Intl. J. Food. Ferment. Technol. 4(2): 87-92, December, 2014

©2014 New Delhi Publishers. All rights reserved

DOI Number: 10.5958/2321-7111.2014.00001.8

5

Review Paper

Some fermented foods and beverages of Nagaland, India

Bendangnaro Jamir and Chitta Ranjan Deb*

Department of Botany, Nagaland University, Lumami 798 627, Nagaland, India

*Correspondent author: debchitta@rediffmail.com

Paper No. 82

Received: 12 July, 2014

Accepted: 2 September, 2014

Published: 20 December, 2014

Abstract

Traditional fermented foods are consumed as an integral part of diet of tribal community since early history. Their

products is one of the oldest and economical methods for production and food preservation. In Northeastern region of

India, fermented foods are made from local crops and biological resources. Nagaland is one of the states in North Eastern

region of India inhabited by indigenous ‘ Naga’ tribe comprising of 16 tribes having varied forms of rich cultural heritage

and food habits. The traditional fermented foods and beverages an important constituents of staple diet of Naga tribes are

reviewed here. It is more like an art of technology passed from generation to generation. The present paper documents

the major fermented foods used by the different Naga tribes and the technique of preparation. Some of them are Axone/

Akhone, Anishi, Bastanga, fermented pork fat, Hungrii, Jangpangnagtsu, Jang kap, Zutho, Tsutocie and fermented fruit beverages.

The method of their preparation and physico-chemical characteristics are briefly reviewed. The future prospects are also

discussed.

Keywords: Bamboo, fermented food, beverages, cereal based, meat, Nagaland, soybean.

The loss of biodiversity and traditional knowledge

used in local diet for food and nutritional security.

are of great concern in the present day (Tamang

Traditional fermented foods are popularly consumed

and Tamang, 2009, Dixit and Goyal, 2011,). These

and form an integral part of diet since early history

traditional valuable knowledge systems like local

(Aidoo et al. , 2006). Different fermented and non-

biological resources and their uses for value addition

fermented foods are used in various combinations

products, unique formulations, local techniques etc

with traditional vegetables and other products to

are confined to few elderly individuals. Traditional meet the food and nutritional security (Singh et al. ,

knowledge

includes

practices,

technologies,

2006). It is one of the oldest and most economical

fundamental role in people’s livelihood, health, food

methods for producing and preserving foods.

and food habits. The people of North Eastern region

India is traditionally rich in fermented foods. In

of India generally depend on shifting cultivation and

the Northeastern region of India, fermented foods

forest based food products for their survival (Singh

using local crops and other biological resources are

et al. , 2007). Since time immemorial, rural women of

very common. But the nature of the products and

this region have selected many wild plants and non-

base material varies from region-to-region (Sekar

vegetarian foods through hit and trials generation

and Mariappan, 2007). Nagaland state lies between

after generation. Women have conserved many

13°37′09″ N longitude - 123°10′53″ E latitude and is

local crops, ethnic vegetables and indigenous fruits