Diversity of traditional and fermented foods of the Seven Sister states of India and their nutritional and nutraceutical potential: a review

Figures & data

Figure 1. Map of India showing the Seven Sister states of northeast India and their specific fermented foods.

Table 1. Types of fermented food products and their nutritional composition and nutraceutical potential.

Sl. no.	Local name	Substrate	Nutritional composition	Nutraceutical potential	References
1.	Bhaati jaanr	Rice	Protein: 9.5%, Fat: 2.0%, Crude fiber: 1.5%, Carbohydrate: 86.9%, Food value: 404.1 kcal/100 gm, Ca: 12.8 mg/100 gm, K: 146.0 mg/100 gm, P: 595.0 mg/100 gm, Fe: 7.7 mg/100 gm, Mg: 50.0 mg/100 gm, Mn: 1.4 mg/100 gm, and Zn: 2.7 mg/100 gm	In order to gain strength, ailing persons and post-natal women in the Himalayas consume bhaati jaanr extract	Tamang and Thapa (2006)
2.	Chhu	Milk	Protein: 58.4%, Fat: 5.8%, Carbohydrate: 33.9%, Ca: 111 mg/100 gm, Fe: 4.5 mg/100 gm, Mg: 64.3 mg/100 gm, Mn: 3.1 mg/100 gm, and Zn: 87.6 mg/100 gm	Antioxidant	Dewan (2002) and Dewan and Tamang (2006)
3.	Dahi	Milk	Protein: 22.5%, Fat: 24.5%, Carbohydrate: 48.2%, and Food value: 503.6 k cal/100 gm	Antioxidant	Dewan and Tamang (2006) and Dewan (2002)
4.	Ekung	Tender bamboo shoot	Protein: 30.1%, Fat: 3.8%, Carbohydrate: 52.1%, Food value: 363.0 kcal/100 gm, Ca: 35.4 mg/100 gm, Na: 10.9 mg/100 gm, and K: 168.6 mg/100 gm	Antioxidant, antimicrobial, nutritional	Tamang and Tamang (2009a)
5.	Eup	Tender bamboo shoot	Protein: 33.6%, Fat: 3.1%, Carbohydrate: 45.1%, Food value: 342.7 kcal/100 gm, Ca: 76.9 mg/100 gm, Na: 3.4 mg/100 gm, and K: 181.5 mg/100 gm	Antioxidant, antimicrobial, nutritional	Tamang and Tamang (2009a)
6.	Gnuchi	Fish	Protein: 21.3%, Fat: 14.5%, Carbohydrate: 47.3%, Food value: 404.9 kcal/100 gm, Ca: 37.0 mg/100 gm, Fe: 1.1 mg/100 gm, Mg: 8.8 mg/100 gm, Mn: 1.1 mg/100 gm, and Zn: 7.5 mg/100 gm		Thapa et al. (2007) and Thapa et al. (2006)
7.	Goyang	WEPs	Protein: 35.9%, Fat: 2.1%, Carbohydrate: 48.9%, Food value: 357.2 kcal/100 gm, Ca: 92.2 mg/100 gm, Na: 6.7 mg/100 gm, and K: 268.4 mg/100 gm		Tamang and Tamang (2007)
8.	Gundruk	Leafy vegetables	Protein: 38.7%, Fat: 2.1%, Carbohydrate: 38.3%, Food value: 321.9 kcal/100 gm, Ca: 234.6 mg/100 gm, Na: 142.2 mg/100 gm, and K: 677.6 mg/100 gm	Improves milk efficiency, good appetizer, and possess higher quantity of ascorbic acid, lactic acid, and carotene with anticancer properties	Tamang et al. (2005), Tamang and Tamang (2006) and Tamang and Tamang (2010)
9.	Hard-Chhurpi	Milk	Protein: 53.4–68.5%, Fat: 7.7–12.3%, and Carbohydrate: 20.4–23.2%		Dewan (2002)
10.	Hawaijar	Soybean	Protein: 43.9%, Fat: 27.9%, Carbohydrate: 23.4%, Food value: 521.2 kcal/100 gm, Ca: 357.8 mg/100 gm, Na: 88.7 mg/100 gm, Fe: 92.3 mg/100 gm, K: 835.1 mg/100 gm and Zn: 63.0 mg/100 gm	Organoleptic properties	Jeyaram et al. (2008)
