MEDICINAL PLANTS USED IN RICE BEER STARTER CULTURE BY DIFFERENT TRIBES IN ASSAM: AN ETHNOBOTANICAL SURVEY

MEDICINAL 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

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

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

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

TABLE 5 PLANTS USED IN THE PREPARATION OF STARTER CULTUREAMAO/ANGKUR/EMAO BY BODO COMMUNITY

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

TABLE 7: PLANTS USED FOR THE PREPARATION OF STARTER CULTURE BY SELECTED COMMUNITIES OF ASSAM

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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