Ethnic Fermented Foods and Beverages of Goa
- 17 Downloads
The natives, through centuries, followed indigenous traditional processes of food and beverage preparations which can be viewed under three categories, based on the key ingredients used: (i) plant saps/juices; (ii) lentil, i.e., urid dal; and (iii) crude solar salt. These processes possibly involve natural spontaneous uncontrolled fermentations, initiated and sustained by mixed microbial cultures that grow either simultaneously or succession. These microbial cultures are inherent microflora of coconut palm sap sur, cashew apple juice nero, lentil urid dal, raw tender mango tor, and fresh mackerel bangde and additionally the microbes present in Goan crude salt gaunti mith which is added to the processes as preservative or flavoring. Unknowingly, the indigenous people particularly of Reinder, Kazkar, Ramponkar, and other communities have been carrying the food and beverage preparations, exploiting the potential of inherent microflora to produce madda feni, caju feni, salted fish, and other indigenous foods. In this chapter we have documented the ethnic fermented foods and beverages of Goa.
KeywordsFoods Goans Beverages Fermentation
Furtado I is very grateful to her PhD student, Mr. Sanket Gaonkar, Department of Microbiology, Goa University, for typing all the layouts in figures, into computer sketches and organizing the photos in plates.
- Barbuddhe SB, Desai R, Doijad SP, Singh NB (2011) Diversity of yeast isolated from fermented cashew apple juice. Paper presented at National Symposium on Microbial Diversity and its applications in health, Agriculture and Industry. Organized by ICAR Research Complex for Goa, Old Goa, 4–5 March 2011Google Scholar
- Caldeira J, Dias B, Lobo J, Shetye N, Gaonkar N (2018) Fermentation of Sanna—a traditional food from Goa. BSc project. St. Xaviers College; Mapusa-Goa; affiliated to Goa UniversityGoogle Scholar
- Chamaria P (2018) The spirit of Goa—“TheStatesman” Indian English-language broadsheet newspaper of April 2018. DelhiGoogle Scholar
- Chandrasekhar K, Sreevani S, Seshapani P, Pramodhakumari J (2012) A review on palm wine. Int J Res Biol Sci 2(1):33–38Google Scholar
- De Souza TR (1990) Goa through ages: an economic history. Concept Publishing Company, New Delhi. ISBN 978-81-7022-259Google Scholar
- Dhume RAS (1986) The cultural history of Goa from 10000 BC-1352 AD. University of Michigan, pp 100–150. https://books.google.co.in/books/about/The_Cultural_History_of_Goa_from_10000_B.html?id=YtALAAAAIAAJ
- Gomes V (2009) Three cheers for toddy Goa Chitra. Preserving the past to enrich the future. www.goachitra.com/research.html
- Kadere TT, Kutima PM (2012) Isolation and identification of lactic acid bacteria in coconut toddy (MNAZI). J Asian Sci Res 2(12):807–819Google Scholar
- Khorjuvenkar (2016) Diversity among yeast isolated from naturally fermented cashew apple juice. PhD thesis, Goa UniversityGoogle Scholar
- Mitragotri VR (1999) A socio-cultural history of Goa from the bhoja to Vijayanagar rulers. Institute Menezes Braganza, PanajiGoogle Scholar
- Sekar S, Mariappan S (2007) Usage of traditional fermented products by Indian rural folks and IPR. Indian J Tradit Knowl 6(1):111–120Google Scholar