Compendium of plants used for preparation of traditional alcoholic beverages by four major ethnic communities of Assam, northeast India
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Abstract. Borah D, Gogoi T, Sarma J, Borah PJ, Gohain B, Mili C, Upadhyaya A, Basumatary J, Neog K, Wangpan T, Tangjang S. 2021. Compendium of plants used for preparation of traditional alcoholic beverages by different major ethnic communities of Assam, Northeast India. Biodiversitas 22: 2019-2031. This paper deals with the ethnobotanical research on the preparation of traditional alcoholic beverages by Ahom, Bodo, Karbi and Mishing ethnic communities of Assam, India. Along with the information on preparation, the plant species associated with the preparation of alcoholic beverages are also recorded. Field investigations were conducted to cover 32 villages of six districts of Assam, India. The data was generated from 202 respondents using participatory rural appraisal tools including semi-structured questionnaires and personal interviews. The plant species were collected, identified and submitted in the Herbarium of Rajiv Gandhi University, Arunachal Pradesh, India. The study recorded 129 plants falling under 107 genera and 54 families which are exclusively used for the preparation of alcoholic beverages by the studied communities. The study confirmed that the association of traditional alcoholic beverages with their rich indigenous knowledge.. The finding also revealed varied forms of protocol followed by these tribes to prepare traditional liquors and the starter cakes for brewing of alcohol were prepared locally. However, the Mishing tribe was known to prepare unique rice beer known as Po:ro apong, as the preparation technique and extraction process of this liquor was slightly different. Distillation of alcohol was also observed in all the communities except the Ahom. The rich traditional knowledge of brewing alcohol and the plant species used in the process were worth documenting considering the on-going alteration of traditional society with the modernization.
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References
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29. Kanjilal VN, Kanjilal PC, Das A, De RN, Bor NL. 1934–1940. Flora of Assam, I-V. Government Press, Shillong, India.
30. Kardong D, Deori K, Sood K, Yadav RNS, Bora TC, Gogoi BK. 2012. Evaluation of nutritional and biochemical aspects of Po:ro apong-(saimod)-a homemade alcoholic rice beverage of Mishing tribe of Assam, India. Ind. J. Trad. Knowl. 11(3):499–504.
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32. Nath N, Ghosh S, Rahaman L, Kaipeng DL, Sharma BK. 2019. An overview of traditional rice beer of North-east India: ethnic preparation, challenges and prospects. Ind. J. Trad. Knowl. 18:744–757.
33. Nayak NP, Prabhu NBM. 2013. A study on alcohol consumption patterns and preference of liquor over wine amongst the youth in Manipal. J. Hospit. Tour. 1(1):77–88.
34. Pawe D, Gogoi R. 2013. Ethnobotany of Poro Apong or Chai mod- a local rice beer of Mishing tribes of Assam. NeBio 4(2):46–49.
35. Prakash D, Dhakare R, Mishra A. 2004. Carotenoids: the phytochemicals of nutraceutical importance, Ind. J. Agri. Biochem. 17:1–8.
36. Rana TS, Datt B, Rao RR. 2004. Soor: A traditional alcoholic beverage in Tons Valley,
Garhwal Himalaya. Ind. J. Trad. Knowl. 3(1):66–71.
37. Roy B, Kala CP, Farooquee NA, Majila BS. 2004. Indigenous Fermented Food and Beverages: A Potential for Economic Development of the High Altitude Societies in Uttaranchal. J. Hum. Ecol. 15:45–49.
38. Saikia B, Tag H, Das AK. 2007. Ethnobotany of food and beverages among the rural farmers of Tai Ahom of North Lakhimpur district, Assam. Ind. J. Trad. Knowl. 6(1):126–132.
39. Samati H, Begam SS, Kiad. 2007. A popular local liquor of Pnar tribe of Jaintia hills district, Meghalaya. Ind. J. Trad. Knowl. 6:133–135.
40. Senapati SS, Gurumayum S. 2016. Medicinal plants used in traditional alcoholic beverage preparation by tribes of Assam. Res. J. Pharm. Biol. Chem. Sci. 7(5):1048–1061.
