Ethnic Preparation of Haria, a Rice-Based Fermented Beverage, in the Province of Lateritic West Bengal, India

Date
2014
Authors
Ghosh, Kuntal
Maity, Chiranjit
Adak, Atanu
Halder, Suman Kumar
Jana, Arijit
Das, Arpan
Parua, Saswati
Das Mohapatra, Pradeep Kumar
Pati, Bikash Ranjan
Mondal, Keshab Chandra
Contributor
Advisor
Department
Instructor
Depositor
Speaker
Researcher
Consultant
Interviewer
Annotator
Journal Title
Journal ISSN
Volume Title
Publisher
Botany Department, University of Hawaii at Manoa
Volume
Number/Issue
Starting Page
Ending Page
Alternative Title
Abstract
Haria is a rice-based fermented beverage that is popular among tribal and low income people in lateritic West Bengal and East-Central India. The principal ingredient of this beverage is low grade boiled rice (Oryza sativa L.), which is mixed with a traditional starter, called bakhar, and fermented within a heat-sterilized earthen pot for 3-4 days. The main aim of this study was to investigate the ethnobotanical importance and traditional process of haria preparation. The method adopted for this study was based on interactive questionnaires and laboratory experiments. It was found that the pH decreased during the course of fermentation with increased titratable acidity of 1.42%. The alcohol content was 2-3% (v/v) in the consumable beverages. This documentation will be useful for further exploitation of haria as a health drink.
Description
Keywords
Citation
Ghosh, K., Maity, C., Adak, A., Halder, S., Jana, A., Das, A., Parua, S., Das Mohapatra, P., Pati, B., Mondal, K. 2014. Ethnic Preparation of Haria, a Rice-Based Fermented Beverage, in the Province of Lateritic West Bengal, India. Ethnobotany Research & Applications 12: 39-50.
Extent
12 pages
Format
Geographic Location
Time Period
Related To
Table of Contents
Rights
Rights Holder
Local Contexts
Email libraryada-l@lists.hawaii.edu if you need this content in ADA-compliant format.