Jamir and Deb

surrounded by different states of India (the hills of and photographs complied during the present study

Manipur, North Cachar and Mikir hills, Lakhimpur,

are described here for easy comprehension by the

Sabsagar and Nowgong of Assam, in the two districts

reader/scholars.

[Changlan & Tirap] of Arunachal Pradesh) and

across the border in Myanmar. Nagaland is inhabited

Documentation of fermented foods

by the native Naga tribe. The Naga tribes consist

of 16 different tribes of which 14 are recognised,

1. Cereal based fermented products

viz. Angami, Ao, Chankhesang, Chang, Kongyak,

(i) Zutho : The ‘ Zutho’ (rice beer) is a traditional

Khiamungan, Sema, Rengma, Lotha, Sangtam, Phom, alcoholic beverage prepared from rice ( Oryza sativa

Zeliang, Pochury, Yimchunger. Naga people have

L.), named according to the ‘ Angami’ Naga dialect.

rich reserve of traditional knowledge. The people of

For preparation of ‘Zutho ’, the polished rice grains

Nagaland have unique technique of food preparation.

are soaked in water for about two hours and the

In earlier days, the Naga kitchen rarely used oil for

excess water is drained-off. It is then, allowed to air

preparation of food. Rice, meat, fish, vegetables (boil) dry and pounded into powder. On the other part of

were the main constituents of Naga meals (Singh et al. ,

the preparation, unhulled rice grains are soaked in

2007, Das and Deka 2012). The traditional fermented

water for about 2-3 days and allowed to germinate.

foods and beverages form important constituents of

The germinated grains are sun dried and made into

staple diet of the Naga tribe. It is more like an art of

powder. The polished rice powder and powder of

technology passed on from generation-to-generation.

germinated grains are mixed in 10:3 ratio and made

The literatures available on the documentation of

to paste by mixing with boiling water slowly. The

fermented foods of the state. The present study was

mixture is then allowed to cool down and incubate

under taken on the survey of different fermented

in room temperature for 4-5 days. Fermentation

food products used in different parts of Nagaland,

gets completed after about 4-5 days (Fig. 1a, b). The

isolation of microbes involved, nutrition analysis and

first fermented product in its pure form is called

purification of presented technique. The information

‘ Thoutshe ’ and the Thoutshe is diluted with some

is flow chart and photographs. In the first phase of

water called ‘ Z utho ’. It is consumed as a popular

the study we document the different traditional

alcoholic beverage in Nagaland.

fermented food products used by some major Naga

Axone/Akhone : Axone is a fermented soybean

tribes of Nagaland.

(Glycine max L.) product, named according to the

The various fermented foods and beverages being

‘ Sema Naga’ dialect. Soybean seeds are cooked and

region specific, documentation was done from

packed in bamboo basket with the base lined with

different villages of Nagaland. First hand information

leaves of Ficus species and covered by the same on

was collected from the villagers regarding the step-

top. It is the kept near the fire place for about 3-4 days

by-step process being followed for the preparation

Polished rice grains

Unhulled rice grains

of these traditionally fermented food products.

Different traditional fermented food products used

Soaked in water for 2 hr

Soaked in water for 2-3 days

and air dried

for germination

by some major Naga tribes of Nagaland have been

documented. Fermented foods are categorized as

Pounded into powder Pounded into powder

follows : (1) Cereal based fermented product (2)

Vegetable based fermented products (3) Bamboo

Mix both in 10:3 ratio and mix with boiled hot water

shoot based fermented product (4) Meat based

Allow it to get fermented for 4-5 days

fermented products and (5) Fruit based fermented

beverages. The technique of preparation of different

Pure form ‘ Thoutshe ’;

Dilute with water ‘ Zutho ’

types of ethnic fermented foods with illustrations

Figure 1a. Flow chart of preparation of Zutho

Fig.1a: Flow chart of preparation of Zutho

88