41. Sharma B K, Nath N, Ghosh S, Rahaman L, Kaipeng DL. 2019. An overview of traditional rice beer of North-east India: ethnic preparation, challenges and prospects. Ind. J. Trad. Knowl. 18(4):744–757.
42. Sharma R. 2017. Rice Beer and tribes of Assam. JHSS 22:13–16.
43. Singh PK, Singh KI. 2006. Traditional alcoholic beverage, Yu of Meitei communities of Manipur. Ind. J. Trad. Knowl. 184–190.
44. Tamang J P. 2010. Himalayan Fermented Foods: Microbiology, Nutrition and Ethnic value. CRC Press, Taylor and Francis Group, USA, New York.
45. Tamang JP, Sarkar PK, Hesseltine CW. 1988. Traditional fermented foods and beverages of Darjeeling and Sikkim- a review. J. Sci. Food Agric. 44:375–385.
46. Tanti B, Gurung L, Sarma H, Buragohain A. 2010. Ethnobotany of starter cultures used in alcohol fermentation by a few ethnic tribes of Northeast India. Ind. J. Trad. Knowl. 9(3):463–466.
47. Teron R. 2006. Hor, the traditional alcoholic beverage of Karbi tribe in Assam. Nat. Prod. Radiance 5(5):377–381.
48. Thakur N, Savitri, Bhalla TC. 2004. Characterization of some traditional fermented foods and beverages of Himachal Pradesh. Ind. J. Trad. Knowl. 3(3):325–335.
49. Tsuyoshi N, Fudou R, Yamanaka S, Kozaki M, Tamang N, Thapa S, Tamang JP. 2004. Identification of yeast strains isolated from Marcha in Sikkim, a microbial starter for amylolytic fermentation. J. Appl. Microbiol. 97(3):647–655.
50. Yadav P, Garg N, Dwivedi D. 2009. Preparation and evaluation of Mahua (Bassialatifolia) Vermouth. Int. J. Food Ferment. Tech. 2(1):57–61.
2. Ahuja U, Ahuja SC. 2014. Alcoholic Rice Beverages. In: Selin H. (Eds.) Encyclopaedia of the History of Science, Technology and Medicine in Non-Western Cultures. Springer, Dordrecht.
3. Alan RE. 1997. Guidelines for Environmental Assessments and Traditional Knowledge. A Report from the Centre for Traditional Knowledge to the World Council of Indigenous People. Environment Canada, Canada.
4. Arjun J, Verma AK, Prasad SB. 2014. Method of preparation and biochemical analysis of local tribal wine Judima: an indegenous alcohol used by Dimasa tribe of North Cahhar Hills. Int. Food Res. J. 21(2):463–470.
5. Baruah A, Gohain K, Sonowal J. 2010. Plants used in the preparation of starter culture of rice-beer by the Ahom, Deori and Mishing tribes of Dhemaji district, Assam, India. Pleione 4(2):288–293.
6. Basumatary M, Gogoi M. 2014. A traditional alcoholic beverage Jo: prepared by Bodo community of Assam, India. Int. J. Multidiscip. Res. Dev. 1(7):307–313.
7. Basumatary TK, Terangpi R, Brahma C, Roy P, Boro H, Narzary H, Daimary R, Medhi S, Brahma BK, Brahma S, Islary A, Swargiary SS, Das S, Begum RH, Bose S. 2014. Jou: the traditional drink of the Boro tribe of Assam and North East India. J. Sci. Innov. Res. 3(2):239–243.
8. Behera S, Ray RC, Swain MR, Mohanty RC, Biswal AK. 2016. Traditional and Current Knowledge on the Utilization of Mahua (Madhucalatifolia L.) Flowers by the Santhal Tribe in Similipal Biosphere Reserve, Odisha, India. Annals Trop. Res. 38(1):94–104.
9. Bhuyan B, Baishya K. 2013. Ethno medicinal values of various plants used in the preparation of traditional rice beer by different tribes of Assam. Drug Invent. Today 5:335–34.
