NUTRITIONAL CHARACTERISTICS OF THE TWO FERMENTED FISH PRODUCTS - HENTAK AND NGARI OF MANIPUR.
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Authors
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CH. SAROJNALINI
Department of Life Sciences, Manipur University,
Canchipur - 795 003. Imphal, Manipur
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W. VISHWANATH
Department of Life Sciences, Manipur University,
Canchipur - 795 003. Imphal, Manipur
Abstract
Proximate composition and nutritional characteristics of the two
fermented fish products Hentak and Ngari of Manipur (India) were
evaluated. Percentage of moisture, protein, lipid and ash contents in
Hentak and Ngari were respectively, 36.30 versus 36.03; 33.33 versus 38.38;
13.60 versus 13.34 and 11.43 versus 5.49. Digestibility values in feeding
trials in laboratory rats for 28 days were 82.37% for Hentak 89.46% for
Ngari and that of Casein was 92.69%. The biological value, food conversion
ratio and protein efficiency ratio (PER) of Hentak were 96.94, 4.83 and
1.8 respectively and that of Ngari were 97.83, 3.17 and 1.8 respectively.
The a amino nitrogen of Hentak and Ngari in Pepsin + Trypsin phase
were 28.40 and 28.92 respectively. The TBA number, peroxide value and
TVBN were within the acceptable limits.
