Documentation of Traditional Method of Preparation and Characterization of Judima, a Traditional Rice Beer of Dimasa Tribe of Assam and its Comparison with Old Preserved Judima.

Puja Sarmah^*, Bhaba Kumar Pegu and James Sanong

Department of Life Sciences, Dibrugarh University, 786004, Dibrugarh, Assam, India.

Corresponding Author E-mail: rs_pujasarmah@dibru.ac.in

DOI : http://dx.doi.org/10.13005/bbra/3062

ABSTRACT: Judima is traditionally prepared by the Dimasa community of Assam. This is a rice beer traditionally being used by them generation after generation on various occasions and day-to-day life. As Judima got the Geographical Indication tag commercialization of this beverage increased. Therefore, scientific documentation of its method of preparation and characterization is of utmost need of the hour to maintain quality. The two steps involved in the making of Judima are-making of rice cake and the making of rice beer is involved. The state of Judima is liquid and its colour is yellowish. The pH of both fresh and preserved Judima is near 5. The alcohol percentage of fresh Judima is 20±2 mg/ml and Old Judima is 21.5±2 mg/ml, similarly, the Carbohydrate content of fresh and old Judima is 18±1.8 mg/ml and 19.6±2.7 mg/ml respectively. On the other hand, the protein content and free amino acid of fresh Judima are 3.8±1.8 mg/ml and 0.8±0.5 mg/ml respectively and that of Old Preserved Judima is 3.1±0.98 mg/ml and 1.3±0.77 mg/ml. Although indigenous people prefer old preserved Judima for consumption as they have more belended flavours ans smoother to drink it cannot be clearly stated that it is because of the difference in biochemical parameters as the p-value for all the observations is greater than 0.05 therefore, the difference is not significant.

KEYWORDS: Alcohol; Dimasa; Fermentation; Judima; Rice-Beer

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