Comparative study of Chhyang, an ethnic fermented beverage of Nepal

Abstract

Chhyang, also known as Kodo ko jaanr, is a traditional drink of the Mangarantis, one of Nepal's ethnic groups. It is one of the most nutritious beverages. Because of its high calorie count, vitamin content, and presence of helpful lactic acid bacteria and yeast, the mildly alcoholic sweet-flavored drink is considered food rather than an alcoholic beverage. Traditional ingredients for its manufacture include barley or ragi. Ragi or finger millet (Eleusine coracana) is a traditional substrate for the manufacturing of Chhyang. In the present study, three different types of Chhyang were produced using three different substrates rice, finger millet, and maize. Marcha was added at a rate of 1.8% in the form of powder uniformly over the surface of cooked and cooled mashes, followed by 48 hours of aerobic fermentation followed by 19 days of anaerobic fermentation. A chemical, microbiological and sensory analysis of the produced Chhyang samples was conducted. Results showed that the fermented beverages contain 4-8% alcohol, 0.35-0.70% acidity, 3.5-5.0 g/100L aldehyde, 26-70 g/100L ester, 0.70-1.0% reducing sugar, 8.0-14% higher alcohol, 0.08-0.15% methanol, respectively. From the sensory evaluation almost all the panelist detected very high amount of alcohol in rice-based Chhyang, while slightly acidic (sourness) was found in sample maize-based Chhyang. Sample rice-based Chhyang received the highest score for color. Similarly, in terms of aroma, and taste rice-based Chhyang received the highest score.