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Proximate Composition of Some Small Indigenous Fish Species (sis) in Bangladesh

M. S. A. MAZUMDER
Department of Zoology, University of Dhaka, Dhaka-1000

M. M. RAHMAN
Department of Zoology, University of Dhaka, Dhaka-1000

A. T. A. AHMED
Department of Zoology, University of Dhaka, Dhaka-1000

M. BEGUM
Institute of Food Science and Technology (IFST), BCSIR, Dhaka-1205

M. A. HOSSAIN
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna, Bangladesh

Abstract/ Executive Summary:

The proximate biochemical composition of some small indigenous fish species i. e. Mola (Amblypharyngodon mola), Chapila (Gudusia chapra), Punti (Puntius chola), Chanda (Chanda nama), Batashi (Pseudeutropius atherinoides) and Kajuli (Ailia coila) were analyzed. Major nutrient compositions of raw muscles like protein, fat, moisture, ash were estimated. Proximate compositions were found to be varied among the species. Protein was estimated in A. mola (18.46 %), G. chapra (15.23 %), P. chola (14.08%), C. nama (18.26%), P. atherinoides (15.84%) and in A. coila (16.99%) respectively. Fat content was recorded as 4.10%, 5.41%, 3.05%, 1.53%, 2.24% and 3.53% respectively in the six species of fish. The highest level of moisture content was found in C. nama (78.62%) and the lowest was in A. coila (65.88%). The percentage of ash content was highest in C. nama (3.92%) and lowest in G. chapra (1.55%). The present findings revealed that the highest protein content was recorded as in A. mola ((18.46 %) but the fat was highest in G. chapra (5.41%). The overall nutrient contents of studied small indigenous fishes were observed as higher or equal to those of larger fish species.

Keywords: Proximate composition, Small indigenous fish species, Bangladesh

Location: Laboratory of the Institute of Food Science and Technology (IFST), BCSIR, Dhaka.

Start Date: 00-04-2007

End Date: 00-06-2007

Program Area: Quality and Nutrition

Commodity: Fish

Objectives:

To determine the proximate composition of these small indigenous fish of Bangladesh.

Methodology:

A good number of small indigenous fish like Mola (Amblypharyngodon mola), Chapila (Gudusia chapra), Punti (Puntius chola), Chanda (Chanda nama), Batashi (Pseudeutropius atherinoides) and Kajuli (Ailia coila) were collected from different fish markets of Dhaka city during April to June 2007. After collection, fishes were immediately carried to the laboratory of the Institute of Food Science and Technology (IFST), BCSIR, Dhaka for analysis. After washing with tap water, the fish were frozen at -180^oC until laboratory analysis. Proximate compositions of fish were determined by conventional method of AOAC (Association of Official Analytical Chemicals) on weight basis. Estimation of moisture: At first, the initial weight of the samples was taken. Then samples were dried in an oven (Memmet 854 Schwabach) at about 105⁰ C for about 8 to 10 hours until a constant weight was reached and cooled in a desiccator and weight again .Then the samples were minced in an electric grinder. The percentage of moisture content was calculated by the following equation: Percentage (%) of moisture = (Weight loses/Original weight of sample) × 100 Estimation of fat: For the estimation of fat content, the dried samples left after moisture determination were finely grinded and the fat was extracted with a nonpolar solvent, ethyl ether. After extraction, the solvent was evaporated and the extracted materials were weighed. The percentage of fat content was calculated as: Percentage (%) of fat = (Weight of extract/Weight of sample) × 100. Estimation of protein: The protein content of the fish was determined by micro-kjeldahl method. It involves conversion of organic nitrogen to ammonium sulphate by digestion with concentrated sulphuric acid in a microkjeldahl flask. The digest was diluted, made alkaline with sodium hydroxide and distilled. The liberated ammonia was collected in a boric acid solution and was determined titrametrically. Estimation of ash: The ash content of a sample is the residue left after ashing in a muffle furnace (Gerhardt) at about 550-600 C till the residue become white. The percent of ash was calculated as follows: Percentage (%) of ash = (Weight of ash / Weight of Sample) × 100 Data were analyzed by using SPSS.11 statistical programme with five per cent level of significance.

Source of Information: Int. J. Sustain. Crop Prod. 3(4):18-23 (June 2008)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Proximate compositions were found to be varied among the species. Protein was estimated in A. mola (18.46 %), G. chapra (15.23 %), P. chola (14.08%), C. nama (18.26%), P. atherinoides (15.84%) and in A. coila (16.99%) respectively. Fat content was recorded as 4.10%, 5.41%, 3.05%, 1.53%, 2.24% and 3.53% respectively in the six species of fish. The highest level of moisture content was found in C. nama (78.62%) and the lowest was in A. coila (65.88%). The percentage of ash content was highest in C. nama (3.92%) and lowest in G. chapra (1.55%). The present findings revealed that the highest protein content was recorded as in A. mola ((18.46 %) but the fat was highest in G. chapra (5.41%). The overall nutrient contents of studied small indigenous fishes were observed as higher or equal to those of larger fish species.

Knowledge Management: Journal