MEDICINAL PLANTS USED IN RICE BEER STARTER CULTURE BY DIFFERENT TRIBES IN ASSAM: AN ETHNOBOTANICAL SURVEY
HTML Full TextMEDICINAL PLANTS USED IN RICE BEER STARTER CULTURE BY DIFFERENT TRIBES IN ASSAM: AN ETHNOBOTANICAL SURVEY
Radali Duarah, Pratap Kalita * and Angkita Mishra
Nutrition and Dietetics, Assam down town University, Pratiksha Institute of Pharmaceutical Sciences, Guwahati, Assam, India.
ABSTRACT: The study represents the ethnobotanical information of the medicinal plants used by the six major communities of Assam, namely Mishing, Deori, Ahom, Tiwa, Bodo and Rabha, for better understanding of their local beliefs, customs, and tradition in the preparation of traditional rice beer starter culture. A semi-structured questionnaire was used focusing on the local names of the plants used in a starter culture, parts used, the reason for their use in the preparation, and other medicinal properties. A total of thirty-six plants were found to be used in the preparation by the Mishing community, twenty-seven plants by the Ahom community, thirteen plants by the Deori community, twenty plants by the Tiwa community, and seven plants by Bodo and Rabha communities for their respective starter cultures. A total of fifty-one plants were documented from the study, many of which were commonly used by all the communities to prepare rice beer starter culture and in their traditional health care system for curing many diseases. There is a dearth of information on the efficacy of the plants used in the starter culture preparation by different communities. Therefore, this ethnobotanical survey can help scientists and researchers identify plants with medicinal properties that may be useful in developing new drugs.
Keywords: Medicinal plants, Fermented bevarage, Starter culture, Ethnic communities
INTRODUCTION: Traditional alcoholic beverages constitute an integral part of the dietary culture among the tribal communities residing within the North-Eastern states of India since ancient times. This beverage plays an important role in the socio-cultural life of the community as it is associated with many occasions like religious rituals, functions and festivals, marriages, and even death ceremonies 1. The process of preparing the rice beer is considered sacred to women folks.
Among all the communities, women folk actively prepare the traditional drink as they possess vast knowledge of the plants used in preparing the starter culture 2. All have their specific ingredients for preparing the starter culture, which is slightly different even though the process remains almost the same. The starter culture plays an important role in the fermentation of rice beer.
Each community uses different herbs and plant parts and believes each of these plants contains a unique medicinal property, making rice beer an important drink for social gatherings 3. Reports suggest that the rice beer starter culture has some antioxidant and fibrinolytic properties, making it freely consumable. It helps maintain the community's good health by preventing and curing many diseases. Researchers reported that rice beer prepared by different communities contains good amounts of protein, carbohydrate, and free amino acids with phytochemicals, high antioxidant activity, and a negligible cytotoxic effect 4.
It is believed to be effective against insomnia, headache, body ache, inflammation, diarrhea, urinary problems, and expelling worms as a treatment of cholera. It is also believed to be effective against amoebiasis, acidity, vomiting; and it helps reduce cholesterol and endocrine function. Furthermore, it alters and maintains the gut microflora 5, 6. So, proper use of the traditionally prepared rice beer may act as a source of medication as the indigenous people have used it, and it can be served to the people of other parts of the country too. The various plants used in the starter culture are also said to have many medicinal properties apart from imparting colour, flavour and sweetness to the beer 7. The variety of plants provides nutrients to the microflora, thus improving the quality of rice beer. Nutrients in the finished product give energy besides its soothing effect and other medical properties to the consumer. The antioxidant activities of the plants used in starter culture cakes indicate that these plants are a good source of antioxidants which could be due to the presence of high polyphenol, alkaloids, and flavonoids 8, 9, 10.
MATERIALS AND METHODS:
Study Area: The ethnobotanical survey was conducted in selected rural villages of Sibsagar, Nagaon, and Bongaigaon districts of Assam for listing and a better understanding of local beliefs and habits regarding the use of medicinal plants in the rice beer starter culture preparation.
FIG. 1: MAP OF INDIA AND ASSAM SHOWING THE STUDY AREA
Three districts were purposively selected for the field survey based on communities predominantly residing in those areas. In a village, the households which prepare the starter culture are very limited. Therefore, prior information was taken to decide the households which could give information about the starter culture. The data have been collected from Sibsagar district for Mishing, Deori, and Ahom communities, Nagaon district for Tiwa community and Bongaigaon district for Bodo and Rabha community.
Ethnobotanical Data Collection: For collecting the information, rapports were made with the village heads, elderly men, and women, and prior informed consent was taken from the participants of the study who are predominantly involved in the process of preparing the starter culture. The field survey was conducted through a semi-structured questionnaire and group discussion with aged and experienced local women to get knowledge about the preparation of rice beer starter culture and the medicinal plants used in the preparation by the selected communities. The data collection technique also included village walks and walk along forest transects with a local person to identify and collect the plant samples.
Plant Collection and Taxonomic Identification: The plant parts were collected from nearby fields and forests with the help of local people and kept in sealed plastic packets. These samples were then dried, pressed, and preserved to make a herbarium following the guidelines given by Anderson (1999). The taxonomist, Department of Agronomy, Assam Agricultural University, Jorhat, further identified and authenticated these plant samples.
