1. Community-wise evaluation of rice beer prepared by some ethnic tribes of Tripura 
Sushanta Ghosh, Lovely Rahaman, David Lalvohbika Kaipeng, Dipankar Deb, Nandita Nath, Prosun Tribedi, Bipin Kumar Sharma 
Journal of Ethnic Foods 
Volume 3, Issue 4, Pages (December 2016)
DOI: /j.jef
Copyright © 2016 Korea Food Research Institute Terms and Conditions

2. Fig. 1
Location of the Tripura state and the sampling sites of the selected tribes of rural areas from different districts of Tripura, North East India. a, ThaipalakPhang, Mandai Block, West Tripura District; b, Hadra, Kakraban Block, Gomati District; c, West Taichhlong, Ompi Block, Gomati District; d, Gandachara, Dumburnagar Block, Dhalai District.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

3. Fig. 2
Pictures of traditional rice beer preparation. (A) The starter culture cakes were made and kept to sun dry for long-term preservation. (B) Starter culture cakes called “chuwan beleb” are ready to mix with the boiled rice. (C) Starter culture cakes are mixed with the cooled boiled rice and kept for initial fermentation. (D) The mixture of the rice and starter culture are kept for fermentation by covering with banana leaves. (E,F) The different traditional arrangements for the distillation of rice beer (Fi) “batibakhrak” is used for the steam generation. (Fii) “bati sabasa” is used as a condenser. (Fiii) The collection of crude distillate “langi/chuwak” is being collected in a pot called “Patini”. (G) The traditional rice beer called “gora bwtwk” is served in bamboos traditionally “Bamboo Choonga”. (H) The final clear distillate (rice beer) is called “chuwak” after distilation.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions