Optimization of traditional processing of <i>Selroti</i>, a popular cerealbased <span style="font-size:12.0pt;font-family:"Times New Roman";mso-fareast-font-family: "Times New Roman";mso-ansi-language:EN-IN;mso-fareast-language:EN-IN; mso-bidi-language:AR-SA">fermented food</span>

43-47Selroti is a popular fermented rice food in the Himalayas. Pure culture strains of lactic acid bacteria and yeasts, previously isolated from naturally fermented selroti batters, were tested singly or in combination for their ability to ferment rice flour to produce selroti. Sensory evaluations were carried out in order to choose the best culture combinations. Selroti batters produced using a mixture of pure culture strains of Leuconostoc mesenteroides BS1:B1 and Saccharomyces cerevisiae BA1:Y2 at 28o C for 4 h had organoleptically scored the highest acceptability. This was also correlated by decrease and increase in pH and acidity of the fermenting batters, respectively from 0 h to 4 h. The consumers’ preference trial showed that selroti batter prepared by a mixture of Leuc. mesenteroides BS1:B1 and S. cerevisiae BA1:Y2 was more acceptable than selroti batters prepared by conventional method. Selroti prepared by using a consortium of starter cultures had advantages over the traditional method

Indigenous knowledge of traditional processing of <i style="">Selroti</i>, a cereal-based ethnic fermented food of the <i style="">Nepalis</i>

271-274 The Nepalis of the Himalayan regions of India, Nepal and Bhutan prepare a cereal-based fermented food, Selroti using their indigenous knowledge. The paper documents the traditional knowledge of the ethnic Himalayan people on preparation of Selroti and its ethnical importance. </smarttagtype

Traditional processing of Selroti―A cereal based ethnic fermented food of the Nepalis

110-114The Nepali communities of the Himalayan regions of India, Nepal and Bhutan prepare a cereal-based fermented food, Selroti using their indigenous knowledge. This paper is aimed to document the traditional knowledge of the ethnic Himalayan people on preparation of Selroti and its ethnical importance

Microorganisms and Nutritional value of Ethnic fermented foods and alcoholic beverages of North East India

7-25Very few have realized that the North East India is the centre of the diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 250 different types of familiar and less-familiar ethnic fermented foods and alcoholic beverages are prepared and consumed by the different ethnic people of North East India, which include milk, vegetable, bamboo, soybean, meat, fish, cereal and alcoholic beverages. Diverse microorganisms ranging from filamentous fungi to enzyme and alcohol producing yeasts, lactic acid bacteria, bacilli and microccoci are associated with fermentation and production of ethnic foods and alcoholic drinks. Ethnic foods are fermented naturally, except the alcoholic beverages which are produced by using consortia of microorganisms in the form of dry, cereal-based starter. Diversity within the species of lactic acid bacteria and bacilli has created the ethnic foods with different sensory characteristics. It has demonstrated that functional microorganisms present in the ethnic fermented foods of North East have many biological functions enhancing the health-promoting benefits, bio-preservation of perishable foods, bio-enrichment of nutritional value, protective properties and therapeutic values. </span