Bioactive compounds in traditional fermented beverages from eastern and north eastern India: Preparation, composition, and health benefits

Abstract

Traditional fermented beverages are intricately tied to the culture and heritage of indigenous groups worldwide. The methods and components involved in crafting alcoholic drinks vary depending on the availability of raw materials in distinct locales. The majority of these beverages are cereal-based, often incorporating indigenous plant elements to lend a unique flavor profile. These ethnically fermented drinks contain bioactive compounds with potential nutraceutical and therapeutic properties. Local starter cultures, composed of a variety of wild herbs, are employed in the beverage-making process, each with its own documented medicinal benefits. This review paper highlights the abundant ethno medicinal qualities of these plants. Rice emerges as the predominant substrate for beverage production among most tribal communities, while finger millet, barley, and sugarcane are used in smaller quantities. Of all plant parts, leaves are found to be the most utilized in creating starter cultures, whereas stems are least employed. These beverages offer notable health advantages due to the diverse plant components in the starter cultures. The present review focuses into the preparation, chemical composition, and medicinal properties of these beverages.