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<p>The <i>Bodo</i> tribal community of Assam, India, is known for the production and consumption of both alcoholic/nonalcoholic beverages. Cereal-based (rice) and fruit-based (jackfruit, banana, etc.) alcoholic beverages are prepared by <i>Bodos</i>. The cereal-based fermented alcoholic beverages of the community have been reported by various researchers time to time but fruit-based distilled beverages (fruit-based <i>Jougwran)</i> and stored alcoholic beverages (cereal-based <i>Joufinai</i>) have not been reported in detail until now. For the preparation and storage of cereal-based alcoholic beverages they followed traditional methodology of fermentation with polyherbal mixture based starter culture called <i>Amao</i>. Generally, after preparation the beverages are stored up to 1 to 2 years near the fire places in air-tighten utensils. These beverages have more stimulating effect based on the storage period. For preparation of fruit-based distilled beverages, <i>Bodo</i> people use jackfruit and banana fruits mixed with yeast culture and allowed for fermentation. Here, the present study is reporting the methodology of stored beverages and fruit-based beverages used by <i>Bodo</i> people. A comparative study based on earlier reports on the biochemical and nutritional indices of <i>Bodo</i> beverages versus different types of beverages used by other tribes of NE India is also summarized herein.</p>

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Methodology of ethnic cereal-based and fruit-based beverages of Bodo community of Assam

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年6月12日

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  • Anamika Kalita Deka,
  • Sunshri Basumatary,
  • Dibakar Chandra Deka

摘要

The Bodo tribal community of Assam, India, is known for the production and consumption of both alcoholic/nonalcoholic beverages. Cereal-based (rice) and fruit-based (jackfruit, banana, etc.) alcoholic beverages are prepared by Bodos. The cereal-based fermented alcoholic beverages of the community have been reported by various researchers time to time but fruit-based distilled beverages (fruit-based Jougwran) and stored alcoholic beverages (cereal-based Joufinai) have not been reported in detail until now. For the preparation and storage of cereal-based alcoholic beverages they followed traditional methodology of fermentation with polyherbal mixture based starter culture called Amao. Generally, after preparation the beverages are stored up to 1 to 2 years near the fire places in air-tighten utensils. These beverages have more stimulating effect based on the storage period. For preparation of fruit-based distilled beverages, Bodo people use jackfruit and banana fruits mixed with yeast culture and allowed for fermentation. Here, the present study is reporting the methodology of stored beverages and fruit-based beverages used by Bodo people. A comparative study based on earlier reports on the biochemical and nutritional indices of Bodo beverages versus different types of beverages used by other tribes of NE India is also summarized herein.