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Dr. Hanjabam M. Devi

Dr. Hanjabam M. Devi
Senior Scientist
Ph.D.

Research Interests

  • Valorization of fish waste through its conversion into functional foods and nutraceutical products
  • Value-added product development from fish and seaweeds

Research Papers

  • Dhureve, R. R. T., Hanjabam, M. D., Pailan, G. H., Priyadarsani, L., & Ghoshal, T. K. (2025). Assessing Socio-economic Conditions and Fisheries Management Strategies in Cooperative Societies of Niwas Block, Madhya Pradesh, India. Asian Journal of Agricultural Extension, Economics and Sociology, 43(4), 72-82.
  • Mandakini Devi Hanjabam, A Kumar, E Krishnamoorthy, C.S.Tejpal, H Hanjabam, T K Chanu, G Ninan (2024). Quality Evaluation of Restructured-dehydrated product from fresh water fish. Journal of Inland Fisheries Society of India, 56(3), 256-266.
  • SB Sushri, K Elavarasan, MP Safeena, MD Hanjabam, CS Tejpal (2024). Extraction of proteins from six seaweeds of south-east coast of India: Proximate composition and effects of process variables on protein solubilization. Indian Journal of Fisheries, 71(2), 122-129.
  • Hanjabam, M. D., Elavarasan, K., Kumar, A., Uchoi, D., Tejpal, C.S. & Ninan, G. (2020). Effects of cooking methods and in-vitro digestion on the digestibility and antioxidant properties of ngari (a fermented fish product of India). Indian Journal of Traditional Knowledge, 19(4), 879-888.
  • Kumar, A., Hanjabam, M. D., Kishore, P., Uchoi, D., Panda, S. K., Mohan, C. O., & Ravishankar, C. N. (2023). Exploitation of seaweed functionality for the development of food products. Food and Bioprocess Technology, 16(9), 1873-1903.
  • Chaluvanahalli Shambhulingaiah, T., Krishnamoorthy, E., Remadevi Gopakumar, L., Ebeneezar, S., Devi, H. M., Korpulliyil Kasim, A., ... & Mathew, S. (2021). Valorisation of brown seaweed (Sargassum wightii) waste as a feed ingredient in rohu (Labeo rohita): Effects on growth and metabolism. Aquaculture Nutrition, 27(6), 2662-2672.
  • Hanjabam, M. D., Kumar, A., Tejpal, C.S., Krishnamoorthy, E., Kishore, P. & Kumar, K.A. (2019). Isolation of crude fucoidan from Sargassum wightii using conventional and ultra-sonication extraction methods. Bioactive Carbohydrates and Dietary Fibre, 20, 100200. https://doi.org/10.1016/j.bcdf.2019.100200
  • Hanjabam, M. D., Zynudheen, A.A., Ninan, G. & Panda, S.K. (2016). Seaweed as an ingredient for Nutritional Improvement of Fish Jerky. Journal of Food Processing and Preservation, 41(2), e12845. https://doi.org/10.1111/jfpp.12845
  • Hanjabam, M. D., Kannaiyan, S.K., Kamei, G., Jakhar, J.K., Chouksey, M.K. & Venkateshwarlu, G. (2015). Optimization of gelatin extraction from Unicorn leatherjacket (Aluterus monoceros) skin waste: response surface approach. Journal of Food Science and Technology, 52, 976-983. https://doi.org/10.1007/s13197-013-1075-y
  • Mayuri Thaker, Mandakini Devi Hanjabam, Venkateswarlu Gudipathi & Nagalakshmi Kannuchami. (2015). Protective effect of fish Gelatin based Natural Antimicrobial Coatings on Quality of Indian Salmon Fillets during Refrigerated Storage. Journal of Food Process Engineering, 40(1), e12270. https://doi.org/10.1111/jfpe.12270
  • Kumar, A., Elavarasan, K., Hanjabam, M. D., Binsi, P. K., Mohan, C. O., Zynudheen, A. A., & Kumar, A. (2019). Marine collagen peptide as a fortificant for biscuit: Effects on biscuit attributes. LWT-Food Science and Technology, 109, 450-456.
  • Kumar, A., Krishnamoorthy, E., Devi, H.M., Uchoi, D., Tejpal, C.S., Ninan, G. & Zynudheen, A.A. (2018). Influence of sea grapes (Caulerpa racemosa) supplementation on physical, functional, and antioxidant properties of semi-sweet biscuits. Journal of Applied Phycology, 30(2), 1393-1403. https://doi.org/10.1007/s10811-017-1310-4
  • Hanjabam, M. D., Balange, A. K., & Zynudheen, A. A. & Joshy, C.G. (2017). Physico-chemical and functional properties of gelatin from surimi processing byproducts (refiner discharge). Food Science Research Journal, 8(2), 207-213.
  • Hanjabam, M. D., Balange, A. K., & Zynudheen, A. A. (2017). Structural, Thermal and Film forming properties of Gelatin from Pink Perch Surimi Refiner Discharge. Fishery Technology, 54(4), 244-251.
  • Mandakini, D.H. & Elavarasan, K. (2021). Low temperature preservation of fish and fish products. In: Ravishankar, C.N., Mohanty, A.K., Sajeev, M.V., Murugadas, V. (eds.), Fishpreneurship: Present status, challenges and opportunities. Biotech Books, New Delhi, pp. 410.
  • Mandakini, D.H. & Rehana, R. (2021). Handling and chilled storage of fish. In: Ravishankar, C.N., Mohanty, A.K., Sajeev, M.V., Murugadas, V. (eds.), Innovations in Fishing and Fish Processing Technologies. New India Publishing Agency, New Delhi, pp. 490.
  • K. Chauhan, N. Yadav, R. Singh, A. Kumar, H. Mandakini, N. Kumar (2024). Seafood as functional food ingredients and Nutraceuticals. In K. Bashir et al. (eds.), Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward. Springer Publication, pp. 221-231.

