Skip to main content
SpringerLink
Log in

Ethnic Fermented Foods and Alcoholic Beverages of Manipur

  • Chapter
  • First Online:
Ethnic Fermented Foods and Beverages of India: Science History and Culture

Abstract

Manipur is characterized by its rich culture, indigenous food habits, and diverse population of over 30 different tribal and non-tribal ethnic communities. The major non-tribal Meitei community settles in the valley area, while the Naga and Kuki-Chin-Mizo tribes inhabit the hilly regions. Different ethnic communities have their unique food habits. Rice is their staple food and is consumed with fresh or boiled vegetables, fish, and meat with a variety of fermented foods. Ethnic fermented foods form an intrinsic part of the traditional diet system and the cultural integrity of all ethnic communities. These fermented products are unique in terms of the substrate used, the traditional indigenous knowledge of preparation, and the culinary practices. Ethnic fermented foods of Manipur are fermented bamboo shoots (soidon, soidon mahi/soijin/soijim, soibum, thunkheng, thunbin, thunkhengkang, thunbinkang), fermented fish (ngari, hentak, ithiitongka), fermented soybean (hawaijar, khuichang, bethu, bekanthu, theisui), fermented mustard leaves (inziangsang, ziangdui, ziangsang, ankamthu, ganang tamdui), fermented sesame seed (sithu), fermented mustard/rapeseed seed (hangammaru hawaichar), fermented kenaf seed (gankhiangkhui), fermented milk (sangom aphamba), fermented meat (sathu, saayung, guaighi kang, sahro, bongkarot, aithu), and fermented alcoholic rice beverages (ethnic starters—hamei, chamri, khai; non-distilled beverages—yu angouba, khor, zoungao, atingba, patso, timpui, waiyu, pheijou; distilled liquors—yu, acham, zouju/zouzu). This chapter discusses the history and culture of different ethnic groups of Manipur and focuses on the traditional indigenous knowledge, socioeconomic and ethical values, microbiology, and health and nutritional benefits of different traditional ethnic fermented foods and beverages of Manipur.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 219.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  • Aarti C, Khusro A, Arasu MV, Agastian P, Al-Dhabi NA (2016) Biological potency and characterization of antibacterial substances produced by Lactobacillus pentosus isolated from Hentak, a fermented fish product of North-East India. Springerplus 5:1743. https://doi.org/10.1186/s40064-016-3452-2

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Aarti C, Khusro A, Varghese R, Arasu MV, Agastian P, Al-Dhabi NA, Ilavenil S, Choi KC (2017) In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North-East India. LWT Food Sci Technol 86:438–446

    Article  CAS  Google Scholar 

  • Abdhul K, Ganesh M, Shanmughapriya S, Kanagavel M, Anbarasu K, Natarajaseenivasan K (2014) Antioxidant activity of exopolysaccharide from probiotic strain Enterococcus faecium (BDU7) from Ngari. Int J Biol Macromol 70:450–454

    CAS  PubMed  Google Scholar 

  • Anal BS (2014) Fishes of the Chindwin River Basin. Ph.D. thesis, Department of Life Science, Manipur University, Imphal, Manipur, India, p 293. http://hdl.handle.net/10603/39727

  • Anupma A, Pradhan P, Sha SP, Tamang JP (2018) Traditional skill of ethnic people of the Eastern Himalayas and North East India in preserving microbiota as dry amylolytic starters. Indian J Tradit Knowl 17:184–190

    Google Scholar 

  • Asem ID, Imotomba RK, Mazumder PB (2017) The deep purple color and the scent are two great qualities of the black scented rice (Chakhao) of Manipur. In: Li JQ (ed) Advances in international rice research. InechOpen Ltd., Rijeka, pp 125–136. isbn:978-953-51-3010-9

    Google Scholar 

  • Bareh HM (2007) Encyclopaedia of North-East India- Manipur, vol vol. III. Mittal Publication, New Delhi, p 312. isbn:81-7099-790-9

    Google Scholar 

  • Bharati H, Landge AT, Sharma A, Singh YJ, Chanu TN (2017) Insight into the socio-economic life of fishers of Loktak Lake, Manipur-A Ramsar Site. Fish Technol 54:215–220

