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Indigenous knowledge of Northeast women on production of ethnic fermented soybean foods

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Title Indigenous knowledge of Northeast women on production of ethnic fermented soybean foods
 
Creator Tamang, Jyoti Prakash
Chettri, Rajen
Sharma, Rudra Mani
 
Subject Ethnic fermented soybean foods
Fermented foods
Northeast India
Kinema
Hawaijar
Tungrymbai
Aakhone
Bekang
Peruyyan
 
Description 122-126
Several ethnic communities of Northeast India have invented the traditional technology of converting protein rich soybeans into flavoured fermented food with easy digestibility and bio-nutrients. This is exclusively carried out by the ethnic women in Sikkim, Manipur, Meghalaya, Nagaland, Mizoram and Arunachal Pradesh. Worth native knowledge of these women has been documented and six sticky fermented soybean foods have been listed out which include kinema, hawaijar, tungrymbai, aakhone, bekang and peruyyan.
 
Date 2009-02-05T07:14:05Z
2009-02-05T07:14:05Z
2009-01
 
Type Article
 
Identifier 0972-5938
http://hdl.handle.net/123456789/2983
 
Language en_US
 
Relation Int. Cl. ⁸: A61K36/00, A01G1/00
 
Publisher CSIR
 
Source IJTK Vol.8(1) [January 2009]