Indian Journal of Traditional Knowledge Vol. 11(3), July 2012, pp. 499-504 Evaluation of Nutritional and Biochemical aspects of Po:ro apong (Saimod) - A home made alcoholic rice beverage of Mising tribe of Assam, India Devid Kardong* 1 , Khirod Deori 2 , Kaushal Sood 3 , RNS Yadav 4 , TC Bora 5 & BK Gogoi 6 1-4 Department of Life Sciences, Dibrugarh University, Dibrugarh-786004; Assam 5, 6 Biotechnology Division, North East Institute of Science and Technology, Jorhat-785006, Assam, India E-mail: kardongdevid@yahoo.co.in Received 10.08.09; revised 30.11.09 Po:ro apong (saimod) is a socio-culturally important alcoholic rice beverage unique to the Mising Tribe of Assam in India. The various steps involved in the preparation of saimod and its nutritional aspects were evaluated through biochemical analysis of the finished product. About 16 (sixteen) different plant species having medicinal values are used for preparation of the epop (yeast starter). The finished product (po:ro apong) is reported to have medicinal values and finds applications in homely treatment of various ailments. The use of burnt ash of rice husk and rice straw during the preparation of this beverage is unique. Biochemical analysis shows that the finished product is acidic beverage and contains almost all metabolically important nutrients with the detectable amount of amylase enzymes. The alcohol content in the consumable finished product is significantly higher (7.52% - 18.5% v/v) as compared to other popular rice beer. The microbial load in different stages of the po:ro fermentation was recorded as 549 x10 7 cfu/gm in epop followed by 414 x 10 7 in ripe mash and 8,700 ± 6.332 cfu/mm 3 in filtrate product (po:ro apong). Keywords: Po:ro Apong, Yeast starter, Mising, Alcohol, Biochemical, Epop IPC Int. Cl. 8 : Ao1G 16/00, C12 C, C12 G, A47 G, C 12 The North Eastern region of India is well known for production of household liquors, which is associated with the region’s rich indigenous knowledge system that is extricably linked to its socio-cultural, environmental and institutional contexts 1 . Sufficient information is available on the traditional knowledge of making alcoholic beverages in Northeast India. These knowledge systems are both tacit and explicit that has been codified into words or transferred from one generation to another through ages, thereby suggesting a sense of common or communal ownership amongst different communities 2 . Though, different tribes of the region use more or less similar substrates for fermentation 2 , the methods for preparation of wine and other alcoholic beverages varies as all of them follow their own indigenous protocols employing different starter cultures 3 . The po:ro apong is a very popular home made alcoholic rice beverage unique to the Mising tribe of upper Assam. Though, a similar beverage is prepared and consumed as Ennog by Adi tribes of Arunachal Pradesh 4 . It is blackish to reddish brown, nearly transparent liquid with pleasant aroma and taste . The consumption of this particular beverage begins from spring and preferably during the summer and autumn seasons because of its reported cooling effect. It is prepared by fermentation of cooked rice (Oriza sativa) mixed with burnt ash of rice husk and straw. The starter material for fermentation is a homely prepared yeast culture (epop in Mising dialect) maintained in a starchy (rice) medium mixed with a number of powdered plant/ plant parts that are thought to contribute medicinal properties and aroma to the finished product. The po:ro apong is also used in various ailments including dysentery, body pain, etc. Suitable dose of po:ro helps in increasing the perspiration and thereby expelling the extra heat from the body and hence this drink is used preferably during the hot summer season. Preparation of epop (starter culture) The epop (Fig. 1) is prepared from rice, preferably glutinous, soaked in water for about 2 hrs., ground together and mixed properly with semidried powder of leaves or the whole plant/plant parts which is then kneaded to specific shape (usually oval) followed by —————— *Corrsponding author