Functional Characterization of traditional rice based alcoholic beverages of Assam, North East India

Abstract

In North-East India, different types of alcoholic beverages hor arak, horalank, jou, jougwran,
xaajpani, noginapong, sai mod and choko are traditionally prepared by tribal people viz., Karbi,
Mishing, Bodo, Rabha, Ahom. They use it in a traditional manner and also play an important role
in contributing to livelihoods by enhancing their income generation. Rice and certain selected
medicinal plants are used as substrates in preparation of these beverages and hence possess high
value among the tribal communities. Present study was aimed at determining the nutritional,
nutraceutical and biochemical properties of various beverages prepared by different tribal
communities. Qualitative and quantitative screening was performed using standard protocols.
Phenolic and flavonoid contents were estimated spectrophotometrically using Folin- ciocalteu
and aluminium chloride method, respectively. Alcohol content was determined using
pycnometer. Electrolytes were calorimetrically estimated using electrolyte kit. The sai mod of
Mishing community was found to be the sweetest. A blended sweet and sour taste was sensed in
horalank and noginapong. Sai mod was found to contain highest carbohydrate content and
electrolytes, such as sodium, potassium and chlorine. Titratable acidity was highest for horalank.
Jougwran showed highest amount of reducing sugar and protein content. Glucose and ascorbic
acid were highest in noginapong. Traditional use of medicinal plants during the preparation of
these beverages could be attributed to their bioactive potential and health promoting properties.