Biochemical analysis of Jou: a traditional drink of the Boro tribe of Assam and North East India

Different ethnic tribes follow unique indigenous method for preparation of rice beer using different starter cultures. Jou is a very popular homebrewed rice beer and an integral part of the socio-cultural life of the Boros. The physicochemical and biochemical properties of jou such as solid contents (0.306 ± 0.03), pH (4.21 ±0.04), carbohydrate (48 ±3.02 mg/ml), reducing sugar (3.47 ± 0.24 mg/ml), protein (1.26 ±0.10 mg/ml) and free available amino acids (3.1 ±0.18mg/ml), total acidity (1.48% ±0.24) and volatile acidity (1.18 ±0.19), total alcohol content (% v/v) (18.53±6.17%) were determined by standard protocols. The upper limit of alcohol contents (22.05%, v/v) in jou is relatively higher as compared to local rice beer prepared by other tribes in North East India. The concentration of alcohol increases with aging of fermentation. The study report shows presence of nutritionally beneficial compounds for our health and standardization of the fermentation process and phytochemical analysis of the substrate used in starter culture will help in further commercialization of jou at large scale.