Work

Traditional fermented foods of Manipur.

Year: 2009

Type: article

Abstract: In Manipur, traditional fermented soybean (Hawaijar), bamboo shoot products (Soibum/Soijim, Soidon), fish products (Ngari, Hentak), mustard leaf extract (Ziang Sang, Ziang Dui) and fermented beverages, viz. Atingba and fruit wines have been consumed as a regular food in different recipes over a long period of time. These household arts are handed down through generation by generation. In the study, the traditional preparation processes of fermented foods of Manipur were documented.

Source: Indian Journal of Traditional Knowledge

Authors: Kumaraswamy Jeyaram, Tanuja Singh, Wahengbam Romi, Apramita Devi, Wangkheimayum Marjit Singh, H. Dayanidhi, Neha Singh, Jyoti Prakash Tamang, P. K. Mukherjee

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W69766320

FWCI: 4.827

Cites: 12

Cited by: 100

Related to: 10