Nutrient contents of some popular freshwater and marine fish species of Bangladesh

Abstract

An investigation was carried out on the proximate and mineral contents of widely consumed freshwater small indigenous species (SIS), culture and marine fish species of Bangladesh. Proximate composition (crude protein, fat, ash, moisture, carbohydrate and energy) and selected mineral (Ca, K, Na, Mg, Fe, Zn and Mn) contents were determined eighteen locally available fish species of Bangladesh. Considering proximate composition high protein fishes are Thai Sarpunti 17.5 ± 0.15%, Rui 16.82% ± 0.02; high fat fishes are Thai Pangus 10.03±0.1%, Thai Sarpunti 9.38±0.37%; high Ash contents in Poa 4.78 ± 0.92 %, Ganges Chapila 3.96 ± 0.51%, Thai Sarpunti 3.31 ± 0.14%; high energy found in Thai Sarpunti 157.02 ± 2.61 Kcal/g and Thai Pangus 151.59 ± 2.71 Kcal/g. Considering mineral compositions, Ca rich fishes are Punti 1984.32 ± 1.1 mg, Mola 1267 ± 2.2 mg, Dhela 1717.8 ± 3.1 mg, Chapila 1100.6 ± 1.21 mg, Thai Sarpunti 1373.9 ± 5.32 mg. K rich fishes are Taki 501.47 ± 2.9 mg, Coral 415.24 ± 2.8 mg and Na rich fishes are Thai Sarpunti 780.01 ± 3.8, Ganges Chapila 415.32 ± 2.34 mg, Loitta 497.38 ± 4.21 mg. Trace mineral, Mg is high in Coral 187.98 ± 0.61 mg, Punti 148.16 ± 0.62 mg, Datina 144.05 ± 0.35 mg, Kachki 143.49 ± 0.3 mg fishes, whereas Fe are high in Chapila 15.95 ± 0.03mg, Punti 10.31 ± 0.2, Poa 7.01±0.66 and Zn in Thai Sarpunti 40.20 ± 0.34 mg, Poa 29.32 ± 0.32 mg fishes. Considering Mn, Chapila 6.34 ± 0.04 mg is the highest. This study indicate that small fishes with bones are important source of essential minerals especially Ca. Culture species found to be rich in source of protein, energy and lipids. Marine species exhibit good combination of protein and minerals. This study also encourage to take a culture species like Thai Sarpunti (Barbonymus gonionotus) for its high nutritional meat values and also to consume marine fishes and small fishes with bones for better nourishment. Promotion of the production and consumption of small fishes therefore be encouraged for better nutritional achievement.

Nutrient Composition of Demersal, Pelagic, and Mesopelagic Fish Species Sampled Off the Coast of Bangladesh and Their Potential Contribution to Food and Nutrition Security—The EAF-Nansen Programme

“…Several species, particularly the mesopelagic species, were also identified to have the potential to contribute substantially to the RNI of women of reproductive age for micronutrients important for food and nutrition security in Bangladesh. A multitude of studies have previously been conducted to identify the nutrient composition of freshwater fish species, both non-farmed and farmed, in Bangladesh [ 4 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 ], however, very few studies have been conducted to quantify the nutrients in wild, marine fish species. This study is the first to include comprehensive analyses of the nutrient composition, including the vitamin and mineral composition, of the two mesopelagic species, spinycheek lanternfish and unicorn cod.…”

Nutritional characteristics of marine fish Sardinella zunasi Bleeker and immunostimulatory activities of its glycoprotein

“…1 The ash content (6.16% AE 0.28%) of S. zunasi Bleeker was much higher than those of Pampus argenteus (2.25% AE 0.62%) and Harpadon nehereus (0.93% AE 0.11%). 31 The major carbohydrate composition in sh muscle is glycogen that is a polymer of glucose. A typical muscle in a live sh may contain between 0.1 and 1% glycogen.…”

Comparative Studies of Nutritional, Microbial and Organoleptic Properties of Different Indigenous Dried Fish from Local Market in Bangladesh

“…The dried fishery products are prepared from a large number of fish species including marine fish and fresh water fish. Small indigenous fishes are vital because they are valuable source of macro and micronutrients and play a crucial role to provide essential nutrients for the people of Bangladesh [6]. Small indigenous fish like mola, chapila, punti, chanda, batashi possess high nutritional value in terms of proteins and vitamins which are not commonly available from other foods [1].…”