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E-grāmata: Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values [Taylor & Francis e-book]

(Food Microbiology Laboratory, Gangtok, Sikkim, India)
  • Formāts: 316 pages
  • Izdošanas datums: 23-Oct-2019
  • Izdevniecība: CRC Press
  • ISBN-13: 9780429147203
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Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic ValuesPalielināt
  • Formāts: 316 pages
  • Izdošanas datums: 23-Oct-2019
  • Izdevniecība: CRC Press
  • ISBN-13: 9780429147203
Citas grāmatas par šo tēmu:
Taylor & Francis e-booksMore info about Taylor & Francis e-books
Rokasgrāmatas mājas lapa: https://www.taylorfrancis.com/books/9780429147203

The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages in the Himalayan region.





This volume begins with an introduction to the Himalayas and the Himalayan food culture. Using a consistent format throughout the book, Dr. Tamang discusses fermented vegetables, legumes, milk, cereals, fish and meat products, and alcoholic beverages. Each chapter explores indigenous knowledge of preparation, culinary practices, and microorganisms for each product. Additional information on microbiology and nutritive value supplements each section, and discussions on ethnic food history and values as well as future prospects for these foods complete the coverage.





Dr. Tamang demonstrates that fermentation remains an effective, inexpensive method for extending the shelf life of foods and increasing their nutritional content through probiotic function, and therefore remains a valuable practice for developing countries and rural communities with limited facilities.

Preface xv
Acknowledgments xvii
About the Author xix
Chapter 1 The Himalayas and food culture
1(24)
1.1 The Himalayas
1(1)
1.2 Agriculture in the Himalayas
2(2)
1.3 Ethnic people
4(2)
1.4 Food culture
6(3)
1.5 Fusion of Western and Eastern food cultures
9(2)
1.6 What are ethnic fermented foods?
11(14)
1.6.1 Microbiology of fermented foods
21(2)
1.6.2 Consumption patterns of fermented foods and beverages
23(2)
Chapter 2 Fermented vegetables
25(40)
2.1 Important fermented vegetables
25(26)
2.1.1 Gundruk
25(1)
2.1.1.1 Indigenous knowledge of preparation
26(1)
2.1.1.2 Culinary practices and economy
26(2)
2.1.1.3 Microorganisms
28(1)
2.1.2 Sinki
28(1)
2.1.2.1 Indigenous knowledge of preparation
28(1)
2.1.2.2 Culinary practices and economy
29(2)
2.1.2.3 Microorganisms
31(1)
2.1.3 Goyang
31(1)
2.1.3.1 Indigenous knowledge of preparation
32(1)
2.1.3.2 Culinary practices and economy
32(1)
2.1.3.3 Microorganisms
33(1)
2.1.4 Inziangsang
33(1)
2.1.4.1 Indigenous knowledge of preparation
33(1)
2.1.4.2 Culinary practices and economy
34(1)
2.1.4.3 Microorganisms
34(1)
2.1.5 Khalpi
35(1)
2.1.5.1 Indigenous knowledge of preparation
35(1)
2.1.5.2 Culinary practices
35(1)
2.1.5.3 Microorganisms
36(1)
2.1.6 Mesu
36(1)
2.1.6.1 Indigenous knowledge of preparation
36(2)
