03 pulse based fermented foods - bharathidasan university · pulse based fermented foods 1. kinema...

III. Pulse based fermented foods

1. Kinema

2. Tungrymbai

Hawaijar, Aakhuni, Bekanthu

3. Axone (Akhone, Kheuha, Sabrocha, Sadocha)

4. Bekang

5. Aagya

6. Peron naming

7. Yanni perung

8. Chukchoro

9. Bari

10. Hawaizaar

11. Hakhu mata/akhuni

12. Peruyyan

13. Soybean (libi) Chhurpi

14. Wadi

15. Papad

16. Vadai

Masala vada, Parappu vadai, Thayir vadai or Perugu Garellu or Dahi Bhalla.

17. Wari

18. Masyaura

Rekauch

19. Bedvin roti (Kachoris)

20. Amriti

21. Channa dal dhokla

22. Khaman

Other pulse based fermented foods – Ballae, Borhe, Sepubari, Teliye mah,

Aakhuni, Bekanthu, Madrah.

1. Kinema

Place of origin/usage: Darjeeling and Sikkim.

Nature of food: Pulse based.

Time of consumption: Side dish for meals.

Importance of the food: Low cost source of high protein flavoured food.

Usual composition/ingredients: Soybeans.

Preferred quality of raw materials: Yellow seeded soybeans in contrast to brown or black

seeded ones.

Method of preparation: Soybeans are washed and soaked in water over night (12-20

hours) at ambient temperature (10-25°C). The beans increase about 2-3 times the original

weight and the pH of soaked water become acidic (about pH 5). The beans are drained

and cooked by boiling (90-95°C) in fresh water until they can easily crushed between the

finger tips (usually 90 min). The beans are drained and crushed lightly by a wooden

pestle to make grits of mainly half cotyledons. A small amount of fire wood ash is often

added. The grits are wrapped usually in fern leaves (Athyrium sp.) or Leucosceptrum

canum, covered with sack cloth and kept in a bamboo basket above an earthen oven in

kitchen (25-30°C) to ferment for 1-3 days. In stead of fern leaves, Ficus and banana

leaves are also used as a wrapping material.

Symptom of maturity: The desired state of fermentation determined primarily by a typical

kinema flavour (having a pungent smell of ammonia) as well as a white viscous fluid on

the beans. The fluid has the property of forming long, string threads when touched with

finger the longer the strings, the better the quality of kinema. Fresh kinema of good

quality has a nutty flavour accompanied by a mild smell of ammonia, a greenish brown

color and is semi hard like raisins.

Nature of fermentation: Alkaline fermentation.

Condition(s) of fermentation: 37°C was the optimum temperature for natural fermentation.

Microorganism(s) involved: Bacillus subtilis was the predominant microorganisms. The

species are B. licheniformis, B. circulans, B. thuringiensis and B. sphaericus. In addition

to Bacillus, Enterococcus faccium, Candida parasilosis and Geotrichum candidum are

also involved.

Whether native fermentation or inoculum is added: Native fermentation

Method of cooking: When fresh kinema is fried in oil, within first few minutes, the

ammoniacal smell vanishes leaving a persistent nutty odor. After a brief frying, kinema

is added with vegetables, spices and salt to prepare a thick curry. The major desirable

aspects of kinema are its attractive flavour; certain nutritional qualities and about 50%

reduced cooking time compared with soybeans.

Period of storage/preservation: Kinema keeps for 2 to 3 days during summer and a

maximum of 1 week in winter.

Nutritional profile of food: Kinema contains 48% (dry weight basis) crude protein,

glutamic acid was the most abundant amino acid followed by aspartic acid together

representing 30.8% of total residues. The total basic amino acids (ie. lysine, histidine and

arginine) constituted only 15.1% of the total. Aromatic amino acids and proline

accounted for 13.0% and 5.6% respectively of the total. Tryptophan, cysteine and

methionine were the major limiting amino acids in kinema.

Biochemical profile of raw material (s): Total dry matter 39.9%w/w, water soluble dry

matter 28%of total dry matter, pH 6.55, free ammonia nitrogen and 0.25mM/g of dry

matter.

