International Food Research Journal 19(1): 101-107 (2012)

Methodology of rice beer preparation and various plant materials

used in starter culture preparation by some tribal communities of
North-East India: A survey
1*
Das, A. J., Deka, S. C. and 2Miyaji, T.
1
Department of Food Processing Technology, Tezpur University, Napaam, Sonitpur,
Assam-784028, India
2
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University
of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan

Abstract: North-East India is inhabited by many indigenous tribes and as a part of their socio-cultural life most
of these tribes prepare their own local brew, mostly using rice grains as the substrate. In addition each of the
tribes also prepares their own unique starter cultures to carry out fermentation, and each type is a mixture of
different parts of various plant species. These starter cultures in the form of cakes can be stored up to several
months. The fermentation is usually carried out in earthen pots at room temperature and takes about 5-7 days
for completion of the whole process of preparation. The authors visited some of the rural areas where rice beer
is predominantly prepared and the process of preparation was observed and documented. The methodologies
followed by the Bodo, Karbi, Ahom, Mising, Deori, Dimasa Kachari and Angami tribes of North-East India
have been reported in this article. The plant species used for starter cake preparation were collected from
the places visited and their taxonomical identification was carried out. This article also reflects some of the
expertise of the ethnic people in maintenance of suitable conditions for microbial activities required for rice
beer preparation.

Keywords: Rice beer, tribes, plant materials

Introduction ethanol production was shown by the isolated strains

S. bayanus, C. glabrata and P. anomala (Tamang
The consumption of rice beer prepared from and Sarkar, 1995; Tsuyoshi et al, 2005). The lactic
rice is a common practice among many tribal acid bacteria Lactobacillus plantarum, Lactobacillus
communities residing in the North-Eastern states of brevis and Pediococcus pentosaceus have been
India and many of them have been preparing it since isolated from samples of starter cultures used in the
time immemorial (Ghosh and Das, 2004; Jeyaram et states of Sikkim and Manipur (Tamang et al, 2007).
al, 2008). It also plays an important role in the socio- The methodology of fermentation carried out by
cultural life of the tribal people as it is found to be different tribes is almost the same, except that the
associated with many occasions like merry making, difference comes from the different types of plant
ritual ceremonies, festivals, marriages and even death species used in starter culture preparation (Tanti et
ceremonies (Saikia et al., 2007). The preparation and al., 2010). Various plants have been reported to be
consumption of this type of liquor emerged mainly used in the preparation of rice beer starter cultures in
due to the climatic conditions and discovering the use North-East India by various authors. Some are Albizia
of surrounding natural resources (Roy et al., 2004). myriophylla by the Maiteis in the state of Manipur
There are also reports of rice beer being used as a drug (Singh and Singh, 2006), Amomum aromaticum by
(Singh and Singh, 2006). It works effective against the Jaintia tribe of Meghalaya (Samati and Begum,
insomnia, headache, body ache, inflammation of 2007), Plumbago zeylanica , Buddleja asiatica
body parts, diarrhoea and urinary problems, expelling , Vernonia cinerea and Gingiber officinale in the
worms and as a treatment of cholera (Samati and state of Sikkim (Tsuyoshi et al., 2005), Glycyrrhiza
Begum, 2007; Deka and Sarma, 2010). All of the glabra by the Dimasas in Assam (Chakrabarty et al.,
tribes prepare their indigenous alcoholic beverages at 2009), Ananas comosus, Artocarpus heterophyllus,
home using round to flattened solid ball-like mixed Calotropis gigantea, Capsicum frutescens etc. by
dough inocula or starter (Tamang et al, 2007; Jeyaram the Rabha tribe of Assam (Deka and Sharma, 2010)
et al, 2008) and these contain amylolytic and alcohol- and sprouted rice grains by the Angamis in Nagaland
producing yeasts, starch degrading moulds and lactic (Teramoto et al., 2002). The focus of this survey
acid bacteria (Dung et al., 2006). The amylolytic work was to identify the key ingredients used in the
microbes M. Circinelloides, R. chinensis, S. fibuligera, preparation of rice beer starter cultures by different
S. capsularis and P.burtonii have been isolated from communities residing in North-East India and also to
the starter culture marcha used in Sikkim. Whereas, document the fermentation technologies followed by

*Corresponding author.
Email: sankar@tezu.ernet.in All Rights Reserved
Fax: +913712-267005, 267006
102 Das, A. J., Deka, S. C. and Miyaji, T.

