Skip to main content
SpringerLink
Log in

Ethnic Fermented Foods and Beverages of Bangladesh

  • Chapter
  • First Online:
Ethnic Fermented Foods and Alcoholic Beverages of Asia

Abstract

Fermented foods and beverages have occupied an important place in the dietary habits and the food culture of Bangladesh. Fermented foods are of great significance because they provide nutritious foods in a wide diversity of flavors, aromas, and textures that enrich the human diet. Fermented foods have also great potential in maintaining health and preventing disease. In Bangladesh, many different types of traditional fermented foods and beverages are produced at the household level: these include cereal-based fermented food (jilapi, amitri, pauruti, pantavaat), fermented fish (cheapa sukuti, lonailish, shidal), fermented legumes (papad, kumrabori), fermented milks (dodhi/doi, ghee, lassi, matha), alcoholic and nonalcoholic beverages (bangle maad, tari, borhani), and fermented fruits and vegetables (aachaar, chutney). Most of the traditional food fermentation industries, especially in Bangladesh, are rural, seasonal, labor intensive, informal, and capital deficient. This chapter describes the traditional fermented foods and beverages of Bangladesh.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 109.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 139.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Agarwal, K. N., & Bhasin, S. K. (2002). Feasibility studies to control acute diarrhoea in children by feeding fermented milk preparations Actimel and Indian dahi. European Journal of Clinical Nutrition, 56, S56–S59.

    Article  Google Scholar 

  • Ahmed, S., Dora, K. C., Sarkar, S., Chowdhury, S., & Ganguly, S. (2013). Quality analysis of shidal – a traditional fermented fish product of Assam, North-East India. Indian Journal of Fish, 60, 117–123.

    Google Scholar 

  • Aidoo, K. E., Nout, M. J. R., & Sarkar, P. K. (2006). Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Research, 6, 30–39.

    Article  CAS  Google Scholar 

  • Balaswamy, K., Rao, P. G. P., Prabhavathy, M. B., & Satyanarayana, A. (2012). Application of annatto (Bixa orellena L.) dye formulations in Indian traditional sweetmeats: Jilebi and jangri. Indian Journal of Traditional Knowledge, 11, 103–108.

    Google Scholar 

  • Batra, L. R., & Millner, P. D. (1974). Some Asian fermented foods and beverages and associated fungi. Mycologia, 66, 942–950.

    Article  Google Scholar 

  • Batra, L. R., & Millner, P. D. (1976). Asian fermented foods and beverages. Development in Industrial Microbiology, 17, 117–128.

    Google Scholar 

  • BBS. (2011). Bangladesh Bureau of Statistics. Household income and expenditure survey 2010. Dhaka: Ministry of Planning, Government of the People’s Republic of Bangladesh.

    Google Scholar 

  • BBS. (2012). Bangladesh Bureau of Statistics: Bangladesh population and housing census 2011. Dhaka: Ministry of Planning, Government of the People’s Republic of Bangladesh.

    Google Scholar 

  • BER. (2014). Bangladesh economic review 2014. Dhaka: Ministry of Finance, Government of the People’s Republic of Bangladesh.

    Google Scholar 

  • Campbell-Platt, G. (1994). Fermented foods: A world perspective. Food Research International, 27, 253–257.

    Article  Google Scholar 

  • Chakkaravarthi, A., Kumar, H. N. P., & Bhattacharya, S. (2009). Jilebi-An Indian traditional sweet: Attributes, manufacturing practices and scope for large scale production. Indian Food Industry, 28, 30–36.

    Google Scholar 

  • Chang, W. W. (1995). Rice Wine article by Wonona Chang written in 1995. Beverages, 2(2), 8–14.

    Google Scholar 

  • Dewan, S. (2002). Microbiological evaluation of indigenous fermented milk products of the Sikkim Himalayas. Ph.D. thesis, Food Microbiology Laboratory, Sikkim Government College (under North Bengal University), Gangtok, India.

    Google Scholar 

  • Dewan, S., & Tamang, J. P. (2007). Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products. Antonie van Leeuwenhoek International Journal of General and Molecular Microbiology, 92, 343–352.

