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The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability. The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal. Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution. Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest. Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles. AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Arcc Journals. Full Research Article. Bordoloi 1 , Mridula Saikia Barooah 1 Email mansi gmail. Submitted Accepted First Online doi Background: Assam being a riverine state is home to n4umerous fish species that has been relished on for generations. However, fish being a perishable item, they need to be preserved for their availability throughout the year and to minimise wastage. The fish Labeo bata is a freshwater medium sized Indian minor carp which is very popular among the locals because of its characteristic taste and their high health ameliorating effects. Therefore, considering these facts, the present study focused on preparation and quality evaluation of fish powder from a minor carp, Labeo bata. Methods: Fresh fish collected from local fish market of Raha, Nagaon, Assam were dressed, washed and dehydrated to prepare fish powder. The prepared fish powder was evaluated for their nutritional composition, functional properties, sensory properties and shelf life as per standard protocols. Result: The results indicated that the moisture, protein, fat and ash content of prepared fish powder was 4. The prepared flour had superior functional characteristics with bulk density, water absorption capacity, fat absorption capacity and foaming capacity of 0. The product also displayed good shelf life when evaluated in terms of changed in moisture, free fatty acid FFA , peroxide value PV , total plate count TPC and pH across storage for a period of 90 days. The global fish production is increasing at an average rate of 3. With increased production there has also been a persistent elevation in the demands of fish and fisheries products owing to the fact that they represent a valuable source of nutrients for diversified and healthy diets Fawole et al. Fish contributes to a major portion of protein in human diet. In , more than 3. Fish as food is a valuable protein source containing around per cent protein Mohanty et al. The functionality of fish protein is attributed to its essential amino acid content and their high biological value due to presence of low quantity of connective tissue. Additionally, they are also an excellent source of omega-3 fatty acids especially eicosapentanoic acid and docosahexaenoic acid Kris-Etherton et al. Studies have shown a significant inverse association of omega-3 fatty acid with cardiovascular risk Mori et al. Storlien et al. Besides its acceptance as a quality protein and omega-3 fatty acid sources, they have a lower caloric density compared to other terrestrial animals Tacon and Metian, and also have high proportion of several micronutrients such as vitamin A, vitamin D, calcium, phosphorus, iron, iodine etc Lund, Among fish Labeo bata , a freshwater medium sized Indian minor carp forms an attractive pond fishery in West Bengal, Assam and Orrisha of India and Bangladesh. Owing to its high nutritional value and good taste, they have great demand in market. However, the major challenge associated with fisheries products are their highly perishable nature due to which they tend to spoil faster. A possible approach to tackle this problem could be dehydration of fish to produce a stable fish product that could also serve the purpose of a protein and mineral rich ingredient for application in food industries. With increased awareness on importance of fish several studies were conducted which included on various value-added fish products and their acceptability. Fish powder, among the value-added products is one which is a concentrated source of nutrient intended for human consumption were also developed by different researchers from varied fish sources Kasozi et al. However, knowledge on evidences of development of fish powder from Labeo bata is not so far documented. Since the quality and characteristics of fish protein ingredients are highly dependent on the raw material used, therefore the present investigation was undertaken to develop and evaluate fish powder from a minor carp Labeo bata of central Brahmaputra Valley. Furthermore, the present investigation involved utilization of fish bone as well as head to reduce the amount of fish wastage and to ameliorate the nutritional value of developed powder in terms of their mineral content. Fresh fish samples employed in the preparation of fish powder was procured hygienically from local fish market of Raha, Assam 26 o 13'41'N 92 o 31'10'E. During transportation, care was taken to prevent or delay the spoilage by keeping them in an insulated box with the internal temperature maintained at 0 to 4 o C. Low internal temperature was maintained through use of gel ice in a ratio of fish : gel ice. Later, the transported fish was kept at a temperature of o C in a deep freezer until further use. Fish powder preparation Fish powder preparation was done according to the method of Abbey et al. The fish and water ratio of was kept for washing. Washed samples were descaled, degutted and de-gilled on a clean stainless steel working table using pre-sterilized tools. All the processing operation were performed using stainless steel equipment. The dressed samples were washed again to remove any blood stains or impurities, if left. Washed-dressed fish was then