A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India

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• 作者：Yutika Narzary^a ; ^{yutika2lu@gmail.com} ; Jahnovi Brahma^b ; Chandan Brahma^c ; Sandeep Das^c
• 关键词：fermented food ; fermented beverages ; traditional knowledge ; ethnic groups
• 刊名：Journal of Ethnic Foods
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：3
• 期：4
• 页码：284-291
• 全文大小：2665 K
• 卷排序：3

文摘

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.MethodsUsing the questionnaire and survey method, diverse types of fermented foods and their sociocultural significance were documented.ResultsIt 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.ConclusionThe 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.