Reza Mahmud :
A new food item has been innovated to be added with Bangalees traditional cuisine.
A team of researchers of Noakhali Science and Technology University innovated the new types of foodstuff which is fish producing powder to be named ‘Fish Powder’.
According to the innovators, this stuff could be used in almost every kind of vegetable and curry.
The innovators describe it as enriched with high nutrition and delicious. It also contributes tastes to foods and curries.
The university has distributed the fish powders among more than 600 members of 120 families in Char Alexandar of Luxmipur district, Sonaimuri of Noakhali and Matiranga of Khagrachhari district in last 16 weeks. Everyone has gotten 40 grams of the stuffs weekly. Women have been given special priority in distributing the powder as part of women empowering values.
As part of the research work, Zinc, Vitamin A and Calcium presence of blood samples among the juvenile girls, were tested. The reports are yet to be published.
Besides, samples will be tested again of those girls after 18 weeks of consuming the fish powder.
The NSTU on Friday arranged an exhibition in Char Alexandar of Luxmipur to display the fish powder and food items cooked with the fish powder.
About 40 privileged families from different localities attended the programme and expressed their very positive feelings about the fish powder.
Dr. Mohammad Hanif, Dean of Science Faculty, presided over the exhibition. Dr. Muhammad Didarul Alam, Vice-Chancellor of the university attended as the Chief Guest.
University Treasurer Professor Dr. Md. Farooq Uddin, Director of Bangladesh Agricultural Research Council (Nutrition) Dr. Md. Monirul Islam, Chairman of the Department of Fisheries and Marine Science (Acting) Dr. Mofizur Rahman, Chairman of the Department of Pharmacy, Professor Dr. Md. Selim Uddin, Mayor of Ramgati Municipality Mezbah Uddin, Noakhali District Fisheries Officer Masuma Akter, with others were present.
Dr. Abdullah-al Mamun is the Chief researcher of the fish powder project while, Dr. Shahid Sarwar and Shuvo Bhowmik was the members of the research team. Besides, Abdul Aziz and Saiduzzaman Sabbir were the research collaborators of the project.
“Fish powder has become popular as widely used curry such as pulses, potatoes, kochu shak, spinach, brinjal, beans, gourd, chalkumara, cauliflower, radish, kachurmukhi, bean seeds and mash kalai beans,” said Dr. Monirul Islam.
He said that they found huge popularity about the fish powder among the participants which made them optimistic about the new food stuff.
“We believe that the powder made from fish, would contribute enough to fulfill demands of nutrition and will boost disease preventive power to build a developed nation,” Dr. Monirul Islam said.
The experts said that the newly innovating stuff will be available and cheaper in costs.
“Traditionally, there were competitions among siblings that who have to get the head or tail of the fishes in dining tables. But after innovating the fish powder, all part of the fish has been mixed together and there will no chances to create anger after failing to get a desired piece of fish,” said an youth girl participating the exhibitition.
“This powder enhanced us with scopes to cook new delicious and nutrition enriched items for feeding families. Our neighbours also showed huge keenness about the stuff,” said Rina Begum, a participant.
