J Ethn Foods 3 (2016) 251e256

Contents lists available at ScienceDirect

Journal of Ethnic Foods

journal homepage: http://journalofethnicfoods.net

Original article

Community-wise evaluation of rice beer prepared by some ethnic

tribes of Tripura
Sushanta Ghosh a, Lovely Rahaman a, David Lalvohbika Kaipeng b, Dipankar Deb a,
Nandita Nath a, Prosun Tribedi a, Bipin Kumar Sharma a, *
a
Microbial Ecology Laboratory, Department of Microbiology, Tripura University, Suryamaninagar, India
b
Agroforestry and Forest Ecology Laboratory, Department of Forestry and Biodiversity, Tripura University, Suryamaninagar, India

a r t i c l e i n f o a b s t r a c t

Article history: Tripura is inhabited by many indigenous communities having unique ethno-socio-cultural lifestyle with
Received 18 May 2016 age-old rice beer brewing techniques using wild herbs and local rice varieties popularly known as
Received in revised form chuwak or zu. The present study is focused on comparative evaluation of brewing methods and nutri-
30 November 2016
tional aspects of rice beer among Debbarma, Jamatia, Koloi, and Molsom tribes of Tripura. Sample in-
Accepted 1 December 2016
gredients and plant species are properly identified before reporting. Rice beer is also prepared in
Available online 10 December 2016
laboratory conditions for comparative studies of qualitative and quantitative aspects. Thirteen different
plant species are used by these four tribes for preparation of starter cultures using soaked rice flour.
Keywords:
Tripura Markhamia stipulate (Wall.) Seem. is common to all communities for starter cake preparation. Litsea
jamatia monopetala (Roxb.) Pers. is used by all three communities except Jamatia. The use of Ananus comosus Mill.
koloi is common among Debbarma and Jamatia tribes, whereas that of Artocarpus heterophyllus Lam. is
rice beer common among Molsom and Koloi tribes. However, Aporusa diocia (Roxb.) Muell., Combretum indicum
starter culture (L.) DeFilipps., and Citrus sinensis (L.) Osbeck. are used only by Debbarma tribe for unique tangy flavor.
The physicochemical properties of rice beer varied within tribes for its moisture content, carbohydrate
content, reducing sugar, and alcohol percentage. The concentration of alcohol increases with aging and
prolonged fermentation. The plants reported here are also reported for having nutritional and medicinal
benefits for the metabolic stability in humans, which make the process more prospective for commer-
cialization if a standard for maintaining a quality and associated risk can be determined.
© 2016 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the
CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

1. Introduction
Fermented drinks are interminably associated with the exis-
tence and culture of the ethnic tribes of the world since the
beginning of civilization [1]. The elegance and grandeur of Tripura's
beautiful landscape is heightened by its rich tribal population
which eternally reflects in its ethnic, linguistic, and cultural di-
versity. Tripura is a hilly area with two-third of its part covered with
almost dense forest. The British named this region as Tippera dis-
trict or Chakla, Roshnabad [2] which is in Bangladesh presently.
After independence, Tripura was merged with the Union of India in
1949. The indigenous communities of Tripura are considered to be a
part of the Tibeto-Burman ethnic tribe, belonging to the Mongolian
* Corresponding author. Department of Microbiology, Tripura University,
Suryamaninagar 799022, India.
E-mail address: bipinkumarsharma77@gmail.com (B.K. Sharma).
group. It is assumed that they migrated from the upper courses of
the Yangtze and Yellow River which is a part of Western China [3].
They migrated through the northeastern corner and gradually got
through in Tripura. Therefore, a deep kinship is seen in terms of
culture, food habits, and life styles with the Mongolians [4]. Tripura
is a small state of North East India having an area of 10,491.69 km2
and population of 36,73,917 as per the 2011 census [5]. It relishes
tropical weather, marked by heat and humidity and having an
average rainfall of 2,500 mm/y. There are eight districts in Tripura,
namely West Tripura, South Tripura, Gomati Tripura, North Tripura,
Dhalai, Unakoti, Khowai, and Shepahijala district. According to the
social composition among the total population of Tripura, around
one-third of the population belongs to the Scheduled Tribes, ac-
cording to the 2011 census [4]. Tripura is the homeland of 19
different tribes having aboriginal tribes, such as Tripuri, Reang,
Jamatia, Noatia, Lusai, Uchai, Chaimal, Halam, Kukis, Garos, Mog,