2.1.6.2 Culinary practices and economy
38(1)
2.1.6.3 Microorganisms
38(1)
2.1.7 Soibum
38(1)
2.1.7.1 Indigenous knowledge of preparation
38(1)
2.1.7.2 Culinary practices and economy
39(1)
2.1.7.3 Microorganisms
40(1)
2.1.8 Soidon
40(1)
2.1.8.1 Indigenous knowledge of preparation
40(2)
2.1.8.2 Culinary practices and economy
42(1)
2.1.8.3 Microorganisms
42(1)
2.1.9 Soijim
42(1)
2.1.9.1 Indigenous knowledge of preparation
42(1)
2.1.9.2 Culinary practices
42(1)
2.1.9.3 Microorganisms
42(1)
2.1.10 Ekung
42(1)
2.1.10.1 Indigenous knowledge of preparation
43(1)
2.1.10.2 Culinary practices and economy
43(1)
2.1.10.3 Microorganisms
44(1)
2.1.11 Eup
44(1)
2.1.11.1 Indigenous knowledge of preparation
44(1)
2.1.11.2 Culinary practices and economy
45(1)
2.1.11.3 Microorganisms
45(1)
2.1.12 Hirring
45(1)
2.1.12.1 Indigenous knowledge of preparation
46(1)
2.1.12.2 Culinary practices and economy
47(1)
2.1.12.3 Microorganisms
47(1)
2.1.13 Lung-siej
48(1)
2.1.13.1 Indigenous knowledge of preparation
48(2)
2.1.13.2 Culinary practices and economy
50(1)
2.1.13.3 Microorganisms
50(1)
2.1.14 Anishi
50(1)
2.1.14.1 Indigenous knowledge of preparation
50(1)
2.1.14.2 Culinary practices
50(1)
2.1.14.3 Microorganisms
50(1)
2.2 Microbiology
51(10)
2.2.1 Food safety
55(1)
2.2.2 Functional or technological properties
55(3)
2.2.3 In situ fermentation dynamics
58(1)
2.2.4 Upgrading of traditional process
59(2)
2.3 Nutritive value
61(3)
2.4 Conclusion
64(1)
Chapter 3 Fermented legumes
65(30)
3.1 Important fermented soybean foods
65(12)
3.1.1 Kinema
65(1)
3.1.1.1 Indigenous knowledge of preparation
66(2)
3.1.1.2 Culinary practices
68(1)
3.1.1.3 Economy
68(2)
3.1.1.4 Microorganisms
70(1)
3.1.2 Hawaijar
70(1)
3.1.2.1 Indigenous knowledge of preparation
70(1)
3.1.2.2 Culinary practices and economy
71(1)
3.1.2.3 Microorganisms
72(1)
3.1.3 Tungrymbai
72(1)
3.1.3.1 Indigenous knowledge of preparation
72(1)
3.1.3.2 Culinary practices and economy
72(1)
3.1.3.3 Microorganisms
72(1)
3.1.4 Aakhone
73(1)
3.1.4.1 Indigenous knowledge of preparation
73(1)
3.1.4.2 Culinary practices and economy
74(1)
3.1.4.3 Microorganisms
74(1)
3.1.5 Bekang
74(1)
3.1.5.1 Indigenous knowledge of preparation
74(1)
3.1.5.2 Culinary practices and economy
75(1)
3.1.5.3 Microorganisms
75(2)
3.1.6 Peruyyan
77(1)
3.1.6.1 Indigenous knowledge of preparation
77(1)
3.1.6.2 Culinary practices and economy
77(1)
3.1.6.3 Microorganisms
77(1)
3.2 Fermented black gram food
77(4)
3.2.1 Maseura
77(1)
3.2.1.1 Indigenous knowledge of preparation
78(2)
3.2.1.2 Culinary practices and economy
80(1)
3.2.1.3 Microorganisms
81(1)
3.3 Microbiology
81(9)
3.3.1 Kinema
81(1)
3.3.1.1 Microorganisms
81(1)
3.3.1.2 Source of inoculum in kinema production
82(1)
3.3.1.3 Optimization of fermentation period
83(1)
3.3.1.4 In situ fermentation of kinema
84(1)
3.3.1.5 Selection of starter culture
85(1)
3.3.1.6 Monoculture fermentation of kinema
86(1)
3.3.1.7 Development of pulverized starter for kinema production
87(1)