    Google Scholar 

  • Bhatt BP, Singha LB, Sachan MS, Singh K (2004) Commercial edible bamboo species of the North-Eastern Himalayan region, India. Part II: Young shoot sales. J Bamboo Rattan 3:337–364

    Article  Google Scholar 

  • Census of India (2011) Last access on 18 Dec 2018. https://www.census2011.co.in/

  • Chongtham N, Bisht MS, Haorongbam S (2011) Nutritional properties of bamboo shoots: potential and prospects for utilization as a health food. Compr Rev Food Sci Food Saf 10:153–168

    Article  CAS  Google Scholar 

  • Das AJ, Deka SC (2012) Fermented foods and beverages of the North-East India. Int Food Res J 19:377–392

    Google Scholar 

  • Devi BT (2014) Rural marketing of agricultural produce in Bishnupur and Thoubal districts Manipur. Ph.D. thesis, Department of Commerce, Manipur university, Imphal, Manipur, India, p 224. http://hdl.handle.net/10603/39996

  • Devi CS (2017) Oral tradition: an anthropological insight on the folktales of Meitei. Natl J Multidiscip Res Dev 2:182–186

    Google Scholar 

  • Devi KR, Deka M, Jeyaram K (2015) Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India. Int J Food Microbiol 99:62–71

    Article  CAS  Google Scholar 

  • Devi LK (1988) A study of archaeology in Manipur since prehistoric times. Ph.D. thesis, Department of History, Manipur University, Imphal, Manipur, India, p 322. http://hdl.handle.net/10603/103663

  • Devi P, Kumar SP (2012) Traditional, ethnic and fermented foods of different tribes of Manipur. Indian J Tradit Knowl 11:70–77

    Google Scholar 

  • Devi PS (2012) Social change among the Lois of Manipur. Ph.D. thesis, Department of Sociology, Assam University Silchar, Assam, India, p 283. http://hdl.handle.net/10603/93241

  • Devi WS, Uma D, Papia D, Sulata K, Devashish K (2017) Limnological study with emphasis on fish diversity of Loktak Lake, Manipur, India. Bull Environ Pharmacol Life Sci 6:75–77

    Google Scholar 

  • Forest Survey of India (2017) Bamboo resources of the country. In: State of Forest Report 2017, Forest Survey of India, Ministry of Environment & Forests, Government of India, Dehradun, India. Last access on 18 Dec 2018. http://fsi.nic.in/forest-report-2017

  • Giri SS, Janmejay LS (2000) Effect of bamboo shoot fermentation and ageing on nutritional and sensory qualities of soibum. J Food Sci Technol 37:423–426

    CAS  Google Scholar 

  • Hmar D (2013) The Hmars. Akansha Publishing House, New Delhi, p 98. ISBN: 9788183703550

    Google Scholar 

  • Hoikhokim (2017) Ankamthu: traditional mustard leaves fermented food preparation of Churachandpur district, Manipur. Int J Res Advent Technol 5:24–26

    Google Scholar 

  • Jain A, Sundriyal M, Roshnibala S, Kotoky R, Kanjilal PB, Singh HB, Sundriyal RC (2011) Dietary use and conservation concern of edible wetland plants at Indo-Burma hotspot: a case study from Northeast India. J Ethnobiol Ethnomed 7:29. https://doi.org/10.1186/1746-4269-7-29

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Jeyaram K, Romi W, Singh TA, Devi AR, Devi SS (2010) Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India. Int J Food Microbiol 143:1–8

    Article  CAS  PubMed  Google Scholar 

  • Jeyaram K, Singh TA, Romi W, Devi AR, Singh WM, Dayanidhi H, Singh NR, Tamang JP (2009) Traditional fermented foods of Manipur. Indian J Tradit Knowl 8:115–121

    Google Scholar 

  • Jeyaram K, Singh WM, Capece A, Romano P (2008a) Molecular identification of yeast species associated with ‘Hamei’—a traditional starter used for rice wine production in Manipur, India. Int J Food Microbiol 124:115–125