11.	Hentak	Fish	Protein: 32.7%, Fat: 13.6%, Carbohydrate: 38.7%, Food value: 408.0 kcal/100 gm, Ca: 38.2 mg/100 gm, Fe: 1.0 mg/100 gm, Mg: 1.1 mg/100 gm, Mn: 1.4 mg/100 gm, and Zn: 3.1 mg/100 gm		Thapa et al. (2004) and Thapa et al. (2007)
12.	Hirring	Bamboo shoot	Protein: 33.0%, Fat: 2.7%, Carbohydrate: 49.3%, Food value: 353.5 kcal/100 gm, Ca: 19.3 mg/100 gm, Na: 3.4 mg/100 gm, and K: 272.4 mg/100 gm	Antioxidant, anticancer, anti-aging properties	Tamang and Tamang (2009a)
13.	Karati, Bordia, and Lashim	Fish	Protein: 24.5–35.0%, Fat: 11.8–12.4%, Carbohydrate: 38.1–47.9%, Food value: 400.0–407.8 kcal/100 gm		Thapa et al. (2007)
14.	Kargyong	Meat (yak/ beef/pork)	Protein: 16.0%, Fat: 49.1%, Carbohydrate: 32.0%, and Food value: 634.5 kcal/100 gm		Rai et al. (2009)
15.	Khalpi	Cucumber	Fat: 2.6%, Protein: 12.3%, Carbohydrate: 70.9%, Food value: 356.2 kcal/100 gm, Ca: 6.4 mg/100 gm, Na: 2.2 mg/100 gm, and K: 125.1 mg/100 gm		Tamang and Tamang (2010)
16.	Kinema	Soybean	Protein: 47.7%, Fat: 17.0%, Carbohydrate: 28.1%, Food value: 454 kcal/100 gm, Total amino acids: 42618.0 mg/100 gm, Free amino acids: 5129.0 mg/100 gm, Ca: 432.0 mg/100 gm, Na: 27.7 mg/100 gm, Fe: 17.7 mg/100 gm, Mn: 5.4 mg/100 gm, and Zn: 4.5 mg/100 gm	Cholesterol-lowering effect, antioxidant activities	Sarkar et al. (1998), Tamang and Nikkuni (1998) and Tamang et al. (2009)
17.	Kodo ko Jaanr	Millets	Protein: 9.3%, Fat: 2.0%, Crude fiber: 4.7%, Carbohydrate: 83.7%, Food value: 389.6 kcal/100 gm, Ca: 281.0 mg/100 gm, K: 398.0 mg/100 gm, P: 326.0 mg/100 gm, Fe: 24.0 mg/100 gm, Mg: 118.0 mg/100 gm, Mn: 9.0 mg/100 gm, and Zn: 1.2 mg/100 gm		Thapa et al. (2006)
18.	Mesu	Young bamboo shoots	Fat: 2.6%, Protein: 27.0%, Carbohydrate: 55.6%, Food value: 352.4 kcal/100 gm, Ca: 7.9 mg/100 gm, Na: 2.8 mg/100 gm, and K: 282.6 mg/100 gm		Tamang and Sarkar (1996)
19.	Ngari	Fish	Protein: 34.1%, Fat: 13.2%, Carbohydrate: 31.6%, Food value: 381.6 kcal/100 gm, Ca: 41.7 mg/100 gm, Fe: 0.9 mg/100 gm, Mg: 0.8 mg/100 gm, Mn: 0.6 mg/100 gm, and Zn: 1.7 mg/100 gm		Thapa et al. (2004) and Thapa et al. (2007)
20.	Philu	Milk (yak/cow)	Protein: 52%, Fat: 32%, Carbohydrate: 12.5%, Ca: 34.9 mg/100 gm, Fe: 0.8 mg/100 gm, Mg: 16.9 mg/100 gm, Mn: 0.9 mg/100 gm, and Zn: 27.1 mg/100 gm47.	Nutritional	Dewan and Tamang (2006) and Dewan (2002)
21.	Satchu	Meat (yak/beef/pork)	Fat: 4.7% Protein: 51.0%, Carbohydrate: 37.0%, and Food value: 405.8 kcal/100 gm		Rai et al. (2009)
22.	Selroti	Rice	Protein: 5.7%, Fat: 2.7%, Carbohydrate: 91.3%, Food value: 410.3 kcal/100 gm, Na: 8.9 mg/100 gm, P: 29.7 mg/100 gm, Ca: 23.8 mg/100 gm45		Yonzan and Tamang (2009)
23.	Sidra	Fish	Protein: 25.5%, Fat: 12.2%, Carbohydrate: 45.7%, Food value: 394.6 kcal/100 gm, Ca: 25.8 mg/100 gm, Fe: 0.9 mg/100 gm, Mg: 1.6 mg/100 gm, Mn: 0.8 mg/100 gm, and Zn: 2.4 mg/100 gm		Thapa et al. (2007) and Thapa et al. (2006)