Other Publications

  • DS Parmar, MD Hanjabam, S Sahoo, L Priyadarsani, TK Ghoshal (2025). Fisheries in Pagara Reservoir, Madhya Pradesh, Chronicle of Aquatic Science, 3(1): 19-21.
  • Sarkar, P., Sarkar, P., Saha, S., Hanjabam, M.D. (2025). LC-MS/MS Method for Detecting Antibiotic Residues in Seafood Products, The Science World, 5(5):7133-7141.
  • P Rodge, MD Hanjabam, S Manna, N Narrey (2024). Fisheries of Gangulpara reservoir in Madhya Pradesh: An overview, Aquastar, 83-91.
  • MD Hanjabam, H Hanjabam, TN Chanu, SS T and TK Ghoshal (2024). Smoked fish for culinary, therapeutics and ritual purpose: A report from North-East India, Manipur, Food and Scientific Reports, 5(9), 51-55.
  • MD Hanjabam, A Kumar, E Krishnamoorthy, C.S.Tejpal & Sk Kumar (2019). Fucoidan from brown seaweeds: An overview, Aquaculture Spectrum, 2(11):27-31.
  • MD Hanjabam, Sruthi P, D Uchoi, Sreelakshmi K. R., TN Chanu (2019). Nutritional and Health benefits of diversified fermented fish products of North-Eastern India, Aquastar, 33-36.

Recently Completed Projects / Ongoing Projects

  • Performance effectiveness & impact assessment of selected ICAR-CIFE’s technologies in Eastern and North-Eastern regions of India (Co-PI).
  • Strategies for quality fish production through species combination, environmental and nutritional interventions (Co-PI).
  • Enhancing fish productivity through farmer participatory research in selected districts of Manipur (Chandel) and Madhya Pradesh (Barwani) (Co-PI).

Others

  • Best oral presentation award in the National Seminar on “Advances in Environment Management for Sustainable Fisheries and Livestock Production” during 18-19 Nov, 2024 held at College of Fisheries, Kishanganj.
  • Best oral presentation award on “Utilization of fish processing waste for collagen production” at International Conference on “Advances in Agriculture and Food system towards sustainable development goals (AAFS-2022)” organized by University of Agricultural sciences, Bangalore, during August 22-24, 2022, Bangalore.
  • Best oral presentation award on “Characterization of gelatin from fish surimi refiner discharge” at National seminar on “Integrating agri-horticulture and allied research for food and nutritional security in the era of global climate disruption” organized by ICAR research complex for NEH region, Meghalaya during March 4-6, 2016, Manipur.