This study explores the shelf-life and bio-functional properties of three popular traditional rice cakes, namely Putharo, Pusla, and Pusyep, which are cherished by the ethnic tribes of Meghalaya. The investigation spans 1, 3,and 5 days, and reveals intriguing insights. Pusyep rice cakes exhibited noteworthy characteristics, with higher pH values on days 1 and 5, increased protein content on day 1, enhanced vitamin B 2 production on day 3, and impressive antimicrobial activity against S. aureus, E. coli, and S. typhi. Putharo rice cakes showcased variations in pH, protein content, and vitamin B 2 production on days 1, 3, and 5, as well as yeast presence throughout the storage period. Pusla rice cakes stood out with the highest total titratable acidity, carbohydrate content, and antioxidative activity, along with significant acetic acid production on day 3. Importantly, all rice cake types were found to be free from coliform contamination. However, the study underscores the necessity for education on personal hygiene and safety management during rice cake preparation to mitigate the risk of microbial contamination due to equipment usage. This research provides valuable insights into the bio-functional attributes, microbial analysis, and physico-chemical properties of these traditional rice cakes, offering potential improvements for dietary strategies and individual health management.

Keywords: Rice cakes, Traditional delicacy, Bio-functional properties, Shelf-life, Meghalaya, Microbial contamination