Exploring The Indigenous Food Fermentation Technology For Sustainable Food System In Manipur, India
Keywords:
Foods, preservation, womenfolk, fermentation, sustainable, Manipur
Abstract
The people of Manipur in India's north-eastern states produced and consumed several fermented food products using the locally available resources. The aim of the present study is to explore the indigenous fermented foods and understand the fermentation techniques adapted by the tribal population. A structured and pre-tested interview schedule designed to elicit and collect information on various traditional fermented foods and beverages was used for the study; One hundred womenfolk of 45 years and above, having good knowledge and currently producing fermented foods, were selected from different districts of Manipur. The present study documents over thirty different fermented food products from different parts of Manipur. The primary variety of fermented foods recorded during the study was from cereal and millets; pulses and seed; bamboo shoot; fish and meat; mustard leaves and fruits. The present study indicates the extensive use of indigenous technology and few of the foods fermented are not yet reported which needs documentation to carry on to the future generation for sustainable food supply and economic growth.
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31. Nongdam P. Traditional fermented bamboo shoot foods of North-East India and their characteristic natural microbial flora. In10th World Bamboo Congress, Korea 2015 Sep 17 (pp. 1-13). https://worldbamboo.net/wbcx/Sessions/
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33. Tamang JP, Tamang N, Thapa S, Dewan S, Tamang B, Yonzan H, Rai AK, Chettri R, Chakrabarty J, Kharel N. Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India. Indian J Trad Know. 11:7–25.
34. Mao AA, Odyuo N. Traditional fermented foods of the Naga tribes of Northeastern, India. Indian journal of traditional knowledge, 6(1), 37_41. http://nopr.niscair.res.in
35. Singh NS, Pamei C, Chanu EK, Devi GS. Traditional fermented foods of Manipur. In: Padmanabh D, Dwivedi SK, Kalita MC, editors. Biodiversity and Environmental Biotechnology, Scientific publisher India; 2007. 1:399. p. 399-416.
36. Das AJ, Deka SC. Fermented foods and beverages of the North-East India. International Food Research Journal 2012;19(2): 377-392. http://agris.upm.edu.my:8080/
37. Tamang B, Tamang JP. Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources. Indian J Trad Know. 2009; 8: 89-95. http://nopr.niscair.res.in/bitstream/
38. Lokendrajit S. Irabot ki seireng, Ritu. Manipur Sahitya Parishad, Imphal, 1997. 9_7.a
2. Mota de Carvalho N, Costa EM, Silva S, Pimentel L, Fernandes TH, Pintado ME. Fermented foods and beverages in human diet and their influence on gut microbiota and health. Fermentation. 2018; 28;4(4):90.
3. Marshall E, Mejia D. Traditional fermented food and beverages for improved livelihoods. FAO Diversification booklet. 2011(21).
4. Muhialdin BJ, Filimonau V, Qasem JM, Ibrahim SA, Algboory HL. Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization. Journal of Ethnic Foods. 2022 Dec;9(1):1-7.
5. Sivasankar. B. Food processing and preservation. PHI Learning Pvt.Ltd, New Delhi, 2019; pp- 133_145.
6. Sarkar PK, Nout MR, editors. Handbook of indigenous foods involving alkaline fermentation. CRC Press; 2014 Jul 23.
7. Tamang JP. Diversity of fermented foods. In: Fermented Foods & Beverage of the world. Tamang P, Kailasapathy K, CRC, Press, New York (2010)., p-42-64.
8. Nguyen H. Sustainable food systems concept and framework. Food and Agriculture Organization of the United Nations: Rome, Italy. (2018). https://www.fao.org/3/ca2079en/CA2079EN.pdf
9. Thanh VN, Viet Anh NT. Ethnic fermented foods and beverages of Vietnam. InEthnic fermented foods and alcoholic beverages of Asia 2016 (pp. 383-409). Springer, New Delhi.
10. Roy B, Kala CP, Farooquee NA, Majila BS. Indigenous fermented food and beverages: a potential for economic development of the high altitude societies in Uttaranchal. Journal of Human Ecology. 2004 Jan 1;15(1):45-9. http://www.krepublishers.com
11. Rawat K, Kumari A, Kumar S, Kumar R, Gehlot R. Traditional fermented products of India. Int J Curr Microbiol App Sci. 2018;7(4):1873-83.
12. Lalmuanpuii R, Zodinpuii B, Lalbiaknunga J. Traditional food preparation of wild edible vegetables among the ethnic groups of Mizoram, North East India. Journal of Ethnic Foods. 2021;8(1):1-1.
13. Manipur map, 2021. https://www.mapsofindia.com/manipur/geography.html. Accessed on 28-05-2022
14. A Glimpse of the Indigenous Tribes of Manipur (Part 1), 2020. https://blog.mygov.in/a-glimpse-of-the-indigenous-tribes-of-manipur-part-1/. Accessed on 28-05-2022
15. Imphal valley, 2022. https://en.wikipedia.org/wiki/Imphal_Valley. Accessed on 28-05-2022
16. Jeyaram K, Singh TA, Romi W, Devi AR, Singh WM. Traditional fermented foods of Manipur. Indian J Trad Know. 2009;8(1).p.115-121. http://14.139.206.50:8080/jspui/bitstream/1/1356/1/IJTK-Manipur-2009.pdf
17. Keishing& Banu. Revisiting the traditional food processing methods adapted by the people of north-east, India with special reference to Manipur for sustainable food supply. In: Jinus S, Singh SK, editors. How COVID-19 has shaped the agricultural value chains. Sunmarg publishers & distributors, New Delhi; 2021.p. 82-101.
