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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 633-640
DOI: https://doi.org/10.20546/ijcmas.2017.609.078


Analysis of Indigenous Food Items of Monpa Tribal Community in Tawang District of Arunachal Pradesh
Nitin Kumar Pandey1*, D.S. Chhonkar1, Dhiraj K. Singh2 and Sonam Tsering Khumu1
1Krishi Vigyan Kendra, Tawang, Arunachal Pradesh, India
2ICAR-Research Complex for Eastern Region, Patna, Bihar, India
*Corresponding author
Abstract:

There had been cumulative learning from generation to generation among the tribal societies living in close vicinity of the nature. They process and prepare several type of peculiar food and beverage items which are location specific and made with the help of traditional knowledge. Keeping these issues in mind, current study was conducted among the Monpa tribe of Tawang district of Arunachal Pradesh. The sample size of the study comprised of 120 respondents from this tribe. Personal interview method with a pre-tested structured schedule and focused group discussion were used for data collection. Results revealed that Monpa tribe had mastered the method of preparation of a range of food items and beverages. These food items include Thukpa, Momos, Khura, Zan, Puta, Khazi, Bresi, Khapse, Chhurpi etc which are prepared with the help of crops like rice, wheat, maize, barley, finger millet, buckwheat, vegetables and yak meat as well as milk. The beverages locally known as Sing-chang, Baang-chang, Aarak, Marchang, Monpa tea etc were prepared from fermentation, distillation and brewing of foodgrains. These kinds of cultural diversity needs to be preserved in India to have a distinctive feature which can be very good potential for tourism industry.


Keywords: Indigenous knowledge, Fermented food, Beverage, Monpa tribe, Traditional food.
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How to cite this article:

Nitin Kumar Pandey, D.S. Chhonkar, Dhiraj K. Singh and Sonam Tsering Khumu. 2017. Analysis of Indigenous Food Items of Monpa Tribal Community in Tawang District of Arunachal Pradesh.Int.J.Curr.Microbiol.App.Sci. 6(9): 633-640. doi: https://doi.org/10.20546/ijcmas.2017.609.078