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

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.

Evaluation and comparison of physicochemical properties, volatile substances, and microbial communities of leaf mustard (Brassica juncea var. multiceps) under natural and inoculated fermentation

“…The total acid is one of the indicators for measuring the maturation time of fermented vegetables. Nitrite is a very concerning and harmful compound in fermented vegetables since it is associated with many diseases, and crude fiber is a part of dietary fiber, which has important health benefits (Jamir & Deb, 2021). The determination of total acid content referred to the potentiometric titration method in ISO 750:1998 (Laugale et al., 2014).…”

Ethnobotanical survey and preliminary phytochemical screening of Posa kumura: an uncharted ethnic food of Assam

“…The method of preparing indigenous food products is distinctive and differs from community to community depending on the raw materials available. It is passed down from one generation to another (Jamir & Deb 2021). The seven sisters and one brother states of North East India cater to a large number of indigenous tribes and one such state is Assam.…”