Nutritional and Cultural Significance of Traditional Fermented Fish Products in North-East India – A Review

Authors

  • M. Sasirekhamani Assistant Professor, Department of Biotechnology, Thulasi College of Arts and Science for Women, Vallanadu, Thoothukudi, Tamil Nadu, India Author
  • A. Antony Selvi Assistant Professor, PG & Research Department of Botany, St. Mary’s College (Autonomous), Thoothukudi, Tamil Nadu, India Author
  • S. M. D. Mathuravalli Associate Professor, PG Department of Food Science and Nutrition, Holy Cross Home Science College, Thoothukudi, Tamil Nadu, India Author
  • K. Bhanumathi Head & Associate Professor, Department of Zoology, Kamaraj College (Autonomous), Thoothukudi, Tamil Nadu, India Author

DOI:

https://doi.org/10.32628/IJSRST251222692

Keywords:

Fermented Fish, Nutritional Benefits, Cultural Heritage, North-East India, Traditional Cuisine

Abstract

Currently, this study delves into the nutritional and cultural importance of traditional fermented fish products from North-East India, namely Ngari, Hentak, Tungtap, Shidol, and Ngar-Ping. These indigenous culinary delights are not only integral to the local diet but also embody centuries-old food preservation techniques. Rich in proteins, essential fatty acids, vitamins, and minerals, these products offer significant health benefits, including enhanced gut health due to their probiotic contents. Additionally, the fermentation process enhances the bioavailability of nutrients, making these foods nutritionally superior. Their unique flavours contribute to the culinary diversity of the region, while their cultural significance fosters community identity and continuity of traditional practices. This exploration underscores the vital role of fermented fish products in supporting both the nutritional needs and cultural heritage of North-East Indian communities.

Downloads

Download data is not yet available.

References

Chakraborty, R., & Bhattacharya, P. (2020). Traditional fermented fish products of North-East India: A review. Journal of Ethnic Foods, 7(1), 1-8.

Das, A. J., & Deka, S. C. (2012). Fermented foods and beverages of the North-East India. International Food Research Journal, 19(2), 377-392.

Deori, C., Begum, S. S., & Deka, S. C. (2017). A review on traditional fermented foods and beverages of Assam, North-East India. International Journal of Food Fermentation Technology, 7(2), 207-220.

Ghosh, K., Ray, R. C., & Adak, S. (2020). Fermented fish products: Biochemistry, microbiology, and health benefits. In R. C. Ray & S. Adak (Eds.), Fermented Foods: Biochemistry and Biotechnology (pp. 225-246). CRC Press.

Kakati, B. K., Gogoi, B., & Tamuli, K. J. (2016). Microbiological and biochemical aspects of fermented fish products of North-East India. Journal of Food Science and Technology, 53(1), 1-12.

Majumdar, R. K., & Basu, S. (2017). Characterization of traditional fermented fish products of Northeast India. Journal of Food Processing and Preservation, 41(6), e13280.

Patra, J. K., Das, G., Paramithiotis, S., & Shin, H. S. (2016). Kimchi and other widely consumed traditional fermented foods of Korea: A review. Frontiers in Microbiology, 7, 1493.

Roy, P. K., Baruah, A., & Dutta, A. (2014). Traditional fermented foods and beverages of Assam. Journal of Ethnic Foods, 1(2), 69-75.

Saikia, S., Deka, S. C., & Deka, K. (2018). Probiotic potential of traditionally fermented fish products of North-East India. Journal of Applied Microbiology, 125(2), 456-467.

Saha, P., & Ray, R. (2019). Fermented fish products of India. In A. Sarkar (Ed.), Fermented Foods: Part II (pp. 173-187). Springer.

Das, A. J., & Deka, S. C. (2012). Fermented foods and beverages of the North-East India. International Food Research Journal, 19(2), 377-392.

Devi, S. S., & Kumar, P. S. (2018). Nutritional and microbial profile of Ngari: A traditional fermented fish product of Manipur. Journal of Food Science and Technology, 55(3), 967-977. https://doi.org/10.1007/s13197-017-2997-6

Devi, S. S., Suresh, A., & Halami, P. M. (2020). Traditional fermented fish products of Northeast India: A review on its production, nutritional composition, and microbiological quality. Food Bioscience, 36, 100622. https://doi.org/10.1016/j.fbio.2020.100622

Jeyaram, K., Singh, T. A., Romi, W., Devi, A. R., Singh, W. M., Dayanidhi, H., ... & Tamang, J. P. (2009). Traditional fermented foods of Manipur. Indian Journal of Traditional Knowledge, 8(1), 115-121.

Majumdar, R. K., Roy, D., Bejjanki, S., & Bhaskar, N. (2021). Fermented fish products in South and Southeast Asian cuisine: Microbial and functional aspects. Applied Microbiology and Biotechnology, 105(10), 4013-4027. https://doi.org/10.1007/s00253-021-11337-4

Oki, K., Rai, A. K., Sato, S., Watanabe, K., & Tamang, J. P. (2014). Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas. Food Microbiology, 44, 35-42. https://doi.org/10.1016/j.fm.2014.05.004

Rai, A. K., Tamang, J. P., & Palni, U. (2017). Microbiological studies of ethnic meat products of the Eastern Himalayas. Journal of Ethnic Foods, 4(3), 140-146. https://doi.org/10.1016/j.jef.2017.08.003

Sarkar, P., Nanda, P. K., & Das, S. (2015). Health benefits of fermented fish products. Journal of Nutrition & Food Sciences, 5(5), 1-6. https://doi.org/10.4172/2155-9600.1000423

Sha, S. P., & Kumar, S. (2020). Indigenous fermented fish products of Northeast India: A review on preparation, nutritional composition, and health benefits. Journal of Ethnic Foods, 7(1), 1-12. https://doi.org/10.1186/s42779-020-00056-1

Singh, T. A., Devi, K. R., Ahmed, G., & Jeyaram, K. (2019). Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of Northeast India. Food Research International, 115, 155-161. https://doi.org/10.1016/j.foodres.2018.08.021

Tamang, J. P. (2015). Naturally fermented ethnic soybean foods of India. Journal of Ethnic Foods, 2(1), 8-17. https://doi.org/10.1016/j.jef.2015.02.003

Tamang, J. P. (2020). Fermented foods and beverages of the world. CRC Press.

Thakur, N., Savitri, & Bhalla, T. C. (2018). Characterization of some traditional fermented foods and beverages of Himachal Pradesh. Indian Journal of Traditional Knowledge, 17(1), 185-193.

Thapa, N. (2016). Ethnic fermented and preserved fish products of India and Nepal. Journal of Ethnic Foods, 3(1), 69-77. https://doi.org/10.1016/j.jef.2016.02.003

Downloads

Published

30-04-2025

Issue

Section

Research Articles