http://dx.doi.org/10.1016/j.jef.2016.12.001
2352-6181/© 2016 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/
licenses/by-nc-nd/4.0/).
252 J Ethn Foods 2016; 3: 251e256
Chakma, and some immigrant tribes, such as Bill, Munda, Orang,
Santal, Lepcha, Khasia, and Bhutias.
The rural ethnic population depends substantially on nature for
their survival. They hold a strong sense of traditional knowledge for
natural resources and environment. Traditional rice beer is an
indispensible part of their life, attached economically, culturally,
and spiritually with them, and plays a very prominent role in their
sociocultural activities [6]. The production and use of rice beer has a
long historical background and is associated with their festivals,
marriages, rituals, and funerals. Traditional alcoholic beverages and
its nomenclature varies community wise, such as arak in Reang,
chuwak in Debbarma, Jamatia, Koloi, and Tripuri, and zu in Molsom.
The variations in traditional preparation can be noticed at a
household scale but are mostly region-specific, simple, and
authentic. They follow their own unique substrates (local rice va-
rieties) and preparation methods, unknowingly using microbes for
thousands of years [7]. However, these alcoholic beverages of Tri-
pura have some similarities with few traditional drinks of the
world, such as shaosingiju and laochao of China, tapuy, brem bali,
and tape-ketan of Indonesia, khaomak of Thailand, tapai pulul of
Malaysia, chongju and takju of Korea, and sake of Japan [8], with
similarities in basic fermentation process also. The alcoholic bev-
erages consumed in different states of North East India have been
evaluated and reported by different authors from time to time
[9e12]; however, comparative and evaluative reports of the
different tribes of Tripura has not been communicated until now.
The community-wise quantitative and comparative study in this
paper is probably the first report from the state of Tripura.
The main objective of this work is identification and docu-
mentation of key ingredients used in the preparation of starter
culture and brewing of rice beer, variation in fermentation pro-
cedure adapted by the selected ethnic communities, basic charac-
terization of rice beer prepared, and a comparative study by partial
qualitative and quantitative analysis scientifically. However, it is
believed that this study may put forward some new insight and
dimensions toward its commercial manufacturing at industrial
scale in near future.
2. Materials and methods
2.1. Selection of tribes and villages for study and data collection
The tribal population of Tripura can be divided into three major
groups: (1) Bodo group consisting of Tripuri or Debbarma, Jamatia,
Reang, Uchai, Noatias, and Garos; (2) Kuki group consisting of Koloi,
Molsom, and Lusai; and (3) Arakan group consisting of Chakmas,
Mog, Noatia, and Uchai tribes.
Among the total population, the Boro group alone comprises
more than half of the population, followed by the Kuki and Arakan
groups. Tripuri, Debbarma, and Chakma are found all over Tripura
and are considered the oldest of the land [13]. The cultural and food
habits among these three major groups of tribes are different but
almost similar among the clan of a tribe. The study was focused on
two major groups, namely Bodo and Kuki, based on accessibility for
study and population-wise dominance. The four tribes selected
were Debbarma, Jamatia, Koloi, and Molsom. The Debbarma com-
munity belongs to the Tripuri tribes, one of the old tribes
commonly known as Tipra's [13]. The Jamatia tribe belongs to the
Mongoloid group and belongs to the Boro linguistic tribes [14]. The
Koloi community belongs to the Tibeto-Burmies group [2,14]. The
Molsom tribe belongs to a sub group of the Halam community, and
both belong to the Cocase-Mongoloid origin of Kuki-Chin tribes
[13]. These villages are associated with jhum cultivation, pig
farming, poultry farming, and bamboo handicrafts along with the
tradition of alcoholic beverages preparation. The villages
considered for study are Hadra (23º31'35.52“N and 91º26'23.96“E)
under the Kakraban Block of the Gomati district, Thaipalak Phang
(23º52'17.08“N and 91º28'02.72“E) under Mandai Block of the West
district, Gandachara (23º36'22.91“N and 91º49'05.07“E) under
Dumburnagar RD Block of the Dhalai district, and West Taichhlong
(23º43'26.86“N and 91º39'07.22“E) under Ompi Block of the Gomati
District (Fig. 1). Approximately more than 20% of the total house-
holds were visited randomly per village during interviews. The
survey and data collection were done during JulyeDecember 2014.
The information regarding the local name of rice beer, the in-
gredients, plants, and their parts required for making of the tradi-
tional drink was determined by conducting structured interviews
in different communities (Table 1). Samples of starter culture, rice
beer, distilled alcohol, etc., for laboratory analysis were obtained
community wise and preserved in the laboratory for analysis.
2.2. Sampling method
The tradition of rice beer recipe varies community wise, having
diversity in aroma, taste, essence, and alcohol percentage; it is
believed that the recipes remain conserved generation after gen-
eration. Proper documentation of rice beer preparations was done,
and samples of undistilled rice beer (gora bwtwk) (Fig. 2H) and
distilled rice beer (chuwak) (Fig. 2I) were collected for the labora-
tory analysis. However, it has been observed that clans follow the
same indigenous techniques of traditional fermentation and
distillation, but their rice variety and some associated ingredients
are different (Table 2).
2.3. Preparation of starter culture (chuwan beleb)
The raw materials used for the preparation of starter culture
vary with the tribes, except the basic ingredient “rice flour for
starter culture”. Other associated raw materials like leaves and
barks listed in Table 2 are different in different tribes. Initially, rice is
soaked for 2 hours and then grinded into a fine paste. Other asso-
ciated raw materials are dried, finely powdered, and sieved. Next,
all the ingredients are mixed and small amount of water is added to
make the dough. Using the dough, the first cake (chuwan chwla) is
made in the name of God and then chuwan beleb is made taking a
Fig. 1. Location of the Tripura state and the sampling sites of the selected tribes of rural
areas from different districts of Tripura, North East India. a, ThaipalakPhang, Mandai
Block, West Tripura District; b, Hadra, Kakraban Block, Gomati District; c, West
Taichhlong, Ompi Block, Gomati District; d, Gandachara, Dumburnagar Block, Dhalai
District.
 S. Ghosh et al / Community-wise evaluation of rice beer 253