RESULT AND DISCUSSION: The present study was primarily aimed at investigating the plants used by the villagers for the preparation of traditional rice beer starter culture. A total of six major communities of Assam were selected for documentation of plant materials used by them in starter culture preparation. The information was gathered through a household survey by interacting with the villagers of the selected districts using a semi-structured questionnaire. The survey was conducted in the predetermined villages of Sibsagar, Nagaon, and Bongaigaon districts to better understand local beliefs, customs, traditions, etc., in the choice of plants for starter culture preparation.
The preparation methods for both the starter culture and rice beer were almost similar for most of the communities in all the districts as detailed in Fig. 2.
FIG. 2: THE METHOD OF PREPARATION OF STARTER CULTURE
Collection of Ethnomedicinal Information: Traditional medicinal knowledge of using local herbs and medicinal plants has been a part of therapeutic practices worldwide since time immemorial 11. Documentation of indigenous knowledge of medicinal plants is important for preserving the traditional knowledge before it diminishes with knowledgeable people so that plants can be conserved and sustainably managed and utilized by the local communities 12. Various indigenous ethnic tribes of Assam have rich indigenous knowledge regarding agriculture, food, medicine, and natural resources. This has led to a diverse cuisine comprising their methods of preparing fermented and non-fermented ethnic foods and alcoholic beverages 13, 14. In the present study, it was observed that even though the method of preparation for the rice beer starter culture is the same for most of the tribes in Assam, the most important difference contributed by the plants which are being used in the preparation of the starter culture. These plants varied concerning communities and areas to which they belonged. However, due to rapid afforestation and human habitation, these valuable plants are now unavailable in abundance, thus compelling the users to prepare the culture with fewer plants. Detail array of plants, along with their local and scientific names, family, and plant parts used, the purpose for using it in the starter culture preparation, and other medicinal properties, are recorded and presented in Tables 1 to 6.
TABLE 1: PLANTS USED IN THE PREPARATION OF STARTER CULTURE OPO PITHA BY MISHING COMMUNITY
S. no. | Local name | Botanical Name | Family | Parts used | Reason for using in the starter culture | Other medicinal claims |
1 | Ahom phool | Justicia gendarussa | Acanthaceae | Leaf | Provide bitterness | Asthma, the juice is used to treat ear pain |
2 | Baagh bon | Chromolaena odorata | Asteraceae | Leaf | For medicinal properties | Wound healing property, snake bite |
3 | Bonoriya dhekia/kopou dhekia | Lygodium japonicum/ L. Flexuosum | Lygodiaceae | Frond | Provides stickiness to the rice beer | Helps to treat Jaundice |
4 | Bonoriya tezpaat | Cinnamomum bejolghata | Lauraceae
|
Leaf | Adds flavor to the rice beer | Used as a spice, aids in digestion |
5 | Bor Bonjaluk /chenibon /jaluk bon | Scoparia dulcis | Scrophulariacea | Aerial parts | Imparts sweetness and increases concentration of; othe rice beer | Wound healing property, kidney stone, digestive problems, fever |
6 | Bor manmuni | Centella asiatica | Apiaceae
|
Whole lant | For medicinal properties | The juice or paste of the plant is taken to cure stomach pain, diarrhea and fever |
7 | China lota | Mikania micrantha | Asteraceae
|
Leaf | For medicinal properties | It exhibits wound healing property, useful in treating skin rashes |
8 | Dalchini | Cinnamomum zeylanicum | Lauraceae | Leaf | Adds flavor to the rice beer | treat cold, helps relieve vomiting |
9 | Durun bon | Leucas indicus | Lamiaceae | Aerial part | Increase concentration | Used in lack of appetite, sinusitis, stomach complaints, and headache, Roots are used to treat pneumonia, swellings |
10 | Horu manimuni | Hydrocotyle sibthorpioides
|
Araliaceae
|
Whole lant | It increases the concentration of the beer | Used to treat throat pain, bone healing, digestive, diuretic and vermifuge, and menstrual problems. |
11 | Jolokia | Capsicum annum | Solanaceae | Fruit | To ward off the evil forces, thus increasing the quality of the end product. | Better digestion |
12 | Jomlakhuti | Costus speciosus | Costaceae | Leaf | Gives bitterness but cooling effect to rice beer | Treats body ache |
13 | Makhioti | Flemingia srobilifera | Fabaceae | Root | For medicinal properties | Body-ache |
14 | Kenya bon /bon jaluk | Polygonum plebium | Polygonaceae
|
Whole plant | For medicinal properties | Helps to stop bleeding |
15 | Kopou lota | Ipmoea pentaphylla | Convolvulaceae
|
Leaf | Not known
|
- |
16 | Kuhiar | Saccharum officinarum | Poaceae | Leaf | Imparts sweetness | Helps to recover dehydration |
