Ethnic Preparation of Haria, a Rice-Based Fermented Beverage, in the Province of Lateritic West Bengal, India

Authors

  • Kuntal Ghosh Research fellow, Deaprtment of Microbiology, Vidyasagar University
  • Chiranjit Maity Research fellow, Deaprtment of Microbiology, Vidyasagar University
  • Atanu Adak Research fellow, Deaprtment of Microbiology, Vidyasagar University
  • Suman Kumar Halder Research fellow, Deaprtment of Microbiology, Vidyasagar University
  • Arijit Jana Research fellow, Deaprtment of Microbiology, Vidyasagar University
  • Arpan Das Research fellow, Deaprtment of Microbiology, Vidyasagar University
  • Saswati Parua Associate Professor,Department of Physiology, Bajkul Milani Mahavidyalaya, Purbamedinipur, West Bengal, India
  • Pradeep Kumar Das Mohapatra Assistant Professor, Department of Microbiology, Vidyasagar University, Midnapore - 721102, West Bengal, India
  • Bikash Ranjan Pati Professor, Department of Microbiology, Vidyasagar University, Midnapore - 721102, West Bengal, India
  • Keshab Chandra Mondal Head, Deaprtment of Microbiology, Vidyasagar University

Keywords:

fermented beverage, haria, rice beer, Bakhar

Abstract

Haria is a rice-based fermented beverage that is popular among tribal and low income people in lateritic West Bengal and East-Central India. The principal ingredient of this beverage is low grade boiled rice (Oryza sativa L.), which is mixed with a traditional starter, called bakhar, and fermented within a heat-sterilized earthen pot for 3-4 days. The main aim of this study was to investigate the ethnobotanical importance and traditional process of haria preparation. The method adopted for this study was based on interactive questionnaires and laboratory experiments. It was found that the pH decreased during the course of fermentation with increased titratable acidity of 1.42%. The alcohol content was 2-3% (v/v) in the consumable beverages. This documentation will be useful for further exploitation of haria as a health drink.

Author Biographies

Kuntal Ghosh, Research fellow, Deaprtment of Microbiology, Vidyasagar University

Deaprtment of Microbiology, Vidyasagar University
Midnapore - 721102,
West Bengal, India

Chiranjit Maity, Research fellow, Deaprtment of Microbiology, Vidyasagar University

Deaprtment of Microbiology, Vidyasagar University
Midnapore - 721102,
West Bengal, India

Atanu Adak, Research fellow, Deaprtment of Microbiology, Vidyasagar University

Deaprtment of Microbiology, Vidyasagar University
Midnapore - 721102,
West Bengal, India

Suman Kumar Halder, Research fellow, Deaprtment of Microbiology, Vidyasagar University

Deaprtment of Microbiology, Vidyasagar University
Midnapore - 721102,
West Bengal, India

Arijit Jana, Research fellow, Deaprtment of Microbiology, Vidyasagar University

Deaprtment of Microbiology, Vidyasagar University
Midnapore - 721102,
West Bengal, India

Arpan Das, Research fellow, Deaprtment of Microbiology, Vidyasagar University

Deaprtment of Microbiology, Vidyasagar University
Midnapore - 721102,
West Bengal, India

Saswati Parua, Associate Professor,Department of Physiology, Bajkul Milani Mahavidyalaya, Purbamedinipur, West Bengal, India

Department of Physiology, Bajkul Milani Mahavidyalaya, Purbamedinipur, West Bengal, India

Pradeep Kumar Das Mohapatra, Assistant Professor, Department of Microbiology, Vidyasagar University, Midnapore - 721102, West Bengal, India

Assistant Professor,Deaprtment of Microbiology, Vidyasagar University
Midnapore - 721102,
West Bengal, India

Bikash Ranjan Pati, Professor, Department of Microbiology, Vidyasagar University, Midnapore - 721102, West Bengal, India

Professor, Department of Microbiology, Vidyasagar University, Midnapore - 721102, West Bengal, India

Keshab Chandra Mondal, Head, Deaprtment of Microbiology, Vidyasagar University

Associate Professor,Deaprtment of Microbiology, Vidyasagar University
Midnapore - 721102,
West Bengal, India

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Published

2014-03-05

How to Cite

Ghosh, K., Maity, C., Adak, A., Halder, S. K., Jana, A., Das, A., Parua, S., Das Mohapatra, P. K., Pati, B. R., & Mondal, K. C. (2014). Ethnic Preparation of Haria, a Rice-Based Fermented Beverage, in the Province of Lateritic West Bengal, India. Ethnobotany Research and Applications, 12, 039–049. Retrieved from https://ethnobotanyjournal.org/index.php/era/article/view/811

Issue

Vol. 12 (2014)

Section

Research

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