3.3.1.8 Phylogenetic similarity of Bacillus strains from Asian fermented soybeans
88(2)
3.3.2 Other fermented soybean foods of North East India
90(1)
3.4 Nutritive value
90(3)
3.5 Conclusion
93(2)
Chapter 4 Fermented milks
95(22)
4.1 Important fermented milk products
95(15)
4.1.1 Dahi
95(1)
4.1.1.1 Indigenous knowledge of preparation
96(1)
4.1.1.2 Culinary practices and economy
96(1)
4.1.1.3 Microorganisms
96(1)
4.1.2 Mohi
96(1)
4.1.2.1 Indigenous knowledge of preparation
97(1)
4.1.2.2 Culinary practices and economy
97(1)
4.1.2.3 Microorganisms
97(1)
4.1.3 Gheu
97(1)
4.1.3.1 Indigenous knowledge of preparation
98(1)
4.1.3.2 Culinary practices and economy
99(1)
4.1.3.3 Microorganisms
99(1)
4.1.4 Chhurpi (hard variety) and dudh chhurpi
99(1)
4.1.4.1 Indigenous knowledge of preparation
99(1)
4.1.4.2 Culinary practices and economy
100(1)
4.1.4.3 Microorganisms
100(1)
4.1.5 Chhurpi (soft variety)
101(1)
4.1.5.1 Indigenous knowledge of preparation
101(1)
4.1.5.2 Culinary practices and economy
102(1)
4.1.5.3 Microorganisms
103(1)
4.1.6 Chhu
103(1)
4.1.6.1 Indigenous knowledge of preparation
103(1)
4.1.6.2 Culinary practices
104(1)
4.1.6.3 Microorganisms
104(1)
4.1.7 Somar
105(1)
4.1.7.1 Indigenous knowledge of preparation
105(1)
4.1.7.2 Culinary practices
105(1)
4.1.7.3 Microorganisms
106(1)
4.1.8 Philu
107(1)
4.1.8.1 Indigenous knowledge of preparation
107(1)
4.1.8.2 Culinary practices and economy
107(1)
4.1.8.3 Microorganisms
108(2)
4.1.9 Kalari
110(1)
4.1.9.1 Indigenous knowledge of preparation
110(1)
4.1.9.2 Culinary practices
110(1)
4.1.9.3 Microorganisms
110(1)
4.2 Microbiology
110(5)
4.2.1 Pathogenic contaminants
111(1)
4.2.2 Technological or functional properties
111(2)
4.2.3 In situ fermentation
113(2)
4.3 Nutritive value
115(1)
4.4 Conclusion
116(1)
Chapter 5 Fermented cereals
117(22)
5.1 Important fermented cereals
118(11)
5.1.1 Selroti
118(1)
5.1.1.1 Indigenous knowledge of preparation
118(2)
5.1.1.2 Traditional equipment used during preparation of selroti
120(1)
5.1.1.3 Culinary practices
121(1)
5.1.1.4 Socioeconomy
121(1)
5.1.1.5 Microorganisms
121(1)
5.1.2 Jalebi
122(1)
5.1.2.1 Indigenous knowledge of preparation
122(1)
5.1.2.2 Culinary practices
122(1)
5.1.2.3 Microorganisms
123(1)
5.1.3 Nan
123(1)
5.1.3.1 Indigenous knowledge of preparation
123(1)
5.1.3.2 Culinary practices
124(1)
5.1.3.3 Microorganisms
124(1)
5.1.4 Siddu
125(1)
5.1.4.1 Indigenous knowledge of preparation
125(1)
5.1.4.2 Culinary practices
125(1)
5.1.4.3 Microorganisms
126(1)
5.1.5 Chilra
126(1)
5.1.5.1 Indigenous knowledge of preparation
126(1)
5.1.5.2 Culinary practices
126(1)
5.1.5.3 Microorganisms
127(1)
5.1.6 Marchu
127(1)
5.1.6.1 Indigenous knowledge of preparation
127(1)
5.1.6.2 Culinary practices
128(1)
5.1.6.3 Microorganisms
128(1)
5.1.7 Bhaturu
128(1)
5.1.7.1 Indigenous knowledge of preparation
128(1)
5.1.7.2 Culinary practices
129(1)
5.1.7.3 Microorganisms
129(1)
5.2 Microbiology
129(7)
5.2.1 Selroti
129(1)
5.2.1.1 Food safety
