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The Effect of Lemon Leaves Extract Treatment on the Nutrient Content and Microbial Properties of Dried Chanda (chanda Nama)

Mohajira Begum
Fish Technology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka

Tanjina Akter
Fish Technology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka

Shakir uddin Ahmed
Food Microbiology Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka

Majeda Begum
Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka

Abstract/ Executive Summary:

The experiment deals with the lemon leaves extract for chanda fish (Chanda nama) drying. The highest moisture percentage (56.80) and fat percentage (24.39) were observed in control chanda. In contrast, the highest moisture (12.14) and ash percentages (21.82) were observed in market chanda respectively. In addition, the lemon extract treated fishes were also subjected to biochemical composition. In case of control chanda, the highest moisture (8.66), fat (26.89), and ash percentage (15.10) were found that was treated by plant extract with hot water. In contrast, the highest protein (50.01) was achieved by the plant extract with ethanol samples. In case of market chanda, the highest moisture (8.67), protein (52.83), fat (17.52), and ash percentage (25.69) that was treated by plant extract with hot water. Microbial analysis was also conducted. Standard Plate Count (cfu/g), Total coliform (MPN/g), Total fungi (cfu/g) and E. coli are in the acceptable range in case of control chanda but not in market chanda. This study suggests the effectiveness of lemon leaves extract on fish drying as it’s retain beneficial quality after treated with several extracts. More field trial is needed to make it fruitful.

Keywords: Drying, Chanda, Microbial quality, Lemon leaves extract

Location: Bangladesh Council of Scientific and Industrial Research (BCSIR).

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

To evaluate the potentiality of lemon leaves extract on the dried fish product as to observe it can retain good beneficial property along with presence of microorganisms.

Methodology:

Fresh looking of chanda fish (Chanda nama) were selected as raw materials for present study and the fish sample were collected directly from the fish processor and was brought to the Fish Technology Research Section, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka to carry out the investigation. Using tap water the fishes were cleaned degutted and washed again. Collection of Plant Materials and Preparation of Plant Extracts: Lemon leaves were collected from BCSIR Campus, Dhanmondi, Dhaka. After collecting these plants, firstly these plants were separated from unwanted substances and washed properly and dried over night in oven at 40°C. After drying, they were powdered by Blender Machine. This is the prepared sample for extraction. These prepared powders were dissolved in 70% ethanol for 72 hours. Then these categories of extract were collected. Formation of Treatment and Replica for the Experiment: Two types of chanda fish were collected. First one collected directly from the fish processor (raw condition) is termed as control chanda (T₁) and another one collected from the market is called market chanda (T₂). Both were mixed with lemon plants extract, ethanol and hot water. Thus we have two treatments (6 replica, 3 from each). Microbiological Test and Proximate Composition: The microbial analysis was done by standard plate count (cfu/g), Total coliform (MPN/g), E. coli (MPN/g) and Total Fungi (cfu/g). The moisture and ash contents of the fish were determined by AOAC method. The protein content of the fish samples were determined by Kjeldhal method. The fat content of the fish samples was determined by Bligh and Dyer method. The analysis was conducted simply using Microsoft Office 2007.

Source of Information: Journal of Food and Nutrition Research, 2014, Vol. 2, No. 1, 21-24

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Lemon leaves extract has the effectiveness on fish drying as it’s retain beneficial quality after treated with several extracts.

Knowledge Management: Journal