Teacher of Fisheries Department of Bangladesh Agricultural University (BHU) has created development and powder from Pangash fish. AKM Nowshad Alam and his examination group.
Their case, can be produced using Pansash Powder with fish rolls, soup, noodles, khichuris and different bread kitchen items.
This data was given at a question and answer session held at the University's Department of Fisheries Science Laboratory at 10am on Tuesday. AKM Nowshad Alam The examination work is completed under the extent of the 'Mitha Pani Fisheries After Mental Retention and Value Added Tax (TF-38F/19)' supported by the Agricultural Research Foundation.
At the question and answer session Dr. AKM Nowshad Alam stated, Pangas fish is shabby and promptly accessible. Pansash powder and dried rice have been made reasonable to save the fat and meat of this fish in a total organic procedure. Pansash powder can be produced using fish berry, soup, noodles, khichuris and different bread shop items.
It will likewise be conceivable to get ready 250 grams of Panga Soup or 1 boti noodles gauging 80 grams with 3 gram powder of one and a half pounds. Powder contains 45 percent protein, 32 percent fat, 1 percent of mineral and 9 percent of fiber. Around 200-250 grams of powder can be produced using 1 kg of paddy fish.
Concerning routine with regards to Pangash, he likewise said that the training can be put something aside for right around a year as it is dry and zesty. Supplement was found in 37 percent of the meat, 28 percent of the warmth, 16 percent of the mineral and 11 percent of the fiber. One kg of paddy is found in 350 grams of pandas, which costs an all out expense of 120-150 rupees. It is conceivable to sell 350 gm of 400-450 taka.
Dr. AKM Nowshad Alam and his group of scientists have had the option to create two results of Pangashas for two long years. He said that the quick paced item will be accessible in two markets.
0 Comments