17 | Laijabori | Drymaria cordata | Caryophyllaceae | Leaf and tender stem | For medicinal benefits | Helps to cure sinusitis, to treat aching, inflamed, or painful parts |
18 | Letaguti / Yene dobin | Caesapinia bondac | Casealpinia boduc (L) Roxb | Leaf | Provides stickiness | Helps to cure fever, Body pain |
19 | Maarchang | Spilanthes calva | Spilanthes acmella (L.) | Leaf | For intoxication | Given in toothache, has strong local anesthesia effect |
20 | Kothal | Artocarpus heterophyllus | Moraceae | Leaf | Imparts sweetness, Better taste, flavor, and gives yellow colour. | - |
21 | Modhuri | Psidium guajava | Myrtaceae | Tender Leaves | Provide flavor | Used to cure diarrhea, dysentery, helps to lose weight and prevents hair fall |
22 | Naming goying | Ageratum loustonianum | Asteraceae | Leaf | Not known | - |
23 | Noga maangmit | Nelsonia sp | Acanthaceae | Leaf | Not known | - |
22 | Naming goying | Ageratum loustonianum | Asteraceae | Leaf | Not known | - |
23 | Noga maangmit | Nelsonia sp | Acanthaceae | Leaf | Not known | - |
24 | Okolbeer/
Okolbih |
Clerodendrum indicum | Lamiaceae | Leaf | One of the most potent sources of intoxication | Leaf juice is used to treat skin complaints |
25 | Oksi koksi | Phylla nodiflora | Verbenaceae | Leaf | Not known | - |
26 | Paarvate | Mazus rugosus | Mazaceae | Leaf | - | Helps in the treatment of typhoid, sinusitis |
27 | Pipli paan | Piper longum | Piperaceae
|
Leaf | Gives a better taste to the rice beer. | Acts as antibiotic, stomachache, heartburn, and indigestion |
28 | Posotiya | Vitex negundo | Lamiaceae | Leaf | Concentration | Body- ache, joint pain, ear pain |
29 | Pothar bihlongoni | Polygonum hydropiper | Polygonaceae
|
Tender twigs, Leaf and stem | The most potent among all the plants used in the starter culture, and increases intoxication. | Used to treat Jaundice, toothache, rheumatism, and gout |
30 | Raam naam | Naravelia zeylanica | Ranunculaceae | Twig | Gives bitter taste | Helps to treat fever |
31 | Rukji | Sphaerostepheras unitus | Thelypteridaceae | Frond | It increases the concentration or strength of the beer. also, act as an antibacterial for the starter culture | Used in the treatment of fever, body ache |
32 | Tezmui/ Rikom | Zanthoxylum nitidum | Rutaceae | Leaf | Gives good flavor to the rice beer | Helps to treat broken bone, toothache, body-ache, stomachache, pneumonia, tonsillitis, gall bladder, tumour, and snake bites |
33 | Titaphool | Phlogacanthus curviflorus | Acanthaceae | Leaf | Leaves a bitter taste in the rice beer | Used to treat cold and cough |
34 | Halodi | Curcuma domestica | Zingiberaceae
|
Leaf | Provide aroma and flavour to the rice beer | - |
35 | Bon tuloxi | Elsholtzia blanda | Lamiaceae | Leaf | Important flavor ingredient | Protect against cough and cold |
36 | Ta:sinpusin /jetulipoka | Rubus hexagynous | Rosaceae | Leaf | Provides medicinal benefits | ulceration of mouth and tongue |
Mishing Community: Rice beer produced by Mishing community residing in Sibsagar district called Apong is prepared at home by fermenting rice with the help of the starter culture, Opo Pitha/Apob. They drink this traditional rice beer on a regular basis and believe that it causes no harmful effect in their body when consumed at a limit rather it helps them to cool down after a daylong hard work. Apong is also served as a welcome drink to the guests on various social occasions and is considered a matter of pride to the host family. Two types of Apong namely Nogin Apong prepared from the same type of starter culture following the traditional method, and Poro apong is prepared from cooked rice and ashes made of rice husk and rice straw that gives it a characteristic brown colour. Poro apong is also known as Chai mod. From Table 1, it can be observed that a total of thirty-six plants are found to have been used in the preparation of the starter cake by Mishing community residing in Sibsagar district of Assam. According to this community, the plants included in the starter culture have various therapeutic properties. Thus, they make the rice beer suitable for various social functions and religious festivals.
Ahom Community: Fermented rice beer prepared by Ahom community, commonly known as Haaj or Laopani is a very aromatic, sweet, and highly popular beverage of Assam. Their starter culture is called Haaj Pitha or Vekur pitha. The previous or parent starter culture from which the new starter culture is made is known as Ghai pitha. The starter culture is prepared during the two important festivals- Rongali Bihu and Bhogali Bihu. People usually drink this ricebeer in a community religious function called Haaj’r hokam and preparing this drink is considered a sacred activity.
Haajhas a property of hallucination, and various plants are added to it that contribute to the drink's overall flavor. It was observed from Table 2 that the Ahom community residing in the Sibsagar district used a total of twenty-seven plants in the preparation of the main starter culture, the Haaj Pitha or Vekur pitha.
