Accepted Manuscript

Preparation of Chyang, an ethnic fermented beverage of the Himalayas using

different raw cereals

Swati Ray, D.J. Bagyaraj, G. Thilagar, Jyoti Prakash Tamang

PII: S2352-6181(15)30017-2
DOI: 10.1016/j.jef.2016.11.008
Reference: JEF 88

To appear in: Journal of Ethnic Foods

Received Date: 4 October 2015

Revised Date: 17 November 2016
Accepted Date: 27 November 2016

Please cite this article as: Ray S, Bagyaraj D, Thilagar G, Tamang JP, Preparation of Chyang, an ethnic
fermented beverage of the Himalayas using different raw cereals, Journal of Ethnic Foods (2017), doi:
10.1016/j.jef.2016.11.008.

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 ACCEPTED MANUSCRIPT
Preparation of Chyang, an ethnic fermented beverage of the Himalayas
using different raw cereals

Swati Raya,b, D J Bagyaraja,* G Thilagara, Jyoti Prakash Tamangc

a
Centre for Natural Biological Resources and Community Development, #41, RBI Colony,
Anand Nagar, Bangalore - 560 024.
b

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Haldia Institute of Technology, ICARE Complex, Hatiberia, Haldia 721 657.
c
Department of Microbiology, School of Life Sciences, Sikkim University, 6th Mile, Tadong
737102, Sikkim, India

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* Corresponding Author Email: djbagyaraj@gmail.com
Telephone : +91 9448465368

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Running title: Study of Chyang

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ABSTRACT

Bachground: The traditional drink of the North-eastern parts of India, Chyang or locally
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known Kodo ko jaanr is one of the most nutritious drinks. The mild-alcoholic sweet
flavoured beverage because of high calories, vitamin content, beneficial lactic acid bacteria
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and yeast is considered more as food than an alcoholic beverage. The substrate traditionally
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used for its preparation is barley or ragi.

Methods: This paper mainly deals with the preparation of Chyang using different substrates
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such as ragi only or ragi in combination with wheat, sorghum and rice in the ratio of 3:1.

Results: After performing aerobic and anaerobic fermentation of these combinations of

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substrate using the culture Marcha, a milky white beverage was obtained having a thin
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precipitate. Different tests like pH, titrable acidity, alcohol percentage, microbial count and
sensory analysis of the beverages were performed.

Conclusion: The tests suggest the combination of ragi + sorghum to be the best substrate in
terms of total quality and overall acceptability.

Keywords: Chyang; Kodo ko jaanr; Marcha; Ragi; beverage.

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1. Introduction

Ethnic foods are defined as foods originating from a heritage and culture of an ethnic
group who use their knowledge of local ingredients of plants and/or animal sources [1].
Chyang or Kodo ko jaanr is one of the most nutritious and traditional drinks in the Himalayan
region of India, Nepal, Bhutan and Tibet in China [2, 3]. Chyang is said to be the best remedy
to ward off the severe cold of the mountains. It reputedly has many healing properties for

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conditions such as common cod, fevers, allergic rhinitis, and alcoholism among others.
Toxicological data suggests it as non-toxic and safe for human consumption. Among the

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ethnic beverages of the region, the mild-alcoholic sweet flavoured Chyang because of high
calories, vitamin content, beneficial lactic acid bacteria and yeast is considered more as food

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than an alcoholic beverage. It quenches thirst, gives energy and provides nutrition. Chyang
forms part of socio cultural life of the people in the region. Drinking and making offerings of

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Chyang are part of many pan-Tibetan social and religious occasions, including settling
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disputes, welcoming guests, and wooing. The traditional method of preparation of Chyang
may vary from one region to other using barley chiefly as the substrate; the alternate substrate
is ragi [4]. In the face of increasing population and stagnant wheat and rice productions,
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millets can be a promising alternative in solving the problem of food insecurity and
malnutrition. The quality of protein is mainly a function of its essential amino acids. Finger
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millet contains 44.7% essential amino acids [5] of the total amino acids, which is higher than
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the 33.9% essential amino acids in FAO reference protein [6].

The duration of fermentation of this beverage may vary with seasons; as 3 days for
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summer and 10 days for winter. For obtaining a stronger one, with high alcohol content, the
duration can be extended according to the need. After the fermentation process is complete,
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the pots are emptied and transferred to wooden drums, and then water is added till it gets
submerged, kept for 2-5 h and filtrate collected 2 to 4 times. The liquid part is consumed after
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a day and the solid part is used as animal feed [4]. It is rich in calcium, phosphorus and
vitamins riboflavin, niacin, cyano-cobalamine, pantothenic acid and live beneficial microflora
and calorific value of 580 kcal/ lit [2,7].