18. Singh A, Singh RK. Cultural significance and diversities of ethnic foods of Northeast India. Indian J Trad Know. 2007; 6:1:79-94.
19. Jamir B, Deb CR. Studies on some fermented foods and beverages of Nagaland, India. International Journal of Fermented Foods. 2014(2):127-38.
20. Devi P, Suresh Kumar P. Traditional, ethnic and fermented foods of different tribes of Manipur. Indian J Trad Know. 2012;1 (11) 70_77. http://nopr.niscair.res.in/bitstream
21. Senrung A, Anal SJL, Joshi P, Malik G, Jha S, Avasthy S. Indigenous Fermented Food Habits of Manipur and Nagaland. In: North-East the untapped tourism industry; Tourism in North-East India: E3 (Economy, Exploration and Evolution). Mehta S, Singh A. editors. Khrishisanshriti publication, New Delhi. 2018.
22. Singh TA, Sarangi PK, Singh NJ. Traditional Process Foods of the Ethnic Tribes of Western Hills of Manipur, India. Int. J. Curr. Microbiol. App. Sci. 2018; 7(10), 1100_1110. https://pdfs.semanticscholar.org/e21e/cd6edd149eac4a683 1c93555fa07394e19d8.pdf
23. Soibam H, Ayam VS. The traditional fermented foods of Meiteis of Manipur, India: a case study. Journal of Pharmacognosy and Phytochemistry. 2018;7(4):535-9. https://www.researchgate.net/profile/Helen_Soibam/publication/
24. Kuhnlein HV, Smitasiri S, Yesudas S, Bhattacharjee L, Dan L, Ahmed S. Documenting traditional food systems of indigenous peoples: international case studies. Centre for Indigenous Peoples’ Nutrition and Environment, McGill University, Sainte-Anne-de-Bellevue, Quebec 2006. Downloadable from: www.mcgill.ca/files/cine/manual.pdf
25. Tamang JP, Mukhopadhyay B, Pal B. Food Consumption in Sikkim With Special Reference to Traditional Fermented Foods and Beverages: A Micro Level Study. 2007. http://14.139.206.50:8080/jspui/bitstream/1/1031/1/JHR-Suppl-Consumption%20pdf
26. Ishwarappa S. Documentation of traditional convenience foods of north Karnataka (“Dissertation on the internet” for a PhD). University of Agricultural Sciences, Dharwad). 2009. Available from http://krishikosh.egranth.ac.in/handle/1/83521
27. Singh NP, Singh KP, editors. Floristic diversity and conservation strategies in India. Botanical Survey of India; 1997.
28. Bhatt BP, Singha LB, Singh K, Sachan MS. Some commercial edible bamboo species of North East India: production, indigenous uses, cost-benefit and management strategies. Bamboo Science and Culture. 2003;17(1):4-20. https://www.researchgate.net
29. Thingom P, Chhetry GK. Nutritional analysis of fermented soybean (Hawaijar). Assam University Journal of Science and Technology. 2011 Jun 4;7(1):96-100.
30. Keishing S, Banu T, Umadevi M. Effect of fermentation on the nutrient content, antioxidant and antidiabetic activities of Hawaijar, an indigenous fermented soya of Manipur, India. J. Hum. Nutr. Food Sci. 2015;3(3):1066.
31. Nongdam P. Traditional fermented bamboo shoot foods of North-East India and their characteristic natural microbial flora. In10th World Bamboo Congress, Korea 2015 Sep 17 (pp. 1-13). https://worldbamboo.net/wbcx/Sessions/
32. Singh AS, Singh AA, Devi MS. Ngari-a traditional fish product of Manipur, India. Infofish International. 2012;1:41-5. www.infofish.org. https://www.researchgate.net
33. Tamang JP, Tamang N, Thapa S, Dewan S, Tamang B, Yonzan H, Rai AK, Chettri R, Chakrabarty J, Kharel N. Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India. Indian J Trad Know. 11:7–25.
34. Mao AA, Odyuo N. Traditional fermented foods of the Naga tribes of Northeastern, India. Indian journal of traditional knowledge, 6(1), 37_41. http://nopr.niscair.res.in
35. Singh NS, Pamei C, Chanu EK, Devi GS. Traditional fermented foods of Manipur. In: Padmanabh D, Dwivedi SK, Kalita MC, editors. Biodiversity and Environmental Biotechnology, Scientific publisher India; 2007. 1:399. p. 399-416.
36. Das AJ, Deka SC. Fermented foods and beverages of the North-East India. International Food Research Journal 2012;19(2): 377-392. http://agris.upm.edu.my:8080/
37. Tamang B, Tamang JP. Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources. Indian J Trad Know. 2009; 8: 89-95. http://nopr.niscair.res.in/bitstream/
38. Lokendrajit S. Irabot ki seireng, Ritu. Manipur Sahitya Parishad, Imphal, 1997. 9_7.a
Published
2024-08-31
How to Cite
Somishon Keishing, A.Thahira Banu, Aswini Murugan, Janeline Lunghar, & Chingriyo Raihing. (2024). Exploring The Indigenous Food Fermentation Technology For Sustainable Food System In Manipur, India. Revista Electronica De Veterinaria, 25(1S), 565 -574. https://doi.org/10.69980/redvet.v25i1S.766
Section
Articles
