Physicochemical, antibacterial and antioxidant evaluation of cereal-based ethnic fermented Handia: An exploration for its food quality and health benefits from Mayurbhanj district in Odisha

Tribal knowledge system is the convergence of Nature based solutions (NbS) and Traditional Knowledge System (TKS) which has been practiced by the tribal communities since generations. Tribal communities have developed fermentation techniques through observation and intergenerational knowledge transfer utilizing locally available resources thus addressing the sustainable use of natural resources for food and heath wellbeing. Handia , a traditional fermented rice beverage, known as “ Haria ” in Jharkhand and West Bengal, is widely consumed in Odisha. This study analyzed Handia samples from urban (Baripada) and rural (Bangriposi) areas for haemocompatibility, nutritional content, antioxidant, antimicrobial, and anti-biofilm activities. GC-MS analysis along with the FTIR analysis revealed compounds such as 3-ethyl-5-(2-ethylbutyl) octadecane, ethanone (1-(2,2-dimethylcyclopentyl)), and 1-but-2-enylpyrrolidine, which are associated with the alcohol, ether, amides, heterocyclic compounds and hydrocarbons thereby assisting with unique aroma, flavor, and texture associated with Handia. The ICP-OES analysis detected essential minerals like iron (Fe), potassium (K), and zinc (Zn) and traces of lead (Pb) and copper (Cu) in the Handia sample from urban area. Remarkably, the rural sample exhibited significant beneficial properties of haemocompatibility, antimicrobial activity and antioxidant potential in comparison to the urban area, which might be associated with the fresh raw materials, diverse groups of secondary metabolites in the plant extracts as well as potent microbial strains aiding the overall fermentation mechanism. The study provides an insight into the validation of traditional knowledge system associated with the fermented rice beverage of tribal communities and recognizing their contribution to achieve the sustainable development goals (SDGs) of Zero Hunger (SDG 2), Gender equality (SDG 5) and climate resilience (SDG 13).