the indigenous people. of lokhunath (Clerodendrum viscosum). These plants

are first washed properly and allowed to dry in the air.
Materials and Methods
Table 1. Various plants used in preparation of starter
A field survey was carried out in the villages culture for rice beer preparation in North East India
Plants used in Starter Cake
and rural areas of the states of Assam, Nagaland Tribe/
state Local name Scientific name Family Parts used
and Arunachal Pradesh for four months (September Bodo , Xanthium Whole
Agarsita Asteraceae
to December, 2010). The areas were selected based Assam,
Dongphang
strumarium plant
India Scoparia dulcis Scrophulariaceae Leaves
on the information available upon the prevalence rakhep
Clerodendrum Leaves/
Lokhunath Verbenaceae
of traditional methods of rice beer preparation. Karbi,
viscosum roots
Marthu Croton joufra Euphorbiaceae Leaves
Information was collected from the producers Assam,
Artocarpus
India Janphong Moraceae Leaves
predominantly involved in the process of making heterophyllus
Phlogocanthus
Jockan Acanthaceae Leaves
rice beer. The women in all the communities visited Hisou-kehou
thysiflorus
Solanum Solanaceae Leaves
viarum
were mostly involved and they were inquired about Themra Acacia pennata Fabaceae Barks
their practices for preparation such as making of Ahom,
Banjaluk Oldenlandia
corymbosa Rubiaceae Leaves
Assam,
starter cakes along with plants and their parts added, India Kopou lota Lygodium sp Lycopodiaceae Leaves
Hydrocotyle Whole
fermentation procedure, duration and uses of the Horuminimuni
sibthorpioides Apiaceae
plant
Centella Whole
beverage. Some of the nearby fields and forests were Bormanmunii asiatica Mackinlayaceae
plant
Cissampelos
visited along with local help and the available plant Tubuki lota pareira
Piper nigrum
Menispermaceae Leaves
Jaluk Piperaceae Seeds
samples were collected and stored in plastic bags Mising, Whole
and sealed. Later on, these samples were dried and Assam,
Bormanimuni Centella asiatica
Hydrocotyle
Mackinlayaceae
plant
Whole
India Horumanimuni Apiaceae
made into herbarium as per the guidelines given by sibthorpioides
Oldenlandia
plant
Banjaluk Rubiaceae Leaves
Anderson, 1999.Further identification of the collected corymbosa
Saccharum
Kuhiar Poaceae Leaves
plant species, the plant samples and herbariums were officinarum
Clerodendrum
Dhapat tita Verbenaceae Leaves
done by Department of Agronomy, Assam Agricultural viscosum
Cyclosorus
Bhilongoni Thelypteridaceae Leaves
University, Jorhat, Assam and Department of Botany, Bam kolmou
exlensa
Ipoemea sp. Convulvulaceae Leaves
Darrang College, Tezpur, Assam. Senikuthi Scoparia dulcis Scrophulariaceae Leaves
Lai jabori Drymeria cordata Caryophyllaceae Leaves
Capsicum
Observations Jalokia annuum Solanaceae Leaves
Young
Anaras Ananas comosus Bromeliaceae
leaves
Kopou Lygodium
Lycopodiaceae Leaves
The following information was collected by dint Deori,
dhekia
Bhatar
flexuosum
Jasminum sambac Olaceae Leaves
of the survey work. Some of the vernacular names Assam, duamali
Cinnamomum
India Thok thok Lauraeceae Leaves
of the plants and various other materials used in rice byolghata
Zanthoxylum
Tesmuri Rutaceae Leaves
beer preparation have also been mentioned. Table 1 hamiltonianum
Lygodium
Zing zing Lycopodiaceae Leaves
shows the various plants and their parts used in the Zuuro
flexuosum
Acanthus
Acanthaceae Leaves
leucostychys
preparation of the starter culture. All the species were Bhilongoni Cyclosorus Thelypteridaceae Leaves
exlensa
collected from nearby fields and forests as wild plants Sotiona Alstonia scholaris Apocynaceae Leaves
Alpinia
which are used by these tribes. Dubusiring malaccensis Zingiberaceae Roots
Stem,
Jomlakhoti Costus speciosus Costaceae
rhizome
Adi-Galo,
Jou bishi Bodos of Assam Arunachal Dhapat Clerodendron
Verbenaceae
Leaves/
viscosum barks
The Bodos are one of the largest linguistic groups Pradesh,
India Lohpohi Veronia sp. Asteraceae Leaves
in North-East India and among the earliest settlers of Dimasa,
Assam. They inhabit most of the regions in Assam but Nagaland,
India
Thempra Acacia pennata Fabaceae Barks

resides mostly in the Bodoland regions. This study Angami, Sprouted-

Nagaland, Dhan Oryza sativa Poaceae
was done among the Bodos residing in Kokrajhar India grains

district of Assam, India.

