Biochemical Characterization of Three Vegetable Based Fermented Food Products (<i>Hungrii, Rhujuk</i>and <i>Tsutuocie</i>) of Nagaland, India

• 作者: Bendangnaro Jamir Chitta Ranjan Deb
• 来源期刊: 自然资源(英文)
• 学科: 数学
• 关键词: Bastanga/Rhujuk Hungrii Nagaland Tsutuocie Vegetable Based Fermented Foods
• 年，卷（期）: 2021,（2）
• 页码范围: 34-43
• 页数: 10页
• 分类号: O17

摘要

<span style="font-family:Verdana;">I</span><span style="font-family:""><span style="font-family:Verdana;">ndigenous fermented foods are important constituent of staple diet of the Naga tribes of India. In Nagaland, there are variety of fermented foods and beverages with traditional and cultural value. Agriculture being the main occupation, preservation technique of perishable crops has been passed down from generation to generation. Here we present the biochemical characterization of some vegetable based fermented food products of Nagaland </span><i><span style="font-family:Verdana;">i.e.</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Hungrii</span></i><span style="font-family:Verdana;"> (</span><i><span style="font-family:Verdana;">Brassica</span></i><span style="font-family:Verdana;"> leaves), </span><i><span style="font-family:Verdana;">Rhujuk</span></i><span style="font-family:Verdana;">/</span><i><span style="font-family:Verdana;">Bastanga</span></i><span style="font-family:Verdana;"> (Bamboo shoot) and </span><i><span style="font-family:Verdana;">Tsutuocie </span></i><span style="font-family:Verdana;">(Cucumber). The comparative account of nutritive values like moisture content, pH, protein content, reducing sugars, crude fibre, total phenol content, flavonoid content and antioxidant activity of fermented foods and its constitu</span><span style="font-family:Verdana;">ent raw materials was done. Results indicated high amounts of protein in</span> <i><span style="font-family:Verdana;">Hungrii </span></i><span style="font-family:Verdana;">(34.07 g/100g). Most of the fermented foods had low moisture content rendering it to have longer shelf life. </span><i><span style="font-family:Verdana;">Rhujuk</span></i><span style="font-family:Verdana;">/</span><i><span style="font-family:Verdana;">Bastanga</span></i><span style="font-family:Verdana;"> was found to have significantly higher levels of phenolic content (1.44 mg GAE/g and 2.44 mg </span><span style="font-family:Ve