TABLE 2: PLANTS USED IN THE PREPARATION OF STARTER CULTURE HAAJ PITHA BY AHOM COMMUNITY
S. no. | Local name | Scientific name | Family | Parts used | Reason for using in the starter culture | Other medicinal claims |
1 | Aathiya kol | Musa balbisiana | Musaceae | Leaf | To cover the fermented rice | - |
2 | Beoni-haputa | Desmodium laxiflorum | Fabaceae | Leaf | Stickiness and increased
Concentration |
- |
3 | Bihlongoni | Sphaerostepheras unitus | Thelypteridaceae | Leaf and stem | Makes the drink harsh | Relieves pain |
4 | Bon tuloxi | Elsholtzia blanda | Lamiaceae | Leaf | Believes to be responsible for the smell of end product | Protect against cough and cold |
5 | Bonoriya dhekia/kopou dhekia | Lygodium japonicum/ L. flexuosum |
Lygodiaceae | Frond | Provides stickiness to the rice beer | Helps to treat Jaundice |
6 | Bor manmuni | Centella asiatica | Apiaceae
|
Whole plant | Provides medicinal benefits | Stomach pain, diarrhea, and fever |
7 | Chenibon | Scoparia dulcis | Scrophulariacea | Leaf and twig | Imparts sweetness to the rice beer | Believes to treat kidney stone, skin disorders, hypertension, |
8 | Duroon bon | Leucas aspera | Lamiaceae | Aerial part | Increase concentration
|
The juice is useful in sinusitis, stops bleeding of the nose |
9 | Horu manimuni | Hydrocotyle sibthorpioides | Araliaceae | Whole plant | It increases the concentration of the beer | Used to treat throat pain, bone healing, acts as a digestive, diuretic and vermifuge and menstrual problem |
10 | Hunborua | Pachystachys lutea | Acanthaceae | Root | Provides medicinal benefits | To treat pneumonia |
11 | Jaluk | Piper nigrum
|
Piperaceae
|
Leaf and seeds | Increase concentration
|
Treat cough and cold |
12 | Jetulipoka | Rubus hexagonus | Rosaceae | Leaf | Provides medicinal benefits | Ulceration of mouth and tongue |
13 | Jukloti/ makhioti | Flemingia srobilifera | Fabaceae | Root | To add bitterness | Body-ache |
14 | Kenya bon | Polygonum plebium | Polygonaceae
|
Whole plant | Provides good aroma | Not known |
15 | Kopou dhekia | Lygodium japonicum/ L. flexuosum |
Lygodiaceae | Frond | Provides stickiness to the rice beer | Treatment of Jaundice |
16 | Kothal | Artocarpus heterophyllus | Moraceae | Leaf | Imparts sweetness, Better taste, flavor, and gives yellow colour. | - |
17 | Kuhiar | Saccharum officinarum | Poaceae | Leaf | Imparts sweetness | - |
18 | Laijabori | Drymaria cordata | Caryophyllaceae | Leaf and tender stem | For medicinal benefits | Helps to cure sinusitis, the juice is applied to treat snake bite |
19 | Modhuri | Psidium guajava | Myrteacea | Leaf | Flavour | Diarrhea and dysentery |
20 | Paatihuta | Cinnamomum bejolghota | Lauraceae
|
Leaf | Adds a sweet flavor to the rice beer | Aids in digestion |
21 | Pani-madhuri | Acanthus leucostachys | Acanthaceae | Leaf | Flavour | - |
22 | Posotia | Vitex negundo | Lamiaceae
|
Leaf | Provides medicinal benefits | Fever, body- ache, joint pain, ear pain, treatment of Jaundice, wounds, asthma, eye pain, and migraine. |
23 | Pothar bihlongoni | Polygonum hydropiper | Polygonaceae | Tender twigs, Leaf, and stem | The most potent among all the plants used in the starter culture, and increases intoxication. | Acts as antibacterial |
24 | Suhoni | Spilanthes calva | Spilanthes acmella (L.) | Leaf | Intoxication | Given in toothache, has strong local anesthesia effect |
25 | Sura | Grewia optiva | Malvaceae | Leaf | Flavour | - |
26 | Tezmui | Zanthoxylum nitidum | Rutaceae | Leaf | Adds flavor to the rice beer | Wound healing property |
27 | Titabahek | Justicia gendarussa | Acanthaceae | Leaf | Bitterness | Asthma and ear pain |
Deori Community: The rice beer prepared by the Deori community is known as Sujen and the starter culture is known as Mod Pitha. Just like Mishing community, this drink is also regarded as a matter of pride to the host family to serve as a welcome drink to the guests on various social occasions. Sujen plays a vital role in the socio-cultural life of the Deori tribe. No festivals such as Bhogali Bihu, Rongali Bihu, and religious ceremonies, including birth and marriage functions, are celebrated without Sujen in a Deori household. As usual, the Deori community prepares starter culture in two seasons (September-October and February-March) in a year. The weather is considered ideal for preparing starter culture during this period. Table 3 depicts that a total of thirteen plant species were observed to have been used by the Deori community to prepare rice beer starter culture in the study area.
