Mai songjak horsa tonikhe tangwi sumbui thang eba peksai thang? – Chini gantinokni huijak soisimung. ~ By Kakali Noatia

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“Nwng waisaswk mai songjakno tangwi kwkhwi, kusum eba peksajak ung naina bagui hopung toniui teni salo naikhade?”

Chini bising kwbangkukno ganti nogo amohai rok nugui tongo, kwbangkuk khwlaiui koloma mani jorao. Phiya ba ku-kubui o tuk bisingo tamo wng?

Mai kumun o tongo swrapeng swrapeng manwi, amono Starch hinjagu. Starch ungkha mai, aalu, mogodam hai chamung o manthogo. Omohai swrapeng manwi eba starch wngkha mokol bukcha bai nukjakya bwsa bwsa yong (microbes) ni hamjakmani chamung. O mai nw nogo hainu tonijak khe, kwbangkuk khwlai kolom mani jorao oro lactic acid swnamnai bacteria achaina chengo. Omo bacteria mai ni starch nw subaiui lactic acid swnamu, tei omo ni bagwi nu o mai kwkhwi, kisa bahai gwnang ungu. Omo ungfru phiya mokol bukcha bai nukjakya, tamoni hinkhe omo mokol bukcha nukjakya eba microbial level oh ungu.

Omo lactic acid bacteria bohok ni bagwi kaham hinjagu. Baksa baksa thai o, baksa dopha ni borok omohai mai no “Mai kwkhwi/Sour rice (Odisha ni Pakhala, Bengal ni Panta Bhaat akorok) hinwi chao.

Phiyaba o mai kumun no kwbangkuk jora muthungya tonikhe, hamya bacteria (harmful bacteria: Bacillus cereus hai rok) achaimano, tei omohai mai cha khe sakni bagwi hamya eba food poisoning ungui mano.

Haini bagwi mai no tei salsani bagwi tonina hinkhe songmani damnwini bising fridge o dawoi paithai. Chana  swkang kaham khe muthungthai.