Ethnic fermented foods and beverages used by the tribal communities of Papum Pare and Lower Subansiri districts of Arunachal Pradesh, India

Résumé fourni par la source

BACKGROUND: The North-Eastern Region of India, with its diverse ethnic culture and rich wild edible plant resources, has a long tradition of consuming fermented foods and beverages. This study attempts to document the traditional fermented food and beverages prepared by the tribal communities residing in Papum Pare and Lower Subansiri districts of Arunachal Pradesh India. METHODS: Field surveys were conducted in the villages and market areas of two districts of Arunachal Pradesh. In this study, face-to-face interviews were organized with the local inhabitants, and data were collected in a semi-structured questionnaire format. The documented fermented foods were meticulously categorized into different categories based on the ingredients involved in the preparation of each food recipe. During the documentation process, demographic data and details such as the local names of the recipes, ingredients, plant used, the local name of plant used, plant parts, shelf life, and a detailed step-by-step recipe preparation procedure were recorded. RESULTS: A total of 16 different fermented food products/dishes made up of bamboo shoots, soybean, and meat were documented along with six different local beverages made up of Oryza sativa L., Eleusine coracana (L.) Gaertn., and Zea mays L. These fermented foods were not only consumed within households but were also commercialized in local markets generating revenue for local people. CONCLUSION: This study underscores that the ethnic communities of Arunachal Pradesh are utilizing plant resources in various forms. This research provides baseline data, which can serve as a valuable resource for, researchers, policymakers, and food enthusiasts interested in understanding and exploring the culinary traditions and nutritional potential of ethnic fermented food and beverages.

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