The present study was planned to assess the nutritional status and consumption pattern of fermented foods among local people of Manipur. From the survey the most commonly consumed foods fermented fish (Ngari) and fermented bamboo shoot (Soibum) were screen out and further organoleptic microbial and storage studies were carried out in the selected products. From the present study, it was revealed that 53 % of the respondents were having poor knowledge, 34% were in average knowledge and 13 % of the respondents were in good knowledge. Likewise attitude of the respondents based on preserving were in 21 % in poor state, 50 % were in average and 29 % of the respondents were in good state. After completion of survey based on the result the two fermented products were selected for further study. Across over storage products were evaluated for thrice the sensory qualities by a semi- trained panel consisting of 15 members The quality parameters such as the taste, colour, appearance, texture, flour, crispiness and its overall acceptability of the samples by using 9 point hedonic testing scale to find out the acceptability of the products. Out of the four formulations the S4 shown highest scores for all sensory attributes in terms of colour (9), appearance (9), taste (9), texture (9), flavor (9), consistency (9), and overall acceptability (9). Isolation and morphological characterization of the microorganism present in across storage of fermented food products were also performed it shows that among 5 samples NA of fermented fish, NA10-4 and NA 10-5, were found to be gram negative. Likewise among 5 samples NA of fermented bamboo shoot, NA10-3, NA 10-4 and NA 10-5 were found to be gram negative. Again from 5 samples of PDA of fermented fish, PDA 10-1, PDA10-2, PDA10-3, were found as yeast and fungi and remaining samples there was no growth. Similarly among 5 samples PDA of fermented bamboo shoot, PDA10-1, PDA10-2 was found to be yeast remaining were no growths. It can be concluded from the study that the people of Manipur prefer fermented food in their daily diet, though knowledge and attitude about preservation and storage of fermented food was very poor. Hence a study was done on storage stability of selected fermented products and found that it can be stored till 3 months without affecting the taste as well as no microbial load.

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