Biochemical Characterization of Three Vegetable Based Fermented Food Products (<i>Hungrii, Rhujuk</i> and <i>Tsutuocie</i>) of Nagaland, India — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Biochemical Characterization of Three Vegetable Based Fermented Food Products (<i>Hungrii, Rhujuk</i> and <i>Tsutuocie</i>) of Nagaland, India
Department of Botany, Nagaland University, Lumami, India
,
Department of Botany, Nagaland University, Lumami, India
1 Department of Botany, Nagaland University, Lumami, India
2 Department of Botany, Nagaland University, Lumami, India
I ndigenous fermented foods are important constituent of staple diet of the Naga tribes of India. In Nagaland, there are variety of fermented foods and beverages with traditional and cultural value. Agriculture being the main occupation, preservation technique of perishable crops has been passed down from generation to generation. Here we present the biochemical characterization of some vegetable based fermented food products of Nagaland i.e. , Hungrii ( Brassica leaves), Rhujuk / Bastanga (Bamboo shoot) and Tsutuocie (Cucumber). The comparative account of nutritive values like moisture content, pH, protein content, reducing sugars, crude fibre, total phenol content, flavonoid content and antioxidant activity of fermented foods and its constitu ent raw materials was done. Results indicated high amounts of protein in Hungrii (34.07 g/100g). Most of the fermented foods had low moisture content rendering it to have longer shelf life. Rhujuk / Bastanga was found to have significantly higher levels of phenolic content (1.44 mg GAE/g and 2.44 mg GAE/g), thus having high antioxidant activity in comparison to the other fermented products. This present study thus puts some light on the prox imate composition as well as the antioxidant content of some major vegetable based fermented food products of Nagaland so as to popularize these products as nutritional support to the region for health improvement.
Keywords<i>Bastanga/Rhujuk</i><i>Hungrii</i>Nagaland<i>Tsutuocie</i>Vegetable Based Fermented Foods
Tamang, J.P., Tamang, B., Schillinger, U., Franz, C. M.A.P., Gores, M. and Holzapfel, W.H. (2005) Identification of Predominant Lactic Acid Bacteria Isolated from Traditionally Fermented Vegetable Products of Eastern Himalayas. International Journal of Food Microbiology, 105, 347-356. https://doi.org/10.1016/j.ijfoodmicro.2005.04.024
Mortarjemi, Y. (2002) Impact of Small Fermentation Technology on Food Safety in Developing Countries. International Journal of Food Microbiology, 75, 213-229. https://doi.org/10.1016/S0168-1605(01)00709-7
Sekar, S. and Mariappan, S. (2007) Usage of Traditional Fermented Products by Indian Rural Folks and IPR. Indian Journal of Traditional Knowledge, 6, 111-120.
Das, A.J. and Deka, S.C. (2012) Fermented Foods and Beverages of the North-East India. International Food Research Journal, 19, 377-392.
Perricone, M., Arace, E., Calo, G. and Sinigaglia, M. (2017) Ethnic Fermented Foods. In: Speranza, B., Bevilacqua, A., Corbo, M.R. and Sinigaglia, M., Ed., Starter Cultures in Food Production, Wiley Blackwell, Hoboken, 384-406. https://doi.org/10.1002/9781118933794.ch19
Lowry, O.H., Nira, J., Rosebrough, A., Lewis, F. and Rose, J.R. (1951) Protein Measurement with the Folin Phenol Reagent. Journal of Biological Chemistry, 93, 265-275. https://doi.org/10.1016/S0021-9258(19)52451-6
Slocombe, S.P., Ross, M., Thomas, N., McNeill, S. and Stanley, M. (2013) A Rapid and General Method for Measurement of Protein in Micro-Algal Biomass. Bioresource Technology, 129, 51-57. https://doi.org/10.1016/j.biortech.2012.10.163
Miller, G.L. (1959) Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar. Analytical Chemistry, 31, 426-428. https://doi.org/10.1021/ac60147a030
Maynard, A.J. (1970) Methods in Food Analysis. Academic Press, New York, London, 176.
Singleton, V.L. and Rossi, J.A. (1965) Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagent. American Journal of Enology and Viticulture, 16, 144-158.
Sahreen, S., Khan, M. and Khan, R.A. (2010) Evaluation of Antioxidant Activities of Various Solvent Extracts of Carisa apaca Fruits. Food Chemistry, 122, 1205-1211. https://doi.org/10.1016/j.foodchem.2010.03.120
Aoshima, H., Tsunoue, H., Koda, H. and Kiso, Y. (2004) Ageing of Whiskey Increases 1,1-diphenyl-2-picrylhydrazyl Radical Scavenging Activity. Journal of Agricultural and Food Chemistry, 52, 5240-5244. https://doi.org/10.1021/jf049817s
Tamang, J.P., Tamang, N., Thapa, S., Dewar, S., Tamang, B., Yonzan, H., Rai, A.K., Chettri, R., Chakrabarty, J. and Kharel, N. (2012) Microorganisms and Nutritional Value of Ethnic Fermented Foods and Alcoholic Beverages of North East India. Indian Journal of Traditional Knowledge, 11, 7-25.
