Method of preparation and biochemical analysis of local tribal wine Judima: an indegenous alcohol used by Dimasa tribe of North Cachhar Hills District of Assam, India

In North Cachar Hills district of Assam, Dimasa, a type of tribal people prepared their indigenous rice beer called Judima. The fermentation of Judima is usually carried out in earthen/aluminum pots at room temperature and takes about 4-5 days for completion of the fermentation. The authors visited some of the rural areas where judima is prepared and the process of preparation was observed and documented. The Carbohydrate, protein, free amino acids and alcohol percentage of the particular tribal wine was estimated to evaluate their nutritional status. Antioxidant activity of Judima along with different plants used for the preparation of Judima was also studied. A short term cytotoxicity study on peripheral blood mononuclear cells (PBMC) was carried out to determine its cytotoxic effect on the cells keeping ethanol (50% and 100%) as a standard. The result of present study showed that Judima contains good amounts of protein, carbohydrate and free amino acids with high antioxidant activity