Preparation Techniques and Nutritive Value of Fermented Foods From the Khasi Tribes of Meghalaya

Agrahar-Murugkar, Dipika; Subbulakshmi, G.

doi:10.1080/03670240500408336

Cited by 39 publications

(15 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Use of mesu as a pickle and as a base in curries is a conventional dish among the Nepalis, Bhutias and the Lepchas of the Darjeeling hills and Sikkim (Tamang 2005). Delicacies in Indian cuisines include ushoi, soidon, soibum, soijim, iromba, ekung, eup, hiring lung-siej and syrwa (Giri and Janmejay 1987;Tamang 2000Mao and Odyuo 2007;Agrahar-Murungkar and Subbulaskhmi 2006;Jeyaram et al 2009). Ushoi, a fresh bamboo shoot, is one of the popular food products among the Manipuris and Apa Tanis of Arunachal Pradesh.…”

Section: Fermented Food Itemsmentioning

confidence: 99%

Value addition to bamboo shoots: a review

2011

View full text Add to dashboard Cite

Bamboo shoot forms a traditional delicacy in many countries. Being low in fat content and high in potassium, carbohydrate, dietary fibres, Vitamins and active materials, bamboo shoots are consumed in raw, canned, boiled, marinated, fermented, frozen, liquid and medicinal forms. Although the fresh bamboo shoots of species like Dendraocalamus giganteus are healthier and nutritionally rich, the young shoots, after fortification, can be consumed by processing into a wide range of food products with longer shelf-life and better organoleptic qualities. However, the consumption pattern of bamboo shoots in most of the countries is traditional, non-standardized, seasonal and region-specific with little value addition. Therefore, there exists a great opportunity, especially for the organized food processing sectors to take up the processing of bamboo shoot-based food products in an organized manner. The present article gives an insight into the global scenario of bamboo shoot-based food products and their consumption pattern, the quality attributes, and the opportunities for value addition along with future prospects in view of international food safety, security and nutrition.

show abstract

Section: Fermented Food Itemsmentioning

confidence: 99%

Value addition to bamboo shoots: a review

2011

View full text Add to dashboard Cite

show abstract

“…The colour of the product is brown with a characteristic odour and mild pungency (DAS & DEKA, 2012). The Khasis enjoy this food because of the acquired taste and also due to the health benefi ts associated with its consumption (AGRAHAR-MURUGKAR & SUBBULAKSHMI, 2006). The high crude protein content of fermented soy products may be attributed to the microbiota developed during fermentation of these products (GUPTA et al, 2007).…”

mentioning

confidence: 99%

In vitro probiotic potential of Enterococcus species isolated from tungrymbai, a fermented soybean product of Meghalaya, India

Malakar¹,

Das²,

Deka³

2017

Acta Alimentaria

View full text Add to dashboard Cite

Lactic acid bacteria were isolated from tungrymbai, a traditional fermented soybean product of Meghalaya, India and assessed for their probiotic properties. Survival under simulated gastric conditions was tested and fi ve acid tolerant strains were selected. By using 16S rDNA sequencing, these isolates were confi rmed to be Enterococcus species. The strains exhibited good survivability in high concentrations of bile salts. The strains were susceptible to antibiotics and they were also found to inhibit growth of Staphylococcus aureus and Escherichia coli. The strains were gelatinase negative and non-haemolytic. The strains also assimilated cholesterol up to a certain level. The study confi rmed that all identifi ed fi ve strains have in vitro probiotic properties.

show abstract

“…Tungtap-a traditional fermented fish product of Meghalaya prepared from Danio spp. was also a good source of protein (40.6g/100g) (Agrahar-Murugkar and Subbulakshmi, 2006). The content of SSN (45.6% of total N), NPN (2.2%) and TVB-N (108.24 mg%) of the samples indicates the degradation of tissue protein that may be responsible for the generation of the typical flavor and aroma of the fermented Shidal (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Kakati¹,

Goswami²

2017

JANS

View full text Add to dashboard Cite

Abstract:Fermented Setipinna phasa (Phassya Shidal) is a traditional fish product, popular in the north eastern states of India, because of its typical flavor and aroma. The proximate composition, biochemical, microbiological and sensory qualities of Phassya Shidal available in markets were studied. The results of the analysis showed that the market samples of Phassya Shidal were a good source of protein (27.20%). The pH and moisture content were 6.2 and 37.52%, respectively. Both Phassya Shidal and fresh Setipinna phasa (raw material) were rich in lysine, leucine, valine, aspartic acid, alanine and glutamic acid. The effect of fermentation on the amino acids content of the sample was not significant except in histidine (P<0.05). An increase in the contents of fatty acids and amino acids composition was observed in the Phassya Shidal during fermentation. Significant variations (P<0.05) in the proportions of some unsaturated fatty acids were noticed between product and fresh fish. The major saturated fatty acids were C16:0 and C18:0. The Oleic acid was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids (PUFA) were of the n-3 series. The major PUFA found chiefly in linoleic acid and linolenic acid in both the samples. The physicochemical analysis revealed that the product was of acceptable quality. The bacterial flora of Phaasya Shidal comprised of Staphylococcus aureus, Streptococcus spp. and Escherichia coli indicating unhygienic handling practices during preparation and storage. Though the product had acceptable sensory quality, strict hygienic measures should be adopted during processing to safeguard the health of the consumers.

show abstract

Preparation Techniques and Nutritive Value of Fermented Foods From the Khasi Tribes of Meghalaya

Cited by 39 publications

References 3 publications

Value addition to bamboo shoots: a review

Value addition to bamboo shoots: a review

In vitro probiotic potential of Enterococcus species isolated from tungrymbai, a fermented soybean product of Meghalaya, India

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Contact Info

Product

Resources

About