• Yutika Narzary
• Chandan Brahma
• Dr. Sandeep Das

Napham is the traditional fermented fish product of Bodo ethnic community of Assam. The present work tries to estimate the mineral composition, amino acid, fatty acid and microbial composition of Napham. The mineral content shows that Napham is good source of Ca (68.90±0.16 µg/ml), Na (67.26±0.150 µg/ml), Mg (32.20±0.9 µg/ml), K (10.68±0.74 µg/ml) and Fe (9.10±0.30 µg/ml). Analysis of amino acid revealed that Napham consisted of 32% essential amino acids, 40% non-essential amino acid and others included 28% out of total 25 amino acids. The fatty acid profile shows that amongst saturated fatty acid composition, Pentadecanoic acid (C15:0) contribute 50% of the total fatty acid followed by Tetradecanoic acid (C14:0)24.67% and Tridecanoic acid (C12:0) about15.04%. Amongst monoenoic acid 4-Octadecenoic acid (C18:1n-14) contributes about 3.65 %.

Fermentation,Fermented fish, Napham, minerals, fatty acids, amino acid

"Analysis of Minerals, Amino acid and Fatty acids in Fermented Fish Napham traditionally prepared by Bodo ethnic group of Kokrajhar, Assam", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 4, page no.90-97, April-2019, Available :http://www.jetir.org/papers/JETIR1904M16.pdf

"Analysis of Minerals, Amino acid and Fatty acids in Fermented Fish Napham traditionally prepared by Bodo ethnic group of Kokrajhar, Assam", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 4, page no. pp90-97, April-2019, Available at : http://www.jetir.org/papers/JETIR1904M16.pdf