Traditional food preparation of wild edible vegetables among the ethnic groups of Mizoram, North East India

Datos Bibliográficos

ID5168737
AutoresRosie Lalmuanpuii (Mizoram University), Betsy Zodinpuii (Mizoram University), J Lalbiaknunga (Mizoram University), Zothanpuia (0000-0001-7405-7198), Zothanpuia Zothanpuia (Mizoram University, autor de correspondencia)
Año2021
Volumen8
Número1
Fecha de publicación2021-12-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaJournal of Ethnic Foods (JOURNAL)
Identificadores de la revistaISSN: 2352-6181 • E-ISSN: 2352-619X
EditorialSpringer Science and Business Media LLC (PUBLISHER)
DOI10.1186/s42779-021-00104-5
OpenAlexW3205542496
IdiomaEN
Citas recibidas5
Referencias citadas18

Exploration of ethnic traditional food recipes has an immense contribution to the preservation and sustainability of traditional food habits and culture. The main objective of this study was to explore and document traditional food recipes prepared from wild edible vegetables among two ethnic groups of Mizoram, Northeast India. The method employed for this study was mainly based on a household survey; randomly selected 35 households in Aizawl district representing the major ethnic groups, namely Hmar and Paihte. Information was collected on different types of wild edible vegetables ethnic food, as prepared and consumed by the local people. Twenty-four types of traditional food recipes were documented according to their seasonal availability, and the affinities of choices in food consumption are comparable among the two ethnic groups. It was also reported that wild edible vegetables play a significant role in safeguarding food security and improve nutrition in diets. The present work documents the wild edible vegetables used traditionally by two ethnic groups of Mizoram for various recipes and highlights the necessity of conserving such traditional knowledge besides throwing light on their economic potential. The study suggests that future investigation be carried out to evaluate the nutritional and bioactive properties of wild edible vegetables

Agriculture · Biology · Edible plants · Environmental health · Ethnic group · Food group · Food security · Geography · Indigenous · Safeguarding · Socioeconomics · Sustainability · Traditional knowledge · Ethnobotanical and Medicinal Plants Studies · Food Science and Nutritional Studies · Medicine · Seed and Plant Biochemistry · Biotechnology · Ecology