The local rice beer prepared by the Bodos is Rice grains are soaked for about 5 hours in normal
known as jou bishi (Figure 1) and the starter cakes temperature water and allowed to soften. This is
are known as angkur (Figure 2). For preparing then mixed with the plants and grinded together in a
angkur, different plant materials are said to be wooden mortar with a pestle and this set of apparatus
used based on their availability in different regions. is called wayal. Dough is made by adding a little water
However, the most common species are leaves of to the mixture. They are then made into round cakes
agarsita (Xanthium strumarium) and dongphang of about 5.5 cm diameter and 0.5 to 1 cm thickness
rakhep (Scoparia dulcis) and either roots or leaves and covered with powder of the mixture to which

International Food Research Journal 19(1): 101-107

Methodology of rice beer preparation and various plant materials used in starter culture preparation by some tribal communities of North-East 103
India: A survey

water is not added. This is followed by covering with For preparing beer, rice is first boiled, then spread
gigab (paddy straw) and allowed to dry for a period and allowed to cool. It is followed by with powdered
of 34 days. These can be stored in moisture free thaps (5 Kg rice + 7 thaps). The whole mixture is
places for more than a year. kept in a large container and covered, first with
For preparing the beer, either glutinous or non- plastic bags and then with sack. It is left to ferment
glutinous rice can be used. When glutinous rice is for a period of 2 days at room temperature. After that
used the product is known as maibra jou bishi and it is mixed with water and further fermented for 2
when non-glutinous rice is used it is known as matha (summer) to 4 (winter) days.
jou bishi. The rice is first boiled with care not to
allow it to overcook. It is then cooled and allowed
to dry. To this powdered angkur is added (about one
angkur for 1 kg of rice) and mixed well. This mixture
is put inside a plastic bag and kept closed for one
night. After this a little water is added to it and left
in a baiphu (earthen pot) covered with banana leaves
for a period of at least 3 days. The fermented mass if Figure 3. Hisou-kehou Figure 4. Plant Bark of
further mixed with water and strained in order to get themra
the liquid jou bishi. Xaj pani Ahoms of Assam
The Ahoms or Tai-Ahoms are an ethnic group
settled in Assam and are of Tai origin. They are a part
of the Assamese society and are found all over Assam.
This study was carried out in Sibasagar district of
Assam. The Ahoms prepare rice beer in their own
traditional way and name it as xaj pani or koloh pani.
The starter cake is known as vekur pitha and consists
Figure 1. A baiphu filled Figure 2. Starter cakes of various parts of several plant species. The mainly
with jou bishi (angkur) used are leaves of banjaluk (Oldenlandia corymbosa),
kopou lota (Lygodium sp.) (Figure 5), horuminimuni
Hor-alank Karbis of Assam (Hydrocotyle sibthorpioides), bormanmunii (Centella
The Karbis are one of the major tribes of Assam asiatica), tubuki lota (Cissampelos pareira) and
and are settled mostly in the districts of Karbi seeds of jaluk (Piper nigrum). All these are washed
Anglong and North Cachar Hills. They prepare a and dried well and then grinded in an ural (wooden
traditional alcoholic beverage called hor-alank. This mortar) with a pestle and mixed with grinded rice
beverage is used as a refreshing drink and also bears and a little water in a vessel and made into a paste.
significance in many social ceremonies and events. From this, oval shaped balls of about 4.5 cm x 3 cm
This study was conducted in Diphu sub-division of are made and placed on kol pat [banana (Musa sp.)
Karbi Anglong district in Assam, India. leaves] and dried either in the sun or over the fire
For preparation of hor-alank the yeast starter place by taking care not to bring them not to close to
culture called thap first needs to be prepared. the fire. After a period of about 5 days they become
For preparing thap, rice is soaked in water for 1 hard and are ready to be used. This vekur pitha can be
day. The soaked rice is then mixed with leaves of stored for up to a year and used when needed.
marthu (Croton joufra), janphong (Artocarpus For preparing xaj pani, rice (either glutinous
heterophyllus), jockan (Phlogocanthus thysiflorus), or non-glutinous) are half cooked and spread on
hisou-kehou (Solanum viarum) (Figure 3) and barks banana leaves to cool it down. It is then mixed with
of themra (Acacia pennata) (Figure 4) plant. The powdered vekur pitha (1 per Kg of rice) and again
mixture is grinded together in a wooden mortal spread for some time. The mixture is kept on a koloh
called long with a pestle called lingpum in order (earthen pot) and the mouth is sealed. This is kept in
to make a paste. This paste is then made into small a closed room for a period of 3 to 5 days. After this
flat shaped cakes of about 6 cm in diameter and 0.5 some amount of water is added to the fermented mass
cm in thickness. These are overlaid with powder of and left for about 10 minutes. Filtration is done by
previous thaps and kept in a bamboo sieve called straining the mass by using a cloth (Figure 6).
ingkrung and dried for about three days under the
sun or above the fire place. These can be stored for
Apong - Misings of Assam
about 1 year for further use.
Although inhabiting in many districts of Assam,