Changes in physical and chemical profile: The surface to the fermenting soybean changed

to a whitish colour due to growth of B. subtilis on or between the soybeans during

fermentation. Stickiness is an important criterion for judging quality of kinema by

consumers. Water soluble nitrogen and formal nitrogen to total nitrogen contents of

kinema increased rapidly during fermentation. This was due to high proteolytic activity

of B. subtilis. Reducing sugar increased at log phase and then decreased sharply during

kinema fermentation. This indicates that reducing sugars of fermenting soybeans were

used by B. subtilis for its metabolism.

After soaking soybeans in water, thiamine (B1) content decreased, whereas

riboflavin (B2) content remained unchanged. Cooking had no influence on the B1 content,

but it enhanced the level of B2 and niacin (B3). Incubation of beans at 37°C for 48 hours,

when mixed with Bacillus subtilis, caused an increase in concentration of both B1 and B2.

Vitamin B1 levels decreased when either Enterococcus faecium accompanied B subtilis or

the temperature was elevated for 18 hrs fermentation. Traditionally prepared kinema

contained 8 mg B1, 12 mg B2, 45 mg B3, 683 mg Ca, 4 mg Cu, 18 mg Fe, 494 mg Mg, 10

mg Mn, 1257 mg P, 2077 mg K, 13 mg Zn and <0·5 mg of Cd, Cr, Pb, Ni and Na per kg

dry matter. While the vitamin B1 content was significantly (P<0·05) higher, the contents

of vitamins B2 and B3 were significantly (P<0·05) lower in raw soybeans than those in

kinema. Mineral concentrations were 3·1-8·3 times higher in raw soybeans than in

kinema. The fresh kinema contains Total dry matter 39.1%w/w, water soluble dry matter

25.6% of total dry matter, pH 6.25, free ammonia nitrogen 1.19mM/g of dry matter.

Method of consumption: Vegetable oil is heated in a frying pan; chopped onion is added

and fried until tender. Tomatoes and turmeric powder are added and fried for 2 min.

Fresh kinema, salt and sliced greed chillies are added and fried for 3-5 min. Little water

is poured to make a thick curry, and cooked for 5-7 min. Kinema curry is served with

boiled rice. Sun dried kinema is sometimes mixed with leafy vegetables to make mixed

curry as a side dish.

Shelf life of food: Two to three days during summer and a maximum of one week in winter

without refrigeration. Sun dried kinema is stored for several months at room temperature.

Reference(s): Sarkar et al., 1993, Sarkar and Tamang 1994, Sarkar et al., 1996, Tamang

and Nikkuni 1996, Sarkar et al., 1997, Owens et al., 1997, Tamang and Nikkuni 1998,

Nout et al., 1998, Sarkar 2000, Kiers et al., 2000, Sarkar et al., 2002, Tamang, 2003;

Singh et al., 2007(b).

2. Tungrymbai

Place of origin/usage: Mahalaya.





Method of preparation: Cleaned and washed soybean seeds are soaked in double the

quantity of water for about 4-6 hours. The outer skin is removed before cooking by

rubbing the soaked seeds gently between the palms. The separated skins are then

discarded. The soaked soy is cooked for one hour in the same water till all the water is

absorbed. The product is then allowed to cool down after which, it is ready for packing

and incubation. Packing and incubation converts the cooked soybean into fermented

product. This step is considered very important, as it governs the quality of the final

product. To pack and ferment the product, a bamboo basket is lined with Clinogyne

dichotoma leaves (lamet) and the cooked soybean is placed in it. The basket is

completely covered with lamet leaves and a thick cloth is placed over it to prevent

contact with air and maintain warm conditions necessary for fermentation. After proper

covering, the basket is kept over the fireplace of the house to maintain warmth. The

incubation is done for 3-5 days to get the desired product.

Symptom of maturity: The color of the well fermented product is brown with a

characteristic odor and mild pungency.

Microorganism(s) involved: Bacillus subtilis, LAB and yeast.

Method of cooking: The final product is cooked with oil and spices before consumption.

Nutritional profile of food: Tungrymbai contains 45.9% of protein, 30.2% of fat, 12.8% of

fiber, 5.5% of ash while dry matter is 28.9%. In addition to this, 830mg of Ca, 890mg of

P, 6.81mg of Fe, 6.98mg of Mn, 2.24mg of Cu, 6.18mg of Zn, 0.13mg of Na, 16.35mg of

K, 363.29mg of Mg and 1.4 µg of Se per 100gm of product. The carotene and folic acid

content are 212.7µg and 200 µg respectively per 100g of product.

