Quality Assessment of Ethnic Fermented Product Nga-Pi Traditionally Produced at Cox’s Bazar Region

Nga-pi, an ethnic fermented product traditionally produced at Cox’s Bazar region by Rakhine people is one of the popular food items of that area. To assess the quality of raw shrimp used for Nga-pi production and traditionally produced Nga-pi were collected. Some amount of the collected Nga-pi sample (from producers of both areas) were stored at refrigeration temperature (5 to 8°C) for 90 days to observe the changes in nutritive values, TVB-N and SPC during the storage. The results of proximate composition analysis for the samples showed that-the moisture content ranged from 58.29% to 61.06%, the crude protein content ranged from 25.88% to 27,12%, the crude lipid content ranged from 4.18% to 5.12% and ash content ranged from 7.30% to 8.40%. On the other hand the range for TVB-N value was found from 25.06 mg/100g to 34.02 mg/100g and SPC value from 1.69×105 CFU/g to 4.27x 106in Nga-pi samples. The result of the Nga-pi sample stored in air-tight polythene pack at refrigeration temperature (5 to 8°C) for 90 days showed thatthe percent moisture, percent ash content, TVB-N value and SPC value increased but the percent protein and lipid content decreased with the progress of storage time.