Journal of Experimental Biology and Agricultural Sciences, 2014
The tribes of north-east India are store houses of traditional knowledge about food, medicine, ag... more The tribes of north-east India are store houses of traditional knowledge about food, medicine, agriculture etc. Among them, Deori tribe is such a group having unique ethnic foods preparation from freshwater fishes. These are old practice and common among the Deori community of upper Assam. Usually, womenfolk are involved in traditional dietary preparation from variety of dry fish. For the preparation of fermented fish product (chucha), medium and small fish species are commonly used. These fishes were washed and sun-dried for 2-3 days without salting. Later on dry fishes were ground in a wooden grinder and convert it in to a homogeneous powder. Again, it was mix up with either fresh or dry stem of Colocasia esculenta and grounded. Grinding continued until the mixture becomes a coarse paste. During the process, Capsicum chinense, ginger, garlic etc. were to be add for flavor and test and the products are served in bamboo cylinder. They are ready for consumption as well as used for to...
International Journal of Fisheries and Aquatic Studies, 2015
Water quality and ichthyofaunal diversity of an oxbow lake, Moridikhow in Sivasagar District (Ass... more Water quality and ichthyofaunal diversity of an oxbow lake, Moridikhow in Sivasagar District (Assam) was reported. 40 species, belonging to 13 families are recorded of which Cyprinidae was the most dominant (14). Certain physico-chemical parameters such as dissolved oxygen, free CO2, and alkalinity were studied to know the aquatic health of the oxbow lake.
Journal of Experimental Biology and Agricultural Sciences, 2014
The tribes of north-east India are store houses of traditional knowledge about food, medicine, ag... more The tribes of north-east India are store houses of traditional knowledge about food, medicine, agriculture etc. Among them, Deori tribe is such a group having unique ethnic foods preparation from freshwater fishes. These are old practice and common among the Deori community of upper Assam. Usually, womenfolk are involved in traditional dietary preparation from variety of dry fish. For the preparation of fermented fish product (chucha), medium and small fish species are commonly used. These fishes were washed and sun-dried for 2-3 days without salting. Later on dry fishes were ground in a wooden grinder and convert it in to a homogeneous powder. Again, it was mix up with either fresh or dry stem of Colocasia esculenta and grounded. Grinding continued until the mixture becomes a coarse paste. During the process, Capsicum chinense, ginger, garlic etc. were to be add for flavor and test and the products are served in bamboo cylinder. They are ready for consumption as well as used for to...
International Journal of Fisheries and Aquatic Studies, 2015
Water quality and ichthyofaunal diversity of an oxbow lake, Moridikhow in Sivasagar District (Ass... more Water quality and ichthyofaunal diversity of an oxbow lake, Moridikhow in Sivasagar District (Assam) was reported. 40 species, belonging to 13 families are recorded of which Cyprinidae was the most dominant (14). Certain physico-chemical parameters such as dissolved oxygen, free CO2, and alkalinity were studied to know the aquatic health of the oxbow lake.
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