Related/Varied forms of the food: Hawaijar, Aakhuni and Bekanthu.

Reference(s): Dike and Odunfa, 2003, Murughar and Subblakshmi, 2006; Tamang et al.,

2009; Sohliya et al., 2009.

3. Axone

Other names, if any: Akhone, Kheuha, Sabrocha and Sadocha.

Place of origin/usage: Northern east India.




Method of preparation: The beans are boiled to soften and the water is drained out. The

cooked beans are then wrapped in leaves of banana or leaves of Phrynium pubinerve

Blume (Marantaceae) or Macaranga indica Wight (Euphorbiaceae) and kept in the

bamboo made shelf above the fireplace in kitchen to ferment for a week. When seeds

started emitting flavour, they are taken out from the leaves and ground in the wooden

pestle called tathu khuo. The ground paste is packed in a banana leaf and a small packet

is made. The packet is exposed to sunlight or placed near the fireplace in kitchen and left

for one to two weeks. When it gives a peculiar smell, then women recognize that axone

is ready to eat.

Microorganism(s) involved: Bacillus subtilis.

Method of consumption: Within a week, the beans are used in chutney preparation along

with chilly, tomato and salt.

Method of storage/preservation: For long term storage and depending on choice of taste,

the fermented beans are kept in cake form above the fireplace or individual beans are

separated, dried in the sun and stored in containers.

Reference(s): Singh et al., 2007(b), Mao and Odyuo, 2007; Tamang et al., 2009.

4. Bekang

Place of origin/usage: Mizoram.




Method of preparation: The seeds of soybeans are crushed and boiled in water for about

half an hour and taken out. Boiled seeds are kept in plates (made of bamboo) to drain out

the water. After some times, the lukewarm seeds are wrapped in leaves of belphuar tree.

Only the leaves of belphuar trees are used for maintaining the temperature during

fermentation. The wrapped bundle is placed over the shelf (made of bamboo) near the

fire place in kitchen and the fermentation is completed within 3 days.

Alternatively, small sized soybeans are soaked for 10-12 hours, boiled and

wrapped in leaves of Calliparpa aroria or leaves of Phrynium sp. and kept inside the

bamboo basket. It is kept near the earthen oven and fermented for 3-4 days. Sticky beans

with ammoniacal flavour are produced to get bekang.

Microorganism(s) involved: Bacillus subtilis.

Method of storage/preservation: For longer storage life, fermented soybean seeds are

spread in the sieve and dried in the sun; dried seeds are packed in bamboo container and

closed. After 10-12 days, it is taken out, made into paste and stored in belphuar tree

leaves.

Method of consumption: It is served after adding desired quantity of local chilli, ginger or

consumed directly. It is the integral part of all the leafy vegetable based boiled foods.

Reference(s): Singh et al., 2007(b); Tamang et al., 2009.

5. Aagya

Place of origin/usage: Arunachal Pradesh.




Method of preparation: Desired quantities of soybean seeds are boiled in an aluminum

container for about 30 minutes. Boiled seeds are kept in leaves of Phrynium pubenerve

Blume, Family Maranphaceae (‘Oko’) to drain out water. Then, the seeds are tightly

packed in the Oko leaves are kept in bamboo made shelf (‘rapkho’) above the fire place

in the kitchen for 12-14 days. After this, it is taken out and stored in a basket made of

bamboo (‘udu’).

Method of consumption: Mixed with a variety of local vegetables, chutney and boiled

foods

Reference(s): Singh et al., 2007(b).

6. Peron namsing






Method of preparation: Soybean seeds are cleaned to remove the chaff and washed. The

cleaned seeds are boiled in water for about 30-40 minutes till they become very soft.

They are cooled by spreading over bamboo mat (‘epo’). The seeds are transferred into the

leaves of Phrynium pubenerve, Family, Maranphaceae (‘ekkam’) and packet is made with

bamboo or cane rope and hung near the kitchen (in the bamboo made shelf called Peron)

for fermentation. When the fermentation process is completed after 10-12 days (in

summer) or 25-30 days (in winter), the seeds is taken out.

Method of cooking: These fermented seeds, called Peron namsing are mixed with several

boiled vegetables along with local chilli, fermented bamboo shoots and salt. It is also

used by making paste of fermented soybean seeds mixed with the paste of local tomato,

chilli (Sibol variety), ginger (local variety) and salt. It can be further processed into paste,

made into cake or ball shaped and kept in the Phrynium pubenerve leaves near the fire

place in kitchen.


