|
|
| Line 1: |
Line 1: |
| − | [[File: Priyadarshini Chatterjee bikini.jpg|Priyadarshini Chatterjee, the queen herself <br/> fbb Femina Miss India 2016 finalist. [http://www.thehoopsnews.com/photos-priyadarshini-chatterjee-is-miss-india-world-2016-12856/priyadarshini-chatterjee-hot '' The Hoops News'' ] |frame|500px]]
| |
| | | | |
| − | [[File: Adya Niraj bikini.png| Adya Niraj <br/> fbb Femina Miss India 2016 finalist|frame| left|500px]]
| |
| − | [[File: Adya Niraj child.png| Adya Niraj: childhood|frame|left|500px]]
| |
| − |
| |
| − | [[File: Aishwarya Sheoran bikini.png| Aishwarya Sheoran <br/> fbb Femina Miss India 2016 finalist|frame|500px]]
| |
| − | [[File: Aishwarya Sheoran child.png| Aishwarya Sheoran: childhood|frame|500px]]
| |
| − |
| |
| − | =box=
| |
| − |
| |
| − | =box ends=
| |
| − | Indian Journal of Traditional Knowledge
| |
| − | V
| |
| − | ol. 11(1), January 2012, pp. 70-77
| |
| − | Traditional, ethnic and fermented foods of different tribes of Manipur
| |
| − | Devi P & Suresh Kumar P
| |
| − | *
| |
| − | ICAR RC NEH Region, AP centre, Basar, Arunachal Pradesh- 791101
| |
| − | E-mail
| |
| − | :
| |
| − | psureshars@gmail.com
| |
| − |
| |
| − | Traditional knowledge exists among different tribes on preparing boiled foods, fermented foods, beverages and
| |
| − | nutritionally rich traditional foods from various indigenous crop plants, forest products and meat of wild and domesticated
| |
| − | animals. Manipur has great ethno-cultural diversity, with two major tribes, the
| |
| − | Nagas
| |
| − | and the
| |
| − | Kukis
| |
| − | . The
| |
| − | Naga
| |
| − | tribe
| |
| − | comprises the
| |
| − | Maring
| |
| − | ,
| |
| − | Mao, Maram, Kabui, Tangkhul, Tadubi, Kolya, Khoiras/Mayangkhong, Koirangs, Chirus and
| |
| − | Maring
| |
| − | where as the
| |
| − | Kuki
| |
| − | tribe comprises the
| |
| − | Mizos, Paite, Thadou and Vaiphei. Meitei
| |
| − | and
| |
| − | Meitei Pangals
| |
| − | are two non
| |
| − | tribal communities of Manipur who has individual identity. The traditional foods of the
| |
| − | Manipuries
| |
| − | comprises
| |
| − | Iromba,
| |
| − | Champhu, Kangshoi, Hawaichar, Soibum, Ngaree, , Paknam, Chagem pomba, Kangshu, Hentak, Khazing, Heikak, sticky
| |
| − | rice chapatti/bread,
| |
| − | etc
| |
| − | .
| |
| − | Alcoholic beverages made up of rice are very common in almost all the festivals of the tribal
| |
| − | peoples of Manipur locally called as
| |
| − | Yu.
| |
| − | Among different produces, the people of Manipur have the habit of taking variety
| |
| − | of leafy vegetables which are available in plenty in the dense forests.
| |
| − | Keywords:
| |
| − | Manipur, Traditional foods, Fermented foods, Bamboo products, Ethnic foods
| |
| − | IPC Int. Cl.
| |
| − | 8
| |
| − | :
| |
| − | A47G, A47G 19/26, A47J 39/02, B01D 3/00, C12C 11/00, C12C 12/04, C12C 7/00, A01G 16/00
| |
| − | Manipur is one of the eight states of Northeast India,
| |
| − | bounded by Nagaland in the North, Mizoram in the
| |
| − | South, Assam in the West, and by the borders of the
| |
| − | country Myanmar in the East as well as in the part of
| |
| − | South. The state lies at latitude of 23°83’N - 25°68’N
| |
| − | and longitude of 93°03’E - 94°78’E. The total area
| |
| − | covered by the state is 22,327 km² with the population
| |
| − | of 23, 88, 634. The major crops of this state are
| |
| − | wheat, pulses, paddy, maize, sugarcane, potato and
| |
| − | mustard. The major fruits are pineapple, banana,
| |
| − | papaya, passion fruit, orange, lemon and mango. The
| |
| − | major vegetables are cabbage, cauliflower, pea, french
| |
| − | bean and tomato. The major forest products are oak,
| |
| − | teak, pine, cane, bamboo,
| |
| − | leihao
| |
| − | and
| |
| − | uningthou
| |
| − | . The
| |
| − | major export products are bamboo shoot products
| |
| − | ginger, pineapple, mushroom, etc
| |
| − | 1
| |
| − | . Glutinous rice is
| |
| − | cultivated in the valley and inter-most river basins of
| |
| − | the hills. Transplantation methods in the valley
| |
| − | cultivations led to substantial growth of population
| |
| − | with a distinct peasantry, associated with riverine and
| |
| − | lacustrine village settlements.
| |
| − | The Government of Manipur had recognized 32
| |
| − | different tribes. They are:
| |
| − | Animol, Chothe, Kacha
| |
| − | Naga, Kom, Maring, Paite, Sema, Tarao, Anal,
| |
| − | Gante, Kharem, Lamgang, Mao, Poumi Naga, Simte,
| |
| − | Thadou, Angami, Hmar, Koirao, Luisai, Mansang,
| |
| − | Purum, Sahlte, Vaipei, Chiru, Kabui, Koirangm,
| |
| − | Maram, Mayon, Ralte, Tangkhul and Jou.
| |
| − | These tribes come into two major tribes, i.e. i)
| |
| − | Naga
| |
| − | : The
| |
| − | Naga
| |
| − | tribe comprises the
| |
| − | Maring
| |
| − | ,
| |
| − | Mao, Maram, Kabui, Tangkhul, Tadubi, Kolya,
| |
| − | Khoiras/Mayangkhong, Koirangs, Chirus and Maring
| |
| − | 2
| |
| − | .
| |
| − | They occupy the Northern and North-western hills
| |
| − | of Manipur. The staple food is rice which is cooked
| |
| − | either in earthern pot/metal pot or in bamboo tube.
| |
| − | Young bamboo shoots are collected during summer
| |
| − | season and are peeled, dried and then added with
| |
| − | rice for consumption. ii)
| |
| − | Kuki
| |
| − | : They are also known
| |
| − | as
| |
| − | Khongois.
