Abstract
Ethnic fermented foods and beverages are important components of the dietary culture of the indigenous people of Nagaland. The raw materials used during fermentation are either domesticated or collected from the jungle. The use of wild herbs and forest products is a common practice employed during preparation of the fermented food products. The dietary culture of Naga also expresses their love for food and its variety as these foods help in shaping the economy of the people, but till date only limited research have been made to study the fermented foods and beverages in detail although many foods have been reported. Literatures on the microorganisms of the finished fermented products and also the microorganisms involved during the fermentation process are scarce or insufficient so attempt have been made to describe some of the common ethnic food products, their method of preparation, the substrates used along with their sensory characteristics. It also includes information on the most popular fermented foods of Nagaland and the tribes and regions associated with it. Microorganisms identified are only for axone (fermented soybean) and zutho (fermented local rice beverage) and the nutritional value of these two foods have also been mentioned. All the fermented foods and beverages are naturally fermented except for zutho which uses an amylolytic starter (khrei). Most of the fruit beverages are low alcoholic and are prepared locally at home during the seasons and used for various purposes.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Jamir B, Deb CR (2018) Nutritional assessment and molecular identification of microorganisms from Akhuni/Axone: a soybean based fermented food of Nagaland, India. J Adv Biol 11:2347–6893
Sha SP, Suryavanshi MV, Jani K, Sharma A, Shouche Y, Tamang JP (2018) Diversity of yeasts and molds by culture-dependent and culture-independent methods for Mycobiome surveillance of traditionally prepared dried starters for the production of Indian alcoholic beverages. Front Microbiol 9:2237. https://doi.org/10.3389/fmicb.2018.02237
Singh BR, Karan R, Singh V (2014) Microbial quality and safety of Axone-Akhuni, a fermented soybean food of Nagaland. Noto-are 15185525: Medicine. 2014-03-14
Tamang JP, Tamang N, Thapa S, Dewan S, Tamang B, Yonzan H, Rai AK, Chettri R, Chakrabarty J, Kharel N (2012) Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of north East India. Ind J Tradit Knowl 11:7–25
Teramoto Y, Yoshida S, Ueda S (2002) Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India. Int J Food Microbiol 18:813–816
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Singapore Pte Ltd.
About this chapter
Cite this chapter
Ajungla, T., Yeptho, L., Kichu, A., Nyenthang, G. (2020). Some Ethnic Fermented Foods and Beverages of Nagaland. In: Tamang, J. (eds) Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer, Singapore. https://doi.org/10.1007/978-981-15-1486-9_17
Download citation
DOI: https://doi.org/10.1007/978-981-15-1486-9_17
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-15-1485-2
Online ISBN: 978-981-15-1486-9
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)