Abstract. Mishra AK, Bajpai R, Swain A. 2021. Finger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics. Biodiversitas 22: 2737-2742. The indigenous food and beverages reflect the acquaintance of ethnic population to local environmental settings. Development of diet structure includes diversities in food and beverages depend on the ethnic knowledge they perceive from their ancestors as well as from the environmental determinants. The Gadaba ethnic community being native to the southern part of Odisha state in India, developed the art to sustain them through rain-fed agricultural crops like finger millet and upland rice. These traditional non-hybrid crops give different dimensions to their food and beverage structure. In this case, the study focussed on finger millet-based staple beverages consumed by Gadaba ethnic community of this region. The effort is given to discuss the complete indigenous preparation process and nutritional parameters concerning two indigenous indispensable fermented beverages named Landa and Pej. The nutritional analysis of these beverages proved it to be a promising diet structure for sustainability.
Focussing on the need of sustainable diet, this research aimed to understand the nutritional feature of a traditional fermented beverage named as ‘Pendam’. As it is widely consumed in study region, participant observation method applied to understand the complete preparation process. In order to understand the quality of Pendam, the nutritional compositions were analysed using standard methods. With pH value of 3.6, this beverage reflects a protein and carbohydrate content of 1.614 mg/ml and 3.01 mg/ml respectively. Fat and yeast are absent in the beverage. The energy value stands at 1.8496 Cal/100 ml. Having cultural importance within the community, Pendam is considered sacred and play strong role in rituals and festivals. The nutritional features ensure it as a sustainable beverage.
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