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Nutritional Characteristics of the Two Fermented Fish Products: Hentak and Ngari of Manipur

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Nutritional Characteristics of the Two Fermented Fish Products: Hentak and Ngari of Manipur Nutritional characteristics of the two fermented fish products: Hentak and Ngari of Manipur Item Type article Authors Sarojnalini, C.; Vishwanath, W. Download date 28/09/2021 03:25:16 Link to Item http://hdl.handle.net/1834/32350 Journal of the Indian Fisheries Association 75 25, 1995 (Proc.Nat.Symp. Aquacrops), 75-81 NUTRITIONAL CHARACTERISTICS OF THE TWO FERMENTED FISH PRODUCTS - HENTAK AND NGARI OF MANIPUR. CH. SAROJNALINI AND 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. INTRODUCTION Fermentation has been used in Comparative yield and biochemical many parts of world for the characteristics of certain exist~ng fish preparation of flavoured fish products curing methods of India has been which can add variety to the diet and reported (Valson, 1975). However, contribute greatly to the general there is no report so far on the nutrition of large populations. Because nutritive characters of Hentak and of this the development of such Ngari - the fermented fish products, products is of great importance and a which is widely consumed by the large number of traditional methods peoples ofManipur. The only available have evolved. In some countries, such report on the nutritive value of as in Northern Europe, fermented fish processed fishes is that of Bijen et al. products are used mainly as (1990). condiments, whereas in other areas Mask and Stewart (1953) reported such as South East Asia various that fishes were intentionally subjected products may be regarded as staple on to the action of bacteria, yeasts or fungi the basis of their nitrogen content. 76 SAROJNALINI AND VISHWANATH in South east Asia to get required taste Sorensen's method (AOAC, 1980). The and flavour acceptable to the local aliquots after 2 and 24hrs enzyme people. Ngari is also a product of this hydrolysis were used for a - amino type. The fishes processed in this way nitrogen estimation. has a distinct flavour locally Feeding experiments : Weaning acceptable. male albino rats (21 days old), It is a compulsory item in the daily weighing 25-30 g were selected for menu of every house. Preparation, studies of feeding trials for nutritional composition and digestibility of Hentak evaluation, following Bijen et al. (1990). and N gari have been described in Protein efficiency ratio (PER), absorbed detail by Sarojnalini and Vishwanath nitrogen, metabolic nitrogen, food (1988). However, there is no report so conversion ratio (FCR) and biological far on the nutritive value of these value were estimated following lSI products. This paper is a preliminary (1962). investigation on the nutritive quality Test for spoilage : Non-protein of Hentak and N gari. nitrogen was determined by precipitating all protein by blending with TCA. Residue was taken for protein nitrogen MATERIAL AND METHODS estimation (Cutting, 1962). Non-protein Hentak and N gari were prepared nitrogen was obtained by subtracting following the method described by protein nitrogen from total nitrogen. Sarojnalini and Vishwanath (1988). Water soluble nitrogen was determined The fermented products were defatted by difference between total nitrogen and by chloroform-methanol mixture as per insoluble nitrogen: Sample was the standard methodology of Folch et homogenized 2 times with distilled water al. (1957). and then centrifuged. Residue was taken for nitrogen estimation which gives the Bioche1nical estimation : Total value of insoluble nitrogen. Total volatile nitrogen, moisture and lipid contents basic nitrogen was estimated by using were estimated following standard TCA extract in Conway apparatus methods (AOAC, 1980). Total ash following the method of Morris (1959). content was estimated by igniting the Thiobarbituric acid (TBA) number was same at 550°C in a muffle furnance estimated by the method of Sinhubar and (AOAC, 1980). Protein values were Yu (1958). Oil was extracted with ethyl calculated by multiplying