Fermented food products in the Himalayan belt (North East India) and their health benefits

North Eastern India, with different ethnic gatherings, offers a fantastic chance for ethno plant studies. Indigenous and fermented food sources are a characteristic piece of the diet of these ethnic clans. The aging innovations rehearsed by the ethnic individuals uncover a solid relationship of these individuals with nature and the appraisal of microbial advantages. Soybeans, bamboo shoots, and locally accessible fruits, vegetables, and fish are normally fermented by most people of North Eastern India. Fermented food sources and drinks were among the main handled food items polished off by people. Many matured conventional plant and creature based items are made through lactic corrosive aging all over the planet, at both modern and family levels. Fermentation of plant and creature material, as an industrialized and life science-driven innovation, may prompt critical changes in wellbeing advancing properties of food sources.

Automated summary

North Eastern India, with its diverse ethnic groups, provides an excellent opportunity for ethno botanical studies. Indigenous and fermented foods are an integral part of the diets of these ethnic tribes. Soybeans, bamboo shoots, and locally available fruits, vegetables, and fish are commonly fermented by the majority of people in North Eastern India. Fermentation of plant and animal materials, as a technology driven by both industrial and life sciences, can lead to significant changes in the health-promoting properties of foods.