TABLE 3: PLANTS USED IN THE PREPARATION OF THE STARTER CULTURE SUJEN PITHA, CHUZAE-PITHA, OR MOD PITHA BY DEORI COMMUNITY
S. no. | Local name | Botanical name | Family | Parts used | Reason for using in the starter culture | Other medicinal claims |
1 | Bihlongoni | Sphaerostepheras unitus | Thelypteridaceae | Leaf | Increases concentration | - |
2 | Bor manmuni | Centella asiatica | Apiaceae
|
Whole plant | For its medicinal values | Stomach pain, diarrhea, and fever |
3 | Chatiana | Alstonia scholaris | Apocynaceae | Leaf | For medicinal purpose | Helps to treat malaria fever |
4 | Chenibon | Scoparia dulcis | Scrophulariaceae | Aerial part | Imparts sweetness to the rice beer, | Used to treat hemorrhoids, diarrhea, dysentery, |
5 | Chon-chia | Saccharum officinarum | Poacea | Leaf | Imparts sweetness | Jaundice |
6 | Jom lakhuti | Coitus speciosus | Costaceae | Leaves | Gives bitterness but cooling effect to rice beer | Used to treat hepatitis kidney stone |
7 | Kolpaat | Musa balbisiana | Musacea | Leaf | To cover the fermented rice | - |
8 | Kothal | Artocarpus heterophyllus | Moraceae | Leaf | Imparts sweetness, flavor, and gives yellow colour. | - |
9 | Kotow chira | Cinnamomum bejolghata | Lauracea | Leaf | For adding flavor | Helps in digestion |
10 | Lai-jabori | Drymaria cordata | Caryophyllaceae | Arial part | Acts as a cooling agent. | The juice is used to treat sinus |
11 | Modhuri paat | Psidium guajava | Myrtaceae | Tender eaves | Provide flavor | Used to cure diarrhea and dysentery |
12 | Tesmuri | Zanthoxylum nitidium | Rutaceae | Leaf | Gives good flavor to the rice beer. | helps to treat broken bones, toothache, and body-ache |
13 | Ziziring-lota | Selaginella sp. | Selaginellaceae | Leaf | To make the drink light | - |
Tiwa Community: Rice beer and the starter culture prepared by the Tiwa community are known as Zu/Chu and Bakhor, respectively. The present study observed twenty plants that are used in the preparation of starter culture “bakhor” by the selected Tiwa community. Tiwa community prefers rice beer as a medicinal drink to cure and prevent disease conditions like fever, body ache, headache, urinary infection, etc. According to them, each plant added to the starter cake claim different medicinal properties which strengthen rice beer as a tonic. This rice beer starter culture not only possesses the property to cure human diseases but also acts as a curative for cattle. The medicinal concoction called Juguli, which is given as a tonic to the bulls, promotes body strength and is also effective for the leg swelling of cattle 14. In a recent study, Goswami, (2020) identified eight plants from different plant families along with their medicinal use in the preparation of the starter culture. Justicia Betonica, Polipodiumsp Saccharum, Solanum indicum, Tabernaemonta nacoronaria, Phlogocanthust hysiflorus, Leucus aspera, and Streblus asper are some of the plants found to be identical to the plants documented in the present study 15.
Bodo Community: Rice beer prepared by the Boro communities of Assam is known as Jou bishi/Jumai. The starter culture used to prepare Jou is locally known as Angkur, Amao or Emao. The Bodo special rice beer Jumai is considered one of the strongest rice beers in Assam as claimed by the community. This was also stated in a previous study by Basumatary and Gogoi, (2014) 16, 17. The community prepares rice beer starter culture by using merely seven plant species in the surveyed village. However, the present study is similar to the study carried out by Basumatary and Gogoi, (2014), who listed eight plant species, such as Ananas comosus (L). Musa balbiciana Colla, Artocarpus heterophyllus, Scoparia dulcis, Clerodendrum viscosum, Plumbago zeylanica, Polygonum glabrum, Cyclosorus dentatus are considered essential for the preparation of rice beer starter culture 18.
Rabha Community: The Rabhas prepare rice beer in their traditional way, commonly known as Jonga mod or Kecha mod. The starter cake, known as surachi or phap is made of several plant species. The study found them to use seven plant species to prepare phap, the starter culture. The survey conducted by Bhuyan and Baishya in 2013 in Goalpara district observed ten plant species for preparing starter culture, including Artocarpus heterophyllus, Calotropis gigantean, Capsicum annuum, Clerodendrum viscosum, Piper nigrum, Saccharum officinarum, Scoparia dulcis, and Sida rhombifolia 19. Deka and Sharma, (2010) have documented ten plant species used in the preparation of Phap, including Ananas comosus, Artocarpus heterophyllus, Calotropis gigantean, Capcicum fructescens, Cleodendrum viscosum, Dennstaedtia scabra, Ochthochloa coracana, Plumbago indica, and Saccharun officinarum 20. Most of the plants were similar, as reported in the present study. It was observed that the Mishing community used the highest number of plant species, followed by the Ahom, Deori, Tiwa, Bodo, and Rabha communities in the selected villages to prepare rice beer starter culture. The present study reveals that the plant parts used to prepare rice beer starter culture have several medicinal properties reported to be used in traditional healing and remedies against various diseases by the respective communities. In earlier days more than a hundred plants were being used by different communities. Still, due to deforestation and climatic changes, the plants used in the starter culture have been reduced drastically. It has also been believed to affect rice beer's flavor and medicinal properties. All the selected communities in the present study were found to depend on traditional medicine for their primary healthcare and treatment of various ailments. They have gathered excellent knowledge through the experience of being constantly associated with forest-based resources over many generations. They prefer natural methods of disease treatment through various herbs and plant parts. In the present study it was recorded that all the plant species enumerated in Tables 1 to 6 are used in the treatment of different ailments like Gastrointestinal ailments (constipation, diarrhoea, dysentery, digestive complaints, gastric problems, indigestion and stomach troubles, stomach ulcer, piles), Respiratory system disorders (asthma, bronchitis, and chest pain, cough, throat pain, sinusitis, respiratory and breathing problems, sore mouth, tonsillitis, and throat trouble), Inflammatory problems (relieve pains and swellings, back pain, muscular pain, swollen joints), Urinary ailments (urinary problems, infection and renal stone), Cardiovascular diseases (hypertension, heart problem), Dermatological problems (boils, pimples, ringworm, scabies, skin diseases, smallpox of children), First aids (antiseptic, bruises, wounds, burns, cuts and injuries), Endocrinology problems (controlling diabetes), Bone fracture, Tonic (liver tonic, Jaundice, heart disease, kidney tonic), etc. These plants are either consumed or applied externally in the form of powder or leaf extracts.
