Vol. 11, Special Issue 2 (2022)

Author(s):
Laky Khatun and Subhajit Ray

Abstract:
In the North eastern region of India rice is the cardinal food grains and prime source of nutritional energy and nourishment. Fermented beverages of the north East India is an inevitable part of tribal life style attached culturally and with religious point of view and use for its therapeutical and nutritional value. The tribal in the north Eastern region have the conventional way of preparing of fermented product and beverages since long ago. The current paper is a relative assessment on the strait of preparing fermented rice base food and beverages by some popular tribes in North Easter region. The modus operandi they resort for the preparation of various sorts of fermented product are analogous but there is peculiarity in the starter culture preparation, they use various aboriginal plant species locally available and rice varieties as substrate resulting variation in taste and flavour. The review deals with the importance of consumption and to encourage entrepreneurs to developed in large scale production and commercialization.