FERMENTED FOOD BEVERAGES IN NUTRITION
CONTENTS CHAPTER THE HIMALAYAS AND FOOD CULTURE THE HIMALAYAS AGRICULTURE IN THE HIMALAYAS ETHNIC PEOPLE FOOD CULTURE FUSION OF WESTERN AND EASTERN FOOD CULTURES WHAT ARE ETHNIC FERMENTED FOODS? MICROBIOLOGY OF FERMENTED FOODS CONSUMPTION PATTERNS OF FERMENTED FOODS AND BEVERAGES CHAPTER FERMENTED VEGETABLES IMPORTANT FERMENTED VEGETABLES GUNDRUK INDIGENOUS KNOWLEDGE OF PREPARATION CULINARY PRACTICES AND ECONOMY MICROORGANISMS SINKI GOYANG INZIANGSANG KHALPI CULINARY PRACTICES MESU SOIBUM SOIDON SOIJIM 2 1 10 EKUNG 2 1 10 1 INDIGENOUS KNOWLEDGE OF PREPARATION 2 1 10 2 CULINARY PRACTICES AND ECONOMY 2 1 10 3 MICROORGANISMS EUP 2 1 11 1 INDIGENOUS KNOWLEDGE OF PREPARATION 2 1 11 2 CULINARY PRACTICES AND ECONOMY 2 1 11 3 MICROORGANISMS 2 1 12 HIRRING 2 1 12 1 INDIGENOUS KNOWLEDGE OF PREPARATION 2 1 12 2 CULINARY PRACTICES AND ECONOMY 2 1 12 3 MICROORGANISMS 2 1 13 LUNG-SIEJ 2 1 13 1 INDIGENOUS KNOWLEDGE OF PREPARATION 2 1 13 2 CULINARY PRACTICES AND ECONOMY 2 1 13 3 MICROORGANISMS 2 1 14 ANISHI 2 1 14 1 INDIGENOUS KNOWLEDGE OF PREPARATION 2 1 14 2 CULINARY PRACTICES 2 1 14 3 MICROORGANISMS MICROBIOLOGY FOOD SAFETY FUNCTIONAL OR TECHNOLOGICAL PROPERTIES IN SITU FERMENTATION DYNAMICS UPGRADING OF TRADITIONAL PROCESS NUTRITIVE VALUE CONCLUSION CHAPTER FERMENTED LEGUMES IMPORTANT FERMENTED SOYBEAN FOODS KINEMA ECONOMY HAWAIJAR TUNGRYMBAI AAKHONE BEKANG PERUYYAN FERMENTED BLACK GRAM FOOD MASEURA SOURCE OF INOCULUM IN KINEMA PRODUCTION OPTIMIZATION OF FERMENTATION PERIOD IN SITU FERMENTATION OF KINEMA SELECTION OF STARTER CULTURE MONOCULTURE FERMENTATION OF KINEMA DEVELOPMENT OF PULVERIZED STARTER FOR KINEMA PRODUCTION PHYLOGENETIC SIMILARITY OF BACILLUS STRAINS FROM ASIAN FERMENTED SOYBEANS OTHER FERMENTED SOYBEAN FOODS OF NORTH EAST INDIA CHAPTER FERMENTED MILKS IMPORTANT FERMENTED MILK PRODUCTS DAHI MOHI GHEU CHHURPI (HARD VARIETY) AND DUDH CHHURPI CHHURPI (SOFT VARIETY) CHHU SOMAR PHILU KALARI PATHOGENIC CONTAMINANTS TECHNOLOGICAL OR FUNCTIONAL PROPERTIES IN SITU FERMENTATION CHAPTER FERMENTED CEREALS IMPORTANT FERMENTED CEREALS SELROTI TRADITIONAL EQUIPMENT USED DURING PREPARATION OF SELROTI SOCIOECONOMY JALEBI NAN SIDDU CHILRA MARCHU BHATURU EFFECT OF SEASONAL VARIATION ON MICROBIAL LOAD TECHNOLOGICAL