The proximate biochemical and nutritional composition of fermented foods of Nagaland namely fermented pork fats, Ashikumna, fermented bamboo shoot, Kese and Zusem, dried fermented bamboo shoot, dry Bastenga, fresh bamboo shoot, rice beer Katsing and fermented crab, Jangpangngatsu were analyzed using various standard biochemical parameters. Our results indicate that most of the fermented food products are acidic in nature except JAP which was found to be neutral in nature. The food products also showed high antioxidant activity with standard and all the samples exhibiting a dose dependent activity on the DPPH radicals. The radical scavenging activity of the extracts were effective in the order KES > ZUPC > DBA > ZU > FBS > JAP > FPF > KAPC > KAT > ASK. Details on other biochemical parameters such as carbohydrate, reducing sugar, protein, crude fiber, total phenol and total flavonoid contents have also been highlighted. Scientific knowledge about fermented food diet to establish healthy and safe food consumptions among the indigenous people of Nagaland have been discussed.