Proximate Composition of Some Traditionally Fermented Small Indigenous Fish Species of Assam

Fish are widely recognized as a preferable source of protein and other essential nutrients for maintaining a healthy body, making it one of the most crucial animal protein sources. In this study, eight small indigenous fish species (SIS) were collected from various sites within the study area and "namsing”, a fermented fish product by mising the Mising tribe, was prepared to estimate their proximate composition using the techniques outlined by the Association of Official Analytical Chemists. The protein content of Amblypharyngodon mola, Puntius sophore, Mystus vittatus, Barilius barila, Gudusia chapra, Macrognathus aral, Anabas testudineus, and Nandus nandus ranged from 51.06±0.68 to 60.47±1.22g/ 100g. Lipid content was the highest in Barilius barila (22.0±0.66 g/100g) and the lowest in Nandus nandus (11.01±0.24g/ 100g). Ash content ranged from 9.61±0.41% in Anabas testudineus to 19.87±0.40% in Puntius sophore. Moisture content varied from 7.96±0.86g/ 100g in Nandus nandus to 12.38±0.41g/ 100g in Barilius barila. This study concludes that traditionally fermented fish i,e., “naming” is a rich source of essential nutrients, making it an effective food for combating malnutrition and preventing various health issues.