International Food Research Journal 19(1): 101-107

104 Das, A. J., Deka, S. C. and Miyaji, T.

the Misings are concentrated mostly in the districts of The mixture is compactly packed in a killing and
Dhemaji, Lakhimpur and Jorhat. They are said to have fermented for about 15 days. It is filtered in the same
migrated to Assam from the state of Arunachal Pradesh. way as apong.

Figure 5. Kopou-lota Figure 6. An Ahom woman

filtering xaj pani Figure 7. A kiling being Figure 8. A Mishing woman
fumigated filtering apong
This study was undertaken among the Mising
communities residing in the district of Lakhimpur in Sujen Deoris of Assam
Assam. Being one of the oldest settlers of Assam,
The rice beer prepared by the Misings is known the Deoris are mostly inhabitant of Lakhimpur,
as apong and the starter cake is called as aopo pitha. Sibasagar, Dibrugarh, and Tinsukia districts of
The different leaves needed for preparing apop pitha Assam, India. Information was collected from the
are of the plants bormanimuni (Centella asiatica), Deori communities residing in Lakhimpur district,
horumanimuni (Hydrocotyle sibthorpioides), Assam, India. The indigenous rice beer of the
banjaluk (Oldenlandia corymbosa), kuhiar Deoris is known as sujen. The starter material is
(Saccharum officinarum), dhapat tita (Clerodendrum known as perok kushi. The plant materials used for
viscosum), bhilongoni (Cyclosorus exlensa), bam preparing perok kushi are leaves of bhatar duamali
kolmou (Ipoemea sp.), senikuthi (Scoparia dulcis), (Jasminum sambac), thok thok (Cinnamomum
lai jabori (Drymeria cordata), jalokia (Capsicum byolghata), tesmuri (Zanthoxylum hamiltonianum),
annuum), anaras (Ananas comosus) and kopou zing zing (Lygodium flexuosum), zuuro (Acanthus
dhekia (Lygodium flexuosum). All these leaves are leucostychys), bhilongoni (Cyclosorus exlensa),
cleaned and dried by placing on a bamboo mat called sotiona (Alstonia scholaris) and roots of dubusiring
opoh. They can be either used freshly or dried in the (Alpinia malaccensis) and the stem and rhizome of
sun before addition. Soaked rice and the leaves are the plant jomlakhoti (Costus speciosus). All these
grinded separately in a kipar (wooden grinder) and are washed and cut into small pieces. They are then
they are mixed together in a vessel with little water. grinded in a specialized wooden grinder called as
From the dough, oval shaped balls of about 6 cm x 3 dheki. The mixture is then soaked in water in a vessel
cm are made and dried in the sun. until the water becomes coloured. The whole mixture
Before starting the fermentation process, the is added to grinded rice in a vessel in order to make
kiling (earthen pot) used for fermentation is first dough. Round balls of about 4 cm diameter is made
fumigated by placing it on a torap (a bamboo frame out of this and dried either in the sunlight or over
constructed over the fire place) until the pot turns the fire hearth by placing in a bamboo mat called
blackish (Figure 7). After that boiled rice is spread as aaphey. After getting dried they are placed in a
on a kol pat (banana leaf) and allowed to cool. To bamboo container called as kula (Figure 9) the inside
this powdered apop pitha is added (1 apop pitha for of which is laid with kher (paddy straw). Its mouth is
1 kg of rice) and the whole mixture is kept inside again covered with kher and is kept over the hearth
the kiling and the mouth of the pot is covered with for storage. They can be kept in this manner for many
banana leaves or leaves of bhilongoni. This is left months and can be used as and when required.
for fermentation to take place for a period of about 5 For fermentation of sujen, an earthen pot (disoh)
days. A little water is added to the fermented product is first sterilized by washing it with ash and placing
and is filtered to get the apong (Figure 8). it over the hearth for drying and fumigation. Rice is
The Misings also prepare another kind of rice first boiled and then allowed to cool by spreading
beer and it is known by the name sai mod. In this on banana leaves placed above an aaphey. This is
method, hay and husk are half burned till they followed by addition of powdered perok kushi to the
become black in colour. This ash is mixed in equal cooled rice (1 starter per 3 Kg of rice). The mixture is
amount with boiled rice and to it the apop pitha is kept in a disoh, the mouth of which is sealed with kol
added. In this case, the amount of apop pitha added pat (banana leaves) and left for fermentation to take
in double quantity with respect to apong preparation. place for about 4 to 5 days. It can then be diluted and

