HRLC-MS analysis of Apong starter culture (E&#39;pob): The starter cake used for the preparation of traditional rice beer of the Mising tribe of Assam

Borah Manashjyoti; Chavan Sumedh; Shekade Pratiksha; Dhabe Arvind

doi:10.22271/phyto.2024.v13.i2f.14928

HRLC-MS analysis of Apong starter culture (E'pob): The starter cake used for the preparation of traditional rice beer of the Mising tribe of Assam

Author(s):

Borah Manashjyoti, Chavan Sumedh, Shekade Pratiksha and Dhabe Arvind

Abstract:

Apong is something other than a drink; the Mising tribe's social, and strict lives have spun on this product. It is made by maturing cooked rice with homemade "E'pob" starter cakes made with a mix of plant parts and rice flour. This alcoholic beverage is possessing many medicinal and therapeutic properties contributed by various indigenous herbs used in starter culture cake preparation. The present investigation was undertaken to analyse bioactive constituents present in “E'pob” by using High Resolution- Liquid Chromatography-Mass Spectrometry (HR-LCMS).

DOI: 10.22271/phyto.2024.v13.i2f.14928

Pages: 810-813 | 147 Views 63 Downloads

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Journal of Pharmacognosy and Phytochemistry

How to cite this article:

Borah Manashjyoti, Chavan Sumedh, Shekade Pratiksha and Dhabe Arvind. HRLC-MS analysis of Apong starter culture (E'pob): The starter cake used for the preparation of traditional rice beer of the Mising tribe of Assam. J Pharmacogn Phytochem 2024;13(2):810-813. DOI: 10.22271/phyto.2024.v13.i2f.14928

Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

Vol. 13, Issue 2 (2024)

HRLC-MS analysis of Apong starter culture (E'pob): The starter cake used for the preparation of traditional rice beer of the Mising tribe of Assam

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