24.	Sinki	Radish tap root	Protein: 14.9%, Fat: 1.4%, Carbohydrate: 68.0%, Food value: 344.2 kcal/100 gm, Ca: 223.9 mg/100 gm, Na: 737.3 mg/100 gm, and K: 2320.4 mg/100 gm	Cure against diarrhea and stomach disorder	Tamang and Sarkar (1993), Tamang et al. (2005), and Tamang (2010)
25.	Soft-Chhurpi	Milk	Protein: 65.3%, Fat: 11.8%, Carbohydrate: 16.3%, Ca: 44.1 mg/100 gm, Fe: 1.2 mg/100 gm, Mg: 16.7 mg/100 gm, Mn: 0.6 mg/100 gm, and Zn: 25.1 mg/100 gm		Dewan (2002) and Tamang and Tamang (2010)
26.	Soibum	Tender bamboo shoot	Fat: 3.2%, Protein: 36.3%, Carbohydrate: 47.2%, Food value: 362.8 kcal/100 gm, Ca: 16.0 mg/100 gm, Na: 2.9 mg/100 gm, and K: 212.1 mg/100 gm		Jeyaram et al. (2010), Sarangthem and Singh (2003), and Tamang et al. (2008)
27.	Soidon	Matured bamboo shoot	Fat: 3.1%, Protein: 37.2%, Carbohydrate: 46.6%, Food value: 363.1 kcal/100 gm, Ca: 18.5 mg/100 gm, Na: 3.7 mg/100 gm, and K: 245.5 mg/100 gm		Tamang et al. (2008)
28.	Somar	Milk (yak/cow)	Protein: 35%, Fat: 15.4%, Carbohydrate: 46.9%, Ca: 31.2 mg/100 gm, Fe: 0.4 mg/100 gm, Mg: 13.7 mg/100 gm, Mn: 0.5 mg/100 gm, and Zn: 17.2 mg/100 gm		Dewan and Tamang (2006) and Dewan (2002)
29.	Suka ko Maacha	Fish	Protein: 35.0%, Fat: 12.0%, Carbohydrate: 36.8%, Food value: 395.2 kcal/100 gm, Ca: 38.7 mg/100 gm, Fe: 0.8 mg/100 gm, Mg: 5.0 mg/100 gm, Mn: 1.0 mg/100 gm, and Zn: 5.2 mg/100 gm		Thapa et al. (2007) and Thapa et al. (2006)
30.	Suka Ko Masu	Meat	Protein: 44.8%, Fat: 2.0%, Carbohydrate: 51.4%, and Food value: 403.1 kcal/100 gm		Rai et al. (2009)
31.	Sukuti	Fish	Protein: 36.8%, Fat: 11.4%, Carbohydrate: 38.2%, Food value: 402.6 kcal/100 gm, Ca: 17.7 mg/100 gm, Fe: 0.3 mg/100 gm, Mg: 1.4 mg/100 gm, Mn: 0.2 mg/100 gm, and Zn: 1.3 mg/100 gm		Thapa et al. (2007) and Thapa et al. (2006)
32.	Tuaithur	Tender bamboo shoot	Fat: 3.4%, Protein: 4.6%, Carbohydrate: 87.4%, and Food value: 398.6 kcal/100 gm		Chakrabarty (2011)
33.	Tungrymbai	Soybean	Protein: 45.9 gm/100 gm, Fat: 30.2 gm/100 gm, Fiber: 12.8 gm/100 gm, Carotene: 212.7 μg/100 gm, and Folic acid: 200 μg/100 gm	Acidifying capacity, degradation of antinutritive factors, antimicrobial activities	Omizu et al. (2011), Agrahar-Murungkar and Subbulakshmi (2006), Chettri and Tamang (2015), and Tamang (2015)
34.	Tungtap	Fish	Protein: 32.0%, Fat: 12.0%, Carbohydrate: 37.1%, Food value: 384.4 kcal/100 gm, Ca: 25.8 mg/100 gm, Fe: 0.9 mg/100 gm, Mg: 1.6 mg/100 gm, Mn: 0.8 mg/100 gm, and Zn: 2.4 mg/100 gm		Thapa et al. (2004) and Thapa et al. (2007)
35.	Ziang-sang/ Ziang-dui	Mustard leaves	Protein: 38.7%, Fat: 3.2%, Carbohydrate: 41.2%, Food value: 348.4 kcal/100 gm, Ca: 240.4 mg/100 gm, Na: 133.7 mg/100 gm, and K: 658.4 mg/100 gm		Tamang et al. (2005)