Marcha is one of the commercially available traditionally prepared mixed cultures

used for the preparation of some ethnic fermented bevergaes of the Himalayas such as Bhaati
Jaanr, and Kodo ko jaanr [8, 9]. Yeasts Saccharomyces bayanus; Candida glabrata; Pichia
anomala; Saccharomycopsis fibuligera; Saccharomycopsis capsularis and Pichia burtonii

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are present in Marcha. Among these yeasts Saccharomyces bayanus, Candida glabrata and
Pichia anomala are involved in the production of ethanol. Pichia burtonii has high
amylolytic activity. In addition to yeast, lactic acid bacteria (LAB) and filamentous moulds
Mucor circinelloides, Rhizopus chinens are also present in Marcha [10,11,12]

It may be worthwhile to further investigate the possibility of improving the quality

and nutrition value Chyang. In this paper, we have analysed some of the essential quality and

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sensory parameters of Chyang by using ragi as the substrate singly and in combination with
other cereals.

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2. Materials and Methods

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Ragi or finger millet (Eleusine coracana) is also one of the traditional substrates for
the preparation of Chyang. In the present study, along with ragi, whole grains of wheat, rice

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and sorghum were mixed in the ratio of 3:1 to get three other types of substrates (Fig 1).
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About 200g ragi; for other substrates 150 g ragi + 50 g other cereals (wheat, rice or sorghum)
↓
Cereals washed thoroughly about 2-3 times and water drained off
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↓
Again water added and cooked for 30 min at 100°C and excess water drained off
↓
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Grains air dried and Marcha, about 2% by substrate weight added aseptically to the cooked
substrate and mixed thoroughly
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↓
Mixture transferred to 2 L sterile bottle which are closed by muslin cloth.
↓
Kept for two days for saccharification at 28±2° C in aerobic condition
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↓
After 2 days, the mouth of the bottle was closed by parafilm and sealed to maintain the
Marcha for inoculation wasanaerobic
obtainedcondition
from a local market near Gangtok. In case of
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↓
aerobic fermentation, the atflasks
Kept for 8 days 28±2°Cwere repeatedly checked
for fermentation if there
at anaerobic was any type of
condition
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contamination. During anaerobic fermentation, ↓ a very small gap was kept for passage of the
After completion of 8 days, water extraction of the beverage done by adding lukewarm water at
carbon-di-oxide gas thatthe was
rateproduced
of 2ml/g during fermentation.
of fermented substrateThe extract was kept under
refrigerated condition for further analysis. ↓
For each extraction is kept for 15-20 min and performed for 2-3 times for each sample
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The liquid portion is separated by filtration known as Chyang
↓
The solid portion is separated and kept aside for cattle feed

Fig 1. Flow sheet of preparation of Chyang

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After the completion of the beverage making some tests were performed to check
different parameters using standard analytical methods [4,13]. The pH was measured using
calibrated digital pH meter (Eutech Instruments pH tutor). Titrable acidity of the samples was
determined by using standard method as per Association of Analytical Chemistry (AOAC)
manual. Estimation of alcohol percentage of the samples was done by specific gravity bottle
using standard method as per [14]. Microbial quality of the samples was determined by

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standard Plate Count (SPC) method using Nutrient agar medium [15]. A group of 10
panellists were chosen for the sensory evaluation of the beverages based on 5 point Hedonic

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scale [9] in terms of colour, aroma, texture, taste and general acceptability. The panellists
were asked to give numbers 1 to 5 for each parameter which indicates not good, fair, good,

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very good and excellent. Based on this evaluation, the best substrate to produce the beverage
has to be finalized.

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3. Result and Discussions
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The method of Chyang preparation involved repeated stirring and at the end of
cooking, the grains were found to be split open. A little bit of sliminess was also observed in
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the cooked grains. Rice, being the softest grain, got more cooked and swelled as compared to
other grains due to gelatinization of starch. When Marcha was added to air dried substrate
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and fermented for 2 days under aerobic condition, a fruity smell developed in the mix. After
anaerobic fermentation for 8 days partial liquefaction of the grains was seen. Fermentation
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not only improves the taste but also at the same time enriches the food value in terms of
protein, calcium and fibre, B vitamins, in vitro protein digestibility and decreases the levels
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of anti-nutrients in food grain [16,17,18, 19].

On opening the seal for extraction with lukewarm water, a mix of fruity and ethanol
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smell was obtained with a considerable amount of gas production, mostly carbon-di-oxide.
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When extraction was performed for 3 times, every time a milky white dense extract was
obtained and with each extract the viscosity of the liquid decreased. On blending, it formed a
uniformly mixed beverage but when kept for a certain period of time, some portion of the
beverage tend to precipitate leaving a less viscous liquid above. Under refrigerated
conditions, the thickness of the layer of precipitate was more.

