Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefits
Manipur, a northeastern state in India, is distinguished by its traditional eating diets, and cultural, and population diversity of both tribal and non-tribal populations. The identity of all ethnic groups is primarily based on indigenous fermented foods. Indigenous fermented products are those that...
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Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24002582 |
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| author | Khumbaron Kiranbala Kabui Ashish Rawson K.A. Athmaselvi |
| author_facet | Khumbaron Kiranbala Kabui Ashish Rawson K.A. Athmaselvi |
| author_sort | Khumbaron Kiranbala Kabui |
| collection | DOAJ |
| description | Manipur, a northeastern state in India, is distinguished by its traditional eating diets, and cultural, and population diversity of both tribal and non-tribal populations. The identity of all ethnic groups is primarily based on indigenous fermented foods. Indigenous fermented products are those that are native to a population and prepared using their ancestors’ skills and knowledge. The Manipuri prepare their indigenous foods in every home and consume them almost every day as an essential part. Commonly consumed indigenous fermented foods of Manipur include fermented bean (Hawaijar), fermented fish (ngari, hentak), and fermented bamboo shoots (soibum, and soidon). Every fermented food has a distinct microflora associated with it, which improves gut health, boosts immunity, and has positive effects on health. It also improves flavor, aroma, and digestibility of the food enhancing nutritional quality by biologically enriching food substrates with protein, essential amino acids, fatty acids, and vitamins. Maintaining hygiene, proper packaging and labeling, and value addition by emphasizing the health advantages will commercialize these products and promote the socio-economic growth of the State. This review provides a summary of these selected fermented food products of Manipur and focuses on the preparation methods as well as their nutritional profile and health benefits. |
| format | Article |
| id | doaj-art-0dfeb0ddcab6401e940f6222d9f09c62 |
| institution | DOAJ |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-0dfeb0ddcab6401e940f6222d9f09c622025-08-20T02:52:20ZengElsevierFood Chemistry Advances2772-753X2025-03-01610086410.1016/j.focha.2024.100864Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefitsKhumbaron Kiranbala Kabui0Ashish Rawson1K.A. Athmaselvi2Centre of Excellence for Grain Sciences, National Institute of Food Technology and Entrepreneurship Management-Thanjavur, (NIFTEM-T) 613005, Tamil Nadu, IndiaDepartment of Food Safety and Quality Testing, National Institute of Food Technology and Entrepreneurship Management-Thanjavur, (NIFTEM-T) 613005, Tamil Nadu, IndiaCentre of Excellence for Grain Sciences, National Institute of Food Technology and Entrepreneurship Management-Thanjavur, (NIFTEM-T) 613005, Tamil Nadu, India; Corresponding author at: Centre of Excellence in Grain Science, National Institute of Food Technology and Entrepreneurship Management-Thanjavur, (NIFTEM-T) 613005, Tamil Nadu, India.Manipur, a northeastern state in India, is distinguished by its traditional eating diets, and cultural, and population diversity of both tribal and non-tribal populations. The identity of all ethnic groups is primarily based on indigenous fermented foods. Indigenous fermented products are those that are native to a population and prepared using their ancestors’ skills and knowledge. The Manipuri prepare their indigenous foods in every home and consume them almost every day as an essential part. Commonly consumed indigenous fermented foods of Manipur include fermented bean (Hawaijar), fermented fish (ngari, hentak), and fermented bamboo shoots (soibum, and soidon). Every fermented food has a distinct microflora associated with it, which improves gut health, boosts immunity, and has positive effects on health. It also improves flavor, aroma, and digestibility of the food enhancing nutritional quality by biologically enriching food substrates with protein, essential amino acids, fatty acids, and vitamins. Maintaining hygiene, proper packaging and labeling, and value addition by emphasizing the health advantages will commercialize these products and promote the socio-economic growth of the State. This review provides a summary of these selected fermented food products of Manipur and focuses on the preparation methods as well as their nutritional profile and health benefits.http://www.sciencedirect.com/science/article/pii/S2772753X24002582Traditional foodsFermentationNgariSafety aspectsHealth benefits |
| spellingShingle | Khumbaron Kiranbala Kabui Ashish Rawson K.A. Athmaselvi Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefits Food Chemistry Advances Traditional foods Fermentation Ngari Safety aspects Health benefits |
| title | Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefits |
| title_full | Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefits |
| title_fullStr | Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefits |
| title_full_unstemmed | Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefits |
| title_short | Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefits |
| title_sort | selected fermented foods of manipur india traditional preparation methods nutritional profile and health benefits |
| topic | Traditional foods Fermentation Ngari Safety aspects Health benefits |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24002582 |
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