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Table 3 Nutritional properties of bekasam and other fermented fish products

From: Exploring bekasam, an indigenous fermented fish product of Indonesia: original South Sumatra region

Name

Moisture (%)

Ash (%)

Protein (%)

Fat (%)

Carbohydrate (%)

Reference

Bakasang

57.15

25.97

14.77

1.11

1.00

[58]

Bekasam

66.95

5.76

4.81

14.3

8.23

[124]

Hentak

35.00

–

37.63

9.91

–

[75]

Jeotgal

64.30

11.40

12.90

3.20

8.20

[125]

Ngari

29.72

–

42.87

13.51

–

[75]

Shidal

25.93

14.67

49.23

8.62

1.55

[126]

Suan Yu

55.82

5.98

20.72

1.08

16.4

[21]

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Journal of Ethnic Foods

ISSN: 2352-619X

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