Preparation, Characterization, and Nutritional Analysis of Napham: An Indian Traditional Smoke-Dried-Fermented Fish Paste

Abstract

Napham, a unique smoked-dried-fermented fish paste, is a traditional delicacy prepared by the Assamese Bodo people. This research focuses on the process of Napham preparation and explores its nutritional benefits. To make Napham, sundried and smoked trash fishes, along with Alocasia macrorrhiza stems, are ground and stuffed into immature bamboo tubes, where they ferment for 2-3 months. Although Napham possesses a distinct taste and texture that may not appeal to everyone, the fermentation process significantly enhances its nutritional value by increasing its vitamin content, improving fatty acid profiles, and enhancing amino acid profiles. The study reveals that Napham is a remarkable source of protein (63.65 ± 0.83 g/100 g), potassium (667.87 ± 3.48 mg/kg), sodium (531.48 ± 3.43 mg/kg), and magnesium (56.23 ± 1.53 mg/kg). Napham contains both omega-3 and omega-6 fatty acids, including linoleic acid (10.10 ± 0.002%), α-linolenic acid (6.47 ± 0.062%), arachidonic acid (4.65 ± 0.031%), eicosapentaenoic acid (1.08 ± 0.007%), and docosahexaenoic acid (3.44 ± 0.036%). Furthermore, Napham is rich in essential amino acids such as methionine (227.407 µmol/L), isoleucine (478.525 µmol/L), leucine (797.944 µmol/L), valine (640.867 µmol/L), phenylalanine (320.573 µmol/L), lysine (1066.557 µmol/L), and histidine (104.525 µmol/L), complementing its nutritional profile.