7. Yanni perung






Method of preparation: Seeds are cleaned, washed and boiled in water for about 30 min.

The lukewarm seeds are placed in the kulu leaves (wild banana, Musa balbisiana Colla),

packed airtight and kept over fireplace for smoking. The seeds get fermented within 3-4

days during summer while in winter it may take 10-12 days.

Method of cooking: The fermented seeds are taken out and made into chutney with tomato,

chilli, ginger, garlic and salt.

Method of storage/preservation: It can be preserved for over several months after drying

and making its paste with red chilli and dried ginger.


8. Chukchoro






Method of preparation: The seeds of soybean are soaked in water to remove the damaged

seeds and husk. Then it is boiled in water for 1-2 hours till the seeds become very soft.

The water is drained out and lukewarm seeds are kept in the banana leaves and covered

with warm cotton cloth. This packet is kept near the fireplace in the bamboo made shelf

for 15-30 days during winter. During summer, the fermentation is completed within 10-12

days. When the seeds begin to emit flavour it is considered fermented and is taken out

from the basket.

Method of cooking: It can be consumed directly after mixing with varieties of local

vegetables.

Method of storage/preservation: For longer preservation, it is made into paste and stored

in banana leaves. It is used in making chutney with local chilli (solu), tomato, yak cheese

and salt.


9. Bari

Place of origin/usage: Sikkim.




Usual composition/ingredients: Soybean.

Method of preparation of initial batter/raw materials: Soybean seeds are washed and

boiled in water for about one hour. When it becomes soft, water is drained out; seeds are

crushed and wrapped tightly in leaves of Nebera. The packets are kept above the oven

(chulha) for 4-5 days for fermentation.

Method of cooking: It is used for making chutney and curry. The chutney is made with

coriander, tomato, garlic, chilli and salt while curry is made with potato and tomato.


10. Hawaizaar

Place of origin/usage: Manipur.


Time of consumption: Condiment, This food is most often used in the festival Gobardhan

puja, Surap (ritual ceremony after 13 days of death of a man) and Asti (ritual ceremony

after 6 days of death of a man). Rural women do not give the hawaizaar to the women

after child delivery.


Method of preparation: Desired quantities of soybean seeds are taken and after washing,

they are properly cleaned. The seeds are then boiled in water for about 2-3 hours till

become soft and excess water is drained out and is used for curing the cough. The

lukewarm seeds are wrapped in the cotton cloth and tied airtight with the banana leaves.

It is kept inside the bamboo basket (thumok) and again covered with rice husk and

pressed with stone. The thumok is kept over the fireplace for fermentation, which takes

about 4-5 days in summer and 7-10 days in winter. Some women again process it for

longer preservation (3-4 days). After fermentation, hawaizaar is dried in sunlight for

10-15 min and paste is made after crushing it. The inside of earthen pot (saphu) is

smeared with mustard oil and paste of hawaizaar is kept inside it. The mouth of earthen

pot is closed airtight with banana leaves to preserve longer and avoid further

fermentation.

Method of cooking: Local dry fish (Cheigem pomba), prawn, rice, forest leafy vegetables,

mustard leaves, pea leaves, local onion leaves, turmeric, ginger and few wild spicy plants

are used. First, rice along with hawaizaar is boiled with water and kept separate. Chilli,

onion, garlic and leafy vegetables with dry fish are fried in mustard oil. When all the

materials become light maroon in colour, then boiled rice and hawaizaar are added,

mixed properly and boiled with little water.

Method of consumption: The hawaizaar is used in preparing varieties of chutney and

consumed with salad and fermented fish (ngari).


11. Hakhu mata/akhuni

Place of origin/usage: Manipur.





Method of preparation: Chaff and inert matter are removed from soybean seeds by putting

in water. The seeds are properly dried in partial shade and boiled in water for about half

and an hour. When the seeds become soft, water is drained out using bamboo made

sieve. Then seeds are spread on the cotton cloth in partial shade for cooling and drying.

The dried seeds are wrapped in banana leaves and packet is made with bamboo rope and

hung above the fireplace in kitchen in complete dark condition to initiate fermentation.

Fermentation takes place in about 15-20 days in winter and 5-7 days in summer. When

the leaf of banana becomes completely wrinkled, it indicates that fermentation of soybean

seeds is complete.

