Elevating tribal entrepreneurship: Exploring the fermentation potential of traditional starter culture from the Tons valley highlands of Uttarakhand

The highlands of Uttarakhand, India, possess a rich tradition of fermentation techniques that have enabled the local population to sustain themselves in challenging weather conditions. This study focuses on the preparation of a fermented drink using a traditional starter culture known as "Keem," sourced from Tons valley, Uttarakhand. The substrate for fermentation is an indigenous orange variety called Malta. The nutritional parameters, as well as the antioxidant and antimicrobial properties of the fermented drink, were evaluated. The total phenolic content (TPC) was determined to be 327.8 ± 0.02 mg GAE/100ml, while the total flavonoid content (TFC) was measured as 98 ± 0.01 mg rutin equivalent/100ml. The DPPH free radical scavenging activity was found to be 40 ± 0.1% while ABTS value and Ferric-Reducing Antioxidant Power (FRAP) were 40.13 ± 0.02%, 2.92 ± 0.002 µM Fe(II)/ml respectively. Additionally, the drink exhibited the following composition: carbohydrates (285 mg/100 ml), protein (620 mg/100 ml), calories (28.012 kcal), total dietary fibre (0.22%), moisture (2.40%), and ash (0.5%). The antimicrobial activity of the fermented drink against E. coli, Shigella, and A. flavus revealed a zone of inhibition measuring 10 mm, 8 mm, and 17 mm, respectively. The results indicate that the fermented orange drink have bioactive compounds which could be responsible for the potential health benefits it imparts. By leveraging the ancient fermentation practise and incorporating industrial standard processing we can promote food security and financial growth for the tribal people.