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Table 1
pH, titrable acidity, percent alcohol and bacterial count of Chyang as influenced by different
substrates.
Percentage Percentage alcohol Bacterial count after
pH of the
Substrate titrable acidity of the sample at 24-72 h incubation
sample
of the sample 26 °C (cfu/ml)

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Ragi 3.66 0.60 1.60 13 x 106

Ragi + Wheat 3.60 0.40 2.49 19 x 106

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Ragi + Rice 3.58 0.44 4.02 105 x 106
Ragi +

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3.65 0.35 1.94 21 x 106
Sorghum

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The pH of the Chyang from different substrates was more or less similar for ragi+rice,
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ragi alone, ragi+wheat and ragi+sorghum. The titrable acidity of the samples varied with ragi
alone with the highest and ragi+sorghum with the lowest measured in terms of lactic acid.
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Considerable amount of acid present in the final product helps in the preservation of the
beverage. Here the titrable acidity is measured in terms of lactic acid as the starter culture
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contains some lactic acid bacteria (Table 1). For measuring the alcohol percentage the actual
sample distillate was used. The alcohol percentage was highest in the substrate ragi+rice, and
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lowest in ragi alone as the substrate. The values for alcohol percentage were measured as per
AOAC chart (Table 1).
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One ml of the samples at 106 dilution was plated on Nutrient Agar medium and
incubated at 30°C for 24 to 72 h. The microbial count in terms of cfu/ml was highest in the
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substrate ragi+rice and lowest when ragi alone was used as the substrate. It could be seen that
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the microbial counts for the three samples ragi, ragi+wheat and ragi+sorghum are to some
extent comparable; only the sample ragi+rice gave much higher number of colonies (Table
1). The time taken for the appearance of colonies was also noted. In case of ragi+ rice the
colonies appeared first followed by ragi+sorghum and ragi. Ragi+wheat took the maximum
time to show any remarkable colony growth. No growth on the control plates showed that
there was no contamination from outside. Colonies in all the plates were white in colour,
transparent or opaque, smooth or rough and sometimes textured or slimy.

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Table 2
Sensory evaluation of Chyang by panellists.
General
Substrate Colour Aroma Texture Taste
Acceptability
Ragi 3.2 2.9 3.4 2.7 2.9

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Ragi + Wheat 3.2 3.2 3.5 3.2 3.3

Ragi + Rice 3.2 2.4 2.7 2.6 2.4

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Ragi + Sorghum 3.2 3.3 3.8 3.2 3.5

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Sensory evaluation of the beverages based on 5 point Hedonic scale (average of 10
panellists): 1 = Not good; 2 = Fair; 3 = Good; 4 = Very good; 5 = Excellent

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In the sensory evaluation almost all the panellists detected very high amount of
alcohol as well as acid when ragi+rice was used as the substrate. In ragi+wheat alcohol was
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more detectable than acid while ragi alone as the substrate did not get any special points
mentioned by the panellists. For ragi+sorghum they felt that there is less alcohol and less acid
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smell and for most of them it was quite pleasant. In terms of colour all the beverages got
almost the same number of points; in aroma, texture, taste and general acceptability
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categories ragi+sorghum scored the maximum (Table 2). The panellists suggested that
addition of sugar or salt with some sort of flavour may enhance further the taste and quality.
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4. Conclusions
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Fermented beverages can be kept for a longer period of time without adding any type
of preservatives due to the production of much acid and alcohol which can act as natural
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preservatives. In the present work, a comparative study was made using different substrates
for preparing Chyang. After fermentation and analysis of the products it can be concluded
that ragi+sorghum is a better substrate for preparing Chyang compared to ragi alone as the
substrate. Natural or artificial flavours, colours or preservatives can be added to increase its
appeal as a commercial drink and also to extend the shelf life of the product. Though Chyang
is a traditional drink of North-eastern parts of India, the results of the present study suggests

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that it can be promoted to be produced in other parts of India like Karnataka, Andhra Pradesh
and Maharashtra where ragi and sorghum are grown considerably.

Acknowledgement

Heartiest gratitude to Indian Academy of Sciences (IASc), Bangalore, Indian National

Science Academy (INSA), New Delhi and National Academy of Sciences (NASI), Allahabad

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for making this project a success. Special thanks to the Centre for Natural Biological
Resources and Community Development, Bangalore for providing research facilities.

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Conflicts of interest

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The authors have no conflicts of interest.

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Ragi grains Sorghum grains

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Cooking the grains Mixing cooked grains with marcha

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Fermentation Extraction with luke warm water

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Filtration of Chhang Chhang

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