Technology transfer on traditional rice beverage

GUWAHATI: Group of researchers led by Dr. Mojibur Khan from the Institute of Advanced Study in Science and Technology (IASST), Guwahati has been trying to unveil how consumption of beverage affects the overall health. Subsequently, the results indicated that the beverages modulate the microbes residing in the intestinal tract. The fermentation process brings biochemical changes in the beverages resulting into a composite of nutraceuticals and healthy bacteria known as probiotics.

The Northeast (NE) India is a vibrant hotspot of ethnic diversity with rich cultural practices. With more than 300 ethnic communities, NE India is a place for more than 150 different types of fermented foods and beverages. The traditionally prepared rice beverage is indispensable part of dietary culture of the people of NE India. Being an important component for socializing, such beverages are consumed in festivals, marriages, gatherings and even in funerals. Beyond basic nutrition, they have been known to confer health benefits like immune modulation, improved digestion and reduces the risk of metabolic disorders.

Though this beverage is consumed by a substantial population in this region, the process remains a traditional culinary practice and a quality-controlled uniform product is away from the market. Consequently, due to lack of scientific interventions and commercialization, the availability of the beverage with ethnic flavour and taste remains confined to a smaller fraction of population. Considering this and the commercial aspects of such beverages in countries like Japan, China, Korea, Indonesia etc., the group tried to optimize the fermentation process using several indigenous rice varieties under hygienic laboratory conditions. Interestingly, the beverage prepared using aromatic black rice of Manipur showed promising biochemical properties and a patent was filed for the process by Dr. Khan and his Ph.D. student Mr. Bhuwan Bhaskar. The research was funded by Biotechnology Industry Research Assistance Council (BIRAC) under the Promoting Academic Research Conversion to Enterprise (PACE) scheme. Under this research, a pilot scale fermentation process was optimized for the production of a beverage. The anthocyanins in the wine gives the attractive colour and the fermentation process brings appealing taste and aroma. Also, it is rich in antioxidant content (Cyanidin and Delphinidin) and is organoleptically identical to red wine. Several biochemical properties were analysed in IASST as well as in other laboratories including FSSAI. The beverage was also subjected to sensory analysis with volunteers to evaluate the consumer choices as well as market accountability. The results indicated a considerable demand and commercialization of the beverage was of utmost need. In this regard, IASST has taken a noble initiative to bring such artisanal drinks to the supermarkets with technical collaboration with Golden Beverages. Today, on this gracious occasion, Professor Ashis K. Mukherjee, Director, IASST has officially transferred this novel technology by signing an MoU with Golden Beverages represented by Dr. Diganta Goswami, Registrar, IASST and Mr. Hamendra Chandra Das and Dr. Rahul Deori from Golden Beverages for pilot scale production of this rice-beverage, a press release said.

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