the nitrogen ether and dissolved in 95% neutral values by 6.25 for fishes and that of alcohol, followed by titration with 0.1 wheat by 5.7 (Osborne and Voogt, N aOH. The value was expressed as 1978). percentage of Oleic acid. Peroxide value Alpha~amino nitrogen was and free fatty acid were estimated estimated by formol titration as per following Morris (1959). NUTRITIONAL CHARCTERISTICS OF HENTAK AND NGARI 77 RESULTS AND DISCUSSION Vishwanath, 1988). Lipid contents were similar in both the preparations. Proximate composition of the two fermented fish products and wheat Table 2 shows the spoilage status flour are shown in Table 1. Protein ofHentak and Ngari. The total volatile content in Hentak was less and ash basic nitrogen (TVBN) of Hentak and content was more. This may be due to Ngari were 4.3 and 4.5 mg/g Table 1 : Proximate composition of Hentak, Ngari and wheat flour (on wet wt basis). Constituents Hentak Ngari Wheat flour (%) Moisture 36.30±1.0 36.03±0.2 14.00±0.2 Ash 11.43±0.3 5.49±0.8 0.70±0.0 Protein 33.38±0.1 38.38+0.0 10.30±0.2 Lipid 13.60±1.0 13.34±1.5 0.80±0.0 the scaly and bony nature of the fish respectively, so the Hentak and Ngari and inclusion of Alocasia in the cannot be classified as spoiled product preparation ofHentak (Sarojnalini and as any product with less than 10 Table 2 : Spoilage status of Hentak and Ngari. Constituents Hentak Ngari Non-protein nitrogen (%) 1.32 ± 0.01 3.60 ± 0.12 Water soluble nitrogen (%) 3.26 ± 0.00 3.62 + 0.00 Total volatile basic nitrogen (TVBN) mg/g 4.30 ± 0.00 4.50 + 0.00 Free fatty acid as (Oleic acid mg/g) 97.60 83.59 Thiobarbituric acid (TBA No. mg/1000g) 0.20 0.47 Peroxide value (millimoles/~) 6.00 9.46 78 SAROJNALINI AND VISHWANATH mg/g TVBN/g 1s considered as fresh drying and also depends on smoking (Morris, 1959). According to Sinhubar time. The value of non-protein and Yu (1958), the processed product nitrogen, water soluble nitrogen and having upto 3 thiobarbituric acid (TBA) free fatty acid as oleic acid of Hentak is regarded as in good condition. In and Ngari were 1.32 and 3.60%; 3.26 the present finding also, thiobarbituric and 3.62%; and 97.60 and 83.59 mg/g acid (TBA no.) of the two fermented respectively. Thus, the data shows that products were 0.20 and 0.46 mg/1000 there is no much spoilage of proteins g material and hence, it is within the and lipids in the two fermented acceptable limit. The peroxide value of products. Hentak is 6.0 millimoles/g and that of Table 3 revealed lower apparent Ngari is 9.5millimoles/g. The lower and true digestibilities of Hentak and peroxide values of Hentak and Ngari Ngari, as compared to that of casein. shows that there is not much oxidation Among the 3 diets, highest total during fermentation. Tariguchi (1988) nitrogen was recorded in N gari, while also reported that the peroxide value the nitrogen excreted was lower (Table of lipids in fishes increases during Table 3 : Nutritional characteristics of Hentak and Ngari in comparison with Casein. Casein Hentak 'Ngari Alpha-amino nitrogen release, (%) Repsin alone for 2 h. 88.00 25.20 23.56 Repsin + trypsin for 24 h 98.03 28.40 28.92 Digestibility data Total nitrogen in diet (g) 7.67 8.91 11.03 Nitrogen in excretes (g) 0.72 2.25 1.99 Apparent digestibility (%) 90.61 74.74 81.95 True digestibility (%) 92.69 82.37 89.46 Food intake (g) 416.10 467.00 394.17 Nitrogen retained (g) 6.95 6.66 9.04 Nitrogen absorbed (g) 7.16 6.87 9.25 Protein digestibility (%) 92.69 82.39 89.46 Food conversion ratio (g) 3.73 4.83 3.17 Biological value (%) 97.06 98.94 97.83 z Table 4: Protein intake, weight gain and PER of Rats fed with Casein, Hentak and Ngari c >-3 ~ ...... >-3 Casein Hentak Ngari ...... I I 0 Days Protein Weight PER Protein Weight PER Protein Weight PER z ~ intake gam intake gam intake(g) gain(g) L' Q :r: 1-4 3.65±0.37 14.00±0.64 3.85±0.81 5.13±0.14 11.00±6.55 2.11±1.20 6.36±0.13 14.0±0.00 2.20±0.04 ~ ~ Q >-3 5-8 4.10±0.67 13.33±1.21 3.22±0.39 . 6.70±0.01 20.66±4.04 3.08±0.58 7.48±0.04 19.0±4.28 1.20±0.57 t;:j ~ [/]...... 9-12 5.13±0.09 16.33±2.13 3.17±0.07 7.87±0.17 14.33±1.15 1.82±0.10 9.03±0.11 20.0±2.83 2.22±0.35 >-3 .....
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