International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:10, October, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 1100-1110

Traditional Process Foods of the Ethnic Tribes of Western Hills of Manipur, India
Thangjam Anand Singh*, Prakash K. Sarangi and Ng. Joykumar Singh
AICRP on Post-Harvest Engineering Technology, Directorate of Research, Central Agricultural University, Imphal, Manipur - 795004, India
*Corresponding author

The Western hills of Manipur, India are inhabited by tribal people mostly of Zeliangrong tribe and to some extent by Kuki tribe. They had been living in an isolated society with its own socio-cultural pattern and tradition. The seasonal food produce were processed to enhance nutritive value, flavour and above all shelf life to consume in the lean season. The most common method of processing is sun drying and natural fermentation and boiling in the plain water. Lack of or conscious efforts to limit salt uses were evident during the survey. The process food includes both plant based products, alcoholic beverage and animal based process food. The bamboo shoot in various process forms was most important plant based food items as it was available in plenty in the vast bamboo forest of the region. These traditional foods were considered rich in nutritional values and have healing properties. Hence, there should be purposeful efforts to revive and promote the traditional food habit systems among the villagers.

Keywords: Zeliangrong, Northeast India, Process meat, Bamboo shoot, Ethnic

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How to cite this article:

Thangjam Anand Singh, Prakash K. Sarangi and Joykumar Singh, Ng. 2018. Traditional Process Foods of the Ethnic Tribes of Western Hills of Manipur, India.Int.J.Curr.Microbiol.App.Sci. 7(10): 1100-1110. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.