Abstract
Indigenous 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 i.e., Hungrii (Brassica leaves), Rhujuk/Bastanga (Bamboo shoot) and Tsutuocie (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 constituent raw materials was done. Results indicated high amounts of protein in Hungrii (34.07 g/100g). Most of the fermented foods had low moisture content rendering it to have longer shelf life. Rhujuk/Bastanga was found to have significantly higher levels of phenolic content (1.44 mg GAE/g and 2.44 mg GAE/g), thus having high antioxidant activity in comparison to the other fermented products. This present study thus puts some light on the proximate composition as well as the antioxidant content of some major vegetable based fermented food products of Nagaland so as to popularize these products as nutritional support to the region for health improvement.
Highlights
Traditional fermentation processes have been practiced since ancient time and it forms an integral part of the world diet
We present the biochemical characterization of some vegetable based fermented food products of Nagaland i.e., Hungrii (Brassica leaves), Rhujuk/Bastanga (Bamboo shoot) and Tsutuocie (Cucumber)
Hungrii and Rhujuk/Bastanga had pH of 5.2 and 4.7, which may be due to acids produced by microorganisms during fermentation preventing the growth of contaminating microorganisms [14]
Summary
Traditional fermentation processes have been practiced since ancient time and it forms an integral part of the world diet. It is one of the oldest methods of food preservation and has benefits of providing nutrients, enhancing the flavour, aroma and increases the shelf life of the food product [1]. Traditional fermented foods are indigenous to a particular area and have been developed through age-old practices using locally available raw materials. The North Eastern Region of India inhabited by a large number of indigenous tribes has developed their own fermentation techniques for transformation of different raw material of plant and animal origin [4]
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