TITLE:
Biochemical Characterization of Three Vegetable Based Fermented Food Products (Hungrii, Rhujuk and Tsutuocie) of Nagaland, India
AUTHORS:
Bendangnaro Jamir, Chitta Ranjan Deb
KEYWORDS:
Bastanga/Rhujuk, Hungrii, Nagaland, Tsutuocie, Vegetable Based Fermented Foods
JOURNAL NAME:
Natural Resources,
Vol.12 No.2,
February
25,
2021
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.