ICAR Research Data Repository for Knowledge Management
Traditional fermented foods of Manipur
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View Archive Info| Field | Value | |
| Title |
Traditional fermented foods of Manipur
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| Creator |
Jeyaram, K
Singh, Th Anand Romi, W Devi, A Ranjita Singh, W Mohendro |
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| Subject |
Traditional foods
Traditional fermented foods Manipur Hawaijar Soibum/ Soijim Soidon Ngari Hentak Hamei Atingba Ziang Sang |
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| Description |
115-121
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. |
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| Date |
2009-02-05T07:13:47Z
2009-02-05T07:13:47Z 2009-01 |
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| Type |
Article
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| Identifier |
0972-5938
http://hdl.handle.net/123456789/2982 |
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| Language |
en_US
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| Relation |
Int. Cl. ⁸: A61K36/00, A01G1/00
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| Publisher |
CSIR
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| Source |
IJTK Vol.8(1) [January 2009]
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