A traditional alcoholic beverage Jou: Prepared by Bodo community of Assam, India
Miniswrang Basumatary, Mohesh Gogoi
Bodo, the largest tribal community of Assam, has been practicing fermentation of “Jou” since the time immemorial and this liquor is being used in various rituals ceremonies and cultural festivals and it has got a special repute in the society. It is purely a herbal mixture of total nine plant species viz. Oryza sativa L., Ananas comosus (L). Merr., Musa balbiciana Colla., Artocarpus heterophyllus Lamk., Scoparia dulcis L., Clerodendrum viscosum Vent., Plumbago zeylenica L., Polygonum glabrum Willd., Cyclosorus dentatus (Forssk.) Ching. An endeavor has been made to understand the chemical and physical properties of the rice beer “Jou” by performing experimental study. Alcohol concentration ranges from 5- 6.4 % and pH was in between 3.5- 4.2. The method used for preparation of starter culture “Amao” and rice beer “Jou” and its economic importance has been discussed shortly in the present article.