International Food Research Journal 19(1): 101-107

Methodology of rice beer preparation and various plant materials used in starter culture preparation by some tribal communities of North-East 105
India: A survey

filtered (Figure 10). It is said that the fermented mass Kohima districts of Nagaland, India. The local brew
in the disoh can be stored for up to 1 to 2 months at prepared by the Angami tribe is known as zutho. It is
room temperature. also called as litchumsu by the Ao tribe. This starter
material used in the preparation of zutho is known as
piazu, which is basically sprouted rice. For preparing
piazu, un-hulled rice is first soaked in water for
a period of about 3-4 days. After this, some of the
water is drained out and the grains are allowed to
germinate. This may sometimes take about a week
depending on the prevailing temperature. After being
Figure 9. A kula used for Figure 10. A Deori woman dried in the air, the sprouted grains are pounded on a
storing perok filtering sujen kushi
wooden mortar with a pestle. The powder obtained is
known as piazu.
Judima - Dimasa Kacharis of Nagaland For preparing zutho, rice is first boiled and then
The Dimasa Kacharis are one of the earliest allowed to cool by spreading on a bamboo mat.
indigenous ethnic groups of North-Eastern India. To this rice, piazu (about 10 g for 1 kg of rice) is
They are mostly found in the North Cachar Hills of added and mixed well. The amount of piazu added
Assam and Dimapur in Nagaland. This study was done is needed more (almost double) during the months of
among the Dimasas residing in Dimapur, Nagaland, winter. The mixture is then left to ferment in a closed
India. The starter cake for preparing judima is called earthen or wooden vessel for about 4 days in summer
as umhu or humao and is a mixture of rice and bark and about a week in winter. After completion of
of thempra (Acacia pennata) plant (Figure 11). The fermentation, some amount of water is added to the
barks are cut into small pieces and dried in the sun. rice and is filtered by using a bamboo or plastic mesh
Rice is soaked in water until it is softened. It is then and usually served in bamboo cups (Figures 13 and
grinded in a wooden or metallic mortal pestle called 14).
rimin along with the barks of thempra plant. A little
water is added in order to make a paste. They are then
made into cakes of appropriate sizes and allowed to
dry for a period of one week. They can be stored for
many months.
For preparing judima, rice is boiled and allowed
to cool. It is mixed with powdered humao (one large
Figure 13. Zutho taken out Figure 14. Zutho being served
sized humao is sufficient for 5 Kg of rice) and kept to be added in with water bamboo cups
in a large container which is covered with jute gunny
bags. After about a week, slightly yellowish juices Opo - Adi-Galos of Arunachal Pradesh
come out of the mass which indicates the completion Located in the far North-East India, Arunachal
of fermentation. This can further be diluted with Pradesh is inhabited by many different tribes and
water and filtered for consumption (Figure 12). each of these bears their own cultural resemblance.
This study was done in Pasighat sub- division of East
Siang district and the contribution came from the Adi-
Galo tribe residing in that area. The local rice beer
prepared by this tribe is called as opo and the starter
cake is known as siiyeh (Figure 15) or opop. For
preparing opop, leaves and barks of the plants dhapat
(Clerodendron viscosum) and Lohpohi (Veronia sp.)
are washed, sun dried and then made into powder.
Figure 11. A twig of Figure 12. A Dimasa woman This is then mixed with powdered rice and a little bit
thempra plant serving judima
of previously prepared opo in order to make a paste.
From this flat cakes of about 10 11 cm diameter are
Zutho / Litchumsu - Angamis / Aos of Nagaland
made and placed upon bamboo mats. The mats are
Nagaland is chiefly a mountainous state and is
then kept in the hearth for about 3 4 days, when
inhabited by many different Naga tribes. Each of
the cakes become hardened. These can be stored for
these tribes has some common culture and traditions
many months.
and they are all regarded as to having warrior
For preparing opo, rice husk called ampe is half
background. This study was done in Dimapur and