| |
| − |
| |
| − | They occupy the South western
| |
| − | and South eastern hills and is wide spread in the
| |
| − | district of Churachandpur, Tangnoupal and Sadar hills
| |
| − | in the northern Manipur. This tribe comprises
| |
| − | the
| |
| − | Mizos, Paite, Thadou and Vaiphei
| |
| − | 2
| |
| − | . Rice is the
| |
| − | staple food and there is certain restriction in the
| |
| − | consumption of animal flesh. Rice beer (
| |
| − | Yu
| |
| − | ) is the
| |
| − | most important alcoholic beverages in all the festivals
| |
| − | of this tribe
| |
| − | 3
| |
| − | . Dried fish is eaten by almost all the
| |
| − | ethnic groups. All type of domestic animals is eaten
| |
| − | except cat. They also eat locusts, dog, all kinds of
| |
| − | birds and frogs.
| |
| − | ——————
| |
| − | *
| |
| − | Corresponding author
| |
| − | DEVI & SURESH KUMAR: TRADITIONAL FOODS OF MANIPUR
| |
| − | 71
| |
| − | Meitei
| |
| − | and
| |
| − | Meitei Pangals are the communities of
| |
| − | Manipur which does not belong to tribes. The
| |
| − | meiteis
| |
| − | are distributed in the main valley and fish is the
| |
| − | common article of diet. Rice is the staple food and
| |
| − | wheat is not taken in the form of
| |
| − | chappatti
| |
| − | or
| |
| − | roti
| |
| − | .
| |
| − | The majorities of
| |
| − | Meitei Pangals
| |
| − | occupies the
| |
| − | Thoubal district and follow the Islamic way of life.
| |
| − | The region as a whole provides an exotic mosaic, rich
| |
| − | in the tapestry of colour, rhythm and movement
| |
| − | 3
| |
| − | . All
| |
| − | the ethnic groups living in the hills and the valley
| |
| − | prefer wild plants/plant parts as foods to introduce
| |
| − | cultivate plants. Though many of these plants are
| |
| − | available, nowadays the number and quality of
| |
| − | species are much less than past. Very few numbers of
| |
| − | introduced plants are replacing this vast number of
| |
| − | wild plants.
| |
| − | Different tribes have their own traditional foods
| |
| − | and beverages. The traditional food habits of tribal
| |
| − | population of the state are very simple and have to do
| |
| − | with the festival and rituals which forms a mosaic of
| |
| − | ethnic cultural combinations
| |
| − | 3
| |
| − | . Traditional knowledge
| |
| − | exists among different tribes on preparing boiled
| |
| − | foods, fermented foods, beverages and nutritionally
| |
| − | rich traditional foods from various indigenous crop
| |
| − | plants, forest products and meat of wild and
| |
| − | domesticated animals. These foods are part and parcel
| |
| − | of their social spectrum of life. Traditional foods are
| |
| − | not only rich in nutrients but also have certain
| |
| − | curative properties against many diseases and
| |
| − | disorders
| |
| − | 4
| |
| − | .
| |
| − | Meitei
| |
| − | diet has been influenced by many
| |
| − | other cultures due to various socio political reasons.
| |
| − | Sanskritisation is one of the biggest factors that
| |
| − | influence the change of dietary habit. From the meat
| |
| − | eater they became fish eater, and those who accepted
| |
| − | the Hinduism to its extreme even gave up fish and
| |
| − | became pure vegetarian. The
| |
| − | Manipuris
| |
| − | are usually
| |
| − | two meals eater, one in the morning and the other in
| |
| − | the evening /night. Occasionally, enjoy taking
| |
| − | Sinju
| |
| − | vegetable salad with fermented fish or roasted gram
| |
| − | flour. Alcoholic beverages of different tribal
| |
| − | communities have received attention of several
| |
| − | ethnobotanists and anthropologists. Introduction of
| |
| − | fast foods thorough globalization process,
| |
| − | accompanied by decrease in the use of traditional
| |
| − | foods of local tribe has resulted in many diseases
| |
| − | notably diabetes, heart diseases, and anaemia
| |
| − | particularly to pregnant and lactating women
| |
| − | 5
| |
| − | .
| |
| − | Though the new generation of tribes adopted to
| |
| − | modern food habits, due to its importance, it is
| |
| − | imperative to document the traditional food products
| |
| − | and their importance among different tribal
| |
| − | communities.
| |
| − | Methodology
| |
| − | The present study was conducted in Manipur state
| |
| − | covering all the districts. Thirty different villages
| |
| − | covering 200 different tribal people were conducted to
| |
| − | make the final conclusion. The population is covered
| |
| − | in such a way that it comprises of more than 50%
| |
| − | elders as they practice those traditional practices
| |
| − | still in household. The response of all sampled
| |
| − | respondents was recorded. A questionnaire after
| |
| − | pretesting and thereafter editing by amending,
| |
| − | recording errors and deleting queries that were
| |
| − | obviously erroneous was filled through structured
| |
| − | participatory interviews at the site residence of rural
| |
| − | people. Secondary information was collected from
| |
| − | district agriculture information centre, books, reports,
| |
| − | and electronic and non- electronic sources. The use of
| |
| − | multiple sources of information was intended to
| |
| − | increase `construct validity of the case study in terms
| |
| − | of seeking convergent lines of inquiry.
| |
| − | Results and discussion
| |
| − | Dietary pattern
| |
| − | Staple diet of the
| |
| − | Manipuries
| |
| − | is rice mixed with
| |
| − | Bora/Bada
| |
| − | fried or roasted peas or gram or
| |
| − | Kangou,
| |
| − | the fried vegetable and pulse. Rice is also eaten
| |
| − | with seasonal vegetables cooked with smoked, dried
| |
| − | or fermented fish. The
| |
| − | meitei
| |
| − | loves it mixed
| |
| − | with vegetable chutney (
| |
| − | Iromba
| |
| − | )/boiled delicacy
| |
| − | (
| |
| − | Champhut and Kangshoi
| |
| − | ). This is a mixture of
| |
| − | various boiled vegetable mashed with fermented
| |
| − | fish and chillies. Others like
| |
| − | Parkia
| |
| − | roxburghii
| |
| − | (
| |
| − | Yongchak
| |
| − | ), lotus rhizome (
| |
| − | Thambou
| |
| − | ), green
| |
| − | Makhana (
| |
| − | Thangjing
| |
| − | ), etc are
| |
| − | Manipuries
| |
| − | exclusives.