    Article  CAS  Google Scholar 

  • Geisen, R., & Holzapfel, W. H. (1996). Genetically modified starters and protective cultures. International Journal of Food Microbiology, 30, 315–324.

    Article  CAS  Google Scholar 

  • Haider, T. (2014). Kumro Bori – Sun dried small pulse dumplings. Save the children voices from the field. 20 January. http://savethechildren.typepad.com/blog/2014/01/kumro-bori-sun-dried-small-pulse-dumplings.html

  • Hamid, M. (2015). Agriculture sector development strategy: Background paper for preparation of 7th Five Year Plan. Dhaka: Government of the People’s Republic of Bangladesh.

    Google Scholar 

  • Hansen, E. B. (2002). Commercial bacterial starter cultures for fermented foods of the future. International Journal of Food Microbiology, 78, 119–131.

    Article  Google Scholar 

  • Heitzman, J., & Worden, R. (1989). Ethnicity and linguistic diversity. In Bangladesh: A country study, (pp. 58–60). Washington, DC: Federal Research Division, Library of Congress.

  • IBP. (2012). International business publications. Bangladesh country study guide: Strategic information and developments (Vol. 1). Washington, DC: International business publications.

    Google Scholar 

  • Joshi, V. K., Sandhu, D. K., & Thakur, N. S. (1999). Fruit based alcoholic beverages. In V. K. Joshi & A. Pandey (Eds.), Biotechnology: Food fermentation (pp. 647–744). India: Educational Publishers, Ernakulam.

    Google Scholar 

  • Kakati, B. K., & Goswami, U. C. (2013). Characterization of the traditional fermented fish product Shidol of Northeast India prepared from Puntius sophore and Setipinna phasa. Indian Journal of Traditional Knowledge, 12, 85–90.

    Google Scholar 

  • Keshavrao, D. (2013). A sweet tale of an exotic dessert-Deccan Herald. http://www.deccanherald.com/content/342897/a-sweet-tale-exotic-dessert.html

  • Khanum, M. N., Takamura, H., & Matoba, T. (1999). Nutritional composition of a semi-fermented fish product (Chapa Shutki) in Bangladesh. Journal of Home Economics of Japan, 50, 703–712.

    CAS  Google Scholar 

  • Kumar, M., Khatak, P., Sahdev, R. K., & Prakash, O. (2011). The effect of open sun and indoor forced convection on heat transfer coefficients for the drying of papad. Journal of Energy in Southern Africa, 22, 40–46.

    Google Scholar 

  • Kwon, T. W. (1994). The role of fermentation technology for the world food supply. In C. H. Lee, J. Adler Nissen, & G. Bärwald (Eds.), Lactic acid fermentation of non-dairy food and beverages (pp. 1–7). Seoul: Ham Lim Won.

    Google Scholar 

  • Kwon, D. Y., & Tamang, J. P. (2015). Religious ethnic foods. Journal of Ethnic Foods, 2, 45–46.

    Article  Google Scholar 

  • Lin, M. Y., & Yen, C. L. (1999). Reactive oxygen species and lipid peroxidation product-scavenging ability of yoghurt organisms. Journal of Dairy Science, 82, 1629–1634.

    Article  CAS  Google Scholar 

  • Majumdar, R. K., & Basu, S. (2010). Characterization of the traditional fermented fish product Lona ilish of Northeast India. Indian Journal of Traditional Knowledge, 9, 453–458.

    Google Scholar 

  • Majumdar, R. K., Roy, D. D., Bejjanki, S., & Bhaskar, N. (2016). Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India. Journal of Food Science and Technology, 53, 401–410. doi:10.1007/s13197-015-1944-7.

    Article  CAS  Google Scholar 

  • Mansur, M. A. (2007). A review of different aspects of fish fermentation in Bangladesh. Bangladesh Journal of Progressive Science and Technology, 5, 185–190.

    Google Scholar 

  • Math, R. G., Velu, V., Nagender, A., & Rao, D. G. (2004). Effect of frying conditions on moisture, fat, and density of Papad. Journal of Food Engineering, 64, 429–434.

