Preparation techniques and nutritive value of fermented foods from the Khasi tribes of Meghalaya

• Published in: Ecology of food and nutrition 2006, Vol.45 (1), p.27-38
• Main Authors: Agrahar-Murugkar, D, Subbulakshmi, G
• Format: Article
• Language: English
• Subjects: bamboo shoots (food); Biological and medical sciences; dietary minerals; edible bamboo; fermentation; fermented fish; fermented foods; fiber content; Human physiology applied to population studies and life conditions. Human ecophysiology; lipid content; Medical sciences; nutrient content; Nutritional survey. Food supply and nutritional requirement; nutritive value; protein content; soybean; soybean products; trash fish; vitamin content
• ISSN: 0367-0244; 1543-5237
• DOI: 10.1080/03670240500408336

Fermented products form an intrinsic part of the diet of the tribal peoples in northeastern India. This study describes the preparation methods and the nutritive value of fermented soybean (tungrymbai), bamboo (lungsiej), and fish (tungtap) consumed by the Khasi tribes from Meghalaya in northeastern India. Results of the analysis are reported on a dry matter basis. Analysis showed that tungtap was a good source of protein (40.6 g/100g), calcium (5040 mg/100g), phosphorus (1930 mg/100 g), sodium (6.26 mg/100g), and potassium (53.18 mg/100g). Tungrymbai contained high amounts of protein (45.9 g/100g), fat (30.2 g/100g), fiber (12.8 g/100g), carotene (212.7 microgram/100g), and folic acid (200 microgram/100g). Lungsiej was found to be of better nutritive value than its unfermented counterpart in terms of protein (8.5 g/100g) and iron (1 mg/100g on a fresh weight basis). Fermented foods are typical of the region and exhibit unique flavors and textures that may not be palatable to everyone. It is well established that the process of fermentation enhances the nutritional quality of any product by increasing amounts of vitamins and protein solubility, and by improving amino acid patterns and the same is true with these products studied.