10. Bhuyan B, Rajak P. 2019. Natural beverages of Assam and its ethnomedicinal value. In: Grumezescu A, Holban AM. Natural beverages: Volume 13: The science of beverages. Acdemic Press.
11. Brahma S, Narzary H, Brahma J. 2014. Socio-cultural and religious plants used by Bodo tribes of BTC, Assam, India. Int. J. Sci. Res. Pub. 4(1):1–11.
12. Census 2011. Directorate of Economics and Statistics. Accessed at (https://des.assam.gov.in/information-services/state-profile-of-assam).
13. Das A, Deka S, Miyaji T. 2012. Methodology of rice beer preparation and various plant materials used in starter culture preparation by some tribal communities of North-East India: a survey. Int. Food Res. J. 19:101–107.
14. Das A. 2016. Medicinal plants used traditionally for the preparation of rice beer by the Tiwa tribe of Morigaon district of Assam, India. Int. J. Curr. Res. 8(11): 40940–40943.
15. Das AJ, Deka DC. 2012. Minireview Fermented Foods and beverages of the North-East India. Int. Food Res. J. 19(2):377–392.
16. Das AJ, Deka SC, Miyaji T. 2012. Methodology of rice beer preparation and various plant materials used in starter culture preparation by some tribal communities of North-East India: A survey. Int. Food Res. J. 19(1):101–107.
17. Das AK, Hazarika M. 2015. Study of diversity of ethnobotanical plants used by the Mishing tribes of Golaghat district, Assam and their conservation. Int. J. Recent Sci. Res. 6(7):4992–4998.
18. Das S, Deb D, Adak A, Khan MR. 2019. Exploring the microbiota and metabolites of traditional rice beer varieties of Assam and their functionalities. 3 Biotech 9 174:1-10.
19. Deka D, Sarma GC. 2010. Traditionally used herbs in the preparation of rice-beer by the Rabha tribe of Goalpara district, Assam. Ind. J. Trad. Knowl. 9:459–462.
20. Deka D, Sarma GC. 2010. Traditionally used herbs in the preparation of rice-beer by the Rabha tribe of Goalpara district,Assam. Ind. J. Trad. Knowl.
21. Deori C, Begum S, Mao AA. 2007. Ethnobotany of Sujen-A local rice beer of Deori tribe of Assam. Ind. J. Trad. Knowl. 6(1):121–125.
22. Elwin VA. 2013. Philosophy for NEFA. Department of Research, Arunachal Pradesh Itanagar. .
23. Gogoi B, Dutta M, Mondal P. 2013. Various ethnomedicinal plants used in the preparation of Apong, a traditional beverage use by Mising tribe of upper Assam. J. Applied Pharma. Sci. 3:85–88.
24. Goswami N. 2020. Traditional rice beer of the Tiwa community: an analytical exposition. IJSTR 9(3):6265–6268.
25. Handique P, Deka DC. 2016. Methodology of rice beer preparation by some ethnic communities residing in Sivasagar District of Assam, India: A survey. Int. J. Multidis. Res. Dev. 3(1):337–340.
26. Hodson TC. 1999. The Meitheis. LPS Publications, New Delhi.
27. Hooker JD. 1897. The Flora of British India. I-VII. L. Reeve and Company, London, England.
28. Jain SK, Rao RR. 1976. A Hand Book of Field and Herbarium Methods. Today and Tomorrow's Printers and Publishers, New Delhi.
29. Kanjilal VN, Kanjilal PC, Das A, De RN, Bor NL. 1934–1940. Flora of Assam, I-V. Government Press, Shillong, India.
30. Kardong D, Deori K, Sood K, Yadav RNS, Bora TC, Gogoi BK. 2012. Evaluation of nutritional and biochemical aspects of Po:ro apong-(saimod)-a homemade alcoholic rice beverage of Mishing tribe of Assam, India. Ind. J. Trad. Knowl. 11(3):499–504.