    Article  Google Scholar 

  • Muzaddadi, A. U., & Basu, S. (2003). Seedal-an indigenous fermented fishery product of North-East India. Fishing Chimes, 23, 30–32.

    Google Scholar 

  • Nabi, M. (2006). Socio-economic problems of the Urdu speaking residents at Mohammadpur (PDF). Democracy Watch. http://www.dwatch-bd.org/ggtp/Research%20Reports/research3.pdf

  • Nasrullah, S. (2003). Liberalizing alcohol policy. The Daily Star, 4, 80. http://archive.thedailystar.net/2003/08/15/d30815110374.htm

  • Nayeem, M. A., Pervin, K., Reza, M. S., Khan, M. N. A., Shikha, F. H., & Kamal, M. (2010). Present status of handling, transportation and processing of traditional dried Punti (punti shutki) and semi-fermented fish (chepa shutki) products in Mymensingh district, Bangladesh. Journal of Agroforestry and Environment, 4, 13–16.

    Google Scholar 

  • Nivedita, S., Handa, S., & Gupta, A. (2013). A comprehensive study of different traditional fermented foods/beverages of Himachal Pradesh to evaluate their nutrition impact on health and rich biodiversity of fermenting microorganisms. International Journal of Research in Applied, Natural and Social Sciences, 1, 19–28.

    Google Scholar 

  • Rao, E. R., Vijayendra, S. V. N., & Varadaraj, M. C. (2006). Fermentation biotechnology of traditional foods of the Indian subcontinent. In K. Shetty, G. Paliyath, A. Pometto, & R. E. Levin (Eds.), Food biotechnology (pp. 1718–1753). Boca Raton: CRC Press.

    Google Scholar 

  • Refugees of Nowhere. (2006, February 15). The Stateless Biharis of Bangladesh. Washington, DC: Refugees International.

    Google Scholar 

  • Shurpalekar, S. R. (1986). Papads. In N. R. Reddy, M. D. Pierson, & D. K. Salunkhe (Eds.), Legume-based fermented foods (pp. 191–217). Boca Raton: CRC Press.

    Google Scholar 

  • Soni, S. K., & Sandhu, D. K. (1990). Indian fermented foods: Microbiological and biochemical aspects. Indian Journal of Microbiology, 30, 130–157.

    Google Scholar 

  • Steinkraus, K. H. (1996). Handbook of indigenous fermented food (2nd ed.). New York: Marcel Dekker.

    Google Scholar 

  • Tamang, J. P. (2010). Himalayan fermented foods: Microbiology, nutrition, and ethnic values. New York: CRC Press, Taylor & Francis Group.

    Google Scholar 

  • Tamang, J. P., Dewan, S., Tamang, B., Rai, A., Schillinger, U., & Holzapfel, W. H. (2007). Lactic acid bacteria in hamei and marcha of North East India. Indian Journal of Microbiology, 47, 119–125.

    Article  CAS  Google Scholar 

  • Uzochukwu, S., Balogh, E., Tucknot, O. G., Lewis, M. J., & Ngoddy, P. O. (1999). Role of palm wine yeasts and bacteria in palm wine aroma. Journal of Food Science Technology, 36, 301–304.

    CAS  Google Scholar 

  • W. B. (2015). World Bank. http://data.worldbank.org/country/bangladesh

Download references

Author information

Authors and Affiliations

  1. Department of Biochemistry and Molecular Biology, University of Dhaka, Dhaka, 1000, Bangladesh

    Mahmud Hossain & Yearul Kabir

Authors
  1. Mahmud Hossain
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yearul Kabir
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yearul Kabir .

Editor information

Editors and Affiliations

  1. Department of Microbiology School of Life Sciences, Sikkim University, Gangtok, Sikkim, India

    Jyoti Prakash Tamang

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer India

About this chapter

Cite this chapter

Hossain, M., Kabir, Y. (2016). Ethnic Fermented Foods and Beverages of Bangladesh. In: Tamang, J. (eds) Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2800-4_3

Download citation

Publish with us

Policies and ethics

Search

Navigation