Figure 2. Chemical structure of selected bioactive compounds from various traditional fermented foods found in northeast states of India.

Figure 3. Some of the wild edible fruits found in northeast states of India.

Table 2. Plants with wild edible fruits and vegetables of northeastern states of India.

Botanical Name	Local name	Family	Growth type
Adhatoda vasica	Sorukni/vasaka	Acanthaceae	Shrub
Aegle marmelos	Bael	Rutaceae	Tree
Alpinia nigra	Kashapro	Zingiberaceae	Herb
Antidesma bunius	Somkong	Euphorbiaceae	Tree
Ananas comosus	Anarus	Bromeliad	Herb
Ardisia sp	Dokling	Myrsinaceae	Large Shrub
Artocarpus chama	Cham kothal	Moraceae	Tree
Baccuarea ramifolira	Leteku	Euphorbiaceae	Tree
Bauhinia purpurea	Levosii	Caesalpiniaceae	Tree
Benincasa hispida	Panilou	Cucurbitaceae	Creeper
Begonia picta	Makhrabi	Begoniaceae	Herb
Cinnamomum tamala	Kokheisii/Tsungrung	Lauraceae	Tree
Cylanthera pedata	Caigua	Cucurbitaceae	Creeper
Dillenia indica	Hatitenga	Dilleniaceae	Tree
Diospyros kaki	Khradashi	Ebenaceae	Tree
Dioscorea pentaphylla	Kophrehro	Dioscoreaceae	Climber
Docynia indica	Soh pho	Rosaceae	Tree
Docynia hookeriana	Tama	Rosaceae	Tree
Elaeagus latifolia	Soh-shang	Elaeagnaceae	Shrub
Elaeagus pyrformis	Heiyai	Elaeagnaceae	Wooden shrub
Emblica officinalis	Jakhethi	Euphorbiaceae	Tree
Eryngium foetidum	Burma donia	Apiaceae	Herb
Eurya acuminata	Moriisii/ Alumeset	Theaceae	Small tree
Ficus auriculata	Mondimoru	Moraceae	Tree
Houttuynia cordata	Mosondari	Saururaceae	Herb
Ipomoea aquatic	PaniKolmou	Convolvulaceae	Herb
Juglans regia	Walnut	Juglandaceae	Tree
Lagenaria pimpinellifolium	Tomator	Solanaceae	Herb
Litsea citrata	Shulongthi	Lauraceae	Tree
Mangifera indica	Aam	Anacardiaceae	Tree
Mansonia dipikai	Badam		Creeper
Melastoma malabathricum	Beyo/ Chuthuksuru	Melastometaceae	Shrub
Melia azadirach	Ghoora-Neem	Meliaceae	Tree
Mucuna pruriens	Bander kokua	Fabaceae	Climber
Musa flaviflora	Kol		Shrub
Myrica nagi	Sohphie	Myricaceae	Small tree
Myrica esculenta	SohPhienam	Myricaceae	Small tree
Phlogacanthus thyrsiflorus	Nongmangkha	Acanthaceae	Shrub
Prunus cerasoides	Pfovashi	Rosaceae	Tree
Pyrus pashia	Naspati	Rosaceae	Small tree
Roydsia suaveolens	Hamvuthi	Capparidaceae	Climber
Rhus javanica	Thumpak	Anacardiaceae	Tree
Shorea assamica	Mekai	Dipterocarpaceae	Shrub
Solanum kurzii	Kantakari	Solanaceae	Shrub
Solanum torvum	Ehiishikhokha	Solanaceae	Shrub
Stereospermum chelonoides	Paroli	Bignoninaceae	Small Tree
Swertia chirata	Chirata	Gentianaceae	Herb
Syzygium cuminii	Khorjam	Myrtaceae	Tree
Terminalia bellirica	Bhomura	Combretaceae	Tree
Ziziphus mauritiana	Ber	Rhamnaceae	Shrub
Zanthoxylum armatum	Oramomoshi	Rutaceae	Shrub

Table 3. Uses of different plants as fruit and for other medicinal purposes.

