Author(s): Md. Mehedy Hasan, Dr. Md. Abu Sayeed, Ibrahim Khalil, Kishor Kumar Tikadar, Niloy Kumar Chowdhury and Zobaer Ahmed

Abstract: The present work was conducted to assess the nutritional quality of dried baim fish (locally called baim shutki). Dried baim fish samples were collected from three different sources (market, drying yard and control) for this study where samples were made available and analyzed on monthly basis. Proximate analysis was conducted for nutritional quality. The study was conducted over a period of five months from November 2017 to March 2018. The value of moisture, lipid, crude protein, ash, crude fiber and NFE were found in the range of 15.61±.27 to 21.97±.08%, 4.30±.26 to 10.26±.05%, 63.43±.13 to 54.37±.42%, 7.01±.07 to 20.47±.34%, 1.11±.27 to 2.06±.16% and 1.11±.10 to 2.86±.16% during the five months investigation in control, drying yard and market sample respectively. Besides, the mean (±SD) moisture content of the study of control, drying yard and market sample were 16.62±.78, 17.91±.11 and 19.84±1.6%; lipid content were 8.87±.79, 7.72±.93 and 5.6±1.1%; protein content were 61.99±.93, 60.82±.65 and 56.34±1.81%; ash content were 8.85±1.71, 10.78±1.43 and 16.08±2.71%; crude fiber content were 1.07±.16, 0.9±.05 and 0.74±.10% and NFE content were 2.61±.22, 1.87±.23 and 1.41±.28%, respectively. The study showed that lipid, protein, crude fiber and NFE content (%) was higher in control sample and lower in market sample. Moisture and ash content was found higher in market sample and lower in control sample. This present study can be concluded that nutritional quality of control sample was comparatively good than the commercially produced dried baim fish products.

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