eduzhai > Physical Sciences > Earth Sciences >

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

  • carsar
  • (0) Download
  • 20210408
  • Save

... pages left unread,continue reading

Document pages: 10 pages

Abstract: Indigenous fermented foods are important constituentof staple diet of the Naga tribes of India. In Nagaland, there are variety offermented foods and beverages with traditional and cultural value. Agriculturebeing the main occupation, preservation technique of perishable crops has beenpassed down from generation to generation. Here we present the biochemicalcharacterization of some vegetable based fermented food products of Nagaland i.e., Hungrii (Brassica leaves), Rhujuk Bastanga (Bamboo shoot) and Tsutuocie (Cucumber). The comparative account of nutritive values like moisturecontent, pH, protein content, reducing sugars, crude fibre, total phenolcontent, flavonoid content and antioxidant activity of fermented foods and itsconstituent raw materials was done. Resultsindicated high amounts of protein in Hungrii (34.07 g 100g). Most of the fermented foods had low moisture contentrendering it to have longer shelf life. Rhujuk Bastanga was found to have significantlyhigher levels of phenolic content (1.44 mg GAE g and 2.44 mg GAE g), thus having high antioxidant activity incomparison to the other fermentedproducts. This present study thus puts some light on the proximatecomposition as well as the antioxidant content of some major vegetable basedfermented food products of Nagaland so as to popularize these products asnutritional support to the region for health improvement.

Please select stars to rate!


0 comments Sign in to leave a comment.

    Data loading, please wait...