Botanical name	Use of fruits as food	Other medicinal uses	Reference
Adhatoda vasica	Fruits are eaten both in raw and cooked form	Removal of intestinal parasites and for treating cold and cough	Yadav and Tangpu, (2012)
Aegle marmelos	Eaten ripen or to make chutney and also as fruit drink	Unripe fruits are used to cure diarrhea and dysentery	Ngachan et al. (2005)
Alpinia nigra	Tender shoot and rhizomes are eaten as cooked vegetable	Aqueous juice of shoots have anti-helminthic properties	Roy et al. (2012)
Antidesma bunius	Fruits are eaten ripe	Ripened fruits are also used against gastric intestinal problems	Chakraborty and Chaturvedi (2014)
Ananas comosus	Fruits are eaten raw and as salad	Fruits are known to contain active digestion properties	Hore (2001)
Ardisia sp	Fruits are eaten raw	Fruit eaten as an appetizer	Pegu et al. (2013)
Artocarpus chama	Ripe fruits are eaten	Fruits are known to possesses high nutritional value	Jamir et al. (2010) and Jamir (1997)
Baccuarea ramifolira	Pulp of fruit is eaten and tender shoots are cooked	Fruits have high commercial value and are sold in local markets for livelihood	Pegu et al. (2013) and Rout et al. (2010)
Bauhinia purpurea	Eaten as cooked vegetable	Fruits and flowers are an excellent source of essential aromatic oils	Shankar et al. (2014)
Benincasa hispida	Fruits are used as a vegetable in making salad	Fruits of this plant are traditionally used as a laxative, diuretic tonic	Seshadri and Srivastava (2002) and Renner and Pandey (2013)
Begonia picta	The skin is peeled off and the fruit is eaten raw	They are a good source of vitamin C and is used to prevent scurvy	Pfoze et al. (2014)
Cinnamomum tamala	Added to curry to give more flavor	Used as spices and for preservation of food	Jamir et al. (2010)
Cylanthera pedata	Fruit is predominantly used as a vegetable	Fruits have high commercial values	Sharma et al. (2007) and Renner and Pandey (2013)
Dillenia indica	Fruit is taken raw and also as vegetables and pickle	Fruit pulp is used in Indian cuisine in curries, jam (ouu khatta), and jellies	Gogoi and Zaman (2013)
Diospyros kaki	Ripe fruits are eaten raw	Fruit can be powdered and used as a sweetener	Sarmah et al. (2006) and Deb et al. (2013)
Dioscorea pentaphylla	Roasted bulbils are used as food	Fruits are used for the commercial synthesis of cortisone	Dutta (2015)
Docynia indica	Fruits are eaten when half ripen	Used to make local pickle	Pfoze et al. (2014)
Docynia hookeriana	Both fully and half-ripe fruit is edible	Young shoot are used as curry and pickles	Rai et al. (2005)
Elaeagus latifolia	Fresh fruit used for Jam, jelly, and refreshing drink	Fruits are mainly used in preserves and pies	Patel et al. (2008)
Elaeagus pyrformis	Fresh fruit used for jam, jelly, and refreshing drink	Commercial cultivated as source of oils	Seal (2011) and Khomdram et al. (2014)
Emblica officinalis	Fruits are eaten raw and are also used as pickle	Effectively used against stomach problems and as an immune-stimulant	Hore (2001)
Eryngium foetidum	Added to meat curry to give more flavor and taste; also used for making chutney	Paste is used for burns, earache and fever	Sanglakpam et al. (2012)
Eurya acuminata	Eaten as cooked vegetable	Fruit and seeds are emetic and purgative and used in diarrhea	Changkija (1999) and Jamir and Rao (1990)
Ficus auriculata	Ripe fruits are eaten raw	Fruits are used for making various products such as squash, jam and jelly	Pegu et al. (2013)
Houttuynia cordata	Fruits are used as chutney and as curry flavor	Used as curative for intestinal worm infections	Pegu et al. (2013)
