documentation is a very essential part before its further application in food processing industry. Through this paper, a small effort has been made in providing written record about the fermented foods and alcoholic beverages along with its sociocultural significance of the region.Methods: Using the questionnaire and survey method, diverse types of fermented foods and their sociocultural significance were documented.Results: It is observed that diverse ethnic groups of Kokrajhar district have their own traditional food habits associated with their customs and ethos. In total, 12 fermented foods and 3 fermented beverages have been documented in this paper.Conclusion: The application of scientific methodology in the processing of such fermented foods and beverages would contribute to sustainability of regional economy by boosting the livelihood of the rural people