130(1)
5.2.1.2 Effect of seasonal variation on microbial load
130(1)
5.2.1.3 Technological properties
131(1)
5.2.1.4 In situ fermentation dynamics
131(1)
5.2.1.5 Selroti batter preparation by selected starter cultures
132(4)
5.2.2 Jalebi
136(1)
5.3 Nutritive value
136(3)
Chapter 6 Ethnic fish products
139(22)
6.1 Important ethnic fish products
140(12)
6.1.1 Suka ko maacha
140(1)
6.1.1.1 Indigenous knowledge of preparation
140(1)
6.1.1.2 Culinary practices
140(1)
6.1.1.3 Microorganisms
140(2)
6.1.2 Gnuchi
142(1)
6.1.2.1 Indigenous knowledge of preparation
142(1)
6.1.2.2 Culinary practices
142(1)
6.1.2.3 Microorganisms
142(1)
6.1.3 Sidra
142(1)
6.1.3.1 Indigenous knowledge of preparation
142(1)
6.1.3.2 Culinary practices
142(1)
6.1.3.3 Microorganisms
143(1)
6.1.4 Sukuti
143(1)
6.1.4.1 Indigenous knowledge of preparation
143(1)
6.1.4.2 Culinary practices
144(1)
6.1.4.3 Microorganisms
145(1)
6.1.5 Ngari
146(1)
6.1.5.1 Indigenous knowledge of preparation
146(1)
6.1.5.2 Culinary practices and economy
146(1)
6.1.5.3 Microorganisms
147(1)
6.1.6 Hentak
147(1)
6.1.6.1 Indigenous knowledge of preparation
147(1)
6.1.6.2 Culinary practices
148(1)
6.1.6.3 Microorganisms
148(1)
6.1.7 Tungtap
149(1)
6.1.7.1 Indigenous knowledge of preparation
149(1)
6.1.7.2 Culinary practices
149(1)
6.1.7.3 Microorganisms
150(1)
6.1.8 Dried fishes of Assam
150(2)
6.1.8.1 Indigenous knowledge of preparation
152(1)
6.1.8.2 Culinary practices
152(1)
6.1.8.3 Microorganisms
152(1)
6.2 Microbiology
152(4)
6.2.1 Pathogenic contaminants
155(1)
6.2.2 Functional or technological properties
155(1)
6.3 Nutritive value
156(2)
6.4 Conclusion
158(3)
Chapter 7 Ethnic meat products
161(26)
7.1 Important ethnic meat products
162(17)
7.1.1 Lang kargyong
162(1)
7.1.1.1 Indigenous knowledge of preparation
163(1)
7.1.1.2 Culinary practices and economy
163(1)
7.1.1.3 Microorganisms
164(1)
7.1.2 Yak kargyong
164(1)
7.1.2.1 Indigenous knowledge of preparation
164(1)
7.1.2.2 Culinary practices
164(1)
7.1.2.3 Microorganisms
164(2)
7.1.3 Faak kargyong
166(1)
7.1.3.1 Indigenous knowledge of preparation
166(1)
7.1.3.2 Culinary practices and economy
166(1)
7.1.3.3 Microorganisms
167(1)
7.1.4 Lang satchu
167(1)
7.1.4.1 Indigenous knowledge of preparation
167(1)
7.1.4.2 Culinary practices and economy
167(1)
7.1.4.3 Microorganisms
168(1)
7.1.5 Yak satchu
168(1)
7.1.5.1 Indigenous knowledge of preparation
168(1)
7.1.5.2 Culinary practices and economy
169(1)
7.1.5.3 Microorganisms
169(1)
7.1.6 Suka ko masu
169(1)
7.1.6.1 Indigenous knowledge of preparation
170(1)
7.1.6.2 Culinary practices and economy
170(1)
7.1.6.3 Microorganisms
170(1)
7.1.7 Yak chilu
171(1)
7.1.7.1 Indigenous knowledge of preparation
171(1)
7.1.7.2 Culinary practices
171(1)
7.1.7.3 Microorganisms
172(1)
7.1.8 Lang chilu
172(1)
7.1.8.1 Indigenous knowledge of preparation
172(1)
7.1.8.2 Microorganisms
172(1)
7.1.9 Luk chilu
172(1)
7.1.9.1 Indigenous knowledge of preparation
173(1)
7.1.9.2 Microorganisms
173(1)
