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The diversified traditional alcoholic beverages prepared by indigenous communities of Tripura which is intimately associated with their ecological, socio-cultural, spiritual life and health. The present article is focused on the preparation method and nutritional aspects of rice beer, popularly known as Langi or Gora. Different plant species are used by different tribes for preparation of starter cultures using soaked rice flour. Markhamia stipulata (Wall.) Seem. is common to all communities for starter cake preparation. The use of Ananus comosus Mill. is common among Debbarma and Jamatia tribes, whereas that of Artocarpus heterophullus Lam. is common among Molsom and Koloi tribes. The plants used in starter culture preparation are having nutritional and medicinal benefits for the metabolic stability in humans, which make the process more prospective for commercialization if a standard can be determined for maintaining quality and associated risk.

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Khumbarti Debbarma

Dept. of Agricultural Microbiology, University of Agricultural Sciences, Gandhi Krishi Vigyana Kendra, Bellary Road, Bangalore, Karnataka (560 065), India

B. Narayanaswamy

Ashim Debnath*

Dept. of Genetics and Plant Breeding, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya, Uttar Pradesh (224 229), India

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