Table 1
Details of sample collection sites for different selected tribes in the rural areas of Tripura.

Sl. No. Parameters Debbarma Jamatia Koloi Molsom

1 District West Tripura Gomati Gomati Dhalai

2 Block Mandai Kakraban Ompi Dumburnagar
3 Village Thaipalak Phang Hadra West Taichhlong Gandachara
Position Longitude 23º52'17.08“N 23º31'35.52“N 23º43'26.86“N 23º36'22.91“N
Latitude 91º28'02.72“E 91º26'23.96“E 91º39'07.22“E 91º49'05.07“E
5 Total household 447 184 627 820
6 No. of household (Tribes) 213 132 271 321
7 Tribal household visited 53 37 55 67
8 Opinion given 45 34 49 56
9 No comment 8 3 6 11
10 Positive comment 41 33 45 49
11 Negative comment 4 1 4 7

Sl. No., sample number.

handful of dough. The weight of a chuwan beleb varies from 50 g to

100 g. Finally, the cakes are sun dried (Figs. 2A and 2B) and kept for
future use. The ingredients used for the starter culture by the
selected tribes are listed in Table 2.

2.4. Methodology of rice beer production

Rice beer is prepared at a household level for regular con-

sumption in almost all the tribes involving a common process. Rice
is cooked and spread over a mat for 1e2 hours for cooling. After
cooling, an appropriate amount of starter culture (cake - chuwan
beleb) is mixed with cold cooked rice of approximately 50 g in 1 kg.
The mixture is placed in a container (batikasla) and covered with
banana leaves (Figs. 2C and 2D) so that minimum vapors can escape
out of the container, covered with some rug or old clean cloth, and
kept for 3 days. After 3 days, water is added and kept again for 2
days. The water is extracted out and consumed as undistilled rice
beer. For distilled rice beer, the mixture is heated and the vapor is
collected in another container (batibakhrak) placed on the top of
the container (Fig. 2F); the vapors from batibakhrak is allowed to
pass through a bamboo (batisabasa) into another container con-
taining cold water (patini) for distilled rice beer (Fig. 2F).