PROPERTIES SELROTI BATTER PREPARATION BY SELECTED STARTER CULTURES CHAPTER ETHNIC FISH PRODUCTS IMPORTANT ETHNIC FISH PRODUCTS SUKA KO MAACHA GNUCHI SIDRA SUKUTI NGARI HENTAK TUNGTAP DRIED FISHES OF ASSAM CHAPTER ETHNIC MEAT PRODUCTS IMPORTANT ETHNIC MEAT PRODUCTS LANG KARGYONG YAK KARGYONG FAAK KARGYONG LANG SATCHU YAK SATCHU SUKA KO MASU YAK CHILU LANG CHILU LUK CHILU 7 1 10 YAK KHEURI 7 1 10 1 INDIGENOUS KNOWLEDGE OF PREPARATION 7 1 10 2 CULINARY PRACTICES 7 1 10 3 MICROORGANISMS LANG KHEURI 7 1 11 1 INDIGENOUS KNOWLEDGE OF PREPARATION 7 1 11 2 CULINARY PRACTICES 7 1 11 3 MICROORGANISMS 7 1 12 CHARTAYSHYA 7 1 12 1 INDIGENOUS KNOWLEDGE OF PREPARATION 7 1 12 2 CULINARY PRACTICES AND ECONOMY 7 1 12 3 MICROORGANISMS 7 1 13 JAMMA/GEEMA 7 1 13 1 INDIGENOUS KNOWLEDGE OF PREPARATION 7 1 13 2 CULINARY PRACTICES 7 1 13 3 MICROORGANISMS 7 1 14 ARJIA 7 1 14 1 INDIGENOUS KNOWLEDGE OF PREPARATION 7 1 14 2 CULINARY PRACTICES 7 1 14 3 MICROORGANISMS PREVALENCE OF LAB OCCURRENCE OF PATHOGENIC BACTERIA CHAPTER ETHNIC STARTERS AND ALCOHOLIC BEVERAGES TRADITIONAL STARTER CULTURE MARCHA INTERPRETATION OF ETHNO-MICROBIOLOGY SIMILAR TRADITIONAL STARTERS MANAPU MANA HAMEI KHEKHRII ALCOHOLIC FOOD BEVERAGES KODO KO JAANR OR CHYANG MODE OF DRINKING TRADITIONAL EQUIPMENT USED CHYANG BHAATI JAANR MODE OF CONSUMPTION SIMILAR PRODUCTS POKO MAKAI KO JAANR GAHOON KO JAANR ATINGBA ZUTHO OR ZHUCHU SURA DISTILLED LIQUOR OR ALCOHOLIC DRINK RAKSI INDIGENOUS KNOWLEDGE OF ALCOHOL DISTILLATION DISTILLED ALCOHOLIC DRINKS SIMILAR TO RAKSI STARTER CULTURE KODO KO JAANR IN SITU FERMENTATION OF KODO KO JAANR IMPROVED METHOD OF KODO KO JAANR PRODUCTION IN SITU FERMENTATION OF BHAATI JAANR CHAPTER ANTIQUITY AND ETHNIC VALUES ANTIQUITY ANTIQUITY OF KINEMA ANTIQUITY OF GUNDRUK AND SINKI ANTIQUITY OF FERMENTED MILK PRODUCTS ANTIQUITY OF SELROTI ANTIQUITY OF ALCOHOLIC BEVERAGES ANTIQUITY OF FISH PRODUCTS ETHNIC VALUES OF THE HIMALAYAN FERMENTED FOODS CULTURAL FOODS FERMENTED VEGETABLES FERMENTED MILKS FERMENTED CEREALS FISH PRODUCTS FERMENTED MEAT ALCOHOLIC DRINKS CHAPTER PROSPECTS OF THE HIMALAYAN FERMENTED FOODS 10 1 MEDICINAL ASPECTS 10 2 TOTAL SUBSTRATE UTILIZATION 10 3 COMMERCIALIZATION THROUGH ETHNIC FOOD TOURISM 10 4 MICROBIAL GENETIC RESOURCES 10 5 CONCLUSION BIBLIOGRAPHY