Method of cooking: The seeds are taken out from leaves and roasted with salt without any

oil. These seeds are again packed in fresh banana leaves and stacked over the shelf near

smoke in kitchen. After 3-5 days, this can be consumed.


12. Peruyyan





Usual composition/ingredients: Soy bean.

Method of preparation: Soybean is washed with water and cooked till the beans become

soft. The excess water is drained off and is cooled for sometime. The cooked beans are

kept in bamboo basket (vessel) lined with ginger leaves, locally called as ‘taki yannii’.

The basket is loosely covered with ginger leaves and is kept on the wooden rack above

the fire place for fermentation. Between 3-5 days, the stickiness of the product is

checked, and if the product is sticky enough then the product is ready for consumption.

Microorganism(s) involved: Bacillus subtilis, Bacillus sp. and Lactic Acid Bacteria.

Reference(s): Tamang et al., 2009.

13. Soybean (libi) Chhurpi



Method of preparation: Local varieties of soybean seeds are boiled and spread on bamboo

mat (charang) after draining out the water. Salt is added to the seeds when still lukewarm

and mixed properly. The drained water is not thrown; it is used for malicing on skin for

curing cracks during winter. The drained water can be preserved only for 1-2 days. After

cooling, the seeds are put in a container (‘Shong’) and covered with leaves of Zola or

banana. After putting the lid, the container (Shong) is kept near fire and is rotated regularly.

When smell comes and seeds become thread like, they are taken out, crushed carefully and

spread in small heaps on bamboo mat (charang) and sun dried. Again, it is crushed and

dried. Crushing is done three times. The prepared chhurpi can be stored in dried bottle

gourd or bamboo containers for 1-4 years.


14. Wadi

Place of origin/usage: Punjab and West Bengal.


Importance of the food: These are dried, hollow, brittle cones or balls (3-8 cm diameter,

15-40g in weight) that are used as a spicy condiment or an adjunct for cooking

vegetables, grain legumes or rice.

Usual composition/ingredients: Black gram and oil.

Method of preparation: Generally of black gram are soaked, drained, ground into smooth

soft dough, left to ferment for 1-3 days, molded into cones or balls, deposited on

bamboo or palm mats smeared with oil and sun dried for 4-8 hours. The surface of the

cones or balls becomes covered with a mucilaginous coating which helps to retain the

gas formed during their fermentation. The wadis look hollow, with many air pockets and

yeast spherules in the interior and a characteristic surface crust.

Microorganism(s) involved: L. mesenteroides, L. fermentum, S. cerevisiae and

Trichosporon Cutaneum become dominant. Candida vartiovaarae and K. marxianus are

also often found. Candida vartiovaarae and Kluyveromyces marxianus are also found in

the wadi. The development and prevalence of microflora are affected by the seasons,

summer being more favourable for bacteria and winter for yeasts.

Changes in physical and chemical profile: The production of acid and gas results in a fall

of pH from 5.6 to 3.2 and two-fold raise in the volume of the dough. The lactic acid

bacteria are mainly responsible for the acidification of dough, favourable conditions for

the yeasts to grow and become active for leavening. The fermentation brings about a

significant increase in soluble solids, non-protein nitrogen, soluble nitrogen, free amino

acids, proteolytic activity and B vitamins including thiamine, riboflavin and

cyanocobalamine. On the other hand, the levels of reducing sugars and soluble protein

decrease. Amylase activity increases initially, but declines thereafter.

Reference(s): Batra and Millner, 1974, Sandhu et al., 1986. Sandhu and Soni 1989, Aidoo

et al., 2005.

15. Papad

Place of origin/usage: South India.


Importance of the food: Important condiment or savoury food and wafer like product.

Usual composition/ingredients: Black gram, Bengal gram, lentil (Lens culinaris) and red

gram or green gram, small quantity of peanut oil and common salt.

Method of preparation: Black gram flour or a blend of black gram with Bengal gram,

lentil (Lens culinaris), red gram or green gram (Vigna radiata) flour is hand kneaded

with a small quantity of peanut oil, common salt (about 8%, w/w) and then pounded into

a stiff paste. The dough (sometimes with a backslop and spices added) is left to ferment

for 1-6 hours. The fermented dough is shaped into small balls which are rolled into thin,

circular flat sheets (10-24cm diameter, 0.2-1.2mm thick) and generally dried in the shade

to 12-17% (w/w) moisture content.