| |
| − | The
| |
| − | Meities
| |
| − | eats more than hundred varieties of leafy
| |
| − | vegetables. They learnt a very special art of
| |
| − | fermenting soyabean, bamboo shoots and fishes from
| |
| − | time immemorial. They make
| |
| − | Hawaichar
| |
| − | from
| |
| − | soyabean,
| |
| − | Soibum
| |
| − | ,
| |
| − | Shoidon
| |
| − | and
| |
| − | Soijin
| |
| − | from the
| |
| − | bamboo shoots.
| |
| − | Ngaree
| |
| − | and
| |
| − | Hentak
| |
| − | are made from
| |
| − | the small fishes. Carefully done fermentation is very
| |
| − | important for the safety reasons. Otherwise occasional
| |
| − | food poisoning is heard from
| |
| − | hawaichar
| |
| − | and mixed
| |
| − | vegetable salad/chutney
| |
| − | 7
| |
| − | .
| |
| − | Iromba
| |
| − | an eclectic combination of fresh vegetables,
| |
| − | bamboo shoots, fermented fish and chillies.
| |
| − | Heithongba
| |
| − | is a pungent dish of lemon, sugar, salt,
| |
| − | aonla
| |
| − | and tamarind.
| |
| − | Maroi morok thongba
| |
| − | , is another
| |
| − | INDIAN J TRADITIONAL KNOWLEDGE VOL 11, NO. 1, JANUARY 2012
| |
| − | 72
| |
| − | type of speciality.
| |
| − | M
| |
| − | orok
| |
| − | stands for green chilli, as a
| |
| − | result, this dish is bit hot in taste.
| |
| − | Madhurjan
| |
| − | is a
| |
| − | sweet made of milk, sugar and gramflour. A black
| |
| − | lentil called
| |
| − | Ooty
| |
| − | is compulsory at all feasts.
| |
| − | Vegetables consist of cauliflower/
| |
| − | lai patha
| |
| − | called
| |
| − | Sak
| |
| − | with pumpkin made into a hot and spicy curry along
| |
| − | with spinach and banana inflorescence. A wonderful
| |
| − | salad called
| |
| − | Sinju
| |
| − | made of finely shredded vegetables
| |
| − | and raw papaya, tossed in herbs. A dessert made of
| |
| − | rice called
| |
| − | chak-hao
| |
| − | is deep violet in colour and is
| |
| − | combined with milk, sugar, coconut and dry fruits.
| |
| − | Suktani
| |
| − | is a combination of neem leaves,
| |
| − | basak
| |
| − | leaves
| |
| − | and sugar.
| |
| − | Sweet Kabok is made up of molasses and
| |
| − | rice is a famous snack among the
| |
| − | Manipuries
| |
| − | .
| |
| − | Preparation of some Traditional foods
| |
| − | Soyabean products
| |
| − | Hawaichar
| |
| − | Hawaijar
| |
| − | is an indigenous traditional fermented
| |
| − | soyabean with characteristic flavour and stickiness. It
| |
| − | is consumed commonly in the local diet as a low cost
| |
| − | source of high protein food and plays an economical,
| |
| − | social and cultural role in Manipur. There is intent to
| |
| − | upgrade the status of
| |
| − | Hawaijar in order to increase its
| |
| − | marketability and profitability. In the traditional
| |
| − | method of
| |
| − | Hawaijar
| |
| − | preparation, medium and small
| |
| − | sized soyabean (
| |
| − | Glycine max
| |
| − | L.) seeds are cleaned
| |
| − | and sorted. The graded soyabean seeds are dipped in
| |
| − | water where the water level should be twice than that
| |
| − | of the seeds and leave it overnight. The seeds are
| |
| − | washed properly for two to three times with running
| |
| − | water which is followed by cooking either by using
| |
| − | pressure cooker or by conventional methods. The
| |
| − | solid portion, i.e. the cooked soybean was placed in a
| |
| − | bamboo basket after draining off the water portion. The
| |
| − | greasy portion is washed with lukewarm water till it
| |
| − | becomes non-greasy, and the remaining water was
| |
| − | drained off completely and the content is turned upside
| |
| − | down once or twice. The water portion is said to be
| |
| − | useful in washing cloths in olden times. The drained
| |
| − | water is believed to help in curing TB and also good
| |
| − | for women. Thrice folded cloth is placed in a coarse
| |
| − | bamboo basket. A thick layer of
| |
| − | Ficus hispida
| |
| − | leaves,
| |
| − | locally known as
| |
| − | Asse heibong
| |
| − | or banana (
| |
| − | Musa
| |
| − | spp.)
| |
| − | leaves are placed upon it. The cooked soyabeans are
| |
| − | placed in alternate layers above that. At the end,
| |
| − | another cloth which is folded 2 to 3 times is placed and
| |
| − | then the whole content is tied tightly with another cloth
| |
| − | to make air tight. This should be placed under the sun
| |
| − | during day times and near the fireplace at night in order
| |
| − | to let the fermentation process complete properly and
| |
| − | also to avoid maggots damage. The fermented
| |
| − | soyabean, i.e.
| |
| − | hawaichar
| |
| − | is ready in 3 days during
| |
| − | summer and during winter it takes 5 days. In order to
| |
| − | add more flavour it was kept near the fireplace as long
| |
| − | as possible. Ancient time’s rice husks were used
| |
| − | instead of cloth.
| |
| − | Hawaichar
| |
| − | can be eaten raw with salt
| |
| − | and chilli or cooked, etc. The preparation of
| |
| − | hawaichar
| |
| − | by natural fermentation leads to variation in quality due
| |
| − | to varying methodologies, fermentation time and
| |
| − | temperature of incubation. The fermentation takes
| |
| − | place under uncontrolled environmental conditions that
| |
| − | often leads to unsuccessful fermentation and poor
| |
| − | quality products which might be due to native
| |
| − | fermenting microflora
| |
| − | 8
| |
| − | .
| |
| − | The traditional
| |
| − | hawaichar
| |
| − | is characterised by its
| |
| − | alkalinity (
| |
| − | p
| |
| − | H 8.0-8.2), stickiness, and pungent
| |
| − | odour. The preparation of
| |
| − | hawaichar
| |
| − | is very simple,
| |
| − | similar to that of Japanese
| |
| − | Itohiki-Natto
| |
| − | (the whole
| |
| − | soyabean seed is used for fermentation)
| |
| − | 9
| |
| − | . But in
| |
| − | Kinema
| |
| − | (another Indian fermented soyabean), it is
| |
| − | dehulled and cracked into pieces before fermentation
| |
| − | 10
| |
| − | .
| |
| − | Unlike
| |
| − | Kinema
| |
| − | there is no addition of firewood ash
| |
| − | during
| |
| − | hawaichar
| |
| − | production. Microorganisms were
| |
| − | isolated and identified in
| |
| − | hawaichar
| |
| − | by molecular
| |
| − | techniques and resulted that three major phylogenic
| |
| − | group, i.e.
