Objective: Fruits and vegetables are important for the daily diet as these contain micronutrients, fiber, potassium, folate, Vitamin C, vegetable proteins, carotenoids and polyphenols, which act as antioxidants within the body as well as bio-functional components. The aim of the study is to establish nutritional profile specially antioxidant vitamins and minerals of tropical fruits in Bangladesh. Methodology: Nutritional composition and physico-chemical properties, such as pH, titratable acidity, moisture, total soluble solid, crude fibre, total carbohydrate, total protein, total fat, total energy, vitamin C, beta-carotene, ash, sodium, potassium, iron, zinc, copper, manganese, phosphorus, calcium and magnesium content of ten tropical fruits namely Blackberry, Java apple, Jack fruit, Pineapple, Carambola (Star fruit), Golden apple, Mango, Melon, Monkey jack, Star gooseberry were determined according to standard methods. Results: Results of this study suggest that the tropical fruits of Bangladesh were excellent source of antioxidant vitamins and minerals like vitamin C, beta-carotene, iron, zinc, copper and manganese. These fruits were also good source of potassium, phosphorus, calcium and magnesium but poor source of protein and fat and sodium. Conclusion: Present study strongly suggests that star gooseberry, monkey jack, pineapple and golden apple were antioxidant vitamins and minerals enriched tropical fruits.

The study carried out with a view to determining proximate and mineral composition of fish powder of five freshwater fish samples (Hypophthalmicthys molitrix, Labeo rohita, Cirrnina mrigala and Puntius sophore and small prawns). The samples collected from five local fish markets of Rajshahi city corporation were subjected to washing, gutting drying and grinding in order to make powder and homogenized sample which were preserved into plastic container for chemical analyses. All the activities were conducted in the laboratory of department of Fisheries, University of Rajshahi, Bangladesh. Major nutrient compositions of powder products such as protein, lipid, moisture, ash, carbohydrate, phosphorus, iron and calcium were estimated. Chemical compositions were found to vary among the species. The protein, lipid, moisture and ash content of five samples ranged from 54.31 (P. sophore) to 68.90% (small prawns), 13.33 (P. sophore) to 19.33% (L.rohita), 11.55 (L. rohita) to 13.95% (H. molitrix) and 0.16 (small prawns) to 0.44% (C. mrigala), respectively. The highest value of carbohydrate was 19.23% (P. sophore) and the lowest was 1.75% (C. mrigala). The calcium, iron and phosphorus content of the selected species varied from 2.49 (L. rohita) to 2.55g/kg (small prawns), 0.043 (H. molitrix and P. sophore) to 0.184g/kg (C. mrigala) and 0.94 (L. rohita) to 1.91g/kg (P.sophore), respectively.

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