Abstract:

Foods can be divided into three groups based on the value-added through processing by drying. In the case of cereals, legumes, and root crops, very little value is added per ton processed. More value per unit mass is added to foods such as vegetables, fruits, and fish, and considerably more to high-value crops such as spices, herbs, medicinal plants, nuts, bioactive materials, and enzymes. Fish and fishery products play an essential role in human nutrition as a source of proteins, fatty acids, fat-soluble vitamins and micronutrients. As we know, Fresh fish deteriorates quickly unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open-air drying and Sun drying is the ancient method of food preservation and still been practiced since then. An attempt has been made to collect information about the variety, value and health benefits of consuming dried fish. The knowledge of diversity of dried fish was compiled from type of dried fish shop in Balijatra field (Cuttack ) , Sunakhala ( Nayagarh) , Sarua (Khordha) , Atharabanki (Paradeep) and Rice meal (Paradeep) . The information regarding steps of making dry fish has been collected from dry fish godown, local shops and fisher men in Paradeep. The survey was completed from November 2019 to February 2020 to collect the information regarding diversity, process and production of dry fish. Result revealed that dried fish are rich in quality protein, containing 80- 85% protein with fewer calories. 100gm of dried fish contains 80% protein with 300 calories. Most dried fish contains little cholesterol while being high in essential vitamins and minerals. It is a natural product and has retained an immense amount of omega -3 fatty acid and antioxidants from fresh fish. This profile makes dried fish a compelling purchase for those looking to increase their healthy food intake and provides distinct advantages to dries fish retailers. This study aims to study the status of nutritional and phytochemical constituents of dry fish available in adjacent coastal areas of Odisha.