Year: 2019 | Month: June | Volume 8 | Issue 1
Fermented Rice Beverage of Northeast India: A systematic review
Abstract:
Northeast India is the eastern most region of India. It comprises the eight states Sikkim, Assam, Meghalaya, Mizoram, Nagaland, Manipur, Tripura and Arunachal Pradesh. This review reflects the indigenously prepared fermented rice beverages by different tribes from different states of North-east India. Many researchers have studied on traditionally prepared rice beverages but limited information is available on commercialization of beverages like Sake of Japan. At present, traditional fermented rice beverages are prepared for local consumption only at house-hold level without much consideration about Good Manufacturing Practices (GMP). Studies have shown that fermented rice beverages are rich source of nutrients and have therapeutic values which help to prevent diarrhoea and diabetes. It is generally prepared by adding varieties of medicinal herbs in their starter culture inoculums which are also rich in micro-organism like yeasts, moulds and lactic acid bacteria. These micro-organisms results in the formation of alcohol which is consumed by the local tribal communities without much knowledge about its quality and shelf life of the product. Scientific and systematic approach would help to standardise high quality stable product with increased shelf life and help the tribal communities economically produce it for their livelihood.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