    Article  CAS  PubMed  Google Scholar 

  • Jeyaram K, Singh WM, Premarani T, Devi AR, Chanu KS, Talukdar NC, Singh MR (2008b) Molecular identification of dominant microflora associated with ‘Hawaijar’—a traditional fermented soybean (Glycine max (L.)) food of Manipur, India. Int J Food Microbiol 122:259–268

    Article  CAS  PubMed  Google Scholar 

  • Kakati B, Goswami CU (2013) Microorganisms and the nutritive value of traditional fermented fish products of Northeast India. Global J Biosci Biotechnol 2:124–127

    Google Scholar 

  • Keisam S, Tuikhar N, Ahmed G, Jeyaram K (2019) Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India. Int J Food Microbiol 296:21–30

    Article  CAS  PubMed  Google Scholar 

  • Keishing S, Banu T (2015) Fermented fish (ngari) of Manipur–preparation technique and its potential as a functional food ingredient. Elixir Food Sci 85:34502–34507

    Google Scholar 

  • Konsam S, Thongam B, Handique AK (2016) Assessment of wild leafy vegetables traditionally consumed by the ethnic communities of Manipur, northeast India. J Ethnobiol Ethnomed 12(9):9. https://doi.org/10.1186/s13002-016-0080-4.

    Article  PubMed  PubMed Central  Google Scholar 

  • Kumari A, Pandey A, Ann A, Raj A, Gupta A, Chauhan A, Sharma A, Das AJ, Kumar A, Attri AL et al (2015) Indigenous alcoholic beverages of South Asia. In: Joshi VK (ed) Indigenous fermented foods of South Asia. CRC Press, Taylor & Francis Group, Boca Raton, pp 501–596. ISBN: 9781439887837

    Google Scholar 

  • Majumdar RK, Bejjanki SK, Roy D, Shitole S, Saha A, Narayan B (2015) Biochemical and microbial characterization of Ngari and Hentaak-traditional fermented fish products of India. J Food Sci Technol 52:8284–8291

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Mangang KCS, Das AJ, Deka SC (2017a) Comparative shelf life study of two different rice beers prepared using wild-type and established microbial starters. J Inst Brew 123:579–586

    Article  CAS  Google Scholar 

  • Mangang KCS, Das AJ, Deka SC (2017b) Shelf life improvement of rice beer by incorporation of Albizia myriophylla extracts. J Food Process Preserv 41:1–13

    Article  CAS  Google Scholar 

  • Maremmei K (2007) The ethno-history of the Chiru Tribe of Manipur. Ph.D. thesis, Department of History, Manipur University, Imphal, Manipur, India, p 130

    Google Scholar 

  • Meitei NJ (2015) The Maring Tribe of Manipur—an anthropological study. Ruby Press and Co., New Delhi, p 260. ISBN: 9382395784

    Google Scholar 

  • Nirmala C, Bisht MS, Laishram M (2014) Bioactive compounds in bamboo shoots: health benefits and prospects for developing functional foods. Int J Food Sci Technol 49:1425–1431

    Article  CAS  Google Scholar 

  • Nirmala C, Sharma ML, David E (2008) A comparative study of nutrient components of freshly harvested, fermented and canned bamboo shoots of Dendrocalamus giganteus Munro. Bamboo Sci Cult J Am Bamboo Soc 21:41–47

    Google Scholar 

  • Nongdam P (2015) Traditional fermented bamboo shoot foods of North-East India and their characteristic natural microbial flora. In: Proceedings of the 10th World Bamboo congress, September 17–22, 2015, Damyang, Korea, vol 1, pp 876–888

    Google Scholar 

  • Nongdam P, Tikendra L (2014) The nutritional facts of bamboo shoots and their usage as important traditional foods of Northeast India. Int Sch Res Notices 2014:1–17

    Article  Google Scholar 

  • Phadke G, Elavarasan K, Shamasundar B (2014) Angiotensin-I converting enzyme (ACE) inhibitory activity and antioxidant activity of fermented fish product ngari as influenced by fermentation period. Int J Pharm Bio Sci 5:134–142