TABLE 4: PLANTS USED IN THE PREPARATION OF STARTER CULTURE BAKHOR BY TIWA COMMUNITY
S. no. | Local name | Scientific name | Family | Parts used | Reason for using in the starter culture | Other medicinal claims |
1 | Ayekson/ Titaphool | Phlogacanthus curviflorus | Acanthaceae | Leaf | Leaves a bitter taste in the rice beer | Used to treat cold and cough |
2 | Bahka tita | Phlogocanthus thysiflorus (Roxb.) | Acanthacea | Flower | Leaves a bitter taste in the rice beer | Used in throat infection |
3 | Bih dhekia | Sphaerostepheras unitus | Thelypteridaceae | Frond | Prevents spoilage and increases the concentration of the beer. | Used in the treatment of fever, also act as an antibacterial for the starter culture. |
4 | Bihu gos | Clerodendrum infortunatum | Lamiaceae | Leaf | For medicinal property | Wound healing property. |
5 | Chenehi bon | Scoparia dulcis | Scrophulariaceae | Aerial part | Provides sweetness and concentration | Treat insect bites, anemia, diabetes |
6 | Durun bon | Leucas aspera | Lamiaceae | Aerial part | For medicinal property | The juice is useful in sinusitis, stops bleeding of the nose |
7 | Gopchoi | Naravelia zeylanica | Ranunculaceae | Twig | Gives a bitter taste | Helps to treat fever, |
8 | Mati-Kothal | Artocarpus heterophyllus | Moraceae | Leaf | Imparts sweetness, Better taste, flavor and gives a yellow colour | Not known |
9 | Kotona phool | Catharanthus roseus | Apocynaceae | Leaf | For medicinal property | Reproductive problem |
10 | Kuhiar | Saccharum officinarum | Poaceae | Leaf | Imparts sweetness | Not known |
11 | Bhim kol | Musa balbisiana | Musaceae | Leaf | Imparts sweetness | Not known |
12 | Mohuwa | Croton joufra | Euphorbiaceae | Leaf | Imparts sweetness | Not known |
13 | Nangal bhanga | Clerodendrum serratum | Verbenaceae | Leaf | For medicinal property | Helps in wound healing and Stomach problem |
14 | Neem | Azadirachta indica | Meliaceae | Leaf | For medicinal property | Helps in fighting body-ache |
15 | Okolbeeh | Clerodendrum indicum | Lamiaceae | Leaf | The potent and very important ingredient to prepare Bakhor | Not known |
16 | Saura | Grewia optiva | Malvaceae | Leaf | For medicinal property | Not known |
17 | Sojina | Moringa oleifera | Moringaceae | Leaf | For medicinal property | Dental care |
18 | Halodi | Curcuma domestica | Zingiberaceae | Leaf | Provide aroma and flavour to the rice beer | Used as a vegetable |
19 | Bon tuloxi | Elsholtzia blanda | Lamiaceae | Leaf | Provide aroma and flavour to the rice beer | Protect against cough and cold |
20 | Jetulipoka | Rubus hexagonus | Rosaceae | Leaf | For medicinal property | The ripe fruit is eaten. Used to treat ulceration of mouth and tongue |
TABLE 5 PLANTS USED IN THE PREPARATION OF STARTER CULTUREAMAO/ANGKUR/EMAO BY BODO COMMUNITY
S. no. | Local name | Scientific name | Family | Parts used | Reasons for using in the starter culture | Other medicinal claims |
1 | Kothal | Artocarpus heterophyllus | Moraceae | Leaf | Imparts sweetness, Better taste, flavor, and gives yellow colour. | - |
2 | Algasita | Xanthium strumarium | Asteraceae / Plumbagenaceae | Whole plant | Medicinal property | Acts as a tonic and helps in digestive |
3 | Sal daokumwi | Sphaerostepheras unitus | Thelypteridaceae | Frond | Used to cover the starter cakes while drying. | Pain reliever |
4 | Bisongali | Polygonum hydropiper | Polygonaceae | Young leaves | Increases intoxication. | Helps to relieve body ache |
5 | Gidir manimuni | Centella asiatica | Apiaceae
|
Whole plant | For medicinal properties | Stomach pain, diarrhea, liver tonic, and fever. |
6 | Bongfang rakeb | Scoparia dulcis | Scrophulariacea | Aerial part | Imparts sweetness to the rice beer. | Believed to treat Kidney stone. |
7 | Talir kitir | Musa balbisiana | Musaceae | Leaf | Used to cover the fermented rice. | - |
Researchers investigated the rich ethnomedicinal knowledge of the Ahom community of upper Assam and a total of 68 and 136 plant species were recorded, respectively. The recorded species were found to be commonly available and used for the treatment of various problems like cough, fever, headache, body pain, animal bite, heart problem, etc. Different parts of the plants, like seed, leaf, bark, root, etc were found to be used in the form of medicine. Most medicines were prepared as a mixture of other plant products 22. Table 7 reveals that all the selected communities use a total of fifty-one plant species in the starter cake preparation. It was reported that out of these fifty-one plants, plants are essential in all types of starter culture, whereas some of the other plants are merely used by only one community. In the present study, while comparing the plants used by Mishing, Ahom, Tiwa, Bodo, and Rabha communities in Assam, it was found that the plants Sphaerostepheras unitus, Artocarpus heterophyllus play a very important role in the preparation of the starter culture in all the communities. Sphaerostepheras unitus is used as an antimicrobial agent to stop the starter culture cake from spoilage.