31. Demain AL, Phaff HJ, Kurtzman CP. 1998. The industrial and agricultural significance of yeasts. In: Kurtzman CP, Fell JW. (Eds). The Yeasts a Taxonomic Study, 4th Edition, Elsevier, Amsterdam.
32. Nath N, Ghosh S, Rahaman L, Kaipeng DL, Sharma BK. 2019. An overview of traditional rice beer of North-east India: ethnic preparation, challenges and prospects. Ind. J. Trad. Knowl. 18:744–757.
33. Nayak NP, Prabhu NBM. 2013. A study on alcohol consumption patterns and preference of liquor over wine amongst the youth in Manipal. J. Hospit. Tour. 1(1):77–88.
34. Pawe D, Gogoi R. 2013. Ethnobotany of Poro Apong or Chai mod- a local rice beer of Mishing tribes of Assam. NeBio 4(2):46–49.
35. Prakash D, Dhakare R, Mishra A. 2004. Carotenoids: the phytochemicals of nutraceutical importance, Ind. J. Agri. Biochem. 17:1–8.
36. Rana TS, Datt B, Rao RR. 2004. Soor: A traditional alcoholic beverage in Tons Valley,
Garhwal Himalaya. Ind. J. Trad. Knowl. 3(1):66–71.
37. Roy B, Kala CP, Farooquee NA, Majila BS. 2004. Indigenous Fermented Food and Beverages: A Potential for Economic Development of the High Altitude Societies in Uttaranchal. J. Hum. Ecol. 15:45–49.
38. Saikia B, Tag H, Das AK. 2007. Ethnobotany of food and beverages among the rural farmers of Tai Ahom of North Lakhimpur district, Assam. Ind. J. Trad. Knowl. 6(1):126–132.
39. Samati H, Begam SS, Kiad. 2007. A popular local liquor of Pnar tribe of Jaintia hills district, Meghalaya. Ind. J. Trad. Knowl. 6:133–135.
40. Senapati SS, Gurumayum S. 2016. Medicinal plants used in traditional alcoholic beverage preparation by tribes of Assam. Res. J. Pharm. Biol. Chem. Sci. 7(5):1048–1061.
41. Sharma B K, Nath N, Ghosh S, Rahaman L, Kaipeng DL. 2019. An overview of traditional rice beer of North-east India: ethnic preparation, challenges and prospects. Ind. J. Trad. Knowl. 18(4):744–757.
42. Sharma R. 2017. Rice Beer and tribes of Assam. JHSS 22:13–16.
43. Singh PK, Singh KI. 2006. Traditional alcoholic beverage, Yu of Meitei communities of Manipur. Ind. J. Trad. Knowl. 184–190.
44. Tamang J P. 2010. Himalayan Fermented Foods: Microbiology, Nutrition and Ethnic value. CRC Press, Taylor and Francis Group, USA, New York.
45. Tamang JP, Sarkar PK, Hesseltine CW. 1988. Traditional fermented foods and beverages of Darjeeling and Sikkim- a review. J. Sci. Food Agric. 44:375–385.
46. Tanti B, Gurung L, Sarma H, Buragohain A. 2010. Ethnobotany of starter cultures used in alcohol fermentation by a few ethnic tribes of Northeast India. Ind. J. Trad. Knowl. 9(3):463–466.
47. Teron R. 2006. Hor, the traditional alcoholic beverage of Karbi tribe in Assam. Nat. Prod. Radiance 5(5):377–381.
48. Thakur N, Savitri, Bhalla TC. 2004. Characterization of some traditional fermented foods and beverages of Himachal Pradesh. Ind. J. Trad. Knowl. 3(3):325–335.
49. Tsuyoshi N, Fudou R, Yamanaka S, Kozaki M, Tamang N, Thapa S, Tamang JP. 2004. Identification of yeast strains isolated from Marcha in Sikkim, a microbial starter for amylolytic fermentation. J. Appl. Microbiol. 97(3):647–655.
50. Yadav P, Garg N, Dwivedi D. 2009. Preparation and evaluation of Mahua (Bassialatifolia) Vermouth. Int. J. Food Ferment. Tech. 2(1):57–61.
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