    CAS  Google Scholar 

  • Premlata T, Nirmala C, Bisht MS (2015) Bioactive compounds in traditional fermented bamboo shoots of Manipur, 7th Indo-Global Summit and Expo on Food & Beverages, October 08–10, 2015, New Delhi. J Food Process Technol 6:93. https://doi.org/10.4172/2157-7110.C1.030

    Article  Google Scholar 

  • Rai AK, Jeyaram K (2015) Health benefits of functional proteins in fermented foods. In: Tamang JP (ed) Health benefits of fermented foods and beverages. CRC Press, Taylor & Francis Group, Boca Raton, pp 455–474. ISBN: 9781466588097

    Chapter  Google Scholar 

  • Romi W (2015) Metagenomic and culture-dependent analyses of microbial communities associated with natural fermentation of different indigenous bamboo shoot products in Northeast India. Ph.D. thesis, Department of Biotechnology, Gauhati University, Guwahati, Assam, India, p 347. http://hdl.handle.net/10603/98978

  • Romi W, Ahmed G, Jeyaram K (2015) Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches. Mol Ecol 24:3372–3389

    Article  PubMed  Google Scholar 

  • Romi W, Keisam S, Ahmed G, Jeyaram K (2014) Reliable differentiation of Meyerozyma guilliermondii from Meyerozyma caribbica by internal transcribed spacer restriction fingerprinting. BMC Microbiol 14:52. https://doi.org/10.1186/1471-2180-14-52

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Samurailatpam SD (2014) Comparative study of late medieval URN-burial sites in Manipur. Ph.D. thesis, Department of Archaeology and Ancient History, Maharaja Sayajirao University of Baroda, Gujarat, India, p 127. http://hdl.handle.net/10603/72884

  • Sangma RHC, Pal R, Singh DR (2016) Edible insects of Northeast India. In: Purkayastha J (ed) Bioprospecting of indigenous bioresources of North-East India. Springer Nature, Singapore, pp 253–267. isbn:978-981-10-0619-7

    Chapter  Google Scholar 

  • Sarangthem K, Singh TN (2013) Fermentation decreases the antinutritional content in bamboo shoots. Int J Curr Microbiol App Sci 2:361–369

    Google Scholar 

  • Sarma D, Singh AK, Baruah D (2018) Checklist of endemic ichthyofauna of North-East India. Ind J Fisheries 65:1–15

    Google Scholar 

  • Sha SP, Suryavanshi MS, 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

    Article  PubMed  PubMed Central  Google Scholar 

  • Sha SP, Suryavanshi MS, Tamang JP (2019) Mycobiome diversity in traditionally prepared starters for alcoholic beverages in India by high-throughput sequencing method. Front Microbiol 10:348. https://doi.org/10.3389/fmicb.2019.00348

    Article  PubMed  PubMed Central  Google Scholar 

  • Shantibala T, Lokeshwari RK, Debaraj H (2014) Nutritional and antinutritional composition of the five species of aquatic edible insects consumed in Manipur, India. J Insect Sci 14:14. https://doi.org/10.1093/jis/14.1.14

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Siltou R (2010) Thadou customs, ceremonies and festivals: an anthro–historical study. Ph.D. thesis, Department of History, Manipur University, Imphal, Manipur, India, p 151

    Google Scholar 

  • Singh A, Singh RK, Sureja AK (2007) Cultural significance and diversities of ethnic foods of Northeast India. Indian J Tradit Knowl 6:79–94

    Google Scholar 

  • Singh HB, Kumar B, Singh RS (2003) Bamboo resources of Manipur: an overview for management and conservation. J Bamboo Rattan 2:43–55

    Article  Google Scholar 

  • Singh HD, Singh AS, Singh NR, Singh NR (2011) Biochemical composition of soibum—a fermented bamboo shoot and its dynamics during fermentation in real time model. 2011 international conference on food engineering and biotechnology, May 7–9, 2011, Bangkok, Thailand. Int Proc Chem Biol Environ Eng 9:198–202