TABLE 6: PLANTS USED IN THE PREPARATION OF STARTER CULTURE PHAP BY RABHA COMMUNITY
S. no. | Local name | Scientific name | Family | Parts used | Reasons for using in the starter culture | Other medicinal claims |
1 | Talir kitir /athia kol | Musa balbisiana | Musaceae | Leaf | To cover the fermented rice | - |
2 | Anaros | Artocarpus heterophyllus | Moraceae | Leaf | Produces foam | Ash is used to treat diarrhea and stomach ache |
3 | Algasita | Xanthium strumarium | Asteraceae / Plumbagenaceae | Whole plant | For Medicinal properties | The paste is used to cure sinusitis, headache, and ulcer |
4 | Bor manmuni/Gidir manimuni | Centella asiatica | Apiaceae
|
Whole plant | It increases the concentration of the beer | Stomach pain, diarrhea, liver tonic, and fever. |
5 | Soru manimuni | Hydrocotyle sibthorpioides
|
Araliaceae
|
Whole plant | It increases the concentration of the beer | Used to treat throat pain, bone healing, as digestive, diuretic, and menstrual problem |
6 | Sal daokumwi/ Bih dhekia | Sphaerostepheras unitus | Thelypteridaceae | Frond | Used to cover the starter cakes while drying. | Believed to have antibacterial property |
7 | Holitita | Clerodendrum indicum | Lamiaceae | Leaf | One of the most potent sources of intoxication, | Leaf juice is used to treat skin complaints |
TABLE 7: PLANTS USED FOR THE PREPARATION OF STARTER CULTURE BY SELECTED COMMUNITIES OF ASSAM
S. no. | Botanical name | Common name | Mishing | Ahom | Deori | Tiwa | Bodo | Rabha |
1 | Acanthus leucostachys | Pani-madhuri | NU | U | NU | NU | NU | NU |
2 | Ageratum loustonianum | Naming goying | U | NU | NU | NU | NU | NU |
3 | Alstonia scholaris | Chatiana | NU | NU | U | NU | NU | NU |
4 | Artocarpus heterophyllus | Mati Kothal | U | U | U | U | U | U |
5 | Azadirachta indica | Neem | NU | NU | NU | U | NU | NU |
6 | Caesapinia bondac | Letaguti / Yene dobin | U | NU | NU | NU | NU | NU |
7 | Capsicum annum | Jolokia | U | NU | NU | NU | NU | NU |
8 | Catharanthus roseus | Kotona phool | NU | NU | NU | U | NU | NU |
9 | Centella asiatica | Bor manmuni | U | U | U | NU | U | U |
10 | chromolaena odorata | Baagh bon | U | NU | NU | NU | NU | NU |
11 | Cinnamomum bejolghata | Bonoriya tezpaat | U | U | U | NU | NU | NU |
12 | Cinnamomum zeylanicum | Dalchini | U | NU | NU | NU | NU | NU |
13 | Clerodendrum indicum | Okolbeer/ hoilotitata | U | NU | NU | U | NU | U |
14 | Clerodendrum infortunatum | Bihu gos | NU | NU | NU | U | NU | NU |
15 | Clerodendrum serratum | Nangal bhanga | NU | NU | NU | U | NU | NU |
16 | Coitus speciosus | Jom lakhuti | U | NU | U | NU | NU | NU |
17 | Croton joufra | Mohuwa | NU | NU | NU | U | NU | NU |
18 | Curcuma longa | Halodi | U | U | NU | U | NU | NU |
19 | Desmodium laxiflorum | Beoni-haputa | NU | U | NU | NU | NU | NU |
20 | Drymaria cordata | Laijabori | U | U | U | NU | NU | NU |
21 | Elsholtzia blanda | Bon tuloxi | U | U | NU | U | NU | NU |
22 | Flemingia srobilifera | Jukloti/ makhioti | U | U | NU | NU | NU | NU |
23 | Grewia optiva | Saura | NU | U | NU | U | NU | NU |
24 | Hydrocotyle sibthorpioides | Horu manimuni | U | U | NU | NU | NU | U |
25 | Ipmoea pentaphylla | Kopou lota | U | NU | NU | NU | NU | NU |
26 | Justicia gendarussa | Ahom phool / tita bahek | U | U | NU | NU | NU | NU |
27 | Leucas aspera | Durun bon | U | U | NU | U | NU | NU |
28 | Lygodium japonicum/ L. flexuosum | Bonoriya dhekia/kopou dhekia | U | U | NU | NU | NU | NU |
29 | Mazus rugosus | Paarvate | U | NU | NU | NU | NU | NU |
30 | Mikania micrantha | China lota | U | NU | NU | NU | NU | NU |
31 | Moringa oleifera | Sojina | NU | NU | NU | U | NU | NU |
32 | Musa balbisiana | Talir kitir | NU | U | U | NU | U | U |
33 | Naravelia zeylanica | Raam naam | U | NU | NU | U | NU | NU |
34 | Nelsonia sp. | Noga maangmit | U | NU | NU | NU | NU | NU |
35 | Pachystachys lutea | Hunborua | NU | U | NU | NU | NU | NU |
36 | Phlogacanthus curviflorus | Titaphool | U | NU | NU | U | NU | NU |
37 | Phlogocanthus thysiflorus (Roxb.) | Bahka tita | NU | NU | NU | U | NU | NU |
38 | Phylla nodiflora | Oksi koksi | U | NU | NU | NU | NU | NU |
39 | Piper longum | Pipli paan | U | U | NU | NU | NU | NU |
40 | Polygonum hydropiper | Pothar bihlongoni | U | U | NU | NU | U | NU |
41 | Polygonum plebium | Kenya bon /bon jaluk | U | U | NU | NU | NU | NU |
42 | Psidium guajava | Modhuri | U | U | U | NU | NU | NU |
43 | Rubus hexahydous | Jetulipoka | U | U | NU | U | NU | NU |
44 | Saccharum officinarum | Kuhiar | U | U | U | U | NU | NU |
45 | Scoparia dulcis | Bor Bonjaluk /chenibon /jaluk bon | U | U | U | U | U | NU |
46 | Selaginella sp. | Ziziring-lota | NU | NU | U | NU | NU | NU |
47 | Sphaerostepheras unitus | Bihlongoni | U | U | U | U | U | U |
