000			01657nam a2200145 4500
008			250830b |||||||| |||| 00| 0 eng d
100			_aSony Kumari
245			_aBiochemical and physicochemical characterization of traditional rice wine of nyishi tribe of Arunachal Pradesh, India
300			_app615-626
520			_aRice wine is a traditional alcoholic beverage of the Nyishi tribe of Arunachal Pradesh, prepared using 'Opo,' a traditional starter culture passed down through generations. This study investigates the biochemical significance of different rice wine varieties, focusing on their mineral content, bioactive components, and physicochemical properties. Mineral analysis revealed the presence of essential elements such as iron (Fe), calcium (Ca), zinc (Zn), and potassium (K). Among the studied varieties, Tisar wine exhibited the highest acceptability score, pH, alcohol content, and carbohydrate concentration, while Kecha wine was notable for its high protein, phenolic, and flavonoid contents. Bioactive compound analysis identified α-D-glucopyranoside in Adak wine and hexadecanoic acid in other varieties as the predominant components, contributing to the wines' potential health benefits. These findings provide valuable insights into the physicochemical and biochemical properties of traditional rice wine, highlighting its significance in indigenous practices and potential applications in functional foods.
654			_a Arunachal Pradesh _aGCMS _aNyishi tribe _a Opo _aTraditional beverage
700			_aTarh Ama
773	0		_0125286 _9113533 _dNew Delhi NISCAIR _tIndian Journal of Traditional Knowledge _x0972-5938
942			_cJA
999			_c132659 _d132659