PREPARATION AND QUALITY EVALUATION OF "SHIDAL" PREPARED FROM Esomus danricus (DARKINA) AND Puntius sophore (PUNTI)

Abstract

This study was conducted to assess the quality of shidal prepared by traditional fermentation process. Shidal is fermented fishery product which was prepared by using small indigenous species. The present study was carried out to preserve the fish by means of fermentation and to assess the proximate composition of dried fish and shidal. Shidal is mainly prepared in winter season but it can also be prepared in other season. In this study, Esomus danricus (Darkina) and Puntius sophore (Punti) were used to prepare shidal. Fresh fish sample were collected, washed properly and then allowed for sun drying for 5 days. The dried fish were then used for shidal preparation along with Alocasia macrorrhizos (Giant taro) and a greater portion of shidal was Giant taro. Shidal was prepared by grinding the dried fish, mixing it properly with the paste of Alocasia macrorrhizos and finally little amount of turmeric powder and mustard oil were used and was dried in the sun for 7 days. The dried fishes and shidal were then used to determine the proximate composition. The percent mean value of moisture, protein, lipid and ash of dried Darkina fish were 28.11±0.68, 51.06±0.74, 16.45±0.28 and 4.05±0.28, respectively. The percent mean value of moisture, protein, lipid and ash of Darkina shidal were 25.84±0.46, 48.94±0.68, 9.79±0.44 and 14.66±0.55, respectively. The percent mean value of moisture, protein, lipid, and ash of dried Punti were 30.02±0.35, 50.92±0.72, 14.70±0.57 and 3.84±0.33, respectively and the percent mean value of moisture, protein, lipid and ash of Punti shidal were 25.93±0.78, 49.23±0.60, 8.62±0.46 and 14.67±0.69, respectively. The percent mean value of TVB-N of dried Darkina, Darkina shidal, dried Punti and Punti shidal were 10.03±0.69, 0.1124±0.00127, 11.29±0.58 and 0.0513±0.00136, respectively. From the above value we can see that the protein content was lower but ash content in both shidal were high compared to other dried product and lipid content was also in lower amount. TVB-N value indicated the acceptability of shidal. As shidal contain high amount of nutrient, it have a potentiality to meet up the demand of protein in our country and it also have potentiality in our economy. Shidal is a well-known product in North Bengal. As people consume this product, it is important to know the proximate composition of shidal. It is also important to maintain hygiene and sanitation during preparation of shidal.