International Science Community Association International Research Journal of Biological Sciences 2278-3202 7 3 2018 03 10 Indigenous methods of preparation of tassey from palm tree Arenga obtusifolia Griff. by the Nyishi tribe of Kurung Kumey - Arunachal Pradesh, India 62 65 EN Alakesh Barman 1 P.G. Department of Zoology, Bajali College, Barpeta-781325, India Binode Kr. Baruah 2 Department of Zoology, Cotton University, Guwahati-781001, India Ahmed J. 1 Department of Zoology, Ahmadu Bello University Zaria, Nigeria Shehu D.M. 2 Department of Zoology, Ahmadu Bello University Zaria, Nigeria Ndams I.S. 3 Department of Zoology, Ahmadu Bello University Zaria, Nigeria Mahimasanthi A. 1 Central Sericultural Research and Training Institute (CSRTI), Central Silk Board (CSB), Srirampura, Mysore- 570 008, Karnataka, India Vedavyasa Vedavyasa 2 Research Extension Centre, CSRTI, CSB, Tumkur and Madiwala, Karnataka, India Morrison M.N. 3 Research Extension Centre, CSRTI, CSB, Tumkur and Madiwala, Karnataka, India Sivaprasasd V. 4 Central Sericultural Research and Training Institute (CSRTI), Central Silk Board (CSB), Srirampura, Mysore- 570 008, Karnataka, India Saraswat Punit 1 Dept. of Zoology and Env.Sci. Lachoo Memorial College of Sci and Tech (Autonomous), Jodhpur (Rajasthan), India Manas Ranjan Dash 1 Department of Zoology, B.B. Mahavidyalaya, Harichandanpur, Keonjhar-758028,Keonjhar Dist., Odisha, India Dhananjaya Soren 2 Department of Zoology, Ravenshaw University, Cuttack-753003, Cuttack Dist., Odisha, India Sarita Rana 1 Deptt. of Zoology, University College, Kurukshetra University, Kurukshetra, Haryana, India Ramesh C. Sharma 1 Department of Environmental Sciences, Hemvati Nandan Bahuguna Garhwal University (A Central University), Srinagar-Garhwal 246174, Uttarakhand, India Rama Kumari 2 Department of Environmental Sciences, Hemvati Nandan Bahuguna Garhwal University (A Central University), Srinagar-Garhwal 246174, Uttarakhand, India Gaurav Nigam 1 Department of Botany, Institute of Basic Science, Bundelkhand University, Jhansi-284128, U.P. India Divya Bharati 2 Department of Botany, Institute of Basic Science, Bundelkhand University, Jhansi-284128, U.P. India P. Nanda 1 Department of Zoology, D.N. Government of College, Itanagar, Arunachal Pradesh-791113, India C. Teyi 2 Department of Zoology, D.N. Government of College, Itanagar, Arunachal Pradesh-791113, India Y. Gocham 3 Department of Zoology, D.N. Government of College, Itanagar, Arunachal Pradesh-791113, India T. Kumji 4 Department of Zoology, D.N. Government of College, Itanagar, Arunachal Pradesh-791113, India H. Sharma 5 Department of Zoology, D.N. Government of College, Itanagar, Arunachal Pradesh-791113, India Joram Muthu 6 Department of Botany, D.N. Government of College, Itanagar, Arunachal Pradesh-791113, India > Short Review Paper 2017 12 3 2018 03 10 The north eastern region of India comprises of two biodiversity hotspots including Eastern Himalayas. The rich biodiversity of the region comprises of floras and faunas which also include various forms of palm species. This study was conducted with the help of undergraduate students on the process of preparation of TASSEY from the sugar palm tree Arenga obtusifolia Griff. found in various parts of Arunachal Pradesh. The study area consisted of Kurung Kumey district of Arunachal Pradesh, where parts of Arenga obtusifolia are used as food by the local people. The people belonging to Nyishi tribe of the study area mostly depends on agriculture as their major sustenance with forest products as their secondary source. Tassey, a product obtained from the stem of the plant, is indigenously prepared as food item which is used by the people of that area, especially during natural calamity. The paper presents an elaborate description of the whole process of preparation of Tassey with the help of traditional methods and various indigenous instruments. The end product is obtained in the form of a white grey powder, which is taken as food in various forms. It is also used as fodder for the domestic animals. Local beverages are also prepared by fermenting it with yeast. With the pace of development and passage of time this indigenous knowledge is on the verge of extinction. Production of nutritionally rich Tassey can be encouraged by planting more such trees and promoting its marketing. Conservation of such indigenous knowledge system along with the plant, having ethno medicinal properties is the need of hour. Copyright@ International Science Community Association