SEMI-DESTRUCTIVE APPROACH IN DEVELOPING ALLOMETRIC BIOMASS FOR CHUKRASIA TABULARIS IN SYLHET REGION OF BANGLADESH

The experiment was conducted at Multi Location Testing (MLT) site, Moulvibazar, Bangladesh during rabi season of 2016-17 and 2017-18 to study the profitability of intercropping of hybrid maize with vegetables and spices. Five intercrop combinations of hybrid maize along with sole maize were arranged in randomized complete block design (RCBD) replicated six times. There were six treatments viz., T1: Maize + potato, T2: Maize + red amaranth, T3: Maize + spinach, T4: Maize+ data shak, T5: Maize + coriander and T6: Maize as sole. The grain yield of maize in intercropped combination varied significantly. The highest grain yield (9.71 t ha-1) was in sole maize. The highest maize equivalent yield 15.60 t ha-1 was recorded from the treatment T1 (100% maize + potato) whereas the lowest yield (8.61 t ha-1) was obtained from the treatment T6 (sole maize). The highest gross return (Tk. 312000 ha-1) and benefit cost ratio (3.29) was obtained from the treatment T1 (100% maize + potato). On the contrary, the lowest gross margin (Tk. 101600 ha-1) was obtained from treatment T2 (maize + red amaranth). It revealed that the combination of maize with potato was more compatible and profitable intercropping system in Sylhet region of Bangladesh Bangladesh Agron. J. 2018, 21(2): 73-78

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Physicochemical quality assessment of salt-free fermented fish products of Sylhet region, Bangladesh

International Journal of Engineering Technology and Sciences ◽

10.15282/http://dx.doi.org/10.15282/ijets.7.1.2020.1009 ◽

2021 ◽

Vol 7 (1) ◽

pp. 97-104

Author(s):

Md. Belal Hossain Sikder ◽

Imeaz Ahmed ◽

Shah Samiur Rashid ◽

Aizi Nor Mazila Binti Ramli

Keyword(s):

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Volatile ◽

Dpph Radical Scavenging Activity ◽

Good Source ◽

Fish Products ◽

Fermented Fish ◽

Sylhet Region ◽

Dpph Radical Scavenging ◽

Notopterus Notopterus

Shidals are popular salt-free fermented fish products of Sylhet region of Bangladesh due to their distinctive flavor and taste. In this study, the proximate composition, physicochemical and antioxidative potential had been studied of three kinds of shidals prepared from punti (Puntius sophore), kangla (Notopterus notopterus) and bashpata (Setipinna phasa) available in the local markets. The results of the investigation suggested that shidals are a good source of protein content ranging from 30.49% to 38.27%. The pH, moisture, crude fat, ash and carbohydrate content ranged from 6.09%-6.74%, 34.46%-35.33%, 17.48%-21.43%, 06.31%-13.05% and 1.20%-1.73% correspondingly. DPPH radical scavenging activity of punti, kangla and bashpata shidals was found 68.13±2.45, 53.95±1.52, 73.88±1.21 respectively. Total Volatile Base Nitrogen (TVB-N) content ranged from 37.57-57.92 mg.100 g-1. These findings suggested that fermented fish products are a good source of nutrients for the local peoples.

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