7.1.10 Yak kheuri
173(1)
7.1.10.1 Indigenous knowledge of preparation
173(1)
7.1.10.2 Culinary practices
174(1)
7.1.10.3 Microorganisms
174(1)
7.1.11 Lang kheuri
174(1)
7.1.11.1 Indigenous knowledge of preparation
174(1)
7.1.11.2 Culinary practices
175(1)
7.1.11.3 Microorganisms
175(1)
7.1.12 Chartayshya
175(1)
7.1.12.1 Indigenous knowledge of preparation
175(1)
7.1.12.2 Culinary practices and economy
176(1)
7.1.12.3 Microorganisms
177(1)
7.1.13 Jamma/geema
177(1)
7.1.13.1 Indigenous knowledge of preparation
177(1)
7.1.13.2 Culinary practices
178(1)
7.1.13.3 Microorganisms
178(1)
7.1.14 Arjia
178(1)
7.1.14.1 Indigenous knowledge of preparation
179(1)
7.1.14.2 Culinary practices
179(1)
7.1.14.3 Microorganisms
179(1)
7.2 Microbiology
179(4)
7.2.1 Prevalence of LAB
181(1)
7.2.2 Occurrence of pathogenic bacteria
182(1)
7.2.3 Technological or functional properties
182(1)
7.3 Nutritive value
183(2)
7.4 Conclusion
185(2)
Chapter 8 Ethnic starters and alcoholic beverages
187(42)
8.1 Traditional starter culture
188(10)
8.1.1 Marcha
188(1)
8.1.1.1 Indigenous knowledge of preparation
189(2)
8.1.1.2 Interpretation of ethno-microbiology
191(1)
8.1.1.3 Socioeconomy
191(1)
8.1.1.4 Similar traditional starters
192(1)
8.1.1.5 Microorganisms
193(1)
8.1.2 Manapu
193(1)
8.1.2.1 Indigenous knowledge of preparation
194(1)
8.1.2.2 Microorganisms
194(1)
8.1.3 Mana
194(1)
8.1.3.1 Indigenous knowledge of preparation
195(1)
8.1.3.2 Microorganisms
195(1)
8.1.4 Hamei
196(1)
8.1.4.1 Indigenous knowledge of preparation
196(1)
8.1.4.2 Economy
197(1)
8.1.4.3 Microorganisms
197(1)
8.1.5 Khekhrii
198(1)
8.1.5.1 Indigenous knowledge of preparation
198(1)
8.1.5.2 Microorganisms
198(1)
8.2 Alcoholic food beverages
198(14)
8.2.1 Kodo ko jaanr or chyang
198(2)
8.2.1.1 Indigenous knowledge of preparation
200(1)
8.2.1.2 Mode of drinking
200(2)
8.2.1.3 Traditional equipment used
202(1)
8.2.1.4 Microorganisms
203(1)
8.2.2 Chyang
203(1)
8.2.2.1 Indigenous knowledge of preparation
204(1)
8.2.2.2 Mode of drinking
204(1)
8.2.2.3 Microorganisms
204(1)
8.2.3 Bhaati jaanr
205(1)
8.2.3.1 Indigenous knowledge of preparation
205(1)
8.2.3.2 Mode of consumption
206(1)
8.2.3.3 Similar products
206(1)
8.2.3.4 Microorganisms
207(1)
8.2.4 Poko
207(1)
8.2.4.1 Indigenous knowledge of preparation
207(1)
8.2.4.2 Microorganisms
207(1)
8.2.5 Makai ko jaanr
207(1)
8.2.5.1 Indigenous knowledge of preparation
208(1)
8.2.5.2 Mode of consumption
208(1)
8.2.5.3 Microorganisms
209(1)
8.2.6 Gahoon ko jaanr
209(1)
8.2.6.1 Indigenous knowledge of preparation
210(1)
8.2.6.2 Mode of drinking
210(1)
8.2.6.3 Microorganisms
210(1)
8.2.7 Atingba
210(1)
8.2.7.1 Indigenous knowledge of preparation
210(1)
8.2.7.2 Mode of consumption
210(1)
8.2.7.3 Microorganisms
210(1)
8.2.8 Zutho or zhuchu
210(1)
8.2.8.1 Indigenous knowledge of preparation
210(2)
8.2.8.2 Mode of drinking
212(1)
8.2.8.3 Microorganisms
212(1)
8.2.9 Sura
212(1)
8.2.9.1 Indigenous knowledge of preparation
212(1)
8.2.9.2 Mode of drinking
