India, March 19 -- This traditional preparation method not only enhances the flavour and texture but also promotes the growth of beneficial bacteria

Researchers fromthe Indian Institute of Technology Guwahatihave analysedPanitenga,a traditional fermented food from Assam, to identify beneficial bacterial strains with potential industrial applications.

Panitenga is a staple in Assamese cuisine, made by fermenting mustard seeds with acidic extracts from mangosteen, tamarind, or lime juice, the mixture is kneaded into a dough, wrapped in banana leaves, and left to ferment in bamboo containers for one to two weeks. This traditional preparation method not only enhances the flavour and texture but also promotes the growth of beneficial bacteri...