    Google Scholar 

  • Singh MK, Ibrahim M, Bordoloi S, Meena D, Kakoti S (2018a) Bamboo diversity, distribution and utility in forest fringe villages of Manipur (India). Pharma Innov J 7:503–507

    Google Scholar 

  • Singh PK, Devi SP, Devi KK, Ningombam DS, Athokpam P (2010) Bambusa tulda Roxb. in Manipur state, India: exploring the local values and commercial implications. Not Sci Biol 2:35–40

    Article  CAS  Google Scholar 

  • Singh PK, Singh KI (2006) Traditional alcoholic beverage, Yu of Meitei communities of Manipur. Ind J Tradit Knowl 5:184–190

    Google Scholar 

  • Singh PP, Rathore V, Singh LB (1986) A possible role of fish preparation ‘Hentak’ in urolithiasis in Manipur—an experimental study. Indian J Exp Biol 24:88–90

    CAS  PubMed  Google Scholar 

  • Singh RK, Baghel SS (2003) Aromatic rices of Manipur. In: Singh RK, Singh US (eds) A treatise on the scented rices of India. Kalyani Publishers, New Delhi, pp 347–335. ISBM: 9788127210311

    Google Scholar 

  • Singh SS, Mandal SE, Lalnunmawii E, Kumar NS (2018b) Antimicrobial, antioxidant and probiotics characterization of dominant bacterial isolates from traditional fermented fish of Manipur, North-East India. J Food Sci Technol 55:1870–1879

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Singh SY, Bera BK (2017) Present scenario of agricultural sector of Manipur. Econ Aff 62:225–232

    Article  Google Scholar 

  • Singh TA, Devi KR, Ahmed G, Jeyaram K (2014) Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of Northeast India. Food Res Int 55:356–362

    Article  CAS  Google Scholar 

  • Singh TA, Sarangi PK, Singh NJ (2018c) Traditional process foods of the ethnic tribes of western hills of Manipur, India. Int J Curr Microbiol App Sci 7:1100–1110

    Article  Google Scholar 

  • Singhal P, Bal LM, Satya S, Sudhakar P, Naik SN (2013) Bamboo shoots: a novel source of nutrition and medicine. Crit Rev Food Sci Nutr 53:517–534

    Article  PubMed  Google Scholar 

  • Sinha SP (2007) Lost opportunities: 50 years of insurgency in the North-East and India’s response. Lancer Publishers, New Delhi, p 357. ISBN: 8170621623

    Google Scholar 

  • Soibam H, Ayam VS (2018) The traditional fermented foods of Meiteis of Manipur, India: a case study. J Pharmacogn Phytochem 7:535–539

    CAS  Google Scholar 

  • Sonar NR, Halami PM (2014) Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India. J Food Sci Technol 51:4143–4148

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Sonar NR, Vijayendra SVN, Prakash M, Saikia M, Tamang JP, Halami PM (2015) Nutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of India. Int Food Res J 22:788–797

    CAS  Google Scholar 

  • Tamang B, Tamang JP (2009) Traditional knowledge of biopreservation of perishable vegetables and bamboo shoots in Northeast India as food resources. Indian J Tradit Knowl 8:89–95

    Google Scholar 

  • Tamang B, Tamang JP, Schillinger U, Franz CMAP, Gores M, Holzapfel WH (2008) Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India. Int J Food Microbiol 121:35–40

    Article  CAS  PubMed  Google Scholar 

  • Tamang JP (2010) Himalayan fermented foods: microbiology, nutrition and ethnic values. CRC Press, Taylor & Francis Group, New York, p 295. isbn:978-1-4200-9324-7

    Google Scholar 

  • Tamang JP, Dewan S, Tamang B, Rai A, Schillinger U, Holzapfel WH (2007) Lactic acid bacteria in Hamei and Marcha of North East India. Indian J Microbiol 47:119–125

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Tamang JP, Tamang B, Schillinger U, Franz CMAP, Gores M, Holzapfel WH (2005) Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas. Int J Food Microbiol 105:347–356

    Article  CAS  PubMed  Google Scholar 

  • Tamang JP, Tamang B, Schillinger U, Guigas C, Holzapfel WH (2009) Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas. Int J Food Microbiol 135:28–33

