Research
Title : | Technological innovations for development of functional foods from ethnic fermented foods of the Indian Himalayas |
Area of Research : | Agricultural Sciences |
Focus Area : | Fermentation Technology, Nutraceuticals |
Principal Investigator : | "Prof. Jyoti Prakash Tamang, Sikkim University, Gangtok, Sikkim; Dr. Kumaraswamy Jeyaram, Institute of Bioresources and Sustainable Development (IBSD), Sikkim Centre, Gangtok, Sikkim; Prof. Naveen Navani, Indian Institute of Technology (IIT), Roorkee, Uttarakhand; Dr. Shantibhusan Senapati, Institute of Life Sciences (ILS), Bhubaneswar, Odisha; Dr. Sarita Devi, CSIR- Institute of Himalayan Bioresource Technology (CSIR-IHBT), Palampur, Himachal Pradesh; Prof. Manzoor Shah, University of Kash |
Co-PI: | "Dr. Buddhiman Tamang, Sikkim University, Gangtok, Sikkim; Dr. Namrata Thapa, Nar Bahadur Bhandari Degree College, Gangtok, Sikkim; Dr. Indira Devi, Institute of Bioresources and Sustainable Development (IBSD), Imphal, Manipur; Dr. Amit Rai, Institute of Bioresources and Sustainable Development (IBSD), Regional Centre, Tadong, Sikkijm; Dr. Sushil Chaudhary, Institute of Bioresources and Sustainable Development (IBSD), Manipur; Dr. Ranjana Pathania, Indian Institute of Technology (IIT), Roorkee, Uttarakhand; Dr. Subrata Das, Institute of Life Sciences (ILS), Bhubaneswar, Odisha Dr. Tushar Beuria, Institute of Life Sciences (ILS), Bhubaneswar, Odisha Dr. Mahesh Gupta, CSIR- Institute o |
Contact info : | jyoti_tamang@hotmail.com; jeyaram.ibsd@nic.in; naveen.navani@bt.iitr.ac.in; senapati@ils.res.in; sarita@ihbt.res.in; mashah@uok.edu.in; tulika@iitmandi.ac.in; bmtamang3@gmail.com; dmalati22@hotmail.com, sidevi1@yahoo.co.in; amitraikvs@gmail.com; sushpharma525@gmail.com; ranjana.pathania@bt.iitr.ac.in; subratkdas@hotmail.com; tkbeuria@ils.res.in; mgupta@ihbt.res.in; vikrampatial@ihbt.res.in; vshankar@ihbt.res.in; adil.gani@uok.edu.in |
Timeline Start Year : | 2023 |
Timeline End Year : | 2027 |
Total Budget (INR): | 3,83,.5,728 |
Details
Executive Summary : | The dietary culture and gastronomy of people living in the Indian Himalayan regions of North East India, Jammu, Kashmir, Himachal Pradesh, Ladakh and Uttarakhand are much different from other parts of India. More than 200 different community-specific, major, minor, endangered and exotic fermented foods and beverages are traditionally prepared by the ethnic Himalayan people using ‘ethno-microbiological” indigenous knowledge through ‘natural/spontaneous food fermentation or ‘black-slopping’ method for more than 5000 years. As it is naturally fermented, frequent food poisoning and sporadic outbreaks due to fermented food consumption also reported in the Himalayan region by the Integrated Disease surveillance programme (IDSP). Sikkim University and the Institute of Bioresources and Sustainable Development (IBSD) have extensively studied the microbiology of ethnic fermented foods of the Eastern Himalayan region, and developed starter culture consortiums for controlled food fermentation. |
Equipments : | Multi mode Plate reader, Anaerobic Chamber |
Achievements : | Development of functional kinem a with controlled fermentation, defined starter and consumer’s acceptance. Omics based confirmation on the safety and bio-functionality of B. Subtilis Tamang. Development of sweet millet beverage, that is alcohol free, gluten-fee and low glycemic index (subjected to experimental confirmation. Standardization of Lev. brevisAcCh91 DVS culture/inoculum, where a bacterium from a milk-based fermented product is being used to develop another functional fermented milk product. Whole-genome sequencing and functional annotation of the seven starter culture strains (food fermenting beneficial bacteria) developed in this study, and the genome data were deposited in the NCBI. Completion of process optimisation for Hawaijar (fermented soybean) and Soibum (fermented bamb |
Outcome/Output: | 5 |
Organizations involved
Implementing Agency : | Sikkim University, Gangtok, Sikkim Funding Agency :Department of Science and Technology (DBT) | Source: E-promis and Information received by Investigator | |