| |
| − | Bacillus
| |
| − | group comprising
| |
| − | Bacillus subtilis
| |
| − | and
| |
| − | Bacillus
| |
| − | licheniformis,
| |
| − | and
| |
| − | Staphylococcus spp.
| |
| − | comprising
| |
| − | Staphylococcus aureus
| |
| − | and
| |
| − | Staphylococcus
| |
| − | sciuri
| |
| − | are involved
| |
| − | 11
| |
| − | .
| |
| − | Dried Hawaichar
| |
| − | There are two types of dried
| |
| − | hawaichar
| |
| − | commonly
| |
| − | prepared by the people of Manipur. The first method
| |
| − | involves the common technique of making
| |
| − | hawaijar
| |
| − | .
| |
| − | After one week of preparation, salt is mixed along
| |
| − | with the
| |
| − | hawaijar
| |
| − | . The whole content is poured in a
| |
| − | bamboo (any bamboo with a longer internodes, bigger
| |
| − | hole and thinner outer part) where it is sealed with the
| |
| − | bamboo leaves and tied very tightly with a plastic
| |
| − | sheet. This is then placed in top of the fire place in the
| |
| − | kitchen for one week. The
| |
| − | hawaijar
| |
| − | obtained from
| |
| − | this has lesser smell and taste better. This can be kept
| |
| − | for a longer period of time. The second method is to
| |
| − | dry the fermented soyabean i.e.
| |
| − | hawaijar
| |
| − | in direct
| |
| − | sunlight and make it moisture free.
| |
| − | Pickled hawaijar
| |
| − | This method is practiced recently by the people of
| |
| − | Manipur. The fermented soyabean i.e. the
| |
| − | hawaijar
| |
| − | is
| |
| − | DEVI & SURESH KUMAR: TRADITIONAL FOODS OF MANIPUR
| |
| − | 73
| |
| − | fried in oil along with some
| |
| − | m
| |
| − | asala
| |
| − | and add a pinch
| |
| − | of salt to taste. This is then filled in a bottle along
| |
| − | with the excess oil and sealed. This can be stored for a
| |
| − | longer period of time.
| |
| − | Paknam
| |
| − | Onion leaves, chilli, salt, half tablespoon of sodium
| |
| − | bicarbonate, turmeric, spices,
| |
| − | garam masala
| |
| − | and
| |
| − | ngari
| |
| − | are required for the preparation of
| |
| − | paknam
| |
| − | . All
| |
| − | the contents are smashed properly then gram flour is
| |
| − | added into it, which should be mixed thoroughly and
| |
| − | placed in one or two layers of turmeric leaves. The
| |
| − | whole content is baked on a hot pan and a heavy
| |
| − | weight is placed upon. After 30 to 45 minutes it
| |
| − | imparts a typical flavour which indicates the product
| |
| − | is cooked.
| |
| − | Paknam
| |
| − | can be stored for a day or two at
| |
| − | the maximum.
| |
| − | Tree mushroom
| |
| − | paknam
| |
| − | can also be prepared
| |
| − | where all the ingredients are the same except that no
| |
| − | besan
| |
| − | and sodium bicarbonate is added and tree
| |
| − | mushroom is added along with the other ingredients.
| |
| − | Nganam paknam
| |
| − | is another kind of
| |
| − | paknam
| |
| − | where
| |
| − | small fishes are used while preparing the
| |
| − | paknam
| |
| − | . In
| |
| − | this case also, no
| |
| − | besan
| |
| − | (gram flour) and sodium
| |
| − | bicarbonate is added while small amount of asafoetida
| |
| − | and cut green chillies are added.
| |
| − | Chagem Pomba
| |
| − | Cucumber, carrot leaf, squash and its leaves, etc
| |
| − | are taken and then broken rice is added to it of about
| |
| − | 50 gm Some other vegetables which are cut into small
| |
| − | pieces can also be added. The contents are fried in
| |
| − | mustard oil, but stirring with spoon is restricted. All
| |
| − | the spices are added and a small amount of asafoetida
| |
| − | to it and kept it for at least 2 whistles in pressure
| |
| − | cooker. Fennel (
| |
| − | Foeniculum vulgare
| |
| − | ) was added when
| |
| − | almost cooked, instead of coriander in it.
| |
| − | Sea food based products
| |
| − | Ngari
| |
| − | For the preparation of
| |
| − | ngari
| |
| − | (fermented fish), a
| |
| − | typical small type of fish locally called as
| |
| − | phabou nga
| |
| − | is used. Daily meal of
| |
| − | Manipuries
| |
| − | is never completed
| |
| − | without
| |
| − | ngari
| |
| − | , which is eaten either in the form of
| |
| − | chutney (
| |
| − | iromba or morok metpa
| |
| − | ) or as an ingredient
| |
| − | in other curries. The
| |
| − | phabou nga
| |
| − | is washed
| |
| − | thoroughly with water and sundried properly till it
| |
| − | becomes crispy. Crushing of the fish head should be
| |
| − | done properly with the help of a hammer. A special
| |
| − | vessel is used for the preparation of
| |
| − | ngari
| |
| − | , where
| |
| − | mustard oil is plastered, the dried fish is then stacked
| |
| − | in proper order. The container is closed air tight after
| |
| − | filling. In order to make it air tight, sand is placed on
| |
| − | the top and fermentation is allow to occur naturally. It
| |
| − | takes about 3 to 6 months to mature and ready to eat.
| |
| − | It imparts a typical odour which indicates that the fish
| |
| − | is well fermented and ready for eating.
| |
| − | Kangshu
| |
| − | Kangshu
| |
| − | is another typical traditional food which
| |
| − | is eaten by the
| |
| − | Manipuries
| |
| − | .
| |
| − | Centella asiatica
| |
| − | (Indian
| |
| − | pennyworth) is cooked in a pressure cooker up to two
| |
| − | whistles after washing with water for the preparation
| |
| − | of
| |
| − | kangshu
| |
| − | . Product is cut into small pieces after
| |
| − | draining the excess water.
| |
| − | Morok metpa
| |
| − | (mixture of
| |
| − | ngari
| |
| − | , chilli and salt) is added in it and is mixed
| |
| − | thoroughly. To add flavour roasted prawn or fish is
| |
| − | added and finally coriander is added.
| |
| − | Kangshu
| |
| − | can
| |
| − | also be prepared by using bamboo shoots instead of
| |
| − | Centella asiatica
| |
| − | . In this case, the bamboo shoots are
| |
| − | cut into pieces after washing with running water and
| |
| − | kept it overnight, and then the next day it is again
| |
| − | washed and cooked in a pressure cooker. Thereafter
| |
| − | the same procedure is followed as in case of the
| |
| − | above.