2.5. Qualitative analysis and associated properties of rice beer

Physicochemical properties, such as state, color, taste, and

opacity, were executed by simple observation. pH readings of the
samples were recorded using a standard pH meter of Eutech in-
struments equipped with glass electrode [15]. Rice beer samples
were collected, and preliminary tests were performed to detect the
presence of carbohydrates, polysaccharides, reducing sugars, and
proteins in the samples. Molisch’s test was performed using
Molisch’s reagent to detect the presence of carbohydrates. Iodine
test was performed to detect the presence of polysaccharides.
Benedict’s test was performed using Benedict’s reagent to detect the
presence of reducing sugars, and Biuret’s test was performed using
Biuret reagent to detect the presence of proteins in the sample [16].

2.6. Quantitative analysis for rice beer

Fig. 2. Pictures of traditional rice beer preparation. (A) The starter culture cakes were
made and kept to sun dry for long-term preservation. (B) Starter culture cakes called
“chuwan beleb” are ready to mix with the boiled rice. (C) Starter culture cakes are
mixed with the cooled boiled rice and kept for initial fermentation. (D) The mixture of
the rice and starter culture are kept for fermentation by covering with banana leaves.
(E,F) The different traditional arrangements for the distillation of rice beer (Fi) “bati-
bakhrak” is used for the steam generation. (Fii) “bati sabasa” is used as a condenser.
(Fiii) The collection of crude distillate “langi/chuwak” is being collected in a pot called
“Patini”. (G) The traditional rice beer called “gora bwtwk” is served in bamboos tradi-
tionally “Bamboo Choonga”. (H) The final clear distillate (rice beer) is called “chuwak”
after distilation.
The percentage of moisture content was determined by heating
1 g of the sample at 135 C for 2 hours [17]. The amount of total
carbohydrate in the sample was determined by phenol-sulfuric acid
assay method using glucose (stock concentration of 2 mg/mL) as
standard [18]. The amount of reducing sugar was estimated by the
standard biochemical method using 3,5-dinitrosalicylic acid re-
agent and glucose (stock concentration of 1 mg/mL) as standard
[16]. The nonreducing sugar was calculated by subtracting the
amount of reducing sugar from the amount of total carbohydrate in
254 J Ethn Foods 2016; 3: 251e256

the sample [16]. The total protein content was estimated by the

Atop mairom (rice), Rishum (garlic), Mosokwthang (green chilli)

standard Biuret assay method using bovine serum albumin of

Atop mairom (rice), Rishum (garlic), Mosokwthai (red chilli)

Atop mairom (rice), Rishum (garlic), Mosokwthai (red chilli)

Mairomrukjak (processed rice), Mosokwthang (green chilli)
10 mg/mL stock as standard [19]. Total acidity and volatile acidity
were determined by titration of the samples against sodium hy-
droxide solution using phenolphthalein as an indicator and
expressed as grams of tartaric acid present per 100 mL of the
samples and grams of acetic acid present per 100 mL of the samples
Other common ingredients

[20]. The alcohol percentage of the nondistilled rice beer was

determined by titration of the samples against sodium thiosulfate
solution using dichromate oxidation method and expressed in
percentage volume by volume [21]. The rice beer was subsequently
subjected to distillation, and the distillate was collected. The
alcohol percentage was determined by the titration method [21].

3. Results

The alcoholic fermentation process carried out by the tribes is

anaerobic in nature [22]. The tribes of Tripura use varieties of plants
and rice to impart taste and flavor to the rice beer; this may be
attributed to the different rice varieties and plant species used by
the tribes of Tripura, as enlisted in (Table 2). The different plant
species used in making of starter cultures have some medicinal and
Bark & leaves

Bark & leaves

Parts used

antioxidant properties. Moringa olifera Lam. is used in treating

jaundice and common cold [23], Markhamia stipulata (Wall.) Seem.
is used in treating nervous disease [24], Artocarpus heterophyllus
Bark

Peel
Leaf
Leaf
Leaf
Leaf
Leaf

Leaf
Leaf

Leaf
Leaf
Leaf
Leaf
Leaf
Leaf
Leaf
Leaf
Leaf
Leaf

Lam. is used in treating of skin disease and as an antihelminthic

plant [25], Saccharum officinarum L. is used to get relief in con-
stipation [25], the leaf of Ananas comosus Mill. is used against
Euphorbiaceae
Combretaceae
Bromeliaceae

