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Indian fermented drink
A close-up of Kanji drink
Kanji is a
fermented drink ,
[1] originating from the
Indian subcontinent , made in India for the festival of
Holi .
[2]
Kanji is made with water,
black carrots ,
beetroot ,
mustard seeds and
heeng . It may be served with
boondi sprinkled on top.
Nutritionally, kanji is high in antioxidants. Eleven strains of
probiotic bacteria have been isolated from kanji, with the strain
Pediococcus acidilactici genotypically characterised with high growth potential.
[3]
See also
References
^ Kingston, J. J.; Radhika, M.; Roshini, P. T.; Raksha, M. A.; Murali, H. S.; Batra, H. V. (September 2010).
"Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji" . Indian Journal of Microbiology . 50 (3): 292–298.
doi :
10.1007/s12088-010-0022-0 .
ISSN
0046-8991 .
PMC
3450057 .
PMID
23100843 .
^
"Go for 'desi coolers' this Holi" .
The Times of India . 7 March 2012. Retrieved 6 June 2012 . [
dead link ]
^ Sharma, Chetna; Sahota, Param Pal; Kaur, Sarabjit (October 2021).
"Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji" . Bulletin of the National Research Centre . 45 (1): 3, 6.
doi :
10.1186/s42269-021-00594-y .
ISSN
2522-8307 .
PMC
8353425 .
PMID
34393474 .