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Yeptho, Lydia
- Fistulina hepatica (Schaeff.) with. Belonging to the Family Fistulinaceae in Nagaland, India
Abstract Views :323 |
PDF Views:74
Authors
Affiliations
1 Department of Botany, Nagaland University, Lumami, Zunheboto 798 627, IN
1 Department of Botany, Nagaland University, Lumami, Zunheboto 798 627, IN
Source
Current Science, Vol 117, No 9 (2019), Pagination: 1433-1434Abstract
Beef steak fungus or ox tongue fungus was first described in 1784 by Jacob Christian Schaeffer and named as Boletus hepaticus. Later in 1792, William Withering gave its present scientific name1. Fistulina hepatica (Schaeff.) With. belongs to the family of Fistulinaceae, order Agaricales and class Agaricomycetes2. It is usually saprotroph but sometimes parasitic that causes a brown heart rot of oak. This fungus is found commonly growing on hardwoods such as Quercus and Castanea trees, and on very rare occasion they are also found on Acer, Alnus, Betula, Eucalyptus, Fagus, Juglans and Ulmus trees.Full Text
References
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- Schaeffer, J. C. and Withering, W., MycoBank Database – Fistulina hepatica, 1792; http://www.mycobank.org (accessed on 10 April 2019).
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- Ao, T. and Deb, C. R., Stud. Fungi, 2019, 4(1), 54–71; doi:10.5943/sif/4/1/9.
- Phillips, R., Mushrooms and Other Fungi of North America, Firefly Books, 2010, 2nd edn.
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- Šutara, J., Mikšík, M. and Janda, V., Hřibovité houby. Čeled’ Boletaceae a rody Gyrodon, Gyroporus, Boletinus a Suillus. Academia, Praha, 2009, 1.
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- Ribeiro, B., Valentao, P., Baptista, P., Seabra, R. M. and Andrade, P., Food Chem. Toxicol., 2007, 45(10), 1805– 1813.
- Ethnic Food Habits of the Sumi Tribe, Nagaland, India
Abstract Views :452 |
PDF Views:72
Authors
Affiliations
1 Department of Botany, Nagaland University, Lumami 798 627, Zunheboto, IN
1 Department of Botany, Nagaland University, Lumami 798 627, Zunheboto, IN
Source
Current Science, Vol 119, No 4 (2020), Pagination: 708-712Abstract
The Sumis are one of the major tribes among the Nagas of North East India who are known for their brave and benevolent nature. They primarily inhabit the Zunheboto district of Nagaland, NE India, and are known for their unique culinary practices. Most of the raw materials used for the preparation of ethnic food products are natural resources indigenously available, as majority of the people live in villages surrounded by dense forest. The traditional method of preparation and mode of consumption vary according to the clan or village, and the food products are prepared at the household level. The diversity of ethnic food habits also differs within the various sub-tribes according to their custom, region and ethos. The art of indigenous food preparation, the products and their culinary value have been well documented.Keywords
Culinary Practice, Ethnic Food Habits, Natural Resources, Tribal People.Full Text
- Ethnic Study on Bastenga, A Fermented Bamboo Shoot Product of Nagaland, India
Abstract Views :220 |
PDF Views:68
Authors
Affiliations
1 Department of Botany, Nagaland University, Lumami 798 627, IN
1 Department of Botany, Nagaland University, Lumami 798 627, IN
Source
Current Science, Vol 120, No 4 (2021), Pagination: 715-718Abstract
Bamboo shoots are a local delicacy among the Naga tribe of Nagaland, India and the art of fermentation methods marks the ethnic diversity within the region. Bastenga, a fermented bamboo shoot product of Nagaland celebrates its existence in the culinary practice of tribal homes and forms an integral part of their livelihood. Womenfolk representing various tribes from different parts of the state were interviewed through questionnaires to document the traditional methods of preparation of bastenga by the various tribes. The ethnic tradition built around bastenga involves men collecting tender shoots from the wild whereas the preparation involves women and children. The traditional knowledge is mostly passed from mothers to their daughters. The indigenous method of preparation varies among the different tribes, while most methods overlap. Data on gastronomy provide cumulative information across the state. The tribal communities share a common gastronomy, which further contributes to the socio-economic and cultural ethnicity of the region.Keywords
Bamboo Shoot, Ethnic Diversity, Fermentation Methods, Traditional Method, Tribal Communities.Full Text
References
- Sundriyal, R. C., Upreti, T. C. and Varuni, R., Bamboo and cane resource utilization and conservation in the Apatani Plateau, Arunachal Pradesh, India: implications for management. J. Bamboo Rattan, 2002, 1(3), 205–246.
- Bystriakova, N., Kapos, V. and Lysenko, I., Bamboo diversity. UNEP-WCMC/INBAR, 2004.
- FSI, The India State of Forest Report 2011, Forest Survey of India, 2011.
- Bhatt, B. P., Singha., L. B., Sachan, M. S. and Singh, K., Commercial edible bamboo species of the North-Eastern Himalayan Region, India. Part 1: Young shoot sales. J. Bamboo Rattan, 2004, 3(4), 337–364.
- Kithan, L. N., Socio-economic importance of bamboo among the Nagas of Nagaland. J. Human Ecol., 2014, 48(3), 393–397.
- Sarkar, J. and Sundriyal, R. C., Indigenous uses, management and conservation of bamboo resource in Arunachal Pradesh, North East India. Bamboo J., 2002, 19, 24–39.
- Deb, C. R. and Jamir, B., Ethnic fermented foods and products of Nagaland, India. J. Food Chem. Nanotechnol., 2020-079.