212(1)
8.2.9.3 Microorganisms
212(1)
8.3 Distilled liquor or alcoholic drink
212(3)
8.3.1 Raksi
212(1)
8.3.1.1 Indigenous knowledge of alcohol distillation
213(2)
8.3.1.2 Mode of drinking
215(1)
8.3.1.3 Economy
215(1)
8.3.1.4 Distilled alcoholic drinks similar to raksi
215(1)
8.4 Microbiology
215(9)
8.4.1 Starter culture
215(4)
8.4.2 Kodo ko jaanr
219(1)
8.4.2.1 In situ fermentation of kodo ko jaanr
219(1)
8.4.2.2 Improved method of kodo ko jaanr production
220(3)
8.4.3 Bhaati jaanr
223(1)
8.4.3.1 In situ fermentation of bhaati jaanr
224(1)
8.5 Nutritive value
224(3)
8.6 Conclusion
227(2)
Chapter 9 Antiquity and ethnic values
229(18)
9.1 Antiquity
229(10)
9.1.1 Antiquity of kinema
230(4)
9.1.2 Antiquity of gundruk and sinki
234(1)
9.1.3 Antiquity of fermented milk products
235(1)
9.1.4 Antiquity of selroti
236(1)
9.1.5 Antiquity of alcoholic beverages
237(1)
9.1.6 Antiquity of fish products
238(1)
9.2 Ethnic values of the Himalayan fermented foods
239(5)
9.2.1 Cultural foods
239(1)
9.2.2 Fermented vegetables
240(1)
9.2.3 Fermented milks
240(1)
9.2.4 Fermented cereals
241(1)
9.2.5 Fish products
242(1)
9.2.6 Fermented meat
242(1)
9.2.7 Marcha
243(1)
9.2.8 Alcoholic drinks
243(1)
9.3 Conclusion
244(3)
Chapter 10 Prospects of the Himalayan fermented foods
247(8)
10.1 Medicinal aspects
247(1)
10.2 Total substrate utilization
248(1)
10.3 Commercialization through ethnic food tourism
249(1)
10.4 Microbial genetic resources
250(3)
10.5 Conclusion
253(2)
Bibliography 255(30)
Index 285
Dr. Jyoti Prakash Tamang, a leading authority in food microbiology, has been studying the Himalayan fermented foods and beverages concerning microbiology, nutritional aspects, functionalities, and food cultures for the last 22 years. He earned a B.Sc. (honors), M.Sc., and Ph.D. from North Bengal University, followed by post-doctoral research at the National Food Research Institute (Japan) and the Institute of Hygiene and Toxicology (Germany). Dr. Tamang was awarded the Gold Medal by North Bengal University in 1985, the National Bioscience Award of Department of Biotechnology of Ministry of Science and Technology of India in 2005, and became a Fellow of the Biotech Research Society of India in 2006. Dr. Tamang has published more than 75 research papers in peer-reviewed international and national journals, has filed a patent, and is currently guiding several students. He has presented his works in 17 different countries and is a member of several prestigious national and international academic and scientific organizations. He is a chief editor of Journal of Hill Research, and he is a regular reviewer of many reputable national and international scientific journals and books. Dr. Tamang is the president of the Centre for Traditional Food Research at Darjeeling, a team leader of the Food Microbiology Laboratory, and a senior visiting faculty in microbiology at Sikkim Central University.
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