NSTU invents ‘Fish powder’
The research team claims to have made the fish powder keeping nutritional benefits intact and by maintaining food safety standards
A team of researchers in Noakhali University of Science and Technology has invented fish powder in the lab of the university's Fisheries and Marine Science Department.
The research team led by Prof Abdullah Al Mamun made the invention maintaining all food safety standard.
Started in May 2020, the fish powder project funded by Bangladesh Agricultural Research Council took around five-six months to make.
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For the last four months, it was being experimentally used with various vegetables and pulses.
The powder was initially distributed among over 600 members of 120 families in Noakhali's Sonaimuri area, Lakhsmipur's Alexander Char and Khagrachhari's Matiranga upazilla.
Each week, 40 grammes of the fish powder were allocated to each member of the families for 16 weeks.
The study also measured the amount of iron, zinc, vitamin A in the blood samples of 240 girls of the participating families, which will be re-sampled in March.
On Friday, a day-long exhibition campaign on the powder took place at Alexander Char of Ramgoti upazilla in Lakshmipur which was joined by 40 participating families along with locals.
Chief Researcher Abdullah Al Mamun said, "We have made the fish powder keeping the nutritional demand of adolescent girls in mind."
In most families, the male members enjoy the benefits of the most nutritious parts of the fish and other food items whereas girls and women in the family become deprived of their right to nutritive food, he opined.
"The nutritional value of the fish powder we made is much higher than dried or raw fish. So we can now hope that every member of a family, regardless of their sex, will get equal nutrition through the powder," according to the researcher.
During his speech, Mamun also hoped that industrial entrepreneurs will get involved in ensuring sustainable usage of the fish powder.
Research team member Shahid Sarwar and Shubho Bhowmik hoped that fish powder will be useful for both adolescents and disadvantaged people in times of crisis.
Bangladesh Agricultural Research Council Director (Nutrition) Md Monirul Islam was present at the event as a keynote speaker.
He said the popularity of fish powder is motivating the research team.
"I think the fish powder will play a significant role in meeting the nutritional needs of next generation," added Monirul.
The university's science faculty Dean Professor Mohammad Hanif chaired the event while its Vice-Chancellor Prof Md Didar ul Alam was present as the chief guest.
The treasurer of the university Professor Md Faruk Uddin attended the programme as a special guest.
