ESSENTIAL & TRADITIONAL FERMENTED PRODUCTS OF MANIPUR

ESSENTIAL & TRADITIONAL FERMENTED PRODUCTS OF MANIPUR:

        Fermentation is a traditional preservation method. It refers to the breaking down of carbohydrate and carbohydrate like materials under either aerobic or anaerobic conditions. The organisms involved may be bacteria or molds.
               
        Fermented fish are highly popular in Northeast states of India and Bangladesh. 

        The Manipuri’s in the North East are very fond of fermented products like ngari, soibum, hawai-jar which is being used in every day to day life. It is a major food for the people of Manipur.

         

                Ngari is being used in various curry making purposes. People love the aroma and flavor in it. They are being so attached to this food that one can hardly make any food without it. This fermented fish is prepared by fermenting smaller freshwater fishes with mustard oil and salt. The dried fish are then tightly packed in a big clay urn which is made airtight. The urn is buried for 30-40 days. Ngari is roasted lightly prior to consumption, and then added in many Manipuri dishes, such as eromba, morok metpa, cham-thong or kang-soi , sing-ju etc.

SOME ADVANTAGES OF FERMENTATION ARE:

o   It improves the flavor and texture of the product.

o   Nutrients are increased like vitamins B and C.

o   Fermented products are easily digestible.

o It decreases the pH and inhibits the harmful micro-organisms.

o   Certain harmful substances like trypsin inhibitors and phytins are decreased during fermentation.

o      Variety in the diet.

o   It helps in prevention from plague, piles, constipation and certain other diseases.

o Rich in fibre which helps easy digestion and in constipation.