| |
| − | Hentak
| |
| − | Hentak
| |
| − | was used by the
| |
| − | Manipuries
| |
| − | before
| |
| − | ngari
| |
| − | came into existence.
| |
| − | Phabou nga
| |
| − | or
| |
| − | ngakha
| |
| − | is used
| |
| − | for
| |
| − | hentak
| |
| − | preparation,. This fish are sun dried after
| |
| − | thorough washing till the moisture content in the fish
| |
| − | is the lowest. It is then crushed into powder form.
| |
| − | Wild
| |
| − | colocasia
| |
| − | stem is crushed after washing and
| |
| − | cutting into pieces. The powdered fish and the
| |
| − | crushed wild
| |
| − | colocasia
| |
| − | stem are mixed properly and
| |
| − | are rolled in round form and stored in a container,
| |
| − | then after 3 days it is again crushed with the help of a
| |
| − | pestle and mortar. This crushing is done at a regular
| |
| − | interval if to be stored for a longer period of time.
| |
| − | Instead of
| |
| − | colocasia
| |
| − | stem, onion can also be used but
| |
| − | hentak
| |
| − | made out of it can not be stored for long.
| |
| − | Khazing
| |
| − | It is the small sized prawn which is available in the
| |
| − | Loktak lake
| |
| − | of Manipur.
| |
| − | Khazing
| |
| − | is available in the
| |
| − | market as dried form or is consumed in fresh form.
| |
| − | When it is thoroughly dried, it is used in making
| |
| − | curries. Dried
| |
| − | Khazing
| |
| − | has a very long shelf life. In
| |
| − | other way, the freshly catch
| |
| − | Khazing
| |
| − | is fried along
| |
| − | with mint leaves (
| |
| − | Mentha arvensis
| |
| − | ).
| |
| − | Heikak
| |
| − | Heikak
| |
| − | is a hydrophilic plant and the fruit is black
| |
| − | in colour and irregular in shape is consumed by
| |
| − | INDIAN J TRADITIONAL KNOWLEDGE VOL 11, NO. 1, JANUARY 2012
| |
| − | 74
| |
| − | almost all the people of Manipur. It is consumed by
| |
| − | e
| |
| − | ither boiling it in water or by converting it into flour
| |
| − | and used for preparing
| |
| − | chapatti
| |
| − | .
| |
| − | Sticky rice chapatti/bread
| |
| − | This kind of
| |
| − | chapatti
| |
| − | or bread is prepared during
| |
| − | the festivals like
| |
| − | Gan-ngai or Lui-ngai ni
| |
| − | or
| |
| − | Christmas by the youths. The required amount of
| |
| − | sticky rice is soaked for 3-4 hrs in plain water then
| |
| − | sun drying is carried out on a bamboo tray known as
| |
| − | yankok
| |
| − | locally. When it is dried completely with the
| |
| − | least moisture in it, grinding is done in a mortar till it
| |
| − | becomes powder. The coarser part is removed with
| |
| − | the help of a sieve and ground again. In another
| |
| − | container sugar solution is prepared, the amount of
| |
| − | sugar depends upon the desired taste of the person.
| |
| − | Now, the rice flour is mixed with the sugar syrup and
| |
| − | chapatti
| |
| − | is prepared.
| |
| − | Bread can be prepared in two
| |
| − | different methods, i.e.
| |
| − | 1
| |
| − | Boiled method:
| |
| − | In this method, the mixture of
| |
| − | rice flour with the sugar syrup is made very hard
| |
| − | and round in shape which is then wrapped with
| |
| − | cardamom leaves and tied properly. In another
| |
| − | container water is boiled and the above content is
| |
| − | poured and cooking is carried out for an hour.
| |
| − | This kind of bread can be kept for one week but
| |
| − | gets hard if kept for long so, the cardamom leaves
| |
| − | are removed and the content is fried in oil.
| |
| − | 2
| |
| − | Fried method:
| |
| − | The mixture of rice flour with the
| |
| − | sugar syrup is made softer by adding more water
| |
| − | and made to round shape. A small amount of
| |
| − | edible oil is also added in it. Then in the fire place
| |
| − | some charcoal is removed just near by and the
| |
| − | content is put on top of it. When this becomes
| |
| − | black in colour, it is turned upside down so that
| |
| − | the other part also becomes black. The upper
| |
| − | black portion is scraped out and the remaining is
| |
| − | used for consumption. This method is the oldest
| |
| − | form of making bread by the hill people of
| |
| − | Manipur.
| |
| − | The
| |
| − | Tangkhul
| |
| − | people of Manipur prepare another
| |
| − | special kind of
| |
| − | chapatti
| |
| − | from
| |
| − | sesame. In this method,
| |
| − | the mixture of rice flour with water is made very hard
| |
| − | and even coarser part of the rice flour can also be
| |
| − | used. No additional items are added with it, not even
| |
| − | salt. Then similar to the fry method, some charcoal is
| |
| − | removed just near by and the content is put on top of
| |
| − | it near the fire. In a mortar, raw sesame is ground
| |
| − | where a small amount of water is sprinkled in it and
| |
| − | salt is added to taste. When oil started coming out
| |
| − | from the sesame the above content is added and
| |
| − | ground along with it. But if excess amount of oil
| |
| − | comes out then it is removed manually. The mixture
| |
| − | can be used in preparation of
| |
| − | chapatti
| |
| − | .
| |
| − | Bamboo based products
| |
| − | In Manipur bamboo forest covers an area of around
| |
| − | 3218 sq Km. The most commonly available bamboo
| |
| − | species are
| |
| − | Bambusa aurndinaca (saneibi),
| |
| − | Bambusa pallida (Kal-sundi), Bambusa nana (Khok),
| |
| − | Dendrocalamus giganteus (meiribob), Dendrocalamus
| |
| − | flagellifer (Longa wa), Dendrocalamus hamiltonii
| |
| − | (Wanap/unap/pecha), Dendrocalamus sericeus(Ooii)
| |
| − | and
| |
| − | Melocana bambusoides (Moubi/muli), Teinostachyum
| |
| − | dulooa (Dulu), Teinostachyum wightii(Nath),
| |
| − | Bambusa tulda (Utang).