Breidt, F., McFeeters, R.F., Perez-Diaz, I. and Lee, C. (2013) Fermented Vegetables. In: Doyle, M.P. and Buchanan, R.L., Eds., Food Microbiology: Fundamentals and Frontiers, 4th Edition, ASM Press, Washington DC, 841-855. https://doi.org/10.1128/9781555818463.ch33
Demarigny, Y. (2012) Fermented Food Products Made with Vegetable Materials from Tropical and Warm Countries: Microbial and Technological Considerations. International Journal of Food Science and Technology, 47, 2469-2476. https://doi.org/10.1111/j.1365-2621.2012.03087.x
Bajwa, H.R., Nirmala, C., Koul, A. and Bisht, M.S. (2016) Changes in Organoleptic, Physicochemical and Nutritional Qualities of Shoots of an Edible Bamboo Dendrocalamus hamiltonii Nees and Arn. Ex Munro during Processing. Journal of Food Processing and Preservation, 40, 1309-1317. https://doi.org/10.1111/jfpp.12716
Chakrabarty, J., Sharma, G.D. and Tamang, J.P. (2014) Traditional Technology and Product Characterization of Some Lesser-Known Ethnic Fermented Foods and Beverages of North Cachar Hills District of Assam. Indian Journal of Traditional Knowledge, 13, 706-715.
Singh, H.D., Singh, S.N., Singh, N.R. and Singh, N.R. (2011) Biochemical Composition of Sobium—A Fermented Bamboo Shoot and Its Dynamics during Fermentation in Real Time Model. International Conference on Food Engineering and Biotechnology, Bangkok, 7-9 May 2011, 198-202.
Nongdam, P. and Tikendra, L. (2014) The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India. International Scholarly Research Notices, 2014, Article ID: 679073. https://doi.org/10.1155/2014/679073
Senthilkumar, P.K., Uma, C. and Saranraj, P. (2012) Amylase Production by Bacillus sp. Using Cassava as Substrate. International Journal of Pharmaceutical & Biological Archive, 3, 300-306.
Ekumankama, I.O. (2008) Nutrient Composition of Indigenous Vegetables (Pterocarpuss oyanxii, Pterocarpuss antalinoides and Gnetum africanum). Nigerian Journal of Nutritional Sciences, 29, 195-200.
Tufa, M.A., Urga, K., Weledesemayat, G.T. and Mitiku, B.G. (2016) Development and Nutritional Assessment of Complementary Foods from Fermented Cereals and Soybean. Journal of Food Science and Nutrition, 2, 1-14. http://dx.doi.org/10.24966/FSN-1076/100014
Choudhury, D., Sahu, J.K. and Sharma, G.D. (2011) Bamboo Shoot Based Fermented Food Products: A Review. Journal of Scientific and Industrial Research, 70, 199-203.
Fernandes, R.P.P., Trindade, M.A., Tonin, F.G., Lima, C.G., Pugine, S.M.P., Munekata, P.E.S., Lorenzo, J.M. and Melo, M.P. (2016) Evaluation of Antioxidant Capacity of 13 Plant Extracts by Three Different Methods: Cluster Analyses Applied for Selection of the natural Extracts with Higher Antioxidant Capacity to Replace Synthetic Antioxidant in Lamb Burgers. Journal of Food Science and Technology, 53, 451-460. https://doi.org/10.1007/s13197-015-1994-x
Sonar, N.R., Vijayendra, S.V.N., Prakash, M., Saikia, M., Tamang, J.P. and Halami, P.M. (2015) Nutritional and Functional Profile of Traditional Fermented Bamboo Shoot Based Products from Arunachal Pradesh and Manipur States of India. International Food Research Journal, 22, 788-797.
Ibrahim, N.A., Mustafa, S. and Ismail, A. (2014) Effect of Lactic Fermentation on the Antioxidant Capacity of Malaysian Herbal Teas. International Food Research Journal, 21, 1483-1488.
Acosta-Estrada, B.A., Gutierrez-Uribe, J.A. and Serna-Saldivar, S.O. (2014) Bound Phenolics in Foods, A Review. Food Chemistry, 152, 46-55. https://doi.org/10.1016/j.foodchem.2013.11.093
Wu, S., Su, Y. and Cheng, H. (2011) Antioxidant Properties of Lactobacillus-Fermented and Non-Fermented Graptopetalum paraguayense E. Walther at Different Stages of Maturity. Food Chemistry, 29, 804-809. https://doi.org/10.1016/j.foodchem.2011.05.025
Ng, C.C., Wang, C.Y., Wang, Y.P., Tzeng, W.S. and Shyu, Y.T. (2011) Lactic Acid Bacterial Fermentation on the Production of Functional Antioxidant Herbal Anoectochilus formosanus Hayata. Journal of Biosciences and Bioengineering, 111, 289-293. https://doi.org/10.1016/j.jbiosc.2010.11.011
Joshi, S.R. and Biswas, K. (2015) Antioxidants in Fermented Foods. In: Tamang, J.P., Ed., Health Benefits of Fermented Foods and Beverages, CRC Press, London, New York, 553-561. https://doi.org/10.1201/b18279-20
Oh, S.K., Tsukamoto, C., Kim, K.W. and Choi, M.R. (2017) Investigation of Glucosinolates, and the Antioxidant Activity of Dolsan Leaf Mustard Kimchi Extract Using HPLC and LC-PDA-MS/MS. Journal of Food Chemistry, 41, Article ID: ee12366. https://doi.org/10.1111/jfbc.12366
Yadav, B. S., Yadav, R., Yadav, R. B. and Garg, M. (2016) Antioxidant Activity of Various Extracts of Selected Gourd Vegetables. Journal of Food Science and Technology, 53, 1823-1833. https://doi.org/10.1007/s13197-015-1886-0
Hur, S.J., Lee, S.Y., Kim, Y., Choi, I. and Kim, G. (2014) Effect of Fermentation on the Antioxidant Activity in Plant-Based Foods. Food Chemistry, 160, 346-356. https://doi.org/10.1016/j.foodchem.2014.03.112