Rare and unexplored traditional waste food processing and fermentation methods of the meitei-pangal community of Manipur: A northeastern state of India

Khalida Shahni (), Yallappa Rajashekar (), Banaraj Haobam (), Jay Prakash Rajan () and Kshetrimayum Birla Singh ()

Journal of Asian Scientific Research, 2024, vol. 14, issue 3, 301-316

Abstract: This research examines rare and unexplored traditional waste food processing and fermentation methods. Processed waste foods as well as fermented foods represent an important segment of the most commonly consumed foodstuffs and the nutrient suppliers of the living populations across the world. Soibum, hawaijar, ngari, hentak, and yongchak are some of the most commonly consumed processed waste foods and fermented foods among the natives of Manipur. To our knowledge, no proper compilation of traditional methods of waste food processing and the fermentation processes of the meitei-pangal community of Manipur has been carried out yet. In this study, the traditional methods of processing waste foods and fermentation steps of foodstuffs commonly consumed by the Meitei pangal community of Manipur are surveyed and recorded for the first time. The results of the study reveal that six unique and diverse categories and ways of processing waste foods and the fermentation of food products locally known as Yongchak, chakring, ngari, hentak, soibum, and hawaijar were practiced by every family of the meitei-pangal community of Manipur using local stinky beans (Parkia sp.), cooked rice-based products, local fish (Puntius sp.), bamboo shoots (Bambusa sp.), and soybean products. The study will offer a new understanding of the waste food processing and fermentation processes of some of the most commonly consumed foodstuffs by the natives of the northeastern states of India, with numerous health advantages for prospective future drug discoveries and nutraceutical applications.

Keywords: Fermented foods; Food and nutrition; Food preservations; Healthy foods; Indian ethnic foods; Nutraceutical; Traditional knowledge. (search for similar items in EconPapers)
Date: 2024
References: Add references at CitEc
Citations:

Downloads: (external link)
https://archive.aessweb.com/index.php/5003/article/view/5075/7950 (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:asi:joasrj:v:14:y:2024:i:3:p:301-316:id:5075

Access Statistics for this article

More articles in Journal of Asian Scientific Research from Asian Economic and Social Society
Bibliographic data for series maintained by Robert Allen ().