<i>Masular</i> – A traditional fish product of <i>Tharu</i> community of Nepal

Abstract

This paper focuses on the preparation and quality evaluation of <i>Masular</i><b>, </b>a traditional food of <i>Tharu</i> community of Nepal. A survey was performed prior to product preparation. The proximate and microbiological analysis and yield and cost calculation of the final product was carried out. The moisture content, crude protein, crude fat, crude fiber, total ash, and carbohydrate content of <i>Masular</i> was found to be 10.12%, 41.51%, 13.97% , 4.77 %, 20.11% and 7.62%, respectively. The microbiological analysis of the product revealed the total plate count to be 9.6 ± 1.6x10⁵ cfu/gm, <i>Staphylococcus</i> count to be 6 ± 1.5x10⁵cfu/gm and mold count to be 25 ± 1.2x10² cfu/gm, and negative results for <i>Salmonella </i>and <i>Shigella</i>. Nutritionally rich <i>Masular</i> could be prepared at lower cost.