Millet-based ethnic delicacies of different communities of Assam state: Preparation methods and significance
Author(s):
Porna Sarmah, Shahnaz Akhtar and Kasturi Choudhury
Abstract:
Millets are considered as coarse cereals of India and primarily constitute a diverse group of small grains and are classified as major and minor millets. The three major millets grown in Assam are finger millet, foxtail millet and proso millet. It is the oldest staple food grains known to mankind. Millets are rich in protein, fats, dietary fibre and minerals such as calcium, iron, sodium etc. These millets have diversified high food value but consumption of millet has been declined due to difficulties in preparation and lack of standardised processing techniques to compete with fine cereals. Hence, to increase the utilization of millets as popular food, emphasis must be given on exploration of different traditionally formulated millet-based food items, which are consumed by certain communities of Assam. Most of the traditional method to cook food from millet by local people and tribes of the state of Assam are indigenous. The active nutri-ingredients and potent phyto-chemicals with promising nutritional and pharmacological properties present are yet to be explored and some are in the initiative. Keeping this in view, a number of respondents were surveyed and found that there are many indigenous food items which are frequently consumed by different community where different plant-parts, cereals, milk, fruits and nuts were incorporated to enhance its taste. The different food items include millet-based items like roti, dosa, snacks, sweet dish, etc.
