Authors : Rafay Ibna Abdur Razzak; Most. Sanjidah Atia; Md Rakibul Islam; Md. Abdul Baten; Asif Wares Newaz

Volume/Issue : Volume 11 - 2026, Issue 5 - May

Google Scholar : https://tinyurl.com/5x5kcspu

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DOI : https://doi.org/10.38124/ijisrt/26May721

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Abstract : The present study was undertaken to optimize the formulation of Shidhil, a traditional fish dried product of Bangladesh, from two small indigenous fish species—Puntius ticto (punti) and Trichogaster fasciata (kholisha)—in combination with taro (Colocasia esculenta) paste. The research sought to improve the product by standardizing the taroto-fish ratio based on sound nutritional profiles and reasonably acceptable shelf life. Six formulations were developed using three blending proportions (65:35, 70:30, and 80:20, taro: fish), and were subjected to comprehensive analyses, including proximate composition, mineral content, as well as shelf-life parameters like Peroxide and TVB-N value over a storage period of 120 days at ambient conditions. The findings revealed that higher fish content significantly improved protein, lipid, ash, and mineral levels and increased taro content maximized carbohydrate levels in optimal products.

Keywords : Shidhil, Taro, Shelf Life, Proximate Composition, Peroxide Value, Total Volatile Base Nitrogen.

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