| |
| − |
| |
| − | About 20-30 MT bamboo
| |
| − | shoots are consumed annually for the production of
| |
| − | canned bamboo-shoots. Canning is done either in
| |
| − | brine or in syrup. Export of these canned bamboo
| |
| − | shoots are done in Japan, Singapore, China, Thailand,
| |
| − | Hong kong and UK The chemical constitution of a
| |
| − | raw bamboo shoot in percentage are; moisture, 88.8;
| |
| − | protein, 3.90; fat, 0.5; minerals, 1.10; carbohydrate,
| |
| − | 5.70 and calorific value, 43 Kcal. Some important
| |
| − | products made from bamboo are:
| |
| − | Soibum.
| |
| − |
| |
| − | Tender bamboo shoots are collected and
| |
| − | cleaned, outer sheaths should be removed. Only inner
| |
| − | white portion is used for fermentation. There are
| |
| − | many ways for the preparation of fermented bamboo
| |
| − | shoot, i.e.
| |
| − | 1
| |
| − | Inside a pit:
| |
| − | In this method, a pit is dug and a
| |
| − | basket made by using bamboo of the shape of the
| |
| − | pit is placed into it. Care should be taken to
| |
| − | slightly inclined the bamboo basket while placing
| |
| − | so as to allow the flow of the water produced by
| |
| − | the bamboo shoots during fermentation. Wild
| |
| − | colocasia
| |
| − | leaves is put in and around the pit in a
| |
| − | thick layer of about 2-3 inch, then the bamboo
| |
| − | shoots are made into longitudinal shreds and kept
| |
| − | in air tight condition. The fermented bamboo
| |
| − | shoot is ready for sale or for making curry within
| |
| − | 3 to 5 days. These fermented bamboo shoots are
| |
| − | locally known as
| |
| − | soibum
| |
| − | (Fig. 1). The water
| |
| − | collected from this can also be preserved and is
| |
| − | used again in new fermentation of bamboo shoots.
| |
| − | Now a day, instead of wild
| |
| − | colocasia
| |
| − | leaves,
| |
| − | plastic sheets are used, provided holes are made
| |
| − | in the bottom to allow drainage of water. This
| |
| − | kind of fermented bamboo shoots can be kept for
| |
| − | a longer period of time i.e. for one month or more
| |
| − | DEVI & SURESH KUMAR: TRADITIONAL FOODS OF MANIPUR
| |
| − | 75
| |
| − | if kept air tight. The degree of sourness shows a
| |
| − | r
| |
| − | apid increase in the initial stage of fermentation
| |
| − | but as it reaches a peak point at about 7-10 days,
| |
| − | it started decreasing. These methods of preparing
| |
| − | fermented bamboo shoots are followed in almost
| |
| − | all the hill districts of Manipur. Bamboo varieties
| |
| − | such as
| |
| − | Sanaibi, Nath, Unal, Longa wa, Meiribob,
| |
| − | Ooii,
| |
| − | etc are used for this purpose. Care should be
| |
| − | taken to avoid varieties such as
| |
| − | Utang
| |
| − | and
| |
| − | Knok
| |
| − | as they are not edible
| |
| − | 12
| |
| − | .
| |
| − | Sanaibi
| |
| − | is the best
| |
| − | bamboo shoot variety for preparation of
| |
| − | fermented bamboo shoots, which is followed by
| |
| − | nath
| |
| − | variety. But
| |
| − | Unal
| |
| − | variety gives better texture
| |
| − | and appearance.
| |
| − | 2
| |
| − | In an earthen pot
| |
| − | :
| |
| − | This method of the
| |
| − | fermentation of bamboo shoot is the same as
| |
| − | said above, the only difference is that instead of
| |
| − | fermenting the bamboo shoots inside a pit,
| |
| − | an earthen pot is used where a hole is made at
| |
| − | the bottom for the drainage of excess water
| |
| − | during fermentation. During fermentation in an
| |
| − | earthen pot some people prefer to add
| |
| − | Heibung
| |
| − | for enhancing the fermentation and also for a
| |
| − | sourer taste.
| |
| − | 3
| |
| − | In open condition:
| |
| − | In open condition, wild
| |
| − | colocasia
| |
| − | leaves are used in thick layers. The
| |
| − | sliced bamboo shoots are placed on top of it and
| |
| − | are again covered with these leaves. Fermentation
| |
| − | is allowed to take place in this way. No other
| |
| − | addition is done in this method.
| |
| − | 4
| |
| − | Dipping in water:
| |
| − | For this method a special
| |
| − | bamboo variety is used i.e.
| |
| − | nath
| |
| − | variety. Locally it
| |
| − | is called
| |
| − | nath ki soibum.
| |
| − |
| |
| − | This method is
| |
| − | commonly used by the people of Bishempur
| |
| − | district of Manipur. As the
| |
| − | nath
| |
| − | bamboo is very
| |
| − | small and long, it is sliced longitudinally as whole
| |
| − | for about 2-3 cm and it is placed in a container
| |
| − | (plastic buckets are generally employed these
| |
| − | days) where water is poured just to dipped the
| |
| − | contains. It is covered and kept till sale. The
| |
| − | fermented bamboo shoots are ready to sale after
| |
| − | 3 days.
| |
| − | Nath
| |
| − | variety gives very tasty fermented
| |
| − | bamboo shoots but it can’t be stored for a longer
| |
| − | duration of time.
| |
| − | 5
| |
| − | Dried
| |
| − | Usoi
| |
| − | (bamboo shoot):
| |
| − | For this purpose
| |
| − | any bamboo shoot variety which is edible is used.
| |
| − | All the bamboo shoots are sliced to small pieces
| |
| − | and is boiled with water then drying in a bamboo
| |
| − | tray under the sun is carried out after draining off
| |
| − | the excess water. This dried bamboo shoots are
| |
| − | packed in plastic sheets and used in off season or
| |
| − | is send for sale
| |
| − | 4
| |
| − | .
| |
| − | 6
| |
| − | Dried
| |
| − | soibum
| |
| − | (fermented bamboo shoots):
| |
| − | In
| |
| − | this method, after the completion of normal
| |
| − | fermentation of the bamboo shoots, they are dried
| |
| − | either under the sun or in top of the fire. For this
| |
| − | method the Tankhul people of Manipur uses a
| |
| − | special type of bamboo shoots variety which is
| |
| − | very small and long, locally known as
| |
| − | ngathan
| |
| − | . It
| |
| − | gives a twisted appearance after drying just like
| |
| − | noodles.
| |
| − | 7
| |
| − | Fermented bamboo shoot Pickle:
| |
| − | The
| |
| − | soibum
| |
| − | in
| |
| − | general (fermented or dried) are consumed by all
| |
| − | the people of Manipur devoid of any caste or
| |
| − | tribe. It is eaten as raw with fermented fish or
| |
| − | boiled and cooked form with any meat or fish or
| |
| − | vegetables. It forms an important food part in all
| |
| − | the festivals observed by the
| |
| − | Manipuries
| |
| − | .
