Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefits

• The fermented foods of Manipur, India are rich in flavor and cultural significance. • The customary fermentation practices have been passed down through generations. • Soibum, soidon, hentak, ngari, and hawaijar are commonly consumed fermented foods. • Fermentation improves gut health, boosts immunity, and has positive health effects. Manipur, a northeastern state in India, is distinguished by its traditional eating diets, and cultural, and population diversity of both tribal and non-tribal populations. The identity of all ethnic groups is primarily based on indigenous fermented foods. Indigenous fermented products are those that are native to a population and prepared using their ancestors’ skills and knowledge. The Manipuri prepare their indigenous foods in every home and consume them almost every day as an essential part. Commonly consumed indigenous fermented foods of Manipur include fermented bean (Hawaijar), fermented fish (ngari, hentak), and fermented bamboo shoots (soibum, and soidon). Every fermented food has a distinct microflora associated with it, which improves gut health, boosts immunity, and has positive effects on health. It also improves flavor, aroma, and digestibility of the food enhancing nutritional quality by biologically enriching food substrates with protein, essential amino acids, fatty acids, and vitamins. Maintaining hygiene, proper packaging and labeling, and value addition by emphasizing the health advantages will commercialize these products and promote the socio-economic growth of the State. This review provides a summary of these selected fermented food products of Manipur and focuses on the preparation methods as well as their nutritional profile and health benefits.