Bromeliaceae

helminthic infections [25], the plant is also believed to be have

Bignoniaceae

Bignoniaceae

Bignoniaceae

Bignoniaceae
Moringaceae
Family

Lauraceae

Lauraceae

Lauraceae
Meliaceae

Meliaceae
Moraceae

Moraceae

dysuria, alexipharmic, antitussive, antidiarrheal, and antirheumatic

Saliaceae
Rutaceae

Oleaceae
Liliaceae
Poaceae

effects [26], Litsea monopetala (Roxb.) Pers. has antioxidant prop-

erties and is used for preventing degenerative diseases including
inflammation [27], Casearia aculeate Jacq. exhibits antibacterial
activity [28], Citrus sinensis (L.) Osbeck. has antibacterial, antifungal,
Markhamiastipulata (Wall.) Seem.

Markhamiastipulata (Wall.) Seem.

Markhamiastipulata (Wall.) Seem.

Markhamiastipulata (Wall.) Seem.

Combretumindicum (L.) DeFilipps.

antidiabetic, cardio protective, anticancer, and anti-inflammatory

Litseamonopetala (Roxb.) Pers.

Litseamonopetala (Roxb.) Pers.

Litseamonopetala (Roxb.) Pers.

properties [29]. Allophylus serratus Kurz. is useful in the treatment

Artocarpusheterophyllus Lam.

Artocarpusheterophyllus Lam.
Aporusadiocia (Roxb.) Muell.

of inflammation, gastrointestinal disorder, elephantiasis, and

Citrus sinensis (L.) Osbeck.
Plants, plant parts, and other ingredients used by different tribes for the preparation of rice beer.

Nyctanthesarbor-tristis L.
Scientific name

Allophylus serratus Kurz.

Saccharumofficinarum L.

osteoporosis [30]. The taste and flavor of the brewed rice beer was
Casearia aculeate Jacq.
Moringaoleifera Lam.

Ananascomosus Mill.

Ananascomosus Mill.

also observed to vary among the selected communities (Table 3).

Dysoxylum Blume.

Dysoxylum Blume.
Plant details

These differences might be accredited to the variety of local rice

used with different combination of plants having phytochemicals
including flavonoids, alkaloids, and phytosterol used in the starter
culture and fermentation process. These phytochemical constitu-
ents also play a significant role in maintaining the vital health
condition of the human body. The phytochemicals can have com-
plementary and overlapping mechanisms of oxidative agents,
Chuwanthwichwlabukur & bwlai (rosewood)

Chuwanthwichwlabukur & bwlai (rosewood)

stimulating the immune system, regulator of gene expression in

cell proliferation, and apoptosis [31]. The flavonoids increase the
Local names & common names

antioxidant capacity of blood. The phytosterols reduce intestinal

cholesterol absorption leading to decreased blood low-density li-
Madhumalati (rangoon creeper)
Chindrema (Indian allophylus)

poprotein cholesterol level and lowered cardiovascular disease risk.

Auraibwlai (Rabo De Ranton)

It also increases the activity of antioxidant enzymes, thereby

Amang (common aporosa)
Andrasabwlai (pineapple)

Andrasabwlai (pineapple)
Theipungbwlai (jackfruit)

Theipungbwlai (jackfruit)
Kurukbwlai (sugarcane)
Sajnabukur (drumstick)

reducing oxidative stress [32]. The alkaloids show strong antioxi-

Hengra (night Jasmine)
Kamala bukur (orange)
Barmajalbwlai (meda)
Chuwanbwlai (khae)

Chuwanbwlai (khae)

Chuwanbwlai (khae)

Chuwanbwlai (khae)

dant activity. It has a wide range of pharmacological activities

Borbwlai (meda)

Borbwlai (meda)

including antimalarial, antiasthma, anticancer, and antibacterial

properties [28]. The physiological, biochemical, and major nutri-
tional properties of the rice beer are depicted in Tables 3 and 4,
which contribute significantly toward nutrition and human health.
Variations in the qualitative and biochemical properties of rice beer
prepared by the selected tribes of Tripura are illustrated in Table 4.
The pH of the collected samples varied from 3.5 to 3.7. However, the
beer made by the Koloi tribe had the highest pH value and that by
Debbarma

Molsom
Jamatia

the Molsom tribe had the lowest pH value. The pH of the rice beer
Tribes
Table 2

Kalai

plays a significant role in the determination of the degree of acidity

of the rice beer, which affects its stability during aging as well as its
 S. Ghosh et al / Community-wise evaluation of rice beer 255

Table 3
Qualitative physical properties of the rice beer (tribe wise).

