Indian Journal of Traditional Knowledge

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VOLUME 11

NUMBER 1

JANUARY 2012

 

CONTENTS

 

 

Microorganisms and Nutritional value of Ethnic fermented foods and alcoholic beverages of North East India

7

Jyoti Prakash Tamang, Namrata Tamang, Saroj Thapa, Sailendra Dewan, Buddhiman Tamang, Hannah Yonzan, Arun Kumar Rai, Rajen Chettri,
Jayasree Chakrabarty & Niki Kharel

 

 

 

Food, Nutrition and Beverage

26

P Pushpangadan, Vipin Mohan Dan, TP Ijinu & V George

 

 

 

Effect of feeding traditionally prepared fermented milk dahi (curd) as a probiotics on nutritional status, hindgut health and haematology in dogs

35

Kore KB, Pattanaik AK, Sharma K & Mirajkar PP

 

 

 

Evaluation of nutritional and antioxidant potential of Indian Buckwheat grains

40

Sonia Mann, Deepika Gupta, & Rajinder K Gupta

 

 

 

Traditional knowledge of eating raw plants by the Meitei of Manipur as medicine/nutrient supplement in their diet

45

JY Yumnam & OP Tripathi

 

 

 

Nutritional value of some traditional edible plants used by tribal communities during emergency with reference to Central India

51

Ashok K Jain & Preeti Tiwari

 

 

 

An Insight into Traditional foods of North-western area of Himachal Pradesh

58

Sharma Neetu & Singh Anand

 

 

 

The ethnobotany and nutritional values of wild rice [Zizania latifolia (Griseb.) Turcz. Ex Stapf] (Poaceae) in Manipur

66

Alka Jain, H Birkumar Singh1 & PR Bhattacharyya

 

 

 

Traditional, ethnic and fermented foods of different tribes of Manipur

70

Devi P & Suresh Kumar P

 

 

 

Ginger supplementary therapy for iron absorption in iron deficiency anemia

78

Rashmi Kulkarni, Ajit Deshpande, Kiran Saxena, Meena Varma &
Akhouri RS Sinha

 

 

 

Biotechnology in Tradition A process technology of alcoholic beverages practiced by different tribes of Arunachal Pradesh, North East India

81

Karuna Shrivastava, Greeshma A G & Brijesh Srivastava

 

 

Standardization, chemical characterization and storage studies of an instant
pulihora mix based on raw mango

90

PG Prabhakara Rao, G Narsing Rao, A Nagender, T Jyothirmayi &
A Satyanarayana

 

 

 

Khoa jalebi, a unique traditional product of Central India

96

Pagote CN & Jayaraj Rao K

 

 

 

Application of annatto (Bixa orellena L.) dye formulations in Indian traditional sweetmeats: Jilebi and jangri

103

K Balaswamy, PG Prabhakara Rao, MB Prabhavathy & A Satyanarayana

 

 

 

Doli Ki Roti An indigenously fermented Indian bread: Cumulative effect of germination and fermentation on bioavailability of minerals

109

Anshu Bhatia & Neelam Khetarpaul

 

 

 

Quality analysis of indigenous organic Asian Indian rice variety- Salem samba

114

Usha Ravi, Lakshmi Menon, G Gomathy, C Parimala & Raja Rajeshwari

 

 

 

Evaluation of indigenous technology of preparation of papad with special reference to cereals and millets

123

Shwetha Kamat & Nirmala Yenagi

 

 

 

Bacterial diversity associated with tungtap, an ethnic traditionally fermented
fish product of Meghalaya

134

George F Rapsang & S R Joshi

 

 

 

Microbial and chemical changes during preparation in the traditionally
fermented soybean product Tungrymbai of ethnic tribes of Meghalaya

139

Sharmila Thokchom & S R Joshi

 

 

 

Namdung (Perilla ocymoides): A bioculturally rich plant in food and livelihood security of Adi women in Arunachal Pradesh, Eastern Himalaya

143

Ranjay K Singh, Anamika Singh & Rakesh Bhardwaj

 

 

 

Mushrooms in the food culture of the Kaani tribe of Kanyakumari district

150

Davidson Sargunam S, G Johnsy, A Selvin Samuel & V Kaviyarasan

 

 

 

Traditional processing of Shotti (Curcuma angustifolia Roxb.) A rhizome based ethnic weaning food

154

Anjali Sharma

 

 

 

Shuktani a new ethno-medico recipe among the Sylheti Bengali Community of Barak valley, Southern Assam, India

156

Ashish Nath & G G Maiti

 

 

 

Traditional knowledge and usage of edible plants among the Temuan villagers in Kampung Tering, Kuala Pilah, Negeri Sembilan, Malaysia

 

Ong HC, Norliah A & Sorayya M

 

 

Wild edible plants used by Garo tribes of Nokrek Biosphere Reserve in
Meghalaya, India

166

Bikarma Singh, BK Sinha, SJ Phukan, SK Borthakur & VN Singh

 

 

 

Jaggery quality effected by hilly climatic conditions

172

Khan Chand, Anupama Singh & Manoj Kulshrestha

 

 

 

Effect of process parameters and storage length on quality of dried cauliflower
during storage

177

Manoj Kumar Gupta, V K Sehgal, Awani Kumar Singh & Ranjay K Singh

 

 

 

Kaipad rice farming in North Kerala-An indigenous saline resistant organic
farming system

185

KT Chandramohanan & KV Mohanan

 

 

 

Chhang - A barley based alcoholic beverage of Ladakh, India

190

Konchok Targais, Tsering Stobdan, Sunil Mundra, Zulfikar Ali, Ashish Yadav, Girish Korekar & Shashi Bala Singh

 

 

 

Biotechnology in Tradition-Methods of starter preparation for alcoholic beverages employed by different tribal communities of Arunachal Pradesh

194

Shrivastava Karuna, Greeshma AG & Srivastava B

 

 

 

Chironji nut (Buchanania lanzan) processing, present practices and scope

202

Kumar J, Vengaiah PC, Srivastav PP & Bhowmick PK

 

 

 

Author Index

205

 

 

Subject Index

206