Ipomoea aquatic	Fruits are eaten fried	Used as vegetables and cooked with dry fish	Gogoi and Zaman (2013) and Jamir and Rao (1990)
Juglans regia	Nut is eaten raw	Used to treat diabetes mellitus symptoms and also have commercial applications	Ngachan et al. (2005)
Lagenaria pimpinellifolium	Fruits are cooked as vegetable and as chutney and pickle	Fruits have good commercial value and also used as ornaments	Seshadri and Srivastava (2002)
Litsea citrata	Fruits are uses as spices and essential oils	Used as oils to cure skin diseases	Jamir et al. (2008)
Mangifera indica	Fruit is eaten raw when ripe; unripe fruits are used to make pickles	Have good commercial value; fruits are used in curries and as substitute for lemon	Ngachan et al. (2005)
Mansonia dipikai	Nut is eaten raw, fried, and boiled	Have medicinal properties against various ailments	Bareh (2001)
Melastoma malabathricum	Ripened fruits are eaten raw	Traditionally used to stain teeth in dark and for local ink and dyeing cotton fabrics	Jamir et al. (2010) and Potsangbam et al. (2008)
Melia azadirach	Fruits are eaten raw	Used as insecticidal agent	Lokho (2012)
Mucuna pruriens	Seeds are carefully removed from pods and cooked	Fruits are used against bronchitis and pneumonia	Kalita and Kalita (2014)
Musa flaviflora	Fruits are eaten after ripening	Traditionally used in festivals and also have commercial values	Dey et al. (2014)
Myrica nagi	Consumed as pickle	Useful in fever, cough, and infection of throat; oil is used against earache, diarrhea, and paralysis	Kayang (2007) and Maikhuri and Gangwar (1993)
Myrica esculenta	Refreshing drink	Unripe fruits are used as cure for dysentery	Laloo et al. (2006)
Phlogacanthus thyrsiflorus	Fruits and seeds are eaten raw or cooked	Stimulates nervous system, improves circulation	Shankar et al. (2014)
Prunus cerasoides	Ripe fruit eaten raw and seeds are uses as ornamental	Fruits and leaves are used as green dye	Deb et al. (2013)
Pyrus pashia	Fruits are eaten raw	Ripe fruit can be used as a cure for conjunctivitis	Rehman et al. (2014)
Roydsia suaveolens	Fruits are eaten when ripened and is also used as ornaments	Dried powdered are used as fragrant	Jamir (1997)
Rhus javanica	Fruit juice is used or fruit is boiled and drunk as juice	Useful for treating coughs, dysentery, and diarrhea	Mao et al. (2009)
Shorea assamica	Fruit is either eaten raw or roasted or cooked	Commercially important	Bareh (2001)
Solanum kurzii	Dried fruits are eaten	Ripe fruits act as appetizers	Mao et al. (2009) and Yadav and Tangpu (2012)
Solanum torvum	Roasted fruits are used for making chutney	Fruits have high economic value and are sold in markets	Pegu et al. (2013) and Lokho (2012)
Stereospermum chelonoides	Fruits are mostly eaten raw	Fruit juice is given to cure dysentery	Das et al. (2008) and Jamir et al. (2010)
Swertia chirata	Dried fruits are taken as food source	Unripe and half-ripe fruits are used to improve appetite and digestion	Ngachan et al. (2005)
Syzygium cuminii	Ripe fruits are eaten raw	Fruits are used in treatment of chronic diarrhea and other enteric disorders	Shankar et al. (2014)
Terminalia bellirica	Raw fruits are eaten and bitter in taste	The fruits are rich in tannin and are used in the leather industry	Uniyal et al. (2014)
Ziziphus mauritiana	Fruits are eaten raw and are also used as pickle	The fruit is a good source of carotene, vitamins A and C, and fatty oils	Hore (2001)
Zanthoxylum armatum	Dried or powder fruits are used for making chutney with dried fish and meat	Fruits are used in dental troubles and their lotion for scabies	Kala et al. (2005) and Medhi et al. (2013)

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