    Article  CAS  PubMed  Google Scholar 

  • 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. Indian J Tradit Knowl 11:7–25

    Google Scholar 

  • Thaimei L (2002) History and culture of the Kabui Rongmei people of North-East India. Ph.D. thesis, Department of History, Manipur University, Imphal, Manipur, India, p 170. http://hdl.handle.net/10603/103877

  • Thakur K, Tomar SK (2015) Exploring indigenous Lactobacillus species from diverse niches for riboflavin production. J Young Pharm 7:122–127

    Article  CAS  Google Scholar 

  • Thakur K, Tomar SK (2016) In vitro study of riboflavin producing lactobacilli as potential probiotic. LWT Food Sci Technol 68:570–578

    Article  CAS  Google Scholar 

  • Thapa N (2016) Ethnic fermented and preserved fish products of India and Nepal. J Ethnic Foods 3:69–77

    Article  Google Scholar 

  • Thapa N, Pal J, Tamang JP (2004) Microbial diversity in ngari, hentak and tungtap, fermented fish products of North-East India. World J Microbiol Biotechnol 20:599–607

    Article  CAS  Google Scholar 

  • Thokchom S, Joshi SR (2015) Physicochemical analysis of ethnically fermented soybean products of North-East India and molecular characterization of associated lactic acid bacteria. Proc Natl Acad Sci India B Biol Sci 85:527–533

    Article  CAS  Google Scholar 

  • Tuikhar N, Keisam S, Labala RK, Imrat, Ramakrishnan P, Arunkumar MC, Ahmed G, Biagi E, Jeyaram K (2019) Comparative analysis of the gut microbiota in centenarians and young adults shows a common signature across genotypically non-related populations. Mech Age Dev 179:23–35

    Article  Google Scholar 

  • Vishwanath W, Sarojnalini C (1989) Changes in the total oxalate content in the fermentation of fish paste Hentak. J Food Sci 54:754–755

    Article  CAS  Google Scholar 

  • Waikhom SD, Louis B, Sharma CK, Kumari P, Somkuwar BG, Singh WM, Talukdar NC (2013) Grappling the high altitude for safe edible bamboo shoots with rich nutritional attributes and escaping cyanogenic toxicity. Biomed Res Int 2013:1–11

    Article  Google Scholar 

  • Wanglar WA, Arunkumar L, Tarao SM (2018) Fish preservation techniques practised by the Moyon tribe, Chandel district Manipur. Int J Recent Sci Res 9:28622–28626

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Vigyan Path, Paschim Boragaon, Garchuk, Guwahati, Assam, India

    Romi Wahengbam

  2. AICRP on Post-Harvest Engineering Technology, Directorate of Research, Central Agricultural University, Iroishemba , Imphal, Manipur, India

    Anand Singh Thangjam

  3. Advanced Level Institutional Biotech Hub, Modern College, Imphal, Manipur, India

    Santosh Keisam

  4. Department of Biochemistry, Manipur University, Canchipur, Imphal, Manipur, India

    Ibemhal D. Asem & Debananda S. Ningthoujam

  5. Institute of Bioresources and Sustainable Development (IBSD), Nursery Veng, Khatla, Aizawl, Mizoram, India

    Kumaraswamy Jeyaram

Authors
  1. Romi Wahengbam
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Anand Singh Thangjam
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Santosh Keisam
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ibemhal D. Asem
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Debananda S. Ningthoujam
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Kumaraswamy Jeyaram
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. School of Sciences, Department of Microbiology, Sikkim University, Gangtok, Sikkim, India

    Jyoti Prakash Tamang

Rights and permissions

Reprints and permissions

Copyright information

© 2020 Springer Nature Singapore Pte Ltd.

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Wahengbam, R., Thangjam, A.S., Keisam, S., Asem, I.D., Ningthoujam, D.S., Jeyaram, K. (2020). Ethnic Fermented Foods and Alcoholic Beverages of Manipur. 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_14

Download citation

Publish with us

Policies and ethics

Search

Navigation