TRADITIONAL CUISINES OF THE PARAJA TRIBAL COMMUNITY IN KORAPUT, ODISHA AND THEIR NUTRITIONAL SIGNIFICANCE
256 / 553
Authors
-
SURYAMANI PATRO
Rama Devi Women’s University, Bhubaneswar-751022,Odisha
-
BRUNDABAN SAHU
-
PANAD MOUSMI
Abstract
NA
References
1. Basumatary, A., Middha, S.K., Usha, T.,
2. Basumatary, A.K., Brahma, B.K. and
3. Goyal, A.K. 2017. Bamboo shoots as a
4. nutritive boon for Northeast India: an
5. overview. Biotech,7(1):1–6.
6. Choudhury K. 2018. Impact of liquor in tribal
7. community – Boko, Assam. International
8. Research Journal of Social
9. Sciences,7(3):39-45.
10. FAO, 2025.Globally Important Agricultural
11. Heritage Systems (GIAHS). Koraput
12. Traditional Agriculture, India. https://
13. www.fao.org/giahs/giahs-around-the
14. world/india-koraput/en
15. Gopalan, C., Rama Sastri, B.V. and
16. Balasubramanian, S.C. (1989) Nutritive
17. Value of Indian Foods. National Institute
18. of Nutrition, ICMR, Hyderabad, 59-93.
19. Govindasamy, K., Banerjee, B. B., Milton, A. A.
20. P., Katiyar, R. and Meitei, S. 2018. Meat
21. based ethnic delicacies of Meghalaya
22. state in Eastern Himalaya: preparation
23. methods and significance. Journal of
24. Ethnic Foods, 5 267e271
25. Jacob, J., Krishnan, V., Antony, C., Bhavyasri,
26. M., Aruna, C., Mishra, K., Nepolean, T.,
27. Satyavathi, C. T., and Visarada, K. B. R.
28. S. 2024. The nutrition and therapeutic
29. potential of millets: an updated narrative
30. review. Frontiers in Nutrition,
31. 10:1346869.
32. Kumar, S., Thombare, P. B. and Kale, P.
33. A.2020.Tamarind: Value Added Products
34. and its Health Benefits Agriculture &
35. Food.e-Newsletter, Volume 2: Issue 5 93
36. 95 pp.
37. Kumari, K., Sinha, R., Krishna, G., Kumar, S.,
38. Singh S.and Srivastav, A. K. 2018.
39. 137
40. TRADITIONAL CUISINES OF THE PARAJA TRIBAL COMMUNITY
41. Sensory and Nutritional Evaluation of
42. Value Added Products Prepared from
43. Mahua Flower, International Journal of
44. Current Microbiology and Applied
45. Sciences, 7: 1064-1070
46. Longvah,T., Ananthan,R., Bhaskarachary, K.
47. and Venkaiah, K. 2017. Indian Food
48. Composition Tables 2017, National
49. Institute of Nutrition, Indian Council of
50. Medical Research, Hyderabad,
51. Telangana, India.
52. Talang, H., Yanthan, A., Rathi, R.S., Pradheep,
53. K., Longkumer, S., Imsong, B., Singh, L.
54. H., Assumi, R. S., Devi, M. B., Vanlalruati,
55. Kumar, A., Ahlawat, S. P., Bhatt, K. C. and
56. Bhardwaj, R. 2023. Nutritional evaluation
57. of some potential wild edible plants of
58. Northeast India. Frontiers in Nutrition,
59. 10:1052086.amarind: Value Added
60. Products and its Health Benefits
61. Tomar, T., Sachdeva, A., Dutta, J., Tawaha, A.
62. R. M., Karnwal, A., Malik, T. and Selvaraj,
63. M. 2025. Fermentation dynamics of millet
64. beverages: Microbial interactions,
65. nutritional enhancements, and health
66. implications.Food Chemistry, 25,
67. 102199
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The author owns the article's copyright until the article is accepted for publication. After acceptance, the author(s) assigns the article's copyright jointly to both the authors and the Publishers of the Journal of Research ANGRAU (ANGRAU) and licensed under a Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License.
