Ngari is a non-salted fermented fish product of Manipur. Sun dried are fermented anaerobically with no intentional addition of starter culture for 4 to 12 months. LAB, Bacillus, and yeast were involved in its fermentation. They are prepared at the household level and marketed locally. Ngari is a good source of protein, amino acids, and minerals. The product has potential probiotic properties, antioxidant and antihypertensive characteristics. Ngari is gifted to the people of the Manipur for decades for its enormous values. The people of Manipur consumed it almost every day.
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