| |
| − | Nowadays, in some small scale industries the
| |
| − | bamboo shoots are blanched after slicing into
| |
| − | small pieces in hot water to reduce its enzyme
| |
| − | activity and are treated with KMS (1%) for
| |
| − | 10 min. After which it is sun dried and packed in
| |
| − | an air tight container and is send for sale.
| |
| − | Alcoholic beverages
| |
| − |
| |
| − | The commonly consumed alcoholic beverage in
| |
| − | Manipur is prepared from rice. It is commonly known
| |
| − | as
| |
| − | Yu
| |
| − | . In this case, any kind of rice is used for the
| |
| − | preparation of alcoholic beverage but the
| |
| − | Tankhul
| |
| − | tribe used only sticky rice. In some of the alcoholic
| |
| − | beverages yeast is required for conducting the
| |
| − | fermentation. This is prepared as described below.
| |
| − | Preparation of yeast (
| |
| − | Hamei
| |
| − | )
| |
| − |
| |
| − | The quality of rice beer is partially depending upon
| |
| − | the quality of yeast used. It is otherwise called as
| |
| − | Hamei
| |
| − | by
| |
| − | Kabui
| |
| − | tribes and
| |
| − | Chamri
| |
| − | by the
| |
| − | Tankhul
| |
| − | tribes. For preparation of
| |
| − | Hamei
| |
| − | , finely grinded rice
| |
| − | powder, where the rice was previously soaked in
| |
| − | water for 2-3 hrs is thoroughly mixed with the bark
| |
| − | powders of
| |
| − | Yanglei
| |
| − | (Fig. 2).
| |
| − |
| |
| − | The mixture is kept in large vessel and water is
| |
| − | added slowly till the mixture made into paste with the
| |
| − | required consistency. The paste is then spread on the
| |
| − | bamboo mat/banana leaves and made into small cubes
| |
| − | or tablet form. The prepared tablets are sun dried till
| |
| − | the material is completely dried.
| |
| − | Hamei
| |
| − | can be stored
| |
| − | in cool, dry place for over a year. For 1 kg rice,
| |
| − | around 8-10 gm
| |
| − | Yanglei
| |
| − | is added. Three different
| |
| − | kinds of alcoholic beverages are consumed. They are:
| |
| − | INDIAN J TRADITIONAL KNOWLEDGE VOL 11, NO. 1, JANUARY 2012
| |
| − | 76
| |
| − | a)
| |
| − | Y
| |
| − | u angouba:
| |
| − | For the preparation of
| |
| − | yu angouba
| |
| − | the rice is soaked in water for around 2-3 hrs
| |
| − | along with some germinated paddy. For 1 Kg rice
| |
| − | around 100gm germinated paddy is added. After
| |
| − | this, the water is drained out and the soaked rice
| |
| − | is crushed with the help of a mortar till powder
| |
| − | form. In another vessel water is boiled and in this
| |
| − | boiled water the crushed rice is added with
| |
| − | continuous stirring till it gets cooled then it is
| |
| − | covered by a muslin cloth and kept for 2-3 days
| |
| − | without any disturbance. Within these days form
| |
| − | started coming out and a typical flavour and
| |
| − | odour is released. This indicates that
| |
| − | yu angouba
| |
| − | is now ready to consume. The
| |
| − | Tankhul
| |
| − | tribe of
| |
| − | Manipur uses a typical pot which is of the shape
| |
| − | of a conical flask, so after pouring the content it is
| |
| − | sealed with cow dung and ashes mixture. This
| |
| − | tribe uses only paddy and not rice for the
| |
| − | preparation of
| |
| − | yu angouba
| |
| − | , and it is known as
| |
| − | Khor
| |
| − | in their local dialect
| |
| − | 12
| |
| − | .
| |
| − | Yu angouba
| |
| − | can’t be
| |
| − | stored for a longer period of time. It can be stored
| |
| − | for a maximum of 7 days. This kind of alcoholic
| |
| − | beverage if consumed within 2-3 days then is said
| |
| − | to be beneficial for our body, it is compared to
| |
| − | drinking of milk but in a limited quantity i.e. 500
| |
| − | ml at the maximum.
| |
| − | b)
| |
| − | Atingba:
| |
| − | In this type of alcoholic beverage rice is
| |
| − | cooked and spread in a container or in a tray made
| |
| − | of bamboo.
| |
| − | Hamei
| |
| − | is mixed properly along with
| |
| − | the cooked rice. The whole content is transferred
| |
| − | in a vessel then a little amount of water is poured
| |
| − | just to dip it. Then cover with a muslin cloth. Heat
| |
| − | is released for 2-3 days
| |
| − | 13
| |
| − | . After which water is
| |
| − | again poured to ease the heat.
| |
| − | Atingba
| |
| − | is ready to
| |
| − | drink after 6-8 hrs of pouring the water but this
| |
| − | will give a very light drink. A proper
| |
| − | Atingba
| |
| − | is
| |
| − | formed after 4-5 days of fermentation during
| |
| − | summer and after 7-8 days in winter. This kind
| |
| − | of alcoholic beverage can be consumed for only
| |
| − | 1-2 days after fermentation but can be kept for
| |
| − | around 1-2 months which is used for preparing
| |
| − | Yu
| |
| − | .
| |
| − | The
| |
| − | tankhul
| |
| − | tribe calls this type of wine as
| |
| − | Patso
| |
| − | .
| |
| − | c
| |
| − | )
| |
| − | Y
| |
| − | u:
| |
| − | Yu
| |
| − | in kabui or
| |
| − | Acham
| |
| − | in tankhul is prepared
| |
| − | from
| |
| − | Atingba
| |
| − | . This
| |
| − | Atingba
| |
| − | is poured in an
| |
| − | aluminum pot and is cooked in low flame. Above
| |
| − | to this pot an aluminum funnel is placed and from
| |
| − | this a pipe is connected to the otter part of the pot.
| |
| − | This pipe is used for collecting
| |
| − | yu
| |
| − | . The pot is
| |
| − | covered tightly with an aluminum plate. On top of
| |
| − | this another aluminum pot is placed containing
| |
| − | cold water. All the connecting points are sealed
| |
| − | properly with cow dung paste. Distillation
| |
| − | continuous until all the alcohol present in the
| |
| − | content is out. This can be checked by dipping a
| |
| − | small stick into the boiling
| |
| − | Atingba
| |
| − | and lit it, if
| |
| − | produce green flame than it indicates that the
| |
| − | alcohol content is more
| |
| − | 14 ,15
| |
| − | . So, based on this
| |
| − | technique the distillation process is continued.