Microorganism(s) involved: Candida krusei and S. cerevisiae.

Method of consumption: Used to prepare curry or is eaten by itself as a crackly snack or

appetizer with meals after roasting or deep frying in oil.

Reference(s): Shupalekar, 1986, Aidoo et al., 2005 Roy et al., 2007.

16. Vadai



Time of consumption: Snack.

Usual composition/ingredients: Black gram.

Method of preparation: Whole black gram dhal is soaked for 5-6 hours. The water from

the dhal is drained and grind to a paste sprinkling little water and salt. Grinding all the

dhal at once is avoided. Small portions are used to grind batch wise as it’s easier to grind

into a soft paste. Salt is added while grinding to a fluffy paste. Then, chopped onions,

finely chopped ginger and green chilies are added to the batter and mixed well.

Method of cooking: A deep frying vessel is taken and enough oil is added for deep frying

and the oil should be really hot. Lemon sized slurry is taken and flattens it into a vada on

a greased sheet or banana leaf. A hole is made in the centre of the vada or gare so that it

cooks evenly all over. It is slowly and carefully dropped into the hot oil. It is fried on

both sides to a golden brown colour employing medium heat.

Related/Varied forms of the food: Medu Vada, Masala vada, Parappu vadai, Thayir vadai

or Perugu Garellu or Dahi Bhalla (a North Indian style vada smothered in yogurt and

tamarind sauce).

Method of consumption: It is consumed with sambar or coriander chutney.

17. Wari

Place of origin/usage: Uttar Pradesh.



Usual composition/ingredients: Black bean and soybean.

Method of preparation: Wari is a hollow brittle cake of 2–30 cm2 spread and 1–30 g in

weight. It is prepared by steeping black grams in water at room temperature for

overnight. In the morning, the water is drained out and the outer skin is removed and the

gram dhal is mashed. Spices, yogurt and salt are mixed with dough and fermented for 14

– 22 hours. The fermented dough is moulded and sun dried for 3 -10 days. Drying

causes case hardening resulting in a cavity or porous structure of the product.

Whether native fermentation or inoculum is added: Yoghurt is added as inoculum.

Other organisms tested for fermentation: Lactobacillus bulgaricus and Streptococcus

thermophilus.

Nutritional profile of food: Soybean wari had Moisture 3.1, Protein 60. 6%, Crude fat 0.4

%, Crude fibre 2.6%, Ash 6.25 % and Carbohydrate 30.1%

Method of consumption: Used as an adjunct in curries.

Reference(s): Tewary and Muller, 1989, Tewary and Muller, 1992, Kulkarni et al., 1997.

18. Masyaura

Place of origin/usage: Darjeeling hills and Sikkim.


Usual composition/ingredients: Blackgram or greengram, Colocosia tuber, ashgourd or

radish.

Method of preparation: Blackgram is split in a traditional stone grinder (Janto) used for

splitting and grinding grains. Cleaned, split blackgram is soaked in water overnight

(16 hours) and the husk is removed by hand washing 2 to 3 times in water. The wet,

dehulled blackgram is then ground in another traditional stone grinder (Silauto), which

functions similar to the Janto. A small quantity of water is often added to aid grinding to

get a thick paste. The Colocosia tuber is washed, peeled and finally shredded. The shreds

are then mixed with blackgram dhal paste in approximate ratio of 1:1. The dough is then

made into small lumps weighing 20–30 g each and distributed 1 to 2 in. apart on a

bamboo (or other) tray. Usually, this operation is carried out in the evening and the trays

are then left overnight to ferment at room temperature. The spongy, textured balls are

then sun dried for 3 to 5 days depending on the weather conditions and stored for use.

Microorganism(s) involved: The total microbial load dominated by lactic acid bacteria

(more than 90%). Pediococcus pentosaceous, Pediococcus acidilactic, and Lactobacillus

sp. Saccharomyces cerevisiae and Candida versatilis, Cladosporium sp., Penicillium sp.

and Aspergillus niger.

Nutritional profile of food: Dried Masyaura contains a final moisture content of about

8–10%, and is a rich source of protein (18–20% of sample), carbohydrate (67–70% of

sample) and minerals.