48 | Spilanthes calva | Maarchang /suhoni | U | U | NU | NU | NU | NU |
49 | Vitex negundo | Posotiya | U | U | NU | NU | NU | NU |
50 | Xanthium strumarium | Algasita | NU | NU | NU | NU | U | U |
51 | Zanthoxylum nitidium | Tezmui/ Rikom | U | U | U | NU | NU | NU |
Mishing and Tiwa communities used this plant to cover the rice cakes while storing them above the fireplace, while Ahom, Bodo, Rabha, and Deori community people also mix the leaves of Sphaerostepheras unitus with rice powder along with other herbs. Centella asiatica is an important plant used by all five communities except the Tiwa community. Similarly, Scoparia dulcis is used by all the communities except the Rabha community. More than two communities use Saccharum officinarum, Clerodendrum indicum, Musa balbisiana, and Zanthoxylum nitidum.
According to a similar study, some of the common plants that are used in the preparation of starter culture among Mishing, Ahom and Deori communities are Canthus leucostachys, Artocarpus integrifolia, Cinnamomum bejolghota, Cyclosorus extensa, Jasminum sambac, Psidium guajava, Saccharum officinarum, Scoparia dulcis and Selaginella sp 23. Singh and Singh, (2006) documented twelve different plant species having medicinal properties which are used to prepare the rice cake Hamei for preparation of Yu, a traditional alcoholic beverage by Meitei communities of Manipur. They concluded that the medicinal knowledge of Yu along with the twelve plant species, will be a useful lead for phytochemists and pharmacologists for further study 24.
The preliminary results obtained from this survey reveal that the plants used in preparing rice beer starter culture need to be investigated for pharmacology and phytochemical activity based on their uses in the traditional health care system. Studies suggest that the plants used in preparing starter culture contribute medicinal properties to rice beer and affect its quality because of their neutraceutical values 25. The phytochemical components of these plant species, either alone or in combination, have remarkable therapeutic potential in curing various diseases and abnormalities 26. Studies suggest that the plants used in preparing starter culture contribute medicinal properties to rice beer and affect its quality because of their neutraceutical values 27. The phytochemical components of these plant species, either alone or in combination, have remarkable therapeutic potential in curing various diseases and abnormalities 29.
CONCLUSION: Assam is a rich source of biodiversity, and traditional herbal medicine has always played a key role in the health systems of different ethnic groups living in remote areas. There is a dearth of information on the efficacy of the plants used in the starter culture preparation by different communities. Therefore, there is a need for more scientific validation of these claims. Rapid urbanization has resulted in a loss of forest areas, hence, the plant species used to prepare rice beer by the ethnic communities is declining. It is also observed that the lack of interest of the young generation towards preserving indigenous knowledge makes it the need of the hour to properly document the knowledge that has been passed from previous generations among the communities regarding the plants used in the preparation of rice beer starter culture.
PLATE 1: PREPARATION OF RICE BEER STARTER CULTURE
PLATE 2: COLLECTION OF ETHNOMEDICINAL INFORMATION DURING HOUSEHOLD SURVEY
PLATE 3: SOME COMMON PLANTS USEDBY DIFFERENT TRIBES IN THE PREAPARATION OF STARTER CULTURE
PLATE 4: SOME COMMON PLANTS USED BY DIFFERENT TRIBES IN THE PREPARATION OF STARTER CULTURE
ACKNOWLEDGEMENT: We are thankful to Assam Agricultural University and Professor Dr. Mridula Saikia Barooah for providing the wonderful opportunity of doing the research under her constant guidance. Her continued support allowed me to deliver my best efforts in writing this article.
CONFLICT OF INTEREST: The authors declare that the research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest.
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How to cite this article:
Duarah R, Kalita P and Mishra A: Medicinal plants used in rice beer starter culture by different tribes in Assam: an ethanobotanical survey. Int J Pharm Sci & Res 2023; 14(6): 3012-27. doi: 10.13040/IJPSR.0975-8232.14(6).3012-27.
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IJPSR
Radali Duarah, Pratap Kalita * and Angkita Mishra
Nutrition and Dietetics, Assam down town University, Pratiksha Institute of Pharmaceutical Sciences, Guwahati, Assam, India.
Pratapkalita0@gmail.com
13 October 2022
29 November 2022
30 November 2022
10.13040/IJPSR.0975-8232.14(6).3012-27
01 June 2023