Food Bioresources and Ethnic Foods of Manipur, Northeast, India

By Dr. Th. Anand Singh, Dr. Prakash K. Sarangi and Dr. Neeta Sarangthem

Paperback and e–book


135 pages

Rs. 650/- ($18)


This book FOOD BIORESOURCES AND ETHNIC FOODS OF MANIPUR, NORTHEAST, INDIA is primarily aim at documenting the rich heritage of foods of ethnic people of State of Manipur, India. The State of Manipur which have about 90% hilly region and less than 10% valley area with altitude ranges from 180 msl to 2800 msl covering tropical, subtropical and alpine type of climate with average rainfall of 1200 cm of rainfall per annum. The forest cover is about 60%; limiting agricultural areas to less than 30% of the land mass. The dependence on natural forest for food and other needs leads to identification and consumption of wild edible plants and unconventional foods like insects, frogs, snakes etc. The valley had vast wetland areas which provide ample scope for fishing from wild.

The seasonal foods particularly, wild edible plants and fishes were processed and stored for yearlong consumption during offseason. The traditional processing were simple like fermentations, sun drying, roasting, boiling etc were commonly practiced. Here, traditionally salt was consider a luxurious item thus it was consciously missing during fermentation and other traditional processing. In this book various food bioresources of Manipur were documented with its nutritional medicinal and social values along with perceived values. Apart from farm produces, wild edible plants, aquatic plants, wild edible macrofungi, bamboo shoots, fish, insects and meat and milk were detailed in depth. It is believed that this book will help immensely to those foodies looking for exotic foods, researchers, anthropologist and lastly to the future generation who were alienated from their traditional foods due rapid urbanisation and fast life style.

About The Editors

Dr. Thangjam Anand Singh is a Scientist working with the Directorate of Research, Central Agricultural University in Imphal, India. He had his Ph.D. degree in broad area of therapeutic Enzymes associated with fermented foods of Northeast India from Biotechnology Department, Gauhati University, Guwahati, India although his major bulk of the PhD research was carried out at Institute of Bioresources and Sustainable development (IBSD), Imphal, India; M. Sc. Degree Biochemistry from Manipur University, Canchipur, India. During his research career he had worked with many renown Institutes in the Northeastern Hill Region (NEH) region of India including, North Eastern Regional Institute of Science and Technology (NERIST), Nirjuli, Arunachal Pradesh, Indian Council of Agricultural Research (ICAR), NEH region of India at Barapani, Meghalaya, IBSD, Imphal and have firsthand knowledge of Region during many field trips reaching nook and corners of this remote area. Dr. Singh has been working on traditional ethnic foods of the region. His research is focused on ITK, fermented foods, traditional food processing, ethno biology, food microbiology, nutraceutical and functional aspects of ethnic food and post-harvest engineering & technology. He has more than 15 years of teaching and research experiences in medicinal and aromatic plant, Microbial Biotechnology, Downstream Processing, Food biochemistry, Food quality and Molecular Biology. He also published more than 35 research articles in peer-reviewed international and national journal and authored in more than 5 book chapters and reviewed articles for many international journals. He is a member of Association of Microbiologists of India and Indian Science Congress Association.

Dr. Prakash Kumar Sarangi is a Scientist in Food Microbiology at Central Agricultural University in Imphal, India. He has a Ph.D. degree in Microbial Biotechnology specialization from Botany department, Ravenshaw University, Cuttack, India; M.Tech. degree in Applied Botany from Indian Institute of Technology Kharagpur, India; and M.Sc. degree in Botany from Ravenshaw University, Cuttack, India. Dr. Sarangi’s current research is focused on bioprocess engineering, renewable energy, biochemicals, biomaterials, fermentation technology and post-harvest engineering and technology. He has expertise in bioconversion of crop residues and agro-wastes into value-added phenolic compounds. He has more than 10 years of teaching and research experiences in biochemical engineering, microbial biotechnology, downstream processing, food microbiology and molecular biology. He has served as a reviewer for many international journals. He has published more than 40 research articles in peer-reviewed journals, and authored more than 15 book chapters. He has published about 50 national and international conference papers. He is serving as academic editor in PLOS ONE journal. He is associated with many scientific societies as a Fellow Member (Society for Applied Biotechnology) and Life Member (Biotech Research Society of India; Society for Biotechnologists of India; Association of Microbiologists of India; Orissa Botanical Society; Medicinal and Aromatic Plants Association of India; Indian Science Congress Association; Forum of Scientists, Engineers & Technologists; International Association of Academicians and Researchers; Hong Kong Chemical, Biological & Environmental Engineering Society; International Association of Engineers and Science and Engineering Institute.

Neeta Sarangthem, PhD, served as Guest Faculty in the Department of Forestry and Environmental Sciences. She worked as a post doctorate fellow (DBT-RA) at the Tropical ecology and evolution lab of Dept of Biological Sciences, IISER, Bhopal. After clearing CSIR NET, she completed her PhD from Department of Biotechnology, Guwahati University as DBT IBSD–SRF.

An alumni of Botany Department, University of Mysore, where she secured distinction in her post graduate degree, she was also ranked among the top ten during her graduation in Botany Honours. Her field of interests include ecological interaction, molecular systematics and biodiversity conservation. She has published 4 papers in international and national journals.

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