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RISS 인기검색어
- 검색키워드
- 저자 : Jyoti Prakash Tamang (검색결과 6 건)
- 무료
- 기관 내 무료
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Some nonfermented ethnic foods of Sikkim in India
Jyoti Prakash Tamang 한국식품연구원 2014 Journal of Ethnic Foods Vol.1 No.1
Sikkim, the Himalayan state of India has several ethnic foods which have not been documented. A field survey was conducted in randomly selected 370 households in Sikkim representing the major ethnic communities, namely, Nepali, Bhutia, and Lepcha. Information was collected on different types of nonfermented ethnic foods, as prepared and consumed by these inhabitants, the traditional method of preparation, mode of consumption, as well as culinary, socioeconomic, and ethnic values. We have listed more than 83 common and uncommon nonfermented ethnic foods of Sikkim consumed by different ethnic groups in Sikkim, India. Some of these foods have been documented and include achar, alum, chatamari, chhwelaa, dheroh, falki, foldong, kodoko roti, kwanti, momo, pakku, phaparko roti, phulaurah, ponguzom, suzom, thukpa or gya-thuk, and wachipa. Nutritional analysis, process technology development and packaging of these ethnic foods may boost ethnic food tourism in the region, which could in turn enhance the regional economy.
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Naturally fermented ethnic soybean foods of India
Jyoti Prakash Tamang 한국식품연구원 2015 Journal of Ethnic Foods Vol.2 No.1
Kinema, hawaijar, tungrymbai, bekang, aakhone, and peruyaan are naturally fermented ethnic soybean foods of India; they are popular among the Mongolian-origin races in the Eastern Himalayas. Bacillus subtilis is the dominant functional bacterium in all naturally fermented soybean foods of these regions. Although there is a good demand for ethnic fermented soybean foods among local consumers in north-east India, the production is limited to household level. A ready-to-use pulverized starter culture for kinema production can be introduced to kinema-makers or similar sticky fermented soybean foods of north-east India and adapted to local conditions for additional income generation. Ethnic fermented soybeans are one of the major food resources in the Eastern Himalayas; they supplement inexpensive, high-digested plant protein in the local diet with low fat/cholesterol content and high nutritive value as well as antioxidant and other health-promoting properties.
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Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Tamang Jyoti Prakash 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-
One of the important dietary cultures of the Himalayan people is consumption of fermented foods and drinking of alcoholic fermented beverages, which are traditionally produced by the multiracial and multiethnic communities of the Himalayan people using their ‘ethno-microbiological’ knowledge of food fermentation. Besides delicacy, ethnical and cultural values, the Himalayan fermented foods are also the hubs of biological resources of beneficial and functional microorganisms which have been contributing health-promoting benefits to thousands of Himalayan people with a dearth of modern food products. There is no or rare publications on sporadic history, antiquity and origin of the Himalayan fermented foods. We designed questionnaire and sought information from different communities in different places of the Himalayas on oral history, legendries on origin and antiquity of fermented foods and alcoholic fermented beverages. Hence, the present article discusses the food culture, oral history, legendries and antiquity of some Himalayan fermented foods and alcoholic fermented beverages in the Himalayan regions, and also to validate the scientific evidence-based ethno-microbiological practices performed by the Himalayan people for food fermentation.
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Microbiological assessment of ethnic street foods of the Himalayas
Niki Kharel,Uma Palni,Jyoti Prakash Tamang 한국식품연구원 2016 Journal of Ethnic Foods Vol.3 No.3
Background: Consumption of ethnic street foods is very popular in both Gangtok and Nainital in India, both being popular tourist resorts in the Indian Himalayas. Common ethnic street foods of Gangtok are samosa, kachori, puchkka, alu chop, vegetable momo, pork momo, alu-cheura, vegetable chowmein, jhalmuri, and sya-faley. Common ethnic street foods of Nainital are samosa, kachori, pani puri, alu tikki, vegetable momo, mutton momo, bread chop, vegetable chowmein, jhal-muri, and vegetable pakoda. Methods: A microbiological analysis was conducted to determine bacteria, including pathogenic bacteria, in the food samples. Enterotoxins were also determined. Results: Lactococcus lactis, Lactobacillus plantarum, Lactobacillus brevis, Enterococcus faecium, Bacillus subtilis, Bacillus pumilus, Bacillus licheniformis, Bacillus cereus, Escherichia coli, Enterobacter aerogenes, Enterobacter cloacae, Salmonella enteritica, Staphylococcus aureus, Staphylococcus epidermidis, and Shigella flexneri were isolated from 233 samples of different street foods collected from Gangtok and Nainital. The dominant contaminant bacteria were enterobacteriaceae followed by Staphylococcus spp. and B. cereus in the food samples tested. Only a few street foods tested positive for toxin production. Salmonella toxins and Staphylococcus enterotoxins were not detected in the street foods tested. Conclusion: The risks associated with street foods may be controlled by educating vendors about hygienic conditions. In conclusion, street foods are important ethnic foods sold in popular tourist spots in India for marginal local vendors.
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Basista Rabina Sharma,Prakash M. Halami,Jyoti Prakash Tamang 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.1
Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other sensory properties preferred by every ethnic community in this world culturally as parts of their eatables. Some beneficial microorganisms associated with fermented foods have several functional properties and health-promoting benefits. Bacteriocins are the secondary metabolites produced by the microorganisms mostly lactic acid bacteria present in the fermented foods which can act as lantibiotics against the pathogen bacteria. Several studies have been conducted regarding the isolation and characterization of potent strains as well as their association with different types of bacteriocins. Collective information regarding the gene organizations responsible for the potent effect of bacteriocins as lantibiotics, mode of action on pathogen bacterial cells is not yet available. This review focuses on the gene organizations, pathways include for bacteriocin and their mode of action for various classes of bacteriocins produced by lactic acid bacteria in some ethnic fermented foods.
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