Parameters Observation

DEB JAM KAL MOL

State Liquid Liquid Liquid Liquid

Color Pale yellow Pale yellow Pale yellow Pale yellow
Taste Sweet, tongue sensitizing Sour, tongue sensitizing Sour, tongue sensitizing Sweet, tongue sensitizing
Opacity Opaque Opaque Opaque Opaque

DEB, Debbarma; JAM, Jamatia; KAL, Kalai; MOL, Molsom.

freshness, taste, and flavor. This variation in pH might be related to
the different degree of utilization of the carbon substrates i.e., the
different rice varieties used in the fermentation by different tribes.
Yeast cells have evolved so that they can thrive in more acidic en-
vironments better than many competing organisms. Yeast cells
consume their nitrogen from plant source and liberate hydrogen
ions decreasing the pH of the solution [33]. The moisture content of
the rice beer varies from 85.5% to 89.33%. The highest moisture
content was found in the Debbarma tribe. The moisture content
affects the food quality, microbial stability, and chemical aspects
[34]. The carbohydrate content was found to range from 0.4 mg/mL
to 0.8 mg/mL (Table 4). The carbohydrate content for the Debbarma
tribe was found to be the lowest (0.425 ± 0.007 mg/mL), and for the
Molsom tribe, it was found to be the highest (0.83 ± 0.009 mg/mL).
One possible reason is the use of different rice varieties for brewing.
Moreover, the microbial consortia present in the starter culture
utilizes the carbohydrates as a substrate and plays an important
role in their metabolism. There is a tendency in fermentation for
carbon substrates to undergo only partial decomposition so that
the organic acids and organic amines get accumulated in the
growth medium and interfere in the pH maintenance of the
fermentation. Thus, the incomplete utilization of substrate and low
cellular energy yields reduce the quality of fermentation yields. By
contrast, greater passage of substrate carbon through the metabolic
sequences of the organism causes resultant conversion of large
amount of substrate carbon to fermentation product [35]. The
reducing sugar content of the rice beer varies from 0.046 mg/mL
to1.09 mg/mL (Table 4). The reducing sugar content for the Jamatia
tribe was the highest (1.09 ± 0.026 mg/mL) and that for the Koloi
tribe was the lowest (0.046 ± 0.002 mg/mL). Catabolism of sugars is
an oxidative process that results in the production of reduced
pyridine nucleotides which must be reoxidized for the process to
continue. Under anaerobic conditions, reduced pyridine nucleotide
Table 4
Quantitative biochemical analysis of rice beer (tribe wise).
oxidation is coupled with the reduction of an organic compound,
which is often a subsequent product of the catabolic pathway. In
the case of yeast, NADH is regenerated by the reduction of pyruvic
acid to ethanol [22]. The reducing sugar level decreases with the
time of fermentation because the microbial consortia uses the
reducing sugar to produce more alcohol and energy [16]. The
nonreducing sugar content of the rice beer varies from 0.355 mg/
mL to 0.784 mg/mL. The nonreducing sugar content of the rice beer
of the Debbarma tribe was the lowest (0.355 ± 0.006 mg/mL) and
that of the Molsom tribe was the highest (0.784 ± 0.002 mg/mL)
(Table 4). If the nonreducing sugar content is high, the alcohol
content is less and vice versa. The protein content of the rice beer
was found to range from 9.63 mg/mL to 12.42 mg/mL. The protein
content of the rice beer of the Debbarma tribe was the lowest
(9.63 ± 0.088 mg/mL) and that of the Molsom tribe was the highest
(12.42 ± 0.125 mg/mL) (Table 4). The protein level is directly pro-
portional to the microbial biomass; if the microbial biomass is high,
fermentation will be more and the alcohol content will be more
[16]. The total acidity and volatile acidity of the rice beer ranges
from 0.059 g/100mL tartaric acid to 0.217 g/100 mL tartaric acid and
from 0.020 g/100 mL acetic acid to 0.352 g/100 mL acetic acid
(Table 4). This parameter plays a significant role in aging of rice
beer. The total alcohol content of the rice beer (gora bwtwk) ranged
from 6% v/v to 10% v/v and that of the distilled alcohol (chuwak)
ranged from 26% v/v to 35% v/v. In both cases, the alcohol per-
centage of the Koloi tribe were the highest values. The studied
samples showed significant (p < 0.05) differences for the different
parameters (Table 4) which may be attributed to the alcohol
tolerance level of the different yeast strains. The findings show that
there is an urgent need and sufficient scope for the enrichment and
improvement of alcohol as well as the traditional varieties of rice
beer with proper scientific input and research to improve shelf life,
stability, and its aging. Enhancement and scientific value addition
to the local rice beer varieties for its better enrichment (freshness
and color) and stability will be promising on the large scale
perspective.

