Authors : Zircon Basumatary1, Sourav Saha2, Surabhi Chaudhuri2, Subhajit Ray1, Prakash Kumar Nayak1 and Sucharita Sen Maiti
DOI : 10.48047/ecb/2023.12.10.919
Volume : 12
Issue : 10
Year : 2023
Page No : 0
Fermented foods became an important part of the diet in many nations as it is unswervingly associated with many health benefits. Fermentation process and the resulting fermented foods have in recent times been paid attention by the scientific community. Northeast India is distinctive for its diverse culture and traditional practises by tribal groups indigenous to the region. These tribal groups are known to practise the knowledge of fermenting foods since ancestral times which form a fundamental part of their culture and tradition. Study on these fermented foods in the recent decades has shown the potential health benefits and medical properties present in them. The current review deals with the preparation methods and various raw materials used in the fermented foods that are unique to the region compared to the other parts of the world. The fermented alcoholic beverages have unique methods of preparation and are an integral part of the socio-economic life of these people. These fermented foods serve as a source of economic sustenance to them who prepare and sell the foods locally in rural market. It is important to study the techniques of preparation of these beneficial fermented foods and formulate standard techniques to increase their shelf life and facilitate the commercialization of these products.