International Food Research Journal 19(1): 101-107

106 Das, A. J., Deka, S. C. and Miyaji, T.

burnt till they become black in colour. After that, rice environmental factors. It has been found that the
is boiled and then spread on a bamboo mat called preparation of rice beer is considered as sacred by
as peche. After the rice gets cooled, it is mixed with all the tribes and it occupies special recognitions in
the burnt husk in 1:1 ratio. To this powdered opop many of the occasions like rituals, festivals, marriages
is added (about 100 g of the starter for 10 kg of the and communal gathering. The consumption of mild
mixture) and mixed well. This mixture is then put in amount of alcohol in the form of rice beer gives some
a plastic container, the walls of which are covered relaxation to the hard working population of these
with leaves of a locally available plant called as oko states and practically has no side effect on their health.
(Zingiberaceae family). The mouth is also sealed Apart from imparting colour, flavour and sweetness to
with oko leaves and is left undisturbed for about 5 the beer, the various plants used in the starter culture
days. After this the contents are mixed well and are are also said to have many medicinal properties. Also
again left in the same manner for a longer duration. some of the plant extracts may also provide certain
The product becomes ready after about 20 days of nutrients for the survival of the microflora present
fermentation. It is also kept for longer durations for in the starter cakes. The quality of the starter culture
production of more alcohol. For filtration, a special is said to be dependent on the variety of plant parts
type of funnel called as perpur is used where oko used and also on the maintenance of proper sanitary
leaves are used as the filter. The fermented mass is first conditions. The preference of the variety of rice used
placed on the perpur (Figure 16) and then hot water for fermentation also differs from communities to
is poured over it slowly in order to obtain the opo as communities. However, it is seen that glutinous rice
the filtrate. The quantity of water poured depends on is preferred more than non-glutinous rice, owing to
the desired concentration of the final product. the taste and alcohol content of the product. Further
studies on the plants used and the final product may
reveal some other important properties and beneficial
effects of this traditional beverage. Furthermore the
preparation and local marketing of this product serve
as a source of income and livelihood to many of the
families living in the rural regions.

Figure 15. A siiyeh Figure 16. An Adi woman Acknowledgements

filtering opo
Discussion The authors are very much thankful to the
tribal people, especially the women folks of Assam,
It was observed that the process of rice beer Nagaland and Arunachal Pradesh who helped the
preparation followed by different ethnic tribes residing authors by sharing their valuable information and
in different states of North-East India is more or less guided in the process of sample collection. We
similar. The only difference is the ingredient in the sincerely acknowledge Prof. Iswar Chandra Baruah
form of different parts of various plants species. The of Assam Agricultural University, Jorhat, Assam and
tribes in different regions use different plant species Dr. Akhil Baruah of Darrang College, Tezpur, Assam
based on their availability. This has been reported for their help in identification of the plant species.
earlier by Tanti et al. 2010. Some of the plant species The authors are also grateful to the Ministry of Food
documented in this article have also been mentioned Processing Industries (MoFPI), GoI, for funding a
earlier by different authors like Saikia et al. (2007) project in fermented foods to the Department of Food
about the Ahoms of Assam, Deori et al. (2007) about Processing Technology, Tezpur University, Assam,
the Deoris of Assam, Teron (2006) about the Karbis India.
of Assam, Tiwari and Mahanda (2007) about the
Arunachalis of Arunachal Pradesh and Tanti et al. References
(2010) about the Misings of Assam. The knowledge
of the indigenous people in the use of the starter Anderson, L. C. 1999. Collecting and preparing plant
cultures as a source of yeast is very interesting. The specimens and producing an herbarium. Pages 295-
local brews such as rice beer bears very significant 300, in Tested studies for laboratory teaching, Volume
resemblance of the culture and traditions of the tribal 20 (S. J. Karcher, Editor).
Chakrabarty, J., Sharma, G.D. and Tamang, J.P. 2009.
people residing in this part of the country. Each of the
Substrate utilisation in traditional fermentation
beverages prepared is rooted with the socio-cultural
technology practiced by tribes of North Cachar Hills
practices of the individual tribes and also on various district of Assam. Assam University Journal of Science

International Food Research Journal 19(1): 101-107

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India: A survey

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