Soaking and Thermal Processing of Glutinous Rice-Based Traditional Foods: Chemical, Nutritional and Sensory Changes with Special Reference to Jakkep

Volume 15, Issue 59, 2026

Research Article
Soaking and Thermal Processing of Glutinous Rice-Based Traditional Foods: Chemical, Nutritional and Sensory Changes with Special Reference to Jakkep
Lakordor Vivian Lynrah, Ch. Basanti Devi, Natasha R Marak, Puspita Das, Pavana Kumar ST and Namita Singh
Keywords: Glutinous rice, Jakkep, Traditional foods, Processing-Induced Changes, chemical composition
DOI:10.37273/chesci.cs172057081

Abstract

Glutinous rice-based traditional foods are common ingredient used in indigenous food systems of Northeast India, particularly among communities in Meghalaya. Their chemical composition and sensory characteristics are influenced by the ingredients used along with it and the method of processing the food such as soaking, grinding, steaming, and roasting. This review study the chemical and nutritional changes associated with the processing of glutinous rice-based traditional foods with reference to Jakkep.Jakkep, a culturally significant Garo traditional food prepared from glutinous rice, black sesame, and sugar or jaggery, despite its cultural importance, information on its starch characteristics, thermal behavior, phytochemical composition, and processing-induced chemical changes remains limited. Each ingredient used in the traditional food such as sesame plays a role in relation to its lipids, lignans, tocopherols, and roasting-induced changes.This review highlights the need for systematic chemical investigation and scientific documentation of Jakkep and related traditional foods.

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