Parameter Sample code 4. Discussion

DEB KAL MOL JAM
The study reveals that the rice beer (gora bwtwk) produced in
pH 3.64 ± 0.003 3.7 ± 0.004 3.52 ± 0.004 3.61 ± 0.003
Moisture (%) 89.33 ± 0.56 85.5 ± 0.62 86.5 ± 0.43 86.0 ± 0.52 Tripura has a significant nutritional value and diversity in terms of
Carbohydrate (mg/ 0.425 ± 0.007 0.505 ± 0.008 0.83 ± 0.009 0.51 ± 0.010 quality. This may be the first report of its kind from Tripura on
mL) the traditional rice beer made by selected ethnic communities.
Reducing sugar (mg/ 0.055 ± 0.004 0.046 ± 0.002 0.068 ± 0.001 1.09 ± 0.026 Furthermore, the rice beer is consumed as a staple drink by the
mL)
Nonreducing sugar 0.355 ± 0.006 0.483 ± 0.008 0.784 ± 0.002 0.392 ± 0.009
tribes of Tripura. Therefore, the nutritional and medicinal values of
(mg/mL) rice beer make it a promising beverage which perhaps could be a
Protein (mg/mL) 9.63 ± 0.088 11.45 ± 0.085 12.42 ± 0.125 11.43 ± 0.117 health benefit for the consumers. Since rice beer is made under
Total acidity (g/ 0.193 ± 0.006 0.059 ± 0.001 0.217 ± 0.009 0.127 ± 0.010 household conditions wherein the manufacturing units are tradi-
100 mL)
tionally designed with lack of in-depth scientific and quality stan-
Volatile acidity (g/ 0.352 ± 0.005 0.020 ± 0.001 0.020 ± 0.001 0.026 ± 0.001
100 mL) dard, a reorientation with scientific input for better results toward
Alcohol % (% v/v) 6.13 ± 0.072 10.06 ± 0.018 7.38 ± 0.128 9.48 ± 0.021 manufacturing and increasing shield life is highly essential. For
Alcohol % of distillate 28.14 ± 0.23 35.18 ± 0.14 26.38 ± 0.23 30.41 ± 0.32 doing this, evaluation of the phytochemicals and substrates used in
(% v/v) the starter cultures is necessary. Further characterization of the
DEB, Debbarma; JAM, Jamatia; KAL, Kalai; MOL, Molsom. microbial consortia present in the starter culture may be a
256 J Ethn Foods 2016; 3: 251e256
promising strategy toward its potential as a commercial beverage.
The rich and diverse cultural traditional brewing of Tripura possess
a major scope of upliftment for its alcoholic beverages through
scientific validation and upgradation of the process and the
product.
Conflicts of interest
All authors have no conflicts of interest to declare.
Acknowledgments
The authors are grateful to the local brewer and informants of
the tribal communities of Tripura for providing detailed informa-
tion and raw materials required for the study. The authors are also
thankful to the teaching staff and research scholars of the Depart-
ment of Microbiology, Tripura University, Suryamaninagar, India
and Department of Forestry and Biodiversity, Tripura University for
their participation and support in conducting the study.
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