Evaluating an Oryza sativa L. Based Fermented Beverage ‘Pendam’: A Source of Sustainable Diet to Gadaba Ethnic Community of India
Arup Kumar Mishra *
Department of Applied Geography, Ravenshaw University, Cuttack, Odisha, Pin-753003, India.
Ranjana Bajpai
Department of Applied Geography, Ravenshaw University, Cuttack, Odisha, Pin-753003, India.
Amrita Swain
Biochemistry and Molecular Biology Laboratory, Department of Zoology, Ravenshaw University, Cuttack, Odisha, India.
*Author to whom correspondence should be addressed.
Abstract
Focussing on the need of sustainable diet, this research aimed to understand the nutritional feature of a traditional fermented beverage named as ‘Pendam’. As it is widely consumed in study region, participant observation method applied to understand the complete preparation process. In order to understand the quality of Pendam, the nutritional compositions were analysed using standard methods. With pH value of 3.6, this beverage reflects a protein and carbohydrate content of 1.614 mg/ml and 3.01 mg/ml respectively. Fat and yeast are absent in the beverage. The energy value stands at 1.8496 Cal/100 ml. Having cultural importance within the community, Pendam is considered sacred and play strong role in rituals and festivals. The nutritional features ensure it as a sustainable beverage.
Keywords: Gadaba, fermented beverage, Oryza sativa L, Pendam, sustainable diet