Changes in physical and chemical profile: Masyaura preparation has soluble protein

(74.8–82.1% of total protein), amino nitrogen (1.0–2.02 mg/100 g), non-protein nitrogen

(0.83–1.61%) and vitamin B complex (vitamin B1 from 116 to 246 mg/100 g and

vitamin B2 from 88 to 141 mg/100 g), pH (6.1–5.4), starch (57.7–54.1%), free sugar

(9.45– 4.61%) and reducing sugar (2.0–0.75%) contents as compared with the raw

ingredients. They are brittle and spongy textured dried balls of 2–5 cm in diameter.

Related/Varied forms of the food: Rekauch (Vegetable shreds are replaced with whole leaf

and dried)

Method of consumption: It is deep fat fried and mixed with curry to make a soup and

served with rice as a side dish.

Reference(s): Karki, 1986, Dahal et al., 2005, Dahal et al., 2003.

19. Bedvin roti

Other names, if any: Kachoris.

Place of origin/usage: Himachal Pradesh.


Usual composition/ingredients: Black-gram, opium seeds or walnut.

Method of cooking: Stuffed with spices mixed paste of dhal (black-gram), opium seeds or

walnut. These are either simply baked or deep fried.

Method of consumption: Taken as breakfast or snack food with tea.

Reference(s): Thakur et al., 2004.

20. Amriti

Place of origin/usage: West Bengal.


Time of consumption: Snacks.

Usual composition/ingredients: Blackgram.

Method of preparation: Blackgram is washed with water and soaked in water for 5-10

hours. Then, the blackgram is ground into paste using water and hand beaten for around

30 minutes and left at room temperature for 4–6 hours.

Method of cooking: The dough extruded to make rings into hot vegetable fat and deep fried

for ~5 min, until golden brown and then dipped into warm sugar syrup for ~5 min.

Reference(s): Steinkraus, 1996.

21. Channa dal dhokla

Place of origin/usage: South India


Time of consumption: Snack or breakfast.

Usual composition/ingredients: Channa dal, yoghurt, sugar, oil, mustard seeds, red

chillies, asafoetida, water, lemon juice, salt, green chillies, coriander leaves, ginger,

turmeric and salt.

Method of preparation of initial batter/raw materials: The lentils are soaked in water for

at least 2 hours and blend with the yoghurt, to form the consistency of pancake batter.

Coriander leaves, green chillies and ginger are chopped and grate the coconut. These are

mixed with the slurry with sugar and kept in a warm place to ferment overnight.

Method of cooking: The remaining ingredients are mixed with the fermented batter. Grease

a mould or other suitable vessel and place in a steamer. Immediately pour the batter into

the prepared vessel. Cover and steam for 20 minutes. The cooked material is removed,

cooled and cut into cubes. Subsequently, oil is heated in a pan and mustard seeds are

added. Upon heat cracking of mustard seeds, the rest of the ingredients are added. This

preparation is poured over the dhokla cubes. The preparation is finally garnished by

sprinkling grated coconut and coriander leaves.

22. Khaman




Importance of the food: Important source of protein and calories in the diet, they are often

used as a food for infants and invalids.

Usual composition/ingredients: Bengal gram dhal.

Method of preparation of initial batter/raw materials: Bengal gram dhal is washed and

soaked in water. The dhal is ground in a stone mortar and pestle with the addition of salt.

Method of cooking: The batter is steamed in a greased pie tin, cakes may be deliciously

flavoured with fried mustard seeds and chopped coriander leaves.

Method of consumption: The unflavoured cakes are eaten with chutney and/or sambar.

Reference(s): Tamang, 1998.

The following fermented pulse based food products are consumed in Himachal Pradesh,

West Bengal and Northern India (Tamang, 1998, Thakur et al., 2004; Roy et al, 2007).

Other fermented pulse based foods consumed in Himachal Pradesh, West Bengal and

Northern India

S.No Product Raw material Nature of food State

1. Ballae Black gram - North India

2. Borhe Black gram Fried disk Himachal Pradesh

3. Sepubari Black gram Sun dried solids Himachal Pradesh

4. Teliye mah Black gram Semi solid Himachal Pradesh

5. Aakhuni Soybean Curry Manipur

6. Bekanthu Soybean Curry Nagaland

7. Madrah Kidney beans Curry Himachal Pradesh

03 pulse based fermented foods - bharathidasan university · pulse based fermented foods 1. kinema...

Documents