Published Paper Details:

Axone is a traditional fermented soybean product that is widely consumed by various tribes in Nagaland, India. This study conducted an extensive survey of nineteen tribes resident in Nagaland to investigate the different methods of axone preparation and preservation. The tribes included in the survey were Ao, Angami, Chakhesang, Chang, Chirr, Khiamniungan, Konyak, Lotha, Makuri, Pochury, Phom, Rengma, Rongmei, Sangtam, Sumi, Tikhir, Yimchunger, Zemi, and Kuki. The study found that each tribe has its own vernacular name for axone and slight variations in the preparation methods, such as the use of different types of soybean seeds, soaking duration, cooking time, and wrapping leaves. The traditional method involves soaking the soybean seeds, cooking them until soft, wrapping the cooked beans in leaves like banana, Phrynium pubinerve, or Macaranga indica, and allowing them to ferment near a fireplace for several days. Factors affecting the fermentation process include the duration of keeping the wrapped beans near the fire, the total fermentation time, and additional techniques to delay deterioration. The final product is either consumed fresh, dried, or stored for later use. The survey revealed that axone preparation is an indigenous practice that has been passed down through generations without the use of starter cultures or modern technological inputs. The skills required for preparation are not sophisticated, and production is limited to household scale. This study provides valuable insights into the diverse methods of axone preparation across different Naga tribes and highlights the cultural significance of this traditional fermented food.