Traditional beverages play a pivotal role in the sociocultural life of the indigenous tribes of Northeast India. This study presents a comparative biochemical and nutritional analysis of traditional fermented beverages prepared by three indigenous tribes of Assam Rabha, Mising, and Tiwa. The analysis revealed that the carbohydrate content was highest in Zu of the Tiwa tribe (31.1 ± 0.06%), followed by Apong of the Mising tribe (25.9 ± 0.72%), and lowest in Jonga of the Rabha tribe (24 ± 0.73%). The protein content was comparatively similar across the beverages, with values of 10.7 ± 1.17% for Zu, 10.6 ± 3.34% for Apong, and 10.6 ± 0.30% for Jonga. Fat content was found to be highest in Jonga (1.20 ± 0.76%) and Apong (1.16 ± 0.66%), whereas the lowest was recorded in Zu (0.76 ± 0.11%). The estimated nutritive value was highest in Zu (174.04 kcal/100 ml), followed by Apong (156.44 kcal/100 ml), with the lowest in Jonga (149.20 kcal/100 ml). The study is significant as traditional beverages hold an integral place in the cultural practices of the indigenous tribes of Assam and contribute to human health and well-being. Further research in this area may facilitate the identification of essential bioactive components, which could be utilized in the development of novel therapeutic compounds.
Sabina Langthasa (Sat,) studied this question.