| |
| − | The remaining content after the extraction of
| |
| − | yu
| |
| − | is used as pig feed. This type of alcoholic
| |
| − | beverage is very hard as compared to the others
| |
| − | stated above (Fig. 3).
| |
| − | Figs.1—3: (1)Street vendor selling
| |
| − | S
| |
| − | oibum
| |
| − | in local market, (2) Yeast tablets and (3) Traditional preparation of
| |
| − | Yu
| |
| − | DEVI & SURESH KUMAR: TRADITIONAL FOODS OF MANIPUR
| |
| − | 77
| |
| − | Another kind of alcoholic beverage prepared from
| |
| − | ba
| |
| − | nana is commonly consumed by the
| |
| − | naga
| |
| − | tribes of
| |
| − | Manipur known as Banana wine; this is prepared by
| |
| − | fermenting the ripe banana in a closed container with
| |
| − | a little amount of water
| |
| − | 16
| |
| − | . No inoculum is added for
| |
| − | conducting the fermentation. The wine is ready to
| |
| − | drink after 3 days and is advisable to consume it
| |
| − | within 1 or 2 days after opening the cover.
| |
| − |
| |
| − | ==Conclusion==
| |
| − | The society, culture, traditions, ethics and food
| |
| − | habit of any community cannot be seen in the isolated
| |
| − | mode as they are all intermingled and much more
| |
| − | complex. The ecology provides a range of probability
| |
| − | to select the plant and animal sources, culture decides
| |
| − | the tradition and the ethics determines the habit of
| |
| − | eating the food. The traditions maintained by various
| |
| − | communities of
| |
| − | Manipuries
| |
| − | are having strong ethical
| |
| − | issues. The advent of modern civilization has
| |
| − | adversely affected the tradition and heritage of
| |
| − | community and thus the younger generations are
| |
| − | not exposed to traditional practices. There should
| |
| − | be focused efforts to promote traditional food
| |
| − | systems within rural communities. Rewarding and
| |
| − | acknowledging young people who demonstrate
| |
| − | interest and awareness in the health of environment
| |
| − | and in their traditional foods would also raise the
| |
| − | profile of these issues. Traditional foods, community
| |
| − | dinners can also provide opportunities to promote
| |
| − | food products and knowledge about ethnic foods. In
| |
| − | future, the nutritional and microbial aspects of various
| |
| − | traditional foods are needed to be analyzed.
| |
| − | ==Acknowledgement==
| |
| − | We heartily thank to all the tribal people who
| |
| − | shared their traditional knowledge with the authors to
| |
| − | compile this manuscript. The financial help offered to
| |
| − | conduct this survey by GOI from CSS Horticulture
| |
| − | mission is also highly acknowledged.
| |
| − | References
| |
| − | 1
| |
| − | Haokip & Ngamthang, Basic Delineation Map of Manipur,
| |
| − | Profile on state of environment report of Manipur,
| |
| − | (Ministry of Environment and Forests, Manipur), 2006-07, 4-9.
| |
| − | 2
| |
| − | Census Population,
| |
| − | Census of India
| |
| − | , (Ministry of Finance
| |
| − | India), 2001, 12-18.
| |
| − | 3
| |
| − | Bareh HM,
| |
| − | Encyclopaedia of NE India 1. Arunachal
| |
| − | Pradesh
| |
| − | , (Mittal Publication, New Delhi), 2001, 2-233.
| |
| − | 4
| |
| − | Singh RK & Sureja AK, Centurion women and diverse
| |
| − | knowledge systems,
| |
| − | Indian J Tradit Knowle,
| |
| − | 5 (3) (2006)
| |
| − | 413-419.
| |
| − | 5
| |
| − | Mao AA & Odyou M, Traditional fermented foods of the
| |
| − | Naga tribes of North-eastern India,
| |
| − | Indian J Tradit Knowle,
| |
| − | 6
| |
| − | (1) (2007) 37-41.
| |
| − | 6
| |
| − | http://www.manipur.webs/
| |
| − | 7
| |
| − | Singh NR,
| |
| − | Dietary pattern: Edible wild plants of Manipur,
| |
| − | (ADAM Publications), 2003, 7-9.
| |
| − | 8
| |
| − | Tamang JP, Ethnic fermented foods of the eastern Himalayas,
| |
| − | In:
| |
| − | 2
| |
| − | nd
| |
| − |
| |
| − | International conference on fermented foods, health
| |
| − | status and social wellbeing
| |
| − | , SASNET, Dec 17-18, 2005,
| |
| − | (Anand Agricultural University, Anand), India, 235.
| |
| − | 9
| |
| − | Ohta T,
| |
| − | Natto
| |
| − | , In:
| |
| − | Legume-based fermented foods
| |
| − | , edited by
| |
| − | NR Reddy, MD Pierson, & DK Salunkhe, (CRC Press,
| |
| − | Florida), 1986, 85-95.
| |
| − | 10
| |
| − | Sarkar PK, Tamang JP, Cook PE & Owens JD,
| |
| − | Kinema
| |
| − | -a
| |
| − | traditional soybean fermented food: proximate composition
| |
| − | and microflora,
| |
| − | Food Microbiol
| |
| − | , 11(1994) 47-55.
| |
| − | 11
| |
| − | Jeyaram K, Singh WM, Premarani T, Devi AR & Chanu KS,
| |
| − | Talukdar NC & Singh MR, Molecular diversification of
| |
| − | dominant microflora associated with
| |
| − | Hawaijar
| |
| − | - a traditional
| |
| − | fermented soybean (
| |
| − | Glycine max L.
| |
| − | ) food of Manipur, India,
| |
| − | Int J Food Microbiol
| |
| − | , 122 (2008) 259-268.
| |
| − | 12
| |
| − | Manihar Singh A,
| |
| − | History of Manipuri Literature
| |
| − | , (New
| |
| − | Delhi: Sahitya Akademi), 1966, 12.
| |
| − | 13
| |
| − | Hijam Irabot,
| |
| − | Imagi Pujah, Imphal,
| |
| − | (Irabot Leirak Phonba
| |
| − | Lup), 2005, 12-17.
| |
| − | 14
| |
| − | http://www.kanglaonline.com
| |
| − | 15
| |
| − | Chatradhari S & Irabot H, (Soyam Publication. Imphal).
| |
| − | 1996, 23-34
| |
| − | 16
| |
| − | Lokendrajit S,
| |
| − | Irabot Ki Seireng, Ritu
| |
| − | , (Manipur Sahitya
| |
| − | Parishad. Imphal), 1997, 9 -1
| |
