Traditional knowledge of ‘Khardwi’ used by Bodo tribes of Kokrajhar, Assam

Abstract

The Bodo tribe employs traditional 'Khardwi' and their knowledge and practices vary from region to district and even from home to home. One of the most famous alkalis made by the Bodo people is ‘Khardwi’, which is used in many of their traditional foods made from the burned remains of plants such as mustard, potato, banana (rhizome, trunk), black gram, papaya, coconut husk, and even jackfruit. The current paper documents traditional Bodo methods for making khardwi from several domesticated plants. Therefore, it must be recorded with accurate information for the future. The community used khardwi not only for the food but also as a medicine to cure different ailments like skin disease, gastric problems, body inflammation etc. The highest use value (UV) has been observed in Musa balbisiana (0.98) and Brassica rapa (0.98). The present study also determines the Total Dissolved Solid (TDS), Alkalinity and Chloride of the Khardwi. Determination of pH value showed Musa × paradisiaca L.(rhizome) has the highest pH value (13.63 ± 0.0057). The highest total dissolved solid concentration has been observed in Cocos nucifera L. (216023.33±0.58) as compared to the other species. The determination of total alkalinity showedthe highest concentration in the trunk of Musa × paradisiaca L. (1943.33±1.17) and the lowest in the Solanum tuberosum L. (466.67±0.61). The highest concentration of chloride has been observed in the rhizome of Musa × paradisiaca L. (538.41±0.41). The result of the chemical determination showed good alkalinity and chloride sources.