subjected to blanching operation for 5 minutes keeping fish and water ratio at This was followed by mincing of fish in a meat mincer. Nutritional composition Moisture, protein, fat and ash contents of sample was determined as per AOAC method Difference method was used for determination of total carbohydrate content and the total energy was calculated as per the formula given by James The solution for mineral estimation was prepared by wet ashing technique of AOAC method The prepared ash solution was than analysed for calcium Ca , potassium K , magnesium mg , phosphorus P and Iron Fe using AAS equipped with deuterium lamp, a hollow cathode and a background corrector. Functional properties of fish flour Bulk density of developed fish powder was prepared following the method of Jagnam and Thorat Foaming capacity of samples was analysed as per the procedure given by Narayana and Rao Storage study The storage stability of fish powder stored at refrigerated condition o C in a HDPE container was determined by examining the change in sensory scores, colour, moisture, pH, peroxide value PV , free fatty acid FFA and total plate count TPC across 90 days. Sensory evaluation was performed for the developed fish powder for a period of 90 days at an interval of 30 days i. Fish powder was evaluated by 20 semi-trained panellists in terms of its appearance, odour, texture and overall acceptability using nine-point hedonic scale 9-liked extremely, 8-liked very much, 7-liked moderately, 6- liked slightly, 5-neither liked nor disliked, 4-disliked slightly, 3-disliked moderately, 2-disliked very much and 1-disliked extremely Kaushik Shandilya et al. Calibration of instrument was done using black and white tile ahead of taking sample reading. The change in moisture content across storage was measured as per the AOAC method The peroxide value of fish powder was determined by titration method given by AOAC method Nutritional composition Fish powder prepared from a minor carp Labeo bata in the present investigation was nutritionally potential to serve as a rich source of protein, minerals and other nutrients. The superior quality of Labeo bata fish powder is attributed to the high nutritional quality of fresh fish used in preparation of fish powder. The nutritional composition of fresh fish Labeo bata presented in Table 1 shows that the values obtained in the present investigation is in conformation with the study conducted by Paul et al. The study reported a moisture, protein, fat and mineral content of However, the study of Jafri observed a lower protein, fat and ash content of Table 1: Nutritional composition of fresh fish Labeo bata. Table 2: Nutritional composition of a minor carp fish powder Labeo bata. Table 3: Functional characteristics of fish powder Labeo bata. Table 4: Mean sensory scores of fish powder Labeo bata across storage. Table 5: Colour measurements of fish powder Labeo bata across storage. Table 6: Storage analyses of fish powder Labeo bata across storage. It is apparent from the study that the fish powder prepared from a minor carp, Labeo bata has high nutritional quality along with acceptable sensory attributes. The powder also had fair shelf life of three months, thereby ensuring its availability around the year. These characteristics indicate its high marketable potentialities. Thus, it can provide a window of opportunity in livelihood generation for a large populace, besides serving both the purposes of nutritional and food security. The authors are grateful to the Dean College of Fisheries, Assam Agricultural University for providing the necessary laboratory support and guidance during the study period. Abbey, L. Nutrient content of fish powder from low value fish and fish by products. Abdollahi, M. Structural, functional and sensorial properties of protein isolate produced from salmon, cod and herring by-products. Food and Bioprocess Technology. Akhade, A. Functional properties of fish protein concentrate extracted from ribbon fish, Lepturacanthus savala by different methods. Amandikwa, C. Physico-chemical properties of wheat-yam flour composite bread. Nigerian Food Journal. AOAC, Official Methods of Analysis. Bragadottir, M. Stability of fish powder made from saithe Pollachius virens as measured by lipid oxidation and functional properties. Journal of Aquatic Food Product Technology. Calder, P. Polyunsaturated fatty acids, inflammation and immunity. European Journal of Clinical Nutrition. Chandra, S. Assessment of functional properties of different flours. African Journal of Agricultural Research. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Food Sci. Development of edible texturized dried fish granules from low-value fish croaker Otolithus argenteus and its storage characteristics. Cmu Journal of Sciences. Connor, W. Importance of n-3 fatty acids in health and disease. The American Journal of Clinical Nutrition. Food and Agriculture Organization of the United Nations. Fawole, O. Proximate and mineral composition in some selected fresh water fishes in Nigeria. International Journal of Food Safety. Foh, M. Amadou, I. Functionality and antioxidant properties of tilapia Oreochromis niloticus as influenced by the degree of hydrolysis. International Journal of Molecular Sciences. Hooper, L. Risks and benefits of omega 3 fats for mortality, cardiovascular disease and cancer: systematic review. British Medical Journal. Jafri, A. Seasonal changes in the biochemical composition of the common carp, Cirrhina mrigala Ham. James, C. Analytical chemistry of foods, 9th edn. Jangam, S. Optimization of spray drying of ginger extract. Drying Technology. Food Science and Nutrition. Relationships between selected properties of seeds, flours and starches from different chickpea cultivars. International Journal of Food Properties. Kaushik Shandilya N, Srinivasa Rao P and Mishra H Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging and storage. Kris-Etherton, P. Polyunsaturated fatty acids in the food chain in the United States. Kumar, N. Development of carrot pomace and wheat flour-based cookies. Journal of Pure and Applied Science and Technology. Lee, J. Omega-3 fatty acids for cardioprotection. In: Mayo Clinic Proceedings. Lund, E. Health benefits of seafood; is it just the fatty acids?. Food Chemistry. Mohanty, B. Nutritional significance of small indigenous fishes in human health. Mori, T. Purified eicosapentaenoic and docosahexaenoic acids have differential effects on serum lipids and lipoproteins, LDL particle size, glucose and insulin in mildly hyperlipidemic men. The American journal of clinical nutrition. Narayana, K. Functional properties of raw and heat processed winged bean Psophocarpus tetragonolobus flour. Journal of Food Science. Effect of heat-moisture treatment on physicochemical properties of white sorghum starch. Food hydrocolloids. Paul, B. Nutrient profile of five freshwater fish species. Rathnakumar, K. Development of health mix from lizard fish and its nutritional characteristics. Richardson, A. Omega-3 fatty acids in ADHD and related neurodevelopmental disorders. International Review of Psychiatry. Sathivel, S. Properties of protein powders from arrowtooth flounder Atheresthes stomias and herring Clupea harengus byproducts. Journal of Agricultural and Food Chemistry. Senapati, S. Quality evaluation of edible fish flour prepared from Indian oil sardine Sardinella longiceps. Journal of Food Processing and Preservation. Shaviklo, G. Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack. Journal of Food Science and Technology. Sosulski, F. Functional properties of ten legume flours. International Journal of Food Science and Technology. Storlien, L. Fatty acids, triglycerides and syndromes of insulin resistance. Prostaglandins, Leukotrienes and Essential Fatty Acids. Tacon, A. Fish matters: importance of aquatic foods in human nutrition and global food supply. Fisheries Science. Williams, C. Dietary fatty acids and human health. In: Annales de zootechnie. Copyright : This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Reviewed By. Share options. In this Article. APC APC cover the cost of turning a manuscript into a published manuscript through peer-review process, editorial work as well as the cost of hosting, distributing, indexing and promoting the manuscript. Open Access Filling the gap between research and communication ARCC provide Open Access of all journals which empower research community in all the ways which is accessible to all. Products and Services We provide prime quality of services to assist you select right product of your requirement. Support and Policies Finest policies are designed to ensure world class support to our authors, members and readers. Our efficient team provides best possible support for you. Editorial Board View all 0.

The road to Östersund

Storlien buying powder

Back in , my great-grandfather, the ski pioneer Olle Rimfors, launched his first alpine ski poles. They were made of bamboo like all other poles at the time, but were distinguished by two groundbreaking patents, a light and elastic rubber basket with an aluminum ring instead of a heavy and loose leather basket with a rattan ring. His passion for snow and skiing still runs in the family and for the same reason that he started pole making, I also began making ski sticks. Every winter, my kids bent their aluminum poles and I have cracked and bent a few ones beyond rescue as well. But since bamboo poles are flexible and can take a beating, no more poles are bent in our family. Bamboo poles are both durable and sustainable, so now we can ski with a clearer conscience and give future winters a better chance. You only need simple hand tools to make ski poles: saw, knife, file, screwdriver, and a hot melt glue gun. Grips, baskets, tips, and straps are manufactured by specialized suppliers, the majority of whom are small family businesses that also take responsibility for the climate and environment. All of the materials used for the ski poles are classified as harmless to humans and the environment. Many of them are made from recycled materials, and of course, one hundred percent of the ski poles can be recycled. I believe in transparency, small-scale business and the circular economy, and am not interested in peddling poles to get rich. Therefore, you should really consider whether you actually need a pair of new ski poles. Unnecessary consumption is not something our winters get colder from. On the contrary—buy only what you really need! But if that is eco-friendly bamboo ski sticks, you have come to the right place. For more info on my great-grandfather and his ski poles, you may visit www. Skip to content. I make bamboo poles in the evenings and weekends, unless there are more important things to do. Like skiing. A few simple hand tools are all it takes to make ski poles, a knife, a file, a screwdriver and a hot melt glue gun. My own fluorescent yellow bamboo ski touring poles. My great-grandfather Olle with bamboo poles and free heel in Storlien Photo: Olle Olsson. Bamboo poles and free heel in Where I live there are no big mountains, but hundreds of rolling hills right outside my doorstep.

Storlien buying powder