Finger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics

Abstract. Mishra AK, Bajpai R, Swain A. 2021. Finger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics. Biodiversitas 22: 2737-2742. The indigenous food and beverages reflect the acquaintance of ethnic population to loca...

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Autores principales:	ARUP KUMAR MISHRA, RANJANA BAJPAI, AMRITA SWAIN
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2021
Materias:	finger millet gadaba indigenous beverage landa nutritional parameter pej Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/696fadddde0a4e4ba7086f77a820e9a5
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spelling	oai:doaj.org-article:696fadddde0a4e4ba7086f77a820e9a52021-11-22T12:13:35ZFinger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics1412-033X2085-472210.13057/biodiv/d220535https://doaj.org/article/696fadddde0a4e4ba7086f77a820e9a52021-04-01T00:00:00Zhttps://smujo.id/biodiv/article/view/8137https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Mishra AK, Bajpai R, Swain A. 2021. Finger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics. Biodiversitas 22: 2737-2742. The indigenous food and beverages reflect the acquaintance of ethnic population to local environmental settings. Development of diet structure includes diversities in food and beverages depend on the ethnic knowledge they perceive from their ancestors as well as from the environmental determinants. The Gadaba ethnic community being native to the southern part of Odisha state in India, developed the art to sustain them through rain-fed agricultural crops like finger millet and upland rice. These traditional non-hybrid crops give different dimensions to their food and beverage structure. In this case, the study focussed on finger millet-based staple beverages consumed by Gadaba ethnic community of this region. The effort is given to discuss the complete indigenous preparation process and nutritional parameters concerning two indigenous indispensable fermented beverages named Landa and Pej. The nutritional analysis of these beverages proved it to be a promising diet structure for sustainability.ARUP KUMAR MISHRARANJANA BAJPAIAMRITA SWAINMBI & UNS Soloarticlefinger milletgadabaindigenous beveragelandanutritional parameterpejBiology (General)QH301-705.5ENBiodiversitas, Vol 22, Iss 5 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	finger millet gadaba indigenous beverage landa nutritional parameter pej Biology (General) QH301-705.5
spellingShingle	finger millet gadaba indigenous beverage landa nutritional parameter pej Biology (General) QH301-705.5 ARUP KUMAR MISHRA RANJANA BAJPAI AMRITA SWAIN Finger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics
description	Abstract. Mishra AK, Bajpai R, Swain A. 2021. Finger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics. Biodiversitas 22: 2737-2742. The indigenous food and beverages reflect the acquaintance of ethnic population to local environmental settings. Development of diet structure includes diversities in food and beverages depend on the ethnic knowledge they perceive from their ancestors as well as from the environmental determinants. The Gadaba ethnic community being native to the southern part of Odisha state in India, developed the art to sustain them through rain-fed agricultural crops like finger millet and upland rice. These traditional non-hybrid crops give different dimensions to their food and beverage structure. In this case, the study focussed on finger millet-based staple beverages consumed by Gadaba ethnic community of this region. The effort is given to discuss the complete indigenous preparation process and nutritional parameters concerning two indigenous indispensable fermented beverages named Landa and Pej. The nutritional analysis of these beverages proved it to be a promising diet structure for sustainability.
format	article
author	ARUP KUMAR MISHRA RANJANA BAJPAI AMRITA SWAIN
author_facet	ARUP KUMAR MISHRA RANJANA BAJPAI AMRITA SWAIN
author_sort	ARUP KUMAR MISHRA
title	Finger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics
title_short	Finger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics
title_full	Finger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics
title_fullStr	Finger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics
title_full_unstemmed	Finger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics
title_sort	finger millet-based staple beverages consumed by the gadaba ethnic community of odisha, india: preparation and nutritive characteristics
publisher	MBI & UNS Solo
publishDate	2021
url	https://doaj.org/article/696fadddde0a4e4ba7086f77a820e9a5
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Finger millet-based staple beverages